There’s something magical about a bowl of Creamy Potato Hamburger Soup simmering away in the crockpot. The way it fills your kitchen with that cozy, savory aroma—like a warm hug at the end of a long day. As a busy mom of three, I’m all about recipes that taste like comfort food but don’t require me to babysit the stove for hours. This one’s a lifesaver on hectic weeknights, yet fancy enough for Sunday supper with family.
Table of Contents
Why You’ll Love This Creamy Potato Hamburger Soup
- Set it and forget it: Toss everything in the crockpot, and let it do the work.
- Family-approved: Even picky eaters go back for seconds (ask me how I know!).
- Wholesome comfort: Hearty beef, tender potatoes, and creamy broth in one satisfying bowl.
- Leftover magic: It reheats beautifully and even freezes well.
If you’re already a fan of cozy bowls like broccoli cheddar soup or old-fashioned vegetable beef soup, this one’s going to slide right into your favorites list.
What Does Creamy Potato Hamburger Soup Taste Like?
Think of your favorite loaded baked potato meets a hearty stew—only creamier. The potatoes break down just enough to thicken the broth, while the ground beef adds a meaty backbone. Carrots, celery, and onion balance it out with freshness, and the splash of cream ties it all together. If you sneak in Parmesan at the end (and I always do), it’s like adding the bow on a perfectly wrapped gift.
Ingredients You’ll Need for Creamy Potato Hamburger Soup
When it comes to making a soul-warming bowl of Creamy Potato Hamburger Soup, the ingredients are simple, everyday staples you probably already have on hand. That’s one of the reasons I love this recipe—it doesn’t require anything fancy, just good, wholesome ingredients that work together to create a creamy, comforting soup.
Ground Beef (1 pound, lean)
The backbone of this recipe! Lean ground beef gives the soup that hearty, meaty flavor without making it greasy. If you want to change things up, you could swap in ground turkey or chicken, but beef adds the best richness. For another beefy comfort dish, you might love my hobo casserole with ground beef and potatoes.
Russet Potatoes (4 medium, peeled and diced)
The star of the show. Russets are perfect because they’re starchy, which means they help naturally thicken the soup as they cook. Cut them into bite-sized cubes—big enough to hold their shape but small enough to scoop easily with a spoon.
Onion (1 large, chopped finely)
This aromatic base gives depth to the soup. Cooking it with the beef before adding it to the crockpot brings out a mellow sweetness that balances the richness of the cream.
Carrots (2 medium, diced)
These little pops of color bring subtle sweetness and extra nutrition. They also add a classic “homemade soup” feel—because really, what soup is complete without carrots?
Celery (2 stalks, chopped)
The unsung hero of soups everywhere. Celery adds a mild, earthy flavor that ties the beef, potatoes, and carrots together. It’s the quiet supporting actor that makes the stars shine brighter.
Garlic (3 cloves, minced)
Because garlic makes everything better. Adding it to the skillet right at the end of browning the beef and onion ensures you don’t burn it but still get that delicious aroma.
Low-Sodium Chicken Broth (4 cups)
This creates the base of the soup. Using chicken broth (instead of beef broth) keeps the soup lighter while still packing tons of flavor. If you prefer a deeper, more robust taste, feel free to go with beef broth.
Heavy Cream (1 cup)
This is where the “creamy” in Creamy Potato Hamburger Soup really shines. The cream transforms the broth into a velvety, rich soup that feels indulgent but oh-so-worth it. You can substitute half-and-half if you want a lighter version.
Salt and Pepper (to taste)
Never underestimate the power of simple seasoning. Add a little at the beginning, then taste and adjust just before serving.
Dried Herbs (thyme, parsley – optional)
These add an herby, comforting layer. Thyme brings a subtle earthiness, while parsley brightens the flavor. Fresh herbs are lovely too if you have them on hand.
Parmesan Cheese (½ cup, grated, optional)
The final flourish. Parmesan adds a salty, nutty kick that melts beautifully into the creamy broth. It’s optional, but honestly—it’s a game changer.
How to Make Creamy Potato Hamburger Soup (Step by Step)
Making Creamy Potato Hamburger Soup in the crockpot is easier than you might think. With just a few simple steps, you’ll have a hearty, creamy dinner ready to warm the whole family. Here’s exactly how to do it:
Step 1: Brown the Beef
Start by heating a large skillet over medium-high heat. Add the lean ground beef and cook for about 5–7 minutes, breaking it apart with a wooden spoon as it browns. You want to see that nice golden color because it adds rich flavor to your soup. Drain any excess fat so the final dish isn’t greasy.
👉 Tip: For a lighter option, you can substitute ground turkey or chicken. (I sometimes do this when I’m making my turkey chili recipe—a cozy favorite in our house!)
Step 2: Add the Aromatics
Toss in the chopped onion with the beef. Cook for another 3–4 minutes until it softens and turns translucent. This step makes your kitchen smell heavenly—like comfort food in progress. Finally, stir in the minced garlic and cook for just one minute more. Garlic cooks quickly, so keep an eye on it to avoid burning.
Step 3: Transfer to the Crockpot
Now it’s time to let your slow cooker do the heavy lifting. Pour the browned beef, onion, and garlic mixture into the bottom of your crockpot. This flavorful base is what makes Creamy Potato Hamburger Soup so irresistible.
