Crockpot Creamy Potato Hamburger Soup (Printable)

Hearty slow cooker soup with ground beef, 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
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 and add the ground beef. Cook, breaking apart with a spatula, until fully browned and no longer pink. Drain excess fat and set aside.
02 - Transfer the cooked beef to the slow cooker. Add the diced potatoes, onion, carrots, celery, and minced garlic to the pot.
03 - Sprinkle the flour, thyme, parsley, paprika, salt, and pepper over the ingredients. Stir thoroughly to coat everything evenly.
04 - Pour in the beef broth, ensuring all ingredients are submerged. Cover and cook on LOW for 6 hours or HIGH for 3-4 hours, until potatoes and vegetables are fork-tender.
05 - In a small bowl, whisk together the whole milk and softened cream cheese until completely smooth and no lumps remain.
06 - Pour the milk mixture into the slow cooker. Add the heavy cream and shredded cheddar cheese. Stir gently to incorporate.
07 - Cover and continue cooking on HIGH for an additional 20-30 minutes, until the soup reaches desired consistency and the cheese is fully melted.
08 - Taste the soup and adjust salt and pepper as needed. Ladle hot into bowls and garnish with fresh chives, extra cheese, or crumbled bacon if desired.

# Expert Suggestions:

01 -
  • This soup practically cooks itself while you go about your day
  • The creamy broth gets even better overnight if there are any leftovers
  • Everything goes into one pot so cleanup is minimal
02 -
  • The flour needs to coat the vegetables before adding liquid or it will clump up
  • Let the cream cheese soften at room temperature so it whiskes smoothly
  • Once dairy is added keep the heat on HIGH only long enough to melt everything
03 -
  • Cut potatoes into consistent 1 inch cubes so they cook evenly
  • Reserve some cheese for topping since it melts prettier that way

Go Back