Crockpot Creamy Potato & Hamburger Soup Recipe

Crockpot Creamy Potato & Hamburger Soup is a delicious and satisfying dish that’s perfect for chilly days or when you need an easy, family-friendly meal. This soup combines tender potatoes, seasoned ground beef, and a creamy, flavorful broth that simmers to perfection in a slow cooker. It’s rich, hearty, and incredibly easy to make!

Ingredients

For the Soup:

• 1 lb ground beef
• 1 medium onion, finely diced
• 3 cups russet potatoes, peeled and diced into ½-inch cubes
• 2 medium carrots, diced
• 2 celery stalks, chopped
• 3 cups chicken or beef broth
• 1 cup water
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika (optional)
• 1 teaspoon dried parsley
• Salt and pepper to taste

For the Creamy Base:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk or heavy cream
• 1 cup shredded cheddar cheese

Optional Garnishes:

• Chopped green onions
• Extra shredded cheese

Step-by-Step Instructions

Step 1: Brown the Ground Beef

1. In a skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it up into small pieces as it cooks.
2. Drain any excess grease and transfer the cooked beef to the crockpot.

Step 2: Add the Vegetables and Broth

1. Add the diced potatoes, carrots, celery, and onion to the crockpot.
2. Stir in the chicken or beef broth, water, garlic powder, onion powder, smoked paprika, parsley, salt, and pepper. Mix well to combine.

Step 3: Slow Cook the Soup

1. Cover the crockpot with a lid and cook on low for 6–8 hours or high for 3–4 hours, until the potatoes are tender.

Step 4: Prepare the Creamy Base

1. About 30 minutes before serving, melt the butter in a small saucepan over medium heat.
2. Whisk in the flour and cook for 1–2 minutes until it forms a paste (roux).
3. Gradually whisk in the milk, stirring constantly to avoid lumps. Cook until the mixture thickens, about 3–4 minutes.

Step 5: Add Creamy Base and Cheese

1. Stir the roux mixture into the crockpot. Add the shredded cheddar cheese and stir until melted and well incorporated.
2. Let the soup cook on low for another 15–20 minutes to allow the flavors to blend and the soup to thicken.

Step 6: Serve and Garnish

1. Ladle the soup into bowls and garnish with chopped green onions, or extra cheese as desired.
2. Serve hot with crusty bread or a side salad for a complete meal.

Serving and Storage Tips

Serving:

• Perfect for: Weeknight dinners, meal prep, or potlucks.
• Portion size: This recipe makes 6–8 servings.

Storage:

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Allow the soup to cool completely before freezing. Freeze in freezer-safe containers for up to 3 months. Note that the texture of the potatoes may change slightly when reheated.

Reheating:

• Reheat on the stovetop over low-medium heat, stirring occasionally. Add a splash of broth or milk if the soup thickens during storage.

Helpful Notes

• Potato Choice: Russet potatoes are ideal for their starchiness, but Yukon Golds work well too.
• Cheese: For the best texture, use freshly shredded cheese as pre-shredded cheese may not melt as smoothly.
• Make It Lighter: Use ground turkey instead of beef and swap heavy cream for milk to lighten up the recipe.
• Vegetable Variations: Add corn, peas, or green beans for extra texture and flavor.

Tips from Well-Known Chefs

• Chef Sarah’s Tip: “Browning the beef with a pinch of paprika and garlic powder enhances the soup’s overall flavor.”
• Chef Tom’s Tip: “Add a splash of Worcestershire sauce to the broth for an umami boost.”
• Chef Lisa’s Tip: “Use a potato masher to slightly mash the potatoes in the crockpot for a thicker, creamier texture.”

Frequently Asked Questions

1. Can I use ground turkey instead of beef?

Yes! Ground turkey or chicken works just as well for a leaner option.

2. How do I make this gluten-free?

Substitute the flour with cornstarch or a gluten-free flour blend when making the roux.

3. Can I skip the roux?

Yes, but the soup may not be as creamy. Instead, blend a portion of the soup for a thicker consistency.

4. What can I serve with this soup?

Serve it with warm breadsticks, crackers, or a side of fresh salad.

5. Can I use frozen vegetables?

Absolutely. Add them during the last 30 minutes of cooking to prevent overcooking.

6. How do I make the soup spicier?

Add a pinch of red pepper flakes or diced jalapeños to the soup for a kick.

7. Can I add other proteins?

Yes, diced cooked ham or bacon are excellent additions for extra flavor.

8. What’s the best way to thicken the soup?

If you prefer a thicker soup, add extra roux or mash some of the potatoes directly in the crockpot.

9. Can I make this soup in advance?

Definitely! It reheats beautifully and can be made a day ahead for even better flavor.

10. What kind of cheese works best?

Cheddar is a classic choice, but Monterey Jack or Gruyère adds a unique twist.