This hearty, comforting soup brings together tender potatoes, savory ground beef, and creamy broth in a slow‑cooked bowl of warmth and flavor. Perfect for chilly evenings or any day I crave a satisfying one‑pot meal.

Crockpot Creamy Potato & Hamburger Soup

Why You’ll Love This Recipe

I appreciate how effortless this recipe is—just brown the beef, toss everything into the crockpot, and let it slow‑cook while I go about my day. The result is creamy, cheesy, and loaded with veggies, with a homemade feel that beats takeout any time. Plus, it freezes beautifully for busy weeks.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef
1 large onion, chopped
2 garlic cloves, minced
4 large potatoes, peeled and diced
3 large carrots, sliced
2 celery stalks, sliced
4 cups chicken or beef broth
1 tsp dried thyme
1 tsp dried parsley
1 tsp paprika
Salt and pepper to taste
1 cup heavy cream
2 cups shredded cheddar cheese
1 cup milk
2 Tbsp cornstarch mixed with 2 Tbsp water (optional, for thickening)
Fresh parsley, chopped (for garnish)
Extra shredded cheddar cheese (for garnish)

Directions

In a large skillet over medium‑high heat, I brown the ground beef until it’s no longer pink. I drain any excess fat.
I add chopped onion and minced garlic, sautéing until the onion is translucent (about 5 minutes).
I transfer the beef mixture to the crockpot and add diced potatoes, sliced carrots, and sliced celery.
I pour in broth, then sprinkle in thyme, parsley, paprika, salt, and pepper. I stir to combine.
I cover and cook on low for 6–8 hours (or high for 3–4 hours), until vegetables are tender.
I stir in heavy cream, cheddar cheese, and milk. For a thicker soup, I mix in cornstarch slurry.
I cook on low for another 15–20 minutes until cheese melts and soup turns creamy.
I ladle into bowls and garnish with fresh parsley and extra cheddar. I often serve it with crusty bread.

Servings and timing

Makes about 6–8 servings.
Prep time: ~15 minutes.
Cook time: 6–8 hours on low (or 3–4 hours on high).
Total time: ~6¼–8¼ hours (low) or ~3¼–4¼ hours (high).

Variations

I swap ground beef for ground turkey or sausage for flavor variation.
I use half‑and‑half instead of heavy cream for a lighter soup.
I stir in corn, peas, or diced bell pepper toward the end for extra color and nutrition.
I add ½ tsp crushed red pepper flakes for a mild kick.

storage/reheating

I cool the soup completely, then refrigerate in an airtight container for up to 4 days.
To freeze, I portion it into freezer‑safe containers or bags for up to 3 months.
To reheat, I thaw overnight in the fridge, then warm it on the stove over medium heat, stirring occasionally. I add a splash of milk or broth if it thickens too much.

FAQs

1. What can I use if I don’t have heavy cream?

I substitute half‑and‑half or whole milk—though the soup will be slightly less rich, it’s still creamy and delicious.

2. Can I make this on the stovetop instead?

Yes—I brown the beef and sauté onions/garlic in a pot, add the veggies, broth, and seasonings, simmer until veggies are tender (20–25 minutes), then stir in the dairy and thicken as described.

3. How do I make the soup thicker?

I whisk together 2 Tbsp cornstarch and 2 Tbsp water, stir it into the hot soup after adding dairy, and let it cook on low another 10–15 minutes until thickened.

4. Can I use frozen vegetables instead of fresh?

I can. I add frozen carrots and celery along with the fresh potatoes. I check doneness, as frozen veggies cook faster.

5. Is this soup freezer‑friendly?

Absolutely—I freeze in meal‑size portions for up to 3 months. I always let it thaw and reheat gently, adding extra milk or broth if needed for creaminess.

Conclusion

I love how this Crockpot Creamy Potato & Hamburger Soup is both practical and indulgent. It’s perfect for cozy nights, meal prep, or feeding a crowd with minimal effort on my part. Every spoonful wraps me in creamy, cheesy comfort—just the kind of soup I crave.