If there’s one dish that feels like a hug from the inside out, it’s Crockpot Creamy Potato & Hamburger Soup. I can’t tell you how many times this recipe has saved dinner in my house—especially on chilly Texas evenings when the kids come home asking for “something cozy.” Slow-cooked potatoes, savory ground beef, and a creamy, cheesy finish? Yes, please.
The beauty of this recipe is that it’s hearty enough to please the hungriest cowboy (or growing teenager) but easy enough to throw together while juggling a hundred other things.
Table of Contents
Why You’ll Love This Crockpot Creamy Potato & Hamburger Soup
- Effortless: Toss everything in the crockpot, set it, and go live your life.
- Comforting: Creamy, cheesy, potato goodness with ground beef for extra heartiness.
- Family-Friendly: Even picky eaters come back for seconds.
- Flexible: Use what you have—swap Yukon Golds for russets, cheddar for Parmesan, or add veggies.
What Does Crockpot Creamy Potato & Hamburger Soup Taste Like?
Imagine rich, buttery potatoes that practically melt in your mouth, wrapped in a velvety, cheesy broth. Add the savory bite of hamburger and a whisper of garlic and herbs—it’s basically a hug in a bowl. Think cheeseburger meets loaded baked potato, all simmered to perfection.
Ingredients You’ll Need for Crockpot Creamy Potato & Hamburger Soup
When it comes to making the perfect Crockpot Creamy Potato & Hamburger Soup, the magic really starts with fresh, simple ingredients that bring comfort straight to the table. This isn’t a fancy grocery-list kind of soup—you’ll find most of these items already hanging out in your pantry or fridge. Let’s break it down so you know exactly what you’ll need:
- Potatoes (3–4 pounds, Yukon Gold or Russet)
Potatoes are the heart and soul of this dish. Yukon Golds give you a naturally buttery, creamy base (like mashed potatoes without the work!), while Russets hold their shape a little more, offering a chunkier bite. If you’ve ever tried my Mushroom Potato Soup, you know potatoes are the ultimate comfort food canvas. - Ground Beef (1 pound, browned and drained)
The hamburger brings rich, savory depth. Be sure to brown it before adding it to your crockpot—it’s a little extra step, but it keeps the soup flavorful without being greasy. - Onion (1 medium, finely chopped)
Onions create a sweet and savory base that blends beautifully into the broth as it cooks low and slow. - Garlic (4–6 cloves, minced)
Garlic is non-negotiable. It adds that irresistible aroma and flavor that makes your kitchen smell like heaven on a chilly night. - Chicken or Vegetable Broth (4 cups)
This is where the simmering magic happens. Broth gives the soup its cozy depth, while also tenderizing the potatoes during cooking. - Heavy Cream or Half-and-Half (1 cup)
Here comes the indulgence! Cream (or half-and-half if you want it a little lighter) turns the broth into that velvety, dreamy base that makes this soup unforgettable. - Shredded Cheese (1–1 ½ cups, Cheddar or Parmesan)
Cheese is optional, but let’s be honest—it takes this soup from “good” to “oh my goodness, I need seconds.” Cheddar brings a tangy bite, while Parmesan adds salty depth. - Unsalted Butter (¼ cup, cubed)
A little butter melts into the broth, giving it richness and tying all the flavors together. - All-Purpose Flour or Cornstarch (2 tablespoons)
This helps thicken the soup so it hugs the potatoes and beef instead of being too brothy. - Seasonings (Salt, Black Pepper, 1 tsp dried Thyme or Oregano)
Just enough to wake up the flavors without overpowering the natural goodness of the ingredients. - Fresh Parsley or Chives (for garnish)
A sprinkle of green on top not only looks pretty but also gives each spoonful a fresh, herby brightness. - Optional: Paprika
A tiny dash of smoked paprika adds a warm, subtle smokiness that pairs beautifully with the beef and potatoes.
👉 Jessica’s Note: Don’t stress if you need to swap a few ingredients. This soup is forgiving. For example, ground turkey or chicken can easily replace hamburger, and vegetable broth works perfectly if you’re keeping it lighter.
How to Make Crockpot Creamy Potato & Hamburger Soup
One of the reasons I adore this Crockpot Creamy Potato & Hamburger Soup is how forgiving and simple it is. Even on my busiest mom-days (and trust me, there are plenty), this soup practically cooks itself while I chase after homework, laundry, and snack requests. Here’s a clear, step-by-step guide to help you create the coziest bowl of soup your family will rave about:
Step 1: Prep the Potatoes and Aromatics
- Peel & Cube the Potatoes:
Start with 3–4 pounds of potatoes. Peel them and cut into 1-inch cubes. Keeping them uniform in size ensures they cook evenly in the crockpot.
👉 Jessica’s Note: If you’ve made my Hearty Lentil and Potato Soup, you know potatoes can turn a simple dish into something soul-satisfying. - Chop the Onion & Garlic:
Finely chop one medium onion and mince 4–6 cloves of garlic. This aromatic duo lays down the flavor foundation and will melt beautifully into the broth as it simmers. - Optional Pro Tip: Rinse your potato cubes under cold water to wash off excess starch. Pat them dry before adding to the crockpot—this helps prevent gumminess.
Step 2: Cook the Hamburger (Ground Beef)
- Brown the Beef:
In a skillet over medium-high heat, cook 1 pound of ground beef until browned, breaking it into crumbles as it cooks. Drain off any excess fat to avoid greasy soup. - Season Lightly:
Sprinkle with a pinch of salt and pepper while cooking—it builds flavor early on.
