Creamy Potato & Hamburger Soup Made in the Crockpot Recipe

When it comes to hearty, comforting meals, Creamy Potato & Hamburger Soup made in the crockpot is a true winner. With its rich, creamy broth, tender potatoes, and savory hamburger, this recipe is perfect for busy weeknights or lazy weekends. The slow cooker does all the work, leaving you with a delicious soup that’s as satisfying as it is easy to make. Let’s dive into this cozy dish!

Ingredients

For the Soup

• 1 lb ground beef
• 4 medium russet potatoes, peeled and diced
• 1 medium onion, finely diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cups beef broth
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp ground black pepper
• 1 tsp salt (adjust to taste)
• 1 1/2 cups shredded cheddar cheese
• 1 cup heavy cream
• 2 tbsp all-purpose flour (optional, for thickening)

Optional Toppings

• Crumbled bacon
• Chopped green onions
• Extra shredded cheese
• A dollop of sour cream

Instructions

Step 1: Brown the Hamburger

• In a skillet over medium heat, cook the ground beef until browned, breaking it into crumbles with a spatula.
• Drain excess grease and set the beef aside.

Step 2: Prep the Vegetables

• Wash, peel, and dice the potatoes. Chop the onion, carrots, and celery into bite-sized pieces for even cooking.

Step 3: Assemble the Crockpot

• In the crockpot, add the browned hamburger, potatoes, onions, carrots, and celery.
• Pour in the beef broth and add the garlic powder, onion powder, smoked paprika, salt, and pepper. Stir to combine.

Step 4: Cook on Low or High

• Cover the crockpot with the lid and cook:
  • On low: 6-8 hours
  • On high: 3-4 hours
• The soup is ready when the potatoes are fork-tender.

Step 5: Add Cream and Cheese

• In the last 30 minutes of cooking:
  • Whisk the heavy cream with the flour (if using) to create a slurry. Stir it into the soup.
  • Add the shredded cheddar cheese and stir until melted.

Step 6: Final Seasoning and Serve

• Taste the soup and adjust the seasoning with additional salt and pepper if needed.
• Ladle into bowls and garnish with your favorite toppings like crumbled bacon or green onions.

Serving and Storage Tips

Serving

• Serve this creamy soup hot with crusty bread, biscuits, or a simple green salad for a complete meal.
• Top with extra shredded cheese or a sprinkle of paprika for added flavor and presentation.

Storage

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze the soup without adding the cream and cheese for up to 3 months. Stir in the dairy after reheating.
• Reheating: Warm gently on the stovetop over low heat, stirring frequently, or microwave individual portions.

Helpful Notes

1. Potato Choice: Russet potatoes break down beautifully for a creamy texture, but Yukon Golds hold their shape better if you prefer a chunkier soup.
2. Cheese Tip: For best results, use freshly shredded cheese to avoid clumping. Pre-shredded cheese contains anti-caking agents that may not melt as smoothly.
3. Thicker Soup: If you prefer a thicker consistency, mash some of the potatoes or add an extra tablespoon of flour or cornstarch slurry.
4. Hamburger Alternatives: Ground turkey or sausage can be substituted for a different flavor profile.
5. Vegetable Additions: Corn, peas, or green beans can add extra color and texture to the soup.

Tips from Well-Known Chefs

• Ree Drummond (The Pioneer Woman): “Adding a pinch of cayenne or chili powder gives creamy soups a subtle heat that enhances their flavor.”
• Alton Brown: “For crockpot recipes, sautéing aromatics like onions and garlic before adding them boosts their depth of flavor.”
• Gordon Ramsay: “Don’t underestimate the power of seasoning! Taste as you go and adjust salt and pepper to make your dish shine.”

Frequently Asked Questions

1. Can I use ground turkey instead of ground beef?

Yes! Ground turkey works well as a leaner alternative and still delivers great flavor.

2. Can I make this soup gluten-free?

Absolutely. Skip the flour and use a cornstarch slurry or blend some of the potatoes to thicken the soup naturally.

3. Can I add other vegetables?

Yes! Corn, peas, green beans, or zucchini make excellent additions to this soup.

4. How can I make the soup dairy-free?

Substitute heavy cream with coconut milk or a plant-based cream alternative, and use a vegan cheese substitute or omit the cheese entirely.

5. Do I need to brown the hamburger first?

While it’s possible to add raw ground beef to the crockpot, browning it first enhances the flavor and ensures proper texture.

6. Can I double the recipe?

Definitely! Just ensure your crockpot is large enough to accommodate the extra ingredients.

7. How do I keep the cheese from clumping?

Add the cheese gradually and stir continuously over low heat to help it melt smoothly. Avoid boiling the soup after adding the cheese.

8. Can I make this soup spicy?

Yes! Add a pinch of cayenne pepper, red pepper flakes, or diced jalapeños for a kick.

9. Is it okay to leave the soup in the crockpot on warm?

Yes, but for no more than 2-3 hours to prevent overcooking or curdling the cream.

10. What can I serve with this soup?

Serve it with garlic bread, a side salad, or even tortilla chips for dipping.