One thing that leaves no one colder than a bowl of hearty soup, and Crock Pot Creamy Potato Hamburger Soup is the stuff of comfort food. Lush thanks to tender potatoes, savory ground beef and rich, creamy broth, this makes great food for chilly days, busy weeknights — or any time you’re craving something warm and filling. This part is a low effort recipe but with incredible flavor, plus it’s all made in the crockpot!
Here we’ll show you every ingredient, how to, serving tips, storage advice, and variations to show you just how easy and delicious this soup is. You’ll have everything you need to prepare this yummy dish with confidence by the end.
Ingredients
To make the perfect Crockpot Creamy Potato Hamburger Soup, you’ll need a mix of fresh ingredients and pantry staples. Here’s what you’ll need:
For the Soup Base
- Ground beef – 1 pound, browned and drained
- Potatoes – 4–5 medium-sized, peeled and diced into small cubes
- Carrots – 2 large, peeled and chopped
- Celery – 2 stalks, chopped
- Onion – 1 medium, finely diced
- Garlic – 3 cloves, minced
- Beef broth – 4 cups
- Milk or heavy cream – 1 cup
- Cream cheese – 8 ounces, softened
- Butter – 2 tablespoons
- Flour – 2 tablespoons (optional, for thickening)
Seasonings
- Salt – 1 ½ teaspoons (adjust to taste)
- Black pepper – 1 teaspoon
- Paprika – 1 teaspoon
- Thyme – ½ teaspoon
- Bay leaf – 1
Optional Garnishes
- Shredded cheddar cheese
- Chopped parsley
- Crumbled bacon
Directions
Step 1: Prepare the Ingredients
- Brown the beef: Heat a skillet over medium heat, add the ground beef, and cook until browned. Break it up into small crumbles as it cooks. Drain any excess fat and set the beef aside.
- Prep the vegetables: While the beef is cooking, peel and dice the potatoes into small cubes. Chop the carrots, celery, and onion, and mince the garlic.
Step 2: Assemble in the Crockpot
- In a 6-quart crockpot, add the diced potatoes, carrots, celery, onion, garlic, and browned ground beef.
- Pour in the beef broth, ensuring that the vegetables and beef are fully submerged.
- Add the seasonings: salt, pepper, paprika, thyme, and the bay leaf. Stir everything gently to combine.
Step 3: Cook Low and Slow
- Cover the crockpot with its lid and set it to cook on low for 6–7 hours or on high for 3–4 hours. The potatoes should be tender, and the flavors will meld beautifully.
Step 4: Create the Creamy Base
- About 30 minutes before the soup is done, make the creamy base. In a small saucepan, melt the butter over medium heat. If you want a thicker soup, whisk in the flour and cook for 1–2 minutes until golden.
- Gradually stir in the milk or heavy cream, followed by the softened cream cheese. Whisk continuously until smooth and creamy.
- Pour this mixture into the crockpot, stirring well to combine with the soup.
Step 5: Final Touches
- Taste the soup and adjust the seasonings as needed.
- If the soup is too thick for your liking, add a splash of milk or broth to thin it out.
- Remove the bay leaf before serving.
Serving and Storage Tips
Serving Suggestions
Perfect pairings: For a complete meal serve this with a side of crusty bread, garlic toast or even a fresh garden salad.
Garnishes: To provide a final touch of flavor, after you pour out the food, sprinkle shredded cheddar cheese, some sour cream, crumbled bacon or fresh parsley in the bottom of each bowl.
Family-style serving: Serve soup ladled into a large serving bowl, then let each put his or her favorite toppings on.
Storage Tips
Refrigerator: Leftover soup will last in the fridge for up to 3–4 days if store in an airtight container. And to reheating, do it gently on low, to prevent curdling of the creamy base.
Freezer: This soup freezes well. Once it’s cool, transfer it into a freezer-safe container with an inch space at the top for expansion. They can be frozen for 3 months.
Reheating: If your soup is frozen, thaw the soup for overnight in the refrigerator. Heat in the microwave, stirring occasionally, for about the same time as it took for you to reheat at home from frozen! If it’s too thick, you can add some milk or broth to it after it’s reheated.
Variations
I love that Crockpot Creamy Potato Hamburger Soup is so customizable. Here are a few variations to suit different tastes and dietary needs:
1. Add More Vegetables
Corn and peas: To balance out the sweetness, add a cup of frozen corn or peas with 30 minutes left of cooking time.
Spinach or kale: Add a handful (or up to a cup) of fresh spinach or kale and give it a toss in at the end of cooking if you’re looking for extra nutrition.
Bell peppers: Cut up a bell pepper and put it in for nice crunch and sweetness.
2. Swap the Protein
Ground turkey or chicken: If you’re looking for a lighter option, you can substitute ground beef with ground turkey or chicken.
Sausage: If you like the flavor of a more robust taste, use ground Italian sausage.
3. Adjust the Creaminess
Lighter version: Use evaporated milk or half-and-half to cut the calories.
Extra creamy: For even richer taste, add extra 4 ounces of cream cheese or a splash of sour cream.
