Dinner

Crockpot Creamy Potato & Hamburger Soup

This creamy, comforting Crockpot Creamy Potato & Hamburger Soup is an easy weeknight winner. It fills the house with the warm smell of simmering beef, thyme, and garlic. Creamy potatoes and melty cheddar make every spoonful rich and satisfying. The slow cooker does most of the work, so you can come home to a hearty, thick soup that tastes like it simmered all day.

Recipe Information

Prep Time: 20 minutes
Cook Time: 6 hours on low (or 3 hours on high)
Total Time: 6 hours 20 minutes (low) or 3 hours 20 minutes (high)
Servings: 6
Difficulty Level: Easy

Nutrition Information

Approximate per serving (based on 6 servings):

Calories per serving: 640 kcal
Protein: 27 g
Carbohydrates: 28 g
Fat: 45 g
Fiber: 4 g
Sugar: 6 g
Sodium: 800 mg

Why Make This Crockpot Creamy Potato & Hamburger Soup

This soup is simple, filling, and hits all the comfort-food notes. It uses basic pantry ingredients and gives you creamy texture without fuss. The slow cooker extracts flavor from beef and potatoes while you go about your day. It’s budget-friendly and great for feeding a family or meal-prepping for the week. If you like rich, cheesy soups with a sturdy spoon, this one delivers.

(If you like bold potato soups, try a spicier take like creamy Cajun potato soup for a different twist.)

How to Make Crockpot Creamy Potato & Hamburger Soup

This recipe uses a short prep step, slow cooking to soften potatoes, then a creamy finish with milk, cream, and cheddar. The slow cooker keeps flavors mellow and textures tender.

Ingredients:

1 pound ground beef
1 onion, diced
3-4 large potatoes, peeled and cubed
4 cups beef broth
2 cups milk
1 cup heavy cream
2 cups shredded cheddar cheese
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon dried thyme
Chopped parsley for garnish

Directions:

Step 1: Preparation

In a skillet over medium heat, brown the ground beef with the diced onion until the beef is fully cooked and the onion is soft. Use a spatula to break the meat into small pieces. Drain excess fat and transfer the meat and onion to your crockpot.

Step 2: Mixing

Add the cubed potatoes, beef broth, garlic powder, and dried thyme to the crockpot with the browned beef. Stir gently to combine so the potatoes sit mostly submerged in broth.

Step 3: Cooking

Cook on low for 6–8 hours or on high for 3–4 hours. Check after the minimum time for your setting; potatoes should be fork-tender and easy to mash with the back of a spoon. Taste and adjust seasonings later.

Step 4: Finishing

Stir in the milk and heavy cream, then cook on low for an additional 30 minutes to warm through. Add the shredded cheddar cheese and stir until melted and smooth. Season with salt and pepper to taste. Garnish with chopped parsley before serving.

How to Serve Crockpot Creamy Potato & Hamburger Soup

Serve hot in deep bowls. Top with extra shredded cheddar, a sprinkle of black pepper, or crisp bacon bits for crunch. A slice of crusty bread, dinner rolls, or a simple green salad pairs well. For a cozy family dinner, ladle into bowls and let everyone add garnishes like sour cream, chives, or hot sauce.

How to Store Crockpot Creamy Potato & Hamburger Soup

Refrigerator: Cool completely, then store in an airtight container for 3–4 days.
Freezer: Freeze in airtight containers for up to 2–3 months. Leave some headspace; dairy may separate slightly when frozen.
Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stove over medium-low heat, stirring often. If the soup thickens too much, thin with a splash of milk or broth. Heat until steaming but avoid boiling to keep the dairy smooth.

Expert Tips for Perfect Crockpot Creamy Potato & Hamburger Soup

Use low-sodium beef broth so you can control salt at the end.
Brown the beef and onions well. That caramelized flavor deepens the soup.
Cut potatoes into uniform cubes for even cooking.
Add milk and cream near the end to prevent curdling and keep the soup silky.
If you prefer a thicker soup, mash a cup of cooked potatoes right in the crockpot or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water).
For a thinner broth, add more beef broth or milk when reheating.
If you want to reduce fat, use 90/10 ground beef and swap heavy cream for half-and-half.

Delicious Variations

Cheeseburger Style: Add diced pickles and a splash of mustard at the end for a cheeseburger-inspired twist.
Veggie Boost: Stir in a cup of frozen corn and a cup of chopped carrots halfway through cooking.
Bacon & Chive: Top each bowl with cooked, crumbled bacon and a handful of chives.
Lighter Version: Use 2% milk and omit heavy cream. Use lean ground turkey in place of beef.
Slow Cooker Chowder: Add a cup of corn and reduce broth slightly for a chowder texture.

Frequently Asked Questions

Q: Can I use ground turkey or chicken instead of ground beef?
A: Yes. Ground turkey or chicken works well. Brown it the same way, though turkey may be leaner and a bit drier. Add a touch more fat (olive oil or butter) while sautéing for flavor.

Q: Can I make this soup in an Instant Pot or on the stove?
A: Yes. For Instant Pot: brown meat with sauté, add ingredients, seal and cook on high pressure 8–10 minutes, quick release, then add dairy and cheese. On the stove: simmer gently in a large pot for 25–35 minutes until potatoes are tender.

Q: Will the milk and cream separate if I cook them in the slow cooker?
A: Add milk and cream at the end and keep heat low. Heating slowly and avoiding boiling prevents separation. Stir in dairy during the final 30 minutes of cooking.

Q: Can I thicken the soup without dairy?
A: Yes. Mash some cooked potatoes into the broth or use a blended cooked potato to thicken. You can also use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) added in the last 10 minutes.

Q: How do I reduce the sodium in this recipe?
A: Use low-sodium or homemade beef broth. Skip added salt until the end and use reduced-sodium cheese or rinse shredded cheese briefly (pat dry) to remove surface salt if needed.

Q: Can I freeze the soup with the dairy in it?
A: You can freeze it, but texture may change slightly. Thaw in the fridge and reheat gently, whisking to recombine. If separation occurs, a quick blender or immersion blender can help smooth it out.

Conclusion

This Crockpot Creamy Potato & Hamburger Soup is comforting, simple, and built for busy days. It gives you rich, cheesy flavor and tender potatoes with almost no hands-on time. For another cheesy slow-cooker favorite that leans into the cheeseburger flavors, check out Slow Cooker Cheeseburger Soup – The Country Cook. Give this soup a try — it’s easy to make, freezes well, and tastes like a warm hug in a bowl.