Crockpot Creamy Potato Hamburger Soup (Printable Version)

Hearty slow cooker soup with ground beef, tender potatoes, and rich, creamy broth—perfect for easy weeknight dinners.

# What You Need:

→ Meats

01 - 1 lb lean ground beef

→ Vegetables

02 - 4 cups russet potatoes, peeled and diced
03 - 1 medium yellow onion, finely diced
04 - 2 medium carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced

→ Broth & Dairy

07 - 4 cups low-sodium beef broth
08 - 1 cup whole milk
09 - 1 cup heavy cream
10 - 1 cup shredded cheddar cheese
11 - 3 tbsp cream cheese, softened

→ Thickeners & Seasoning

12 - 2 tbsp all-purpose flour or cornstarch for gluten-free
13 - 1 tsp dried thyme
14 - 1 tsp dried parsley
15 - 1/2 tsp paprika
16 - Salt and black pepper to taste

→ Optional Toppings

17 - Chopped fresh chives
18 - Additional shredded cheddar cheese
19 - Crumbled cooked bacon

# How to Make It:

01 - Heat a skillet over medium heat. Add the lean ground beef and cook until fully browned, breaking it apart as it cooks. Drain any excess fat and set aside.
02 - Transfer the cooked beef to the slow cooker. Add the diced potatoes, onion, carrots, celery, and minced garlic.
03 - Sprinkle the flour, dried thyme, dried parsley, paprika, salt, and black pepper over the ingredients. Stir thoroughly to evenly distribute the seasonings.
04 - Pour in the beef broth. Cover the slow cooker and cook on LOW setting for 6 hours or HIGH for 3-4 hours, until potatoes and vegetables are tender.
05 - In a small bowl, whisk together the whole milk and softened cream cheese until completely smooth and well combined.
06 - Stir the milk mixture into the slow cooker along with the heavy cream and shredded cheddar cheese. Cover and cook on HIGH for an additional 20-30 minutes until the soup thickens and becomes creamy.
07 - Taste the soup and adjust salt and pepper if needed. Serve hot, garnished with fresh chives, extra cheddar cheese, or crumbled bacon if desired.

# Expert Advice:

01 -
  • Everything goes into one pot and practically cooks itself while you go about your day
  • The creamy broth with tender potatoes and beef feels like restaurant comfort food without the price tag
  • Leftovers somehow taste even better the next day when the flavors have had time to mingle
02 -
  • The soup will thicken considerably as it cools so if it seems slightly thin when hot that is completely normal
  • Whisking the cream cheese into the milk before adding it prevents it from forming little white clumps in your finished soup
  • Potatoes should be cut into similar sized pieces so everything finishes cooking at the same time
03 -
  • Cut your potatoes slightly larger than you think you need because they will shrink during long cooking
  • If you want to make this on the stovetop instead simmer everything in a Dutch oven for about 45 minutes until the potatoes are tender then add the dairy and cook until thickened

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