Crockpot Creamy Potato Hamburger Soup: Easy Recipe
Cozy Crockpot Meal Soup.
A luxuriously creamy and comforting hamburger potato soup made effortlessly in the crockpot.
I remember my mom making a version of this on the stovetop. The kitchen would get all steamy and warm, the windows fogging up on a chilly afternoon. I wanted to capture that feeling, but with the gentle ease of a slow cooker. So, I tweaked her recipe over the years. This version is the result. It’s a little piece of my childhood, reimagined for my own busy life. Every spoonful feels like coming home.
Why This Soup Feels Like Home
- •It’s a true set-it-and-forget-it meal for busy days.
- •The creamy, velvety texture is so luxurious and satisfying.
- •It uses simple, pantry-staple ingredients you probably already have.
- •Perfect for a chilly evening when you need something to warm you up.
- •The whole family, even the picky eaters, will love this hearty soup.
- •It makes the entire house smell absolutely wonderful while it cooks.
Wow. I made this for dinner tonight and my family devoured it. My son, who is the pickiest eater, asked for seconds. That never happens! It was so creamy and flavorful without feeling too heavy. This is officially in our regular rotation.
Essential Ingredient Guide
- Potatoes: I love using Yukon Golds. They get so buttery and soft, and their thin skins mean you don't even have to peel them if you don't want to. Russets work well too; they're starchier and will make the soup naturally thicker.
- Ground Beef: A lean ground beef, like 90/10, is great because you won't have too much grease to drain. It adds such a hearty, savory flavor that really is the soul of the soup.
- Cream Cheese: This is the secret. Honestly. It melts in so beautifully and gives the soup this incredible, velvety body without being too heavy. Use the full-fat block kind for the best, creamiest results. Let it soften on the counter for a bit before adding.
Complete Cooking Process
- First, brown your ground beef and onion together. This little step builds so much flavor right from the start. Don't rush it.
- Add the garlic at the very end of browning so it doesn't burn, just until it smells fragrant.
- Drain any extra fat. This keeps the final soup from feeling greasy.
- Add everything to your crockpot: the beef mixture, the potatoes, the broth, and seasonings.
- Give it a good stir, put the lid on, and walk away. That's the beauty of it. Let it all simmer and get happy together for hours.
- About 30 minutes before you're ready to eat, it's time to make it creamy.
- Start by mashing some of the potatoes right in the pot. I like leaving some chunks for texture.
- Then, stir in the softened cream cheese, followed by the heavy cream and shredded cheddar. Just stir gently until it's all melted and luscious.
A Few Common Questions
→Can I use ground turkey instead of beef?
Yes, absolutely! Ground turkey or even ground chicken would be a lovely, lighter alternative. Just be sure to season it well as you brown it, since it's leaner.
→How can I make this soup thicker?
My favorite way is to mash some of the cooked potatoes right in the crockpot. If you want it even thicker and more gravy-like, a simple cornstarch slurry stirred in at the end works wonders.
→Does this soup freeze well?
Honestly, dairy-based soups can be a little tricky to freeze as they sometimes separate when reheated. I find it's best enjoyed fresh. Leftovers will keep beautifully in the fridge for about 3 days.
→Can I add other vegetables?
Of course! This is such a forgiving recipe. Diced carrots, celery, or even a can of corn (drained) would be wonderful. Add the carrots and celery with the potatoes so they have time to soften.
Crockpot Creamy Potato Hamburger Soup: Easy Recipe
Enjoy crockpot creamy potato hamburger soup. This easy recipe transforms simple ingredients into a luxuriously creamy and comforting dish.
Timing
Prep Time
15 minutes
Cook Time
4-6 hours
Total Time
4 hours 15 minutes
Recipe Details
Ingredients
For the Soup Base
- 011 lb lean ground beef (90/10 is great)
- 021 large yellow onion, diced
- 032 cloves garlic, minced
- 046 cups peeled and cubed potatoes (about 2 lbs, Yukon Gold or Russet)
- 054 cups beef broth
- 061 tsp dried parsley
- 071/2 tsp dried thyme
- 08Salt and freshly ground black pepper to taste
For the Creamy Finish
- 018 oz block cream cheese, softened and cubed
- 021 cup heavy cream or whole milk
- 031 1/2 cups shredded sharp cheddar cheese
- 04Optional: 2 tbsp cornstarch mixed with 2 tbsp cold water for extra thickness
For Garnish (Optional)
- 01Chopped fresh chives or green onions
- 02Extra shredded cheddar cheese
- 03Crumbled turkey ham
Instructions
In a large skillet over medium-high heat, brown the ground beef with the diced onion until the meat is no longer pink. Add the minced garlic and cook for one more minute until fragrant. Drain off any excess grease.
Transfer the beef and onion mixture to a 6-quart or larger slow cooker. Add the cubed potatoes, beef broth, dried parsley, thyme, salt, and pepper. Stir everything together gently.
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the potatoes are tender and cooked through.
Once the potatoes are soft, you can use a potato masher to gently mash about one-third of the potatoes directly in the crockpot. This helps thicken the soup naturally. It's okay to leave it a little chunky.
Add the softened, cubed cream cheese to the slow cooker. Stir until it's mostly melted into the hot soup. It might look a little lumpy at first, but just keep stirring.
Slowly pour in the heavy cream and shredded cheddar cheese. Continue to stir until all the cheese is melted and the soup is smooth and creamy.
If you prefer a thicker soup, mix the cornstarch and cold water together to create a slurry, then stir it into the soup. Let it cook for another 15 minutes on HIGH to thicken.
Taste and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with fresh chives, extra cheese, or crumbled turkey ham if you like.
Notes & Tips
- 1Feel free to adjust the creaminess by using more or less heavy cream.
- 2If you like a little heat, add a pinch of red pepper flakes when you brown the beef.
- 3The soup will thicken as it cools. Don't worry if it seems a little thin at first.
Tools You'll Need
- •Don't skip browning the beef and onions. It's a small step that adds a huge amount of deep, savory flavor.
- •Cut your potatoes into roughly uniform 1-inch cubes so they all cook evenly.
- •Make sure your cream cheese is softened before adding it. It will melt into the soup much more smoothly.
- •Always shred your own cheese if you can. Pre-shredded cheese has additives that can prevent it from melting as creamily.