Description
This Crockpot Creamy Potato Hamburger Soup is hearty, cheesy, and packed with ground beef, potatoes, and vegetables—perfect comfort food for chilly days or easy family dinners.
Ingredients
1 lb ground beef
1 medium onion, diced
3 cloves garlic, minced
5 cups potatoes, peeled and diced
3 cups chicken broth
2 cups milk
1 cup heavy cream
1 cup shredded cheddar cheese
2 medium carrots, diced
2 celery stalks, diced
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika
2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
- Brown the ground beef in a skillet over medium heat. Once cooked through, drain excess fat.
- Add diced onion and minced garlic to the skillet. Sauté for 2–3 minutes until fragrant, then transfer the mixture to the crockpot.
- Add diced potatoes, carrots, celery, chicken broth, salt, pepper, and smoked paprika to the crockpot. Stir to combine.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until potatoes are soft.
- 30 minutes before the soup is done, stir in milk, heavy cream, and shredded cheddar cheese. Cook until cheese is melted and soup is creamy.
- Ladle soup into bowls and garnish with chopped parsley, if desired.
Notes
Swap ground beef with ground turkey for a lighter version.
Add frozen corn or peas for more vegetable variety.
For a thicker soup, mash a few potatoes before adding the dairy.
Use mozzarella or pepper jack for an extra cheesy twist.
Soup can be stored in the fridge for up to 4 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 75mg
