Crockpot Creamy Potato & Hamburger Soup Recipe

This Crockpot Creamy Potato & Hamburger Soup is the ultimate set-it-and-forget-it comfort food. Packed with hearty ground beef, tender potatoes, and a creamy, savory broth, it’s a family-friendly dish that’s perfect for busy weeknights or lazy weekends. The slow cooker does all the work, leaving you with a rich and satisfying soup that’s as easy to prepare as it is delicious.

Ingredients

For the Soup Base:

• Ground beef: 1 lb (80/20 ground chuck is ideal)
• Potatoes: 4 medium, peeled and diced into 1-inch cubes
• Carrots: 2 medium, diced
• Celery: 2 stalks, chopped
• Onion: 1 medium, diced
• Garlic: 3 cloves, minced
• Beef broth: 4 cups
• Water: 1 cup
• Worcestershire sauce: 1 tablespoon
• Dried thyme: 1 teaspoon
• Dried parsley: 1 teaspoon
• Salt and black pepper: To taste

For Creaminess:

• Heavy cream: 1 cup
• Cream cheese: 4 oz, softened and cubed
• Cheddar cheese: 1 cup, shredded (sharp cheddar recommended)

Optional Garnishes:

• Fresh parsley, crumbled bacon, shredded cheese, or green onions.

Step-by-Step Instructions

Step 1: Brown the Ground Beef

1. Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into crumbles with a wooden spoon. Drain excess fat and set aside.

Step 2: Prep the Crockpot

1. In a large crockpot, combine the diced potatoes, carrots, celery, onion, garlic, cooked ground beef, and seasonings (thyme, parsley, salt, and pepper).
2. Pour in the beef broth, water, and Worcestershire sauce. Stir to combine.

Step 3: Cook the Soup

1. Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are fork-tender and the flavors have melded.

Step 4: Make It Creamy

1. About 30 minutes before serving, stir in the heavy cream and cream cheese. Cover and cook on low until the cream cheese has melted and blended into the soup.
2. Stir in the shredded cheddar cheese and let it melt, stirring occasionally.

Step 5: Adjust and Serve

1. Taste the soup and adjust the seasoning with additional salt and pepper if needed.
2. Ladle into bowls and garnish with your favorite toppings like parsley, crumbled bacon, or extra cheese. Serve with crusty bread or biscuits for a complete meal.

Serving and Storage Tips

Serving Suggestions

• Pair with a fresh side salad or a slice of warm garlic bread for a well-rounded meal.
• Garnish each bowl with crispy bacon bits, a sprinkle of green onions, or a dollop of sour cream for extra flavor.

Storage

• Refrigeration: Store in an airtight container in the fridge for up to 4 days.
• Freezing: This soup freezes well but leave out the cream and cheeses before freezing. Add them in when reheating to maintain the creamy texture.

Reheating

Reheat on the stovetop over medium heat, stirring occasionally, or in the microwave in 1-minute intervals. Add a splash of broth or milk to thin the soup if it’s too thick.

Helpful Notes

• Choose the Right Potatoes: Yukon Gold or Russet potatoes work best for this soup. They’re starchy and break down slightly, which thickens the broth.
• Thicker Soup: For a thicker consistency, mash some of the cooked potatoes with a fork or use a potato masher directly in the crockpot.
• Lighter Option: Substitute the heavy cream with half-and-half or a plant-based alternative for a lighter version.

Tips from Well-Known Chefs

1. Ree Drummond (The Pioneer Woman)

“Season as you go! Ground beef and veggies absorb flavor best when seasoned in layers, so don’t wait until the end.”

2. Gordon Ramsay

“Brown the ground beef properly to build a deep, savory flavor that enhances the entire dish.”

3. Rachael Ray

“Top with croutons for added texture and flavor, or serve with cheesy garlic bread for a true comfort-food experience.”

Frequently Asked Questions

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

Yes, ground turkey works as a leaner alternative. You may need to add a little extra seasoning for flavor.

2. Can I make this dairy-free?

You can substitute the heavy cream and cheese with coconut milk or a dairy-free cheese alternative for a creamy, dairy-free version.

3. Can I use frozen vegetables?

Absolutely! Add frozen vegetables during the last hour of cooking to prevent them from overcooking.

4. What if I don’t have cream cheese?

You can use sour cream or plain Greek yogurt as a substitute.

5. Can I make this on the stovetop?

Yes! Simmer the soup over medium heat for about 1 hour, or until the potatoes are tender. Add the cream and cheeses during the last 10 minutes of cooking.

6. How do I prevent the cream from curdling?

Make sure the soup isn’t boiling when you add the cream—keep it at a gentle simmer. Stir frequently to incorporate the cream.

7. What other vegetables can I add?

Corn, green beans, or even diced zucchini make excellent additions to this soup.

8. How can I add more spice?

Sprinkle in red pepper flakes or add a diced jalapeño for a kick of heat.

9. Can I cook this overnight?

Yes! Cooking on low overnight ensures the soup is ready in the morning. Simply add the cream and cheese before serving.

10. What’s the best way to garnish the soup?

Top with crispy bacon, extra cheese, green onions, or a swirl of sour cream for the perfect finishing touch.