Creamy Potato & Hamburger Soup Made in the Crockpot

Creamy Potato & Hamburger Soup is the perfect comfort food for chilly days. This hearty soup combines tender potatoes, seasoned ground beef, and a rich, creamy broth.

Making it in the crockpot ensures the flavors meld beautifully and the preparation is almost effortless. It’s a family-friendly dish that’s as satisfying as it is delicious!

Kitchen Equipment Needed

• Crockpot (slow cooker)
• Skillet
• Cutting board
• Chef’s knife
• Wooden spoon

Ingredients

• 1 pound ground beef
• 1 medium onion, finely chopped
• 4 medium potatoes, peeled and diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 cups chicken or beef broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 1 cup shredded cheddar cheese (optional, for garnish)
• Fresh parsley, chopped (optional, for garnish)

Directions

1. Brown the Ground Beef:
   • Heat a skillet over medium-high heat. Add the ground beef and cook until browned, breaking it into crumbles with a wooden spoon. Drain excess fat and transfer the beef to the crockpot.
2. Prepare the Vegetables:
   • Add the diced potatoes, carrots, celery, and onion to the crockpot.
3. Add Seasonings and Broth:
   • Sprinkle in garlic powder, onion powder, parsley, paprika, salt, and pepper. Pour in the chicken or beef broth, ensuring the ingredients are covered.
4. Cook in the Crockpot:
   • Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the potatoes are tender.
5. Add Cream and Thicken:
   • In a small bowl, whisk the flour into the heavy cream until smooth. Stir the mixture into the crockpot. Cover and cook on high for an additional 30 minutes, allowing the soup to thicken.
6. Serve:
   • Ladle the soup into bowls and garnish with shredded cheddar cheese and fresh parsley, if desired. Serve warm with crusty bread.

Prep Time

15 minutes

Cook Time

6–8 hours (low) or 3–4 hours (high)

Total Time

6 hours 15 minutes (low) or 3 hours 15 minutes (high)

Nutrition (Per Serving – Serves 6)

• Calories: 350
• Protein: 18g
• Carbohydrates: 28g
• Fat: 18g
• Fiber: 3g
• Sodium: 800mg

Expert Tips

• Thicker Soup: For a thicker consistency, mash some of the cooked potatoes with a fork before adding the cream mixture.
• Cheese Boost: Stir in shredded cheddar cheese directly into the soup for a cheesier flavor.
• Make-Ahead: Prep the ingredients the night before for an even quicker morning setup.

FAQs

Can I use ground turkey instead of beef?
Yes! Ground turkey is a leaner alternative that works perfectly in this recipe.

Can I freeze leftovers?
Yes, but note that the texture may change slightly due to the cream. Freeze in an airtight container for up to 3 months.

What other vegetables can I add?
You can include corn, peas, or green beans for added color and nutrition.

Storing & Reheating

• Storage: Store in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat on the stovetop over medium heat, stirring occasionally. Add a splash of broth or cream if needed.

Substitutions & Variations

• Low-Carb Option: Replace potatoes with cauliflower florets for a keto-friendly version.
• Dairy-Free: Use coconut cream or unsweetened almond milk and a cornstarch slurry to thicken the soup.
• Spices: Add a pinch of cayenne pepper or red pepper flakes for a subtle kick.

Creamy Potato & Hamburger Soup Made in the Crockpot

Creamy Potato & Hamburger Soup is the perfect comfort food for chilly days.

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Equipment

• - Crockpot (slow cooker)
• - Skillet
• - Cutting board
• - Chef’s knife
• - Wooden spoon

Ingredients

  

• - 1 pound ground beef
• - 1 medium onion finely chopped
• - 4 medium potatoes peeled and diced
• - 2 medium carrots peeled and diced
• - 2 celery stalks diced
• - 3 cups chicken or beef broth
• - 1 teaspoon garlic powder
• - 1 teaspoon onion powder
• - 1 teaspoon dried parsley
• - 1/2 teaspoon smoked paprika
• - 1/2 teaspoon salt adjust to taste
• - 1/4 teaspoon black pepper
• - 1 cup heavy cream
• - 2 tablespoons all-purpose flour
• - 1 cup shredded cheddar cheese optional, for garnish
• - Fresh parsley chopped (optional, for garnish)

Instructions

 

• **Brown the Ground Beef:**
• - Heat a skillet over medium-high heat. Add the ground beef and cook until browned, breaking it into crumbles with a wooden spoon. Drain excess fat and transfer the beef to the crockpot.
• **Prepare the Vegetables:**
• - Add the diced potatoes, carrots, celery, and onion to the crockpot.
• **Add Seasonings and Broth:**
• - Sprinkle in garlic powder, onion powder, parsley, paprika, salt, and pepper. Pour in the chicken or beef broth, ensuring the ingredients are covered.
• **Cook in the Crockpot:**
• - Cover and cook on **low** for 6–8 hours or on **high** for 3–4 hours, until the potatoes are tender.
• **Add Cream and Thicken:**
• - In a small bowl, whisk the flour into the heavy cream until smooth. Stir the mixture into the crockpot. Cover and cook on high for an additional 30 minutes, allowing the soup to thicken.
• **Serve:**
• - Ladle the soup into bowls and garnish with shredded cheddar cheese and fresh parsley, if desired. Serve warm with crusty bread.