A warm, hearty, and ultra-creamy crockpot soup made with tender potatoes, seasoned ground beef, cheddar cheese, and herbs. This comforting classic requires minimal prep and delivers rich flavor with every bite — perfect for busy nights, cold weather, or a cozy family meal.
Quick Description
This Crockpot Creamy Potato & Hamburger Soup blends browned ground beef, diced potatoes, onions, garlic, and herbs into a thick, buttery, cheesy bowl of comfort. The slow cooker does all the work, producing a creamy, satisfying soup that tastes like a cross between loaded potato soup and a homestyle hamburger chowder.
Servings & Timing
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 6–7 hours (low) or 3–4 hours (high)
Total Time: 6–7 hours (low) or 3–4 hours (high)
Ingredients List
Base Soup
- 1 pound ground beef
- 5–6 medium potatoes, peeled & diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 cups chicken broth
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
Creamy Finish
- 3 cups whole milk (or half-and-half for richer soup)
- 2 cups shredded cheddar cheese
- ¼ cup all-purpose flour (optional, for thickening)
- 2 tablespoons butter (optional, for creaminess)
Optional Garnish
- Chopped green onions or parsley
Instructions
1. Brown the Meat
Cook ground beef in a pan over medium heat until fully browned.
Drain excess fat, then transfer beef to the slow cooker.
2. Add Vegetables
Add diced potatoes, diced onion, and minced garlic directly into the slow cooker.
3. Add Seasonings & Broth
Pour in chicken broth, then add parsley, thyme, basil, salt, and pepper.
Stir gently to combine.
4. Slow Cook
Cover and cook:
- Low: 6–7 hours
-
High: 3–4 hours
Cook until potatoes are soft and fully cooked.
5. Make It Creamy
About 30 minutes before serving:
- Stir in milk (or half-and-half).
- Add shredded cheddar cheese.
- Stir until melted and smooth.
- Mix flour with a little cold water to make a slurry and add if you want thicker soup.
- Add butter for extra creaminess.
Cook uncovered for the remaining 30 minutes until thickened.
6. Serve
Ladle into bowls and top with chopped green onions or parsley.
Additional Notes
- Using half-and-half makes the soup much thicker and richer.
- For a smooth texture, lightly mash some potatoes in the slow cooker before adding the milk and cheese.
- Add cooked bacon for a loaded-potato flavor.
Dietary Info
(Approx per serving, based on 8 servings)
- Calories: ~390
- Protein: ~22g
- Carbs: ~28g
- Fat: ~21g
- Fiber: 2–3g
- Diet: Comfort food, high-protein variation possible
Flavor Tips & Variations
- Add a splash of hot sauce or paprika for heat.
- Use pepper jack cheese for a spicy version.
- Swap beef for turkey for a lighter option.
- Add celery or carrots for more veggies.
Ingredient Substitutions
- Ground beef → ground turkey or chicken
- Whole milk → evaporated milk for richer soup
- Cheddar → Colby, Monterey Jack, or mozzarella
Recipe Variations & Serving Suggestions
- Serve with crusty bread, cornbread, or biscuits.
- Add cooked bacon and extra cheese for “Loaded Potato Soup.”
- Stir in spinach during the last 10 minutes for added nutrients.
Storage & Make-Ahead
- Store: Refrigerate for 3–4 days.
- Freeze: Not recommended if using milk/cream (can separate), but you can freeze the base before adding dairy.
- Reheat: Warm gently over low heat — do not boil.
