Crockpot Creamy Potato Hamburger Soup (Printable Version)
Hearty ground beef and potato soup with rich, creamy broth. Easy slow cooker meal perfect for weeknight dinners.
# What You Need:
→ Meats
01 - 1 pound lean ground beef
→ Vegetables
02 - 4 cups russet potatoes, peeled and diced
03 - 1 medium yellow onion, finely diced
04 - 2 medium carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced
→ Broth & Dairy
07 - 4 cups low-sodium beef broth
08 - 1 cup whole milk
09 - 1 cup heavy cream
10 - 1 cup shredded cheddar cheese
11 - 3 tablespoons cream cheese, softened
→ Thickeners & Seasoning
12 - 2 tablespoons all-purpose flour or cornstarch
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried parsley
15 - 1/2 teaspoon paprika
16 - Salt and black pepper to taste
# Directions:
01 - Heat a large skillet over medium heat. Add the lean ground beef and cook, breaking it apart with a spoon, until fully browned. Drain excess fat and set aside.
02 - Transfer the cooked beef to a 5-quart or larger slow cooker. Add the diced potatoes, onion, carrots, celery, and garlic.
03 - Sprinkle the flour, thyme, parsley, paprika, salt, and pepper over the ingredients. Stir thoroughly to distribute the seasonings evenly.
04 - Pour in the beef broth. Cover and cook on LOW for 6 hours or HIGH for 3-4 hours, until potatoes and vegetables are fork-tender.
05 - In a small bowl, whisk together the whole milk and softened cream cheese until completely smooth.
06 - Pour the milk mixture into the slow cooker. Add the heavy cream and shredded cheddar cheese. Stir well to incorporate.
07 - Cover and continue cooking on HIGH for 20-30 minutes, stirring occasionally, until the soup is thickened and the cheese is fully melted.
08 - Taste the soup and adjust salt or pepper if needed. Serve hot, garnished with chopped fresh chives, extra cheddar cheese, or crumbled bacon if desired.
# Expert Advice:
01 -
- Set it and forget it cooking that makes your entire house smell incredible
- The kind of comfort food that makes people ask for seconds before they've even finished their first bowl
02 -
- Cut your potatoes into uniform ½-inch cubes so they cook evenly—nothing worse than some pieces turning to mush while others remain crunchy
- Whisk the cream cheese thoroughly with the milk before adding it to the hot soup, or you'll chase tiny lumps around the pot forever
03 -
- If your soup seems too thin, mash a few potato chunks against the side of the crockpot to release starch and thicken naturally
- Grate your own cheddar instead of buying pre-shredded—the anti-caking coating on bagged cheese prevents it from melting smoothly