Step 4: Add the Vegetables and Broth
To the crockpot, add your diced russet potatoes, chopped carrots, and celery. These hearty veggies will slowly cook down and create that homey, classic soup texture. Then, pour in the chicken broth. Using low-sodium broth gives you more control over the final seasoning. Sprinkle in a pinch of salt, black pepper, and dried herbs like thyme or parsley.
Step 5: Set and Cook
Cover your crockpot with the lid and set it to low for 6–8 hours or high for 3–4 hours. This slow cooking process allows the potatoes to become tender and lets the flavors mingle together beautifully. When you come back later, your kitchen will smell like pure comfort.
Step 6: Check for Potato Tenderness
About 30 minutes before serving, lift the lid and poke a potato cube with a fork. If it slides in easily, you’re right on track. If not, let it cook a bit longer. This step ensures the base of your Creamy Potato Hamburger Soup has that soft, thick texture we’re going for.
Step 7: Stir in the Cream
Now for the creamy magic. Gently stir in the heavy cream and let it warm through for about 10–15 minutes. This transforms the soup from a broth-based dish into a rich, velvety comfort food that everyone will love.
Step 8: Add Cheese (Optional but Recommended)
If you’re a cheese lover (like me), stir in Parmesan cheese right before serving. It melts into the soup and gives it a nutty, salty finish that’s just divine. For another cheesy cozy recipe, you might want to check out my cheddar garlic herb potato soup—it’s another family favorite.
Step 9: Garnish and Serve
Ladle the soup into bowls and garnish with fresh parsley or an extra sprinkle of Parmesan. Serve it hot with crusty bread or even a side salad if you want to balance the richness. Congratulations—you’ve just made Creamy Potato Hamburger Soup that will have everyone asking for seconds.
Tips and Tricks for Perfect Creamy Potato Hamburger Soup
- Skip the mush: Cut potatoes into 1-inch cubes so they don’t disintegrate.
- Make it lighter: Sub half-and-half or whole milk if you want less richness.
- Flavor boost: Add a dash of smoked paprika or Worcestershire sauce while browning beef.
- Freezer-friendly: Freeze in portions before adding cream—stir in cream after reheating.
- Kid hack: Mash some of the veggies before serving to create a thicker, “smooth-ish” base (my kids call it magic soup).
Storage for Creamy Potato Hamburger Soup
- Fridge: Store in airtight containers up to 3 days.
- Freezer: Freeze (without cream) up to 3 months. Add cream after reheating.
- Reheat: Warm gently on the stovetop, stirring often.
FAQs
Can I use ground turkey instead of beef?
Absolutely. Ground turkey makes this a little leaner but still delicious.
Can I add cheese directly into the crockpot?
Yes! Stir it in during the last 15 minutes so it melts smoothly.
What if I don’t have a crockpot?
You can simmer it on the stovetop for about 45 minutes—just stir often so the bottom doesn’t stick.
Conclusion
This Creamy Potato Hamburger Soup is one of those recipes that makes you grateful for your crockpot and your cozy kitchen. Whether it’s a weeknight when you’re juggling dinner between soccer practice and homework, or a lazy Sunday with the family, this soup is comfort in a bowl.
If you love this, you might also want to peek at my crockpot chili with ground beef and beans or my creamy cottage cheese tomato 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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Creamy Potato Hamburger Soup – The Best 30-Minute Prep Dinner
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Description
A comforting dish that seamlessly blends hearty ingredients into a creamy, flavorful soup, perfect for busy weeknights or cozy family dinners.
Ingredients
Main Ingredients
- 1 pound Ground Beef – Lean ground beef for a hearty flavor.
- 4 medium Russet Potatoes – Peeled and diced.
- 1 large Onion – Chopped finely.
- 2 medium Carrots – Diced.
- 2 stalks Celery – Chopped.
- 3 cloves Garlic – Minced.
- 4 cups Low-Sodium Chicken Broth
- 1 cup Heavy Cream – For creaminess.
Seasonings
- Salt – to taste
- Pepper – to taste
- Dried Herbs (Thyme, Parsley) – Optional.
- 0.5 cup Parmesan Cheese – Grated, optional.
Instructions
1. Begin by browning the ground beef in a large skillet over medium-high heat for about 5–7 minutes. Drain any excess fat.
2. Add the chopped onion to the skillet and cook for another 3–4 minutes until translucent.
3. Stir in the minced garlic and cook for an additional minute.
4. Transfer the beef and onion mixture to the crockpot.
5. Add the diced potatoes, carrots, and celery to the crockpot and stir to combine.
6. Pour in the chicken broth and season with salt, pepper, and dried herbs.
7. Cover and cook on low for 6–8 hours or high for 3–4 hours.
8. About 30 minutes before serving, check the potatoes for tenderness.
9. Once the potatoes are tender, stir in the heavy cream and warm through for 10–15 minutes.
10. Adjust seasonings if necessary and stir in the Parmesan cheese just before serving.
11. Serve hot, garnished with fresh parsley or additional cheese if desired.
Notes
Leftovers can be stored in an airtight container for up to three days.
This soup also freezes well for up to three months.
