why make this recipe

This soup fills you up and is easy to cook. It uses simple ingredients and a crockpot. You can set it and forget it. It works well for busy days or cold nights.

introduction

This Crockpot Creamy Potato & Hamburger Soup is warm and creamy. It has potatoes, beef, and cheese. The slow cook makes flavors mild and smooth. If you like cozy soups, this one is easy to try and enjoy. You can also try a similar slow cooker soup like creamy chicken noodle soup in a crockpot for another simple meal.

how to make Crockpot Creamy Potato & Hamburger Soup

Start by browning the beef in a skillet. Drain the fat. Put the browned beef and the chopped vegetables into the crockpot. Add the beef broth and stir. Cook on low for 6–8 hours or high for 3–4 hours. Near the end, stir in the heavy cream and shredded cheese until smooth. For more creamy soup ideas, see this creamy parmesan Italian sausage soup which uses a similar method.

Ingredients :

• 1 lb ground beef
• 4 cups potatoes, diced
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 1 onion, chopped
• 4 cups beef broth
• 1 cup heavy cream
• 2 cups shredded cheese (cheddar or your choice)
• Salt and pepper to taste

Directions :

1. In a skillet, brown the ground beef over medium heat until fully cooked. Drain excess fat.
2. In a crockpot, add the browned beef, diced potatoes, chopped carrots, celery, onion, and beef broth.
3. Stir to combine all ingredients.
4. Cover and cook on low for 6-8 hours or high for 3-4 hours.
5. About 30 minutes before serving, stir in the heavy cream and shredded cheese.
6. Let it cook until the cheese is melted and the soup is heated through.
7. Season with salt and pepper to taste before serving.

how to serve Crockpot Creamy Potato & Hamburger Soup

Serve hot in bowls. Add extra shredded cheese on top if you like. A slice of crusty bread or a simple green salad pairs well. For a different creamy soup to serve at the same meal, try this creamy white lasagna soup recipe.

how to store Crockpot Creamy Potato & Hamburger Soup

Let the soup cool to room temperature, but not more than two hours. Store in an airtight container in the fridge for up to 3 days. Reheat on the stove on low, stirring until hot. You can freeze the soup in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.

tips to make Crockpot Creamy Potato & Hamburger Soup

• Cut potatoes into even pieces so they cook at the same rate.
• Brown the beef well for better flavor.
• Use low-sodium beef broth if you watch salt. Add salt at the end to taste.
• Add cheese slowly and stir to avoid clumps.
• If the soup is too thin, mix a small spoon of cornstarch with cold water and stir in, then cook a few minutes to thicken.

variation (if any)

• Swap ground beef for ground turkey or sausage.
• Use half-and-half instead of heavy cream for a lighter soup.
• Add corn or peas for more vegetables.
• Stir in chopped bacon or green onions before serving for extra flavor.

FAQs

Q: Can I skip browning the beef?
A: You can, but browning adds flavor. If you skip it, the soup will still cook but taste milder.

Q: Can I use frozen potatoes?
A: Fresh diced potatoes work best. Frozen potatoes can get soft and may break down more in the slow cooker.

Q: How can I make the soup thicker?
A: Stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and cook a few minutes. Or mash some of the potatoes in the pot.

Q: Can I make this on the stove?
A: Yes. Cook vegetables and beef in a large pot, add broth, simmer until potatoes are tender, then add cream and cheese.

Conclusion

This Crockpot Creamy Potato & Hamburger Soup is simple, filling, and easy to make for any night. For another slow cooker take on a cheeseburger-style soup, see Slow Cooker Cheeseburger Soup – The Country Cook. If you want the original kitchen version for a creamy potato and hamburger soup, check Creamy Potato & Hamburger Soup – The Kitchen Magpie.

Crockpot Creamy Potato & Hamburger Soup

This warm and creamy soup features potatoes, beef, and cheese, making it a perfect cozy meal for cold nights or busy days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Main ingredients

• 1 lb ground beef Browned and drained
• 4 cups potatoes, diced Cut into even pieces
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 1 onion chopped
• 4 cups beef broth Use low-sodium if desired
• 1 cup heavy cream Can substitute with half-and-half
• 2 cups shredded cheese (cheddar or your choice) Add slowly to avoid clumping
• to taste Salt and pepper Season at the end

Method

 

Preparation

1. In a skillet, brown the ground beef over medium heat until fully cooked. Drain excess fat.
2. In a crockpot, add the browned beef, diced potatoes, chopped carrots, celery, onion, and beef broth.
3. Stir to combine all ingredients.

Cooking

1. Cover and cook on low for 6–8 hours or high for 3–4 hours.
2. About 30 minutes before serving, stir in the heavy cream and shredded cheese until smooth.
3. Let it cook until the cheese is melted and the soup is heated through.
4. Season with salt and pepper to taste before serving.

Notes

Let the soup cool to room temperature for storage. Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Thaw in the fridge overnight before reheating.