Step 3: Assemble in the Crockpot
- Layer the Base:
Place the cubed potatoes into the crockpot, then add your chopped onion, garlic, and browned hamburger. - Add the Broth:
Pour in 4 cups of chicken or vegetable broth. This liquid gold will tenderize the potatoes and allow the flavors to meld together slowly. - Butter & Flour Magic:
Drop in the cubed butter and sprinkle the flour (or cornstarch) evenly over the mixture. Gently stir so it starts blending in.
👉 Pro Tip: A light drizzle of olive oil here adds a subtle richness.
Step 4: Let the Crockpot Work Its Magic
- Set the Timer:
Cover with the lid and cook on low for 6–8 hours or high for 3–4 hours, until the potatoes are fork-tender. - Check Consistency:
In the last hour, stir gently and check thickness. If it feels too thin, mix 1 tablespoon of flour or cornstarch with 2 tablespoons of cold water, then stir that slurry into the soup.
Step 5: Make It Creamy
- Add Dairy & Cheese:
Once the potatoes are tender, stir in 1 cup of heavy cream or half-and-half along with 1 to 1 ½ cups of shredded cheddar or Parmesan. Stir until the cheese melts and the broth turns silky and rich. - Taste & Adjust:
This is your chance to check seasoning—add more salt, pepper, or even a pinch of paprika for warmth.
Step 6: Garnish and Serve
- Garnish Like a Pro:
Sprinkle freshly chopped parsley or chives over the top. It adds brightness and a pop of color. - Serve Warm:
Ladle the soup into bowls and serve with crusty bread for dunking. Trust me, the bread soaks up the creamy broth like a dream.
👉 Jessica’s Family Note: My kids love this soup paired with a simple grilled cheese sandwich—it’s like a “soup and sandwich” night but taken up a notch.
Optional Add-Ins
If you want to stretch the soup even further or sneak in extra veggies for picky eaters, toss in diced carrots, celery, or corn in Step 3. They cook beautifully alongside the potatoes.
Tips and Tricks for Perfect Crockpot Creamy Potato & Hamburger Soup
- Brown the beef first: It locks in flavor and avoids greasy broth.
- Don’t overcook: Russets get mushy if left too long—set a timer.
- Cheese first or last? Always stir in cheese at the end for silky texture.
- Make it lighter: Swap heavy cream for half-and-half or even whole milk.
- Make it heartier: Add carrots, celery, or corn for more veggies.
Storage for Crockpot Creamy Potato & Hamburger Soup
- Fridge: Keeps 3–4 days in an airtight container.
- Freezer: Potatoes can get grainy, but freezing is fine for up to 2 months. Reheat gently with a splash of broth or cream.
FAQs
Can I make this soup without cheese?
Yes! It’ll be less rich, but still creamy with the potatoes and cream.
Can I use ground turkey instead of beef?
Absolutely—ground turkey or chicken works just fine.
How can I thicken my soup more?
Stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) near the end.
Conclusion
This Crockpot Creamy Potato & Hamburger Soup is the kind of meal that makes you linger at the table a little longer, savoring each spoonful. It’s cozy, filling, and so simple you’ll want to put it on repeat. Next time life feels a little too hectic, let your crockpot do the heavy lifting.
And if you’re looking for more soul-warming bowls, you might also love my Cheeseburger Macaroni Soup or Tomato Tortellini Soup.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Crockpot Creamy Potato & Hamburger Soup You’ll Make Again & Again
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Description
This Crockpot Creamy Potato dish is the ultimate comfort food—slow-cooked potatoes in a velvety, herb-infused sauce with melted cheese and rich cream, perfect as a side or a cozy vegetarian main.
Ingredients
3–4 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes
4–6 cloves garlic, minced
1 medium onion, finely chopped
4 cups chicken or vegetable broth
1 cup heavy cream or half-and-half
1–1½ cups shredded Cheddar or Parmesan cheese (optional)
Salt and black pepper, to taste
1 teaspoon dried thyme or oregano
2 tablespoons all-purpose flour or cornstarch
1/4 cup unsalted butter, cut into small pieces
Fresh parsley or chives, for garnish
A dash of paprika (optional)
Instructions
1. Peel and cut the potatoes into 1-inch cubes. Rinse under cold water to remove excess starch, then pat dry.
2. Finely chop the onion and mince the garlic.
3. Place the potatoes in the crockpot. Add the onion and garlic on top.
4. Pour in the broth. Season with salt, black pepper, and dried thyme or oregano. Stir gently.
5. Add butter in small pieces. Sprinkle flour or cornstarch evenly over the mixture. Stir lightly.
6. Cover and cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
7. In the last hour, check sauce consistency. If needed, stir in an additional tablespoon of flour or cornstarch mixed with cold water.
8. Once potatoes are tender, stir in heavy cream or half-and-half and shredded cheese. Mix until melted and smooth.
9. Adjust seasoning with salt and pepper to taste. Let heat through for 15-20 minutes on low.
10. Garnish with chopped parsley or chives before serving. Serve warm.
Notes
Use Yukon Gold potatoes for a naturally creamy texture; Russet for a firmer bite.
Ensure all dairy is at room temperature before adding to prevent curdling.
Rinsing the potato cubes removes excess starch and prevents gumminess.
Paprika adds a subtle smoky warmth—great for a flavor boost.
Serve with crusty bread to soak up the rich, cheesy sauce.
