Crockpot Creamy Potato & Hamburger Soup

by

🥔🍲 Crockpot Creamy Potato & Hamburger Soup

Description

Crockpot Creamy Potato & Hamburger Soup is the ultimate cozy comfort food. This hearty dish combines tender potatoes, savory ground beef, onions, carrots, and celery in a rich and creamy broth. Slow-cooked to perfection, it’s easy to prepare, family-friendly, and perfect for chilly nights when you want a filling meal with minimal effort.

Ingredients

  • 1 lb (450 g) ground beef

  • 6 medium russet potatoes, peeled & diced

  • 1 medium onion, finely chopped

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 3 cloves garlic, minced

  • 4 cups beef broth (or chicken broth for lighter flavor)

  • 1 cup milk (whole or 2%)

  • 1 cup heavy cream (or half-and-half)

  • 2 cups shredded cheddar cheese

  • 2 tbsp butter

  • 2 tbsp all-purpose flour

  • 1 tsp dried parsley

  • 1 tsp paprika

  • ½ tsp thyme

  • 1 tsp salt (adjust to taste)

  • ½ tsp black pepper

  • Optional garnish: extra cheese, bacon bits, chopped green onions

Instructions

  1. Brown the beef: In a skillet over medium heat, cook ground beef until browned. Drain excess fat and set aside.

  2. Prepare the crockpot base: Add diced potatoes, carrots, celery, onion, and garlic to the crockpot.

  3. Add beef & broth: Stir in the cooked beef and pour in the beef broth. Add parsley, paprika, thyme, salt, and pepper.

  4. Slow cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender.

  5. Make creamy mixture: In a small saucepan, melt butter, whisk in flour, then slowly add milk and cream. Stir until thickened, about 5 minutes.

  6. Combine: Stir creamy mixture into crockpot, add shredded cheddar, and mix until melted and smooth.

  7. Serve: Ladle into bowls and top with bacon bits, cheese, or green onions if desired.

Notes

  • You can use ground turkey or chicken for a leaner version.

  • Yukon gold or red potatoes hold their shape better than russets if you like chunkier soup.

  • For extra richness, add ½ cup sour cream at the end.

Tips

  • Pre-brown the beef for best flavor (don’t add it raw to the crockpot).

  • If soup is too thick, add extra broth.

  • If soup is too thin, mash some potatoes directly in the crockpot to thicken naturally.

  • Freezes well in portions for up to 3 months.

Servings

  • Makes 6–8 servings (hearty bowls).

Nutritional Info (per serving, approx.)

  • Calories: 420

  • Protein: 22g

  • Fat: 23g

  • Carbohydrates: 35g

  • Fiber: 3g

  • Sugars: 4g

  • Sodium: 880mg

Benefits

  • High in protein from beef and cheese.

  • Comforting & filling, ideal for cold days.

  • Family-friendly—kids usually love creamy potato soups.

  • Budget-friendly—uses pantry staples and stretches to feed a crowd.

Q & A

Q: Can I make this soup without dairy?
A: Yes, use unsweetened coconut milk or oat milk with dairy-free cheese.

Q: Can I make it ahead?
A: Absolutely! Cook the base a day ahead, refrigerate, then reheat and add the cream and cheese before serving.

Q: Can I thicken it without flour?
A: Yes, mash some of the potatoes directly in the crockpot, or use cornstarch slurry.

Q: How long will leftovers last?
A: Stored in an airtight container, it lasts 3–4 days in the refrigerator.

Leave a Comment