4. Make it Gluten-Free
If you’re skipping the warm, flour based creamy base, use a gluten free thickener like cornstarch instead. You can leave the soup brothy, for a lighter consistency, or you can cook the soup longer depending on the immunity benefits you are after.
5. Add a Cheesy Twist
If you like, stir in 1–2 cups of shredded cheddar, gouda or mozzarella cheese in the last 10 minutes of cooking.
FAQs
1. Can I make this soup on the stovetop instead of the crockpot?
Yes! To make this soup on the stovetop, follow these steps:
In a large pot, sauté the onion, garlic, carrots, and celery until softened.
Add the browned ground beef, potatoes, seasonings, and beef broth. Bring to a boil, then reduce the heat and simmer for 30–40 minutes until the potatoes are tender.
Stir in the creamy base, adjust the seasonings, and serve.
2. Can I use pre-cooked potatoes or frozen diced potatoes?
Absolutely! Using pre-cooked or frozen diced potatoes can save time. Simply reduce the cooking time in the crockpot by 1–2 hours since the potatoes are already tender.
3. How can I thicken the soup if it’s too thin?
If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir it into the soup during the last 30 minutes of cooking. Alternatively, mash some of the cooked potatoes to naturally thicken the broth.
4. Can I make this soup dairy-free?
Yes! To make this soup dairy-free:
Use coconut milk or almond milk instead of heavy cream.
Replace cream cheese with a dairy-free alternative, such as cashew cream.
Opt for a vegan butter substitute if needed.
5. Is this soup keto-friendly?
With a few tweaks, you can make this soup keto-friendly:
Replace the potatoes with cauliflower florets or diced turnips for a low-carb option.
Use heavy cream and full-fat cream cheese for the creamy base.
Skip the flour and any additional thickeners.
6. Can I double the recipe?
Yes! If you have a larger crockpot, doubling the ingredients works well and is perfect for meal prep or feeding a crowd. Adjust the cooking time slightly if needed, ensuring all the ingredients cook evenly.
7. What’s the best way to reheat this soup?
To reheat:
On the stove: Warm over low heat, stirring occasionally. Add a splash of milk or broth if it’s too thick.
In the microwave: Heat in 1-minute increments, stirring between each, until heated through.
This Creamy Potato Hamburger Soup makes a great versatile, comforting dish you can make all pretty easily and customize. This soup is a definite family favorite; whether you stick to the classic recipe or find your own spin on it, you’ll be sure to have a winner! Rich flavors, creamy texture, and all the convenience of this one pot wonder!
Crockpot Creamy Potato Hamburger Soup
Ingredients
Ingredients
- To make the perfect Crockpot Creamy Potato Hamburger Soup you’ll need a mix of fresh ingredients and pantry staples. Here’s what you’ll need:
For the Soup Base
- Ground beef – 1 pound browned and drained
- Potatoes – 4–5 medium-sized peeled and diced into small cubes
- Carrots – 2 large peeled and chopped
- Celery – 2 stalks chopped
- Onion – 1 medium finely diced
- Garlic – 3 cloves minced
- Beef broth – 4 cups
- Milk or heavy cream – 1 cup
- Cream cheese – 8 ounces softened
- Butter – 2 tablespoons
- Flour – 2 tablespoons optional, for thickening
Seasonings
- Salt – 1 ½ teaspoons adjust to taste
- Black pepper – 1 teaspoon
- Paprika – 1 teaspoon
- Thyme – ½ teaspoon
- Bay leaf – 1
- Optional Garnishes
- Shredded cheddar cheese
- Chopped parsley
- Crumbled bacon
Instructions
Directions
Step 1: Prepare the Ingredients
- Brown the beef: Heat a skillet over medium heat, add the ground beef, and cook until browned. Break it up into small crumbles as it cooks. Drain any excess fat and set the beef aside.
- Prep the vegetables: While the beef is cooking, peel and dice the potatoes into small cubes. Chop the carrots, celery, and onion, and mince the garlic.
Step 2: Assemble in the Crockpot
- In a 6-quart crockpot, add the diced potatoes, carrots, celery, onion, garlic, and browned ground beef.
- Pour in the beef broth, ensuring that the vegetables and beef are fully submerged.
- Add the seasonings: salt, pepper, paprika, thyme, and the bay leaf. Stir everything gently to combine.
Step 3: Cook Low and Slow
- Cover the crockpot with its lid and set it to cook on low for 6–7 hours or on high for 3–4 hours. The potatoes should be tender, and the flavors will meld beautifully.
Step 4: Create the Creamy Base
- About 30 minutes before the soup is done, make the creamy base. In a small saucepan, melt the butter over medium heat. If you want a thicker soup, whisk in the flour and cook for 1–2 minutes until golden.
- Gradually stir in the milk or heavy cream, followed by the softened cream cheese. Whisk continuously until smooth and creamy.
- Pour this mixture into the crockpot, stirring well to combine with the soup.
Step 5: Final Touches
- Taste the soup and adjust the seasonings as needed.
- If the soup is too thick for your liking, add a splash of milk or broth to thin it out.
- Remove the bay leaf before serving.
Notes
For a complete meal serve this with a side of crusty bread, garlic toast or even a fresh garden salad.
