There are some dinners I come back to whenever I want something warm, filling, and easy enough to handle on a busy day. This Crockpot Creamy Potato & Hamburger Soup is exactly that kind of meal.
It has tender potatoes, seasoned ground beef, onion, garlic, plenty of cheddar, and a creamy broth that gets richer as everything comes together in the slow cooker. I especially like this soup on cold evenings when I want a cozy dinner without standing over the stove.
The slow cooker does most of the work here. I brown the beef first, add everything to the crockpot, and let it cook until the potatoes are fork-tender. Milk and cheddar go in near the end so the soup stays creamy instead of separating.
Why We Love This Crockpot Potato Hamburger Soup
This is one of those recipes that feels like a full dinner in a bowl. The potatoes make it hearty, the beef adds plenty of flavor, and the cheddar gives the broth a rich, comforting finish.
I also love how flexible it is. Whole milk makes a creamy soup without being overly heavy, while half-and-half gives it an even richer texture. You can leave the flour out for a slightly thinner broth or add it when you want the soup extra thick.
It is also a great slow cooker dinner for busy weekdays because most of the cooking happens while you’re doing something else.
Ingredients You’ll Need
Ground Beef
I use one pound of ground beef. Browning it before adding it to the slow cooker gives the soup better flavor and keeps excess grease out of the broth.
Potatoes
Medium potatoes work perfectly here. Peel them and cut them into fairly small, even pieces so they become tender at about the same time.
Russet potatoes will soften more and help naturally thicken the soup. Yukon Gold potatoes hold their shape a little better and give the soup a buttery flavor.
Onion and Garlic
Fresh onion and garlic give the broth much more depth than dried seasoning alone.
Chicken Broth
Chicken broth keeps the soup flavorful without overpowering the beef, potatoes, or cheddar.
Herbs
Dried parsley, thyme, and basil give this soup a simple savory flavor. You don’t need a complicated seasoning blend.
Milk or Half-and-Half
Whole milk gives the soup a smooth, creamy texture. If I’m making this for a particularly cozy weekend dinner, I sometimes use half-and-half instead.
Cheddar Cheese
Freshly grated cheddar melts especially well into the soup. Sharp cheddar gives the strongest cheese flavor, but mild or medium cheddar works too.
Flour
The flour is optional. Use it when you prefer a thicker, almost chowder-like consistency.
Butter
A little butter stirred in at the end is another optional addition, but it makes the broth taste extra rich.
How to Make Crockpot Creamy Potato & Hamburger Soup
Start by browning the ground beef in a skillet over medium heat. Break the meat apart as it cooks, then drain off the excess grease once no pink remains.
Transfer the cooked beef to your slow cooker.
Add the diced potatoes, chopped onion, and minced garlic. Pour in the chicken broth, then season everything with dried parsley, thyme, basil, salt, and black pepper. Give the ingredients a good stir so the seasonings are distributed throughout the broth.
Cover the crockpot and cook until the potatoes are completely tender. I usually cook it on low when I have more time, but the high setting works well when dinner needs to be ready sooner.
About 30 minutes before serving, stir in the whole milk or half-and-half along with the shredded cheddar cheese.
For a thicker soup, whisk the flour into the milk until smooth before adding it to the crockpot. This helps prevent little flour lumps from forming in the broth.
Replace the lid and continue cooking until the cheese has melted and the soup has thickened slightly.
Taste the soup before serving and adjust the salt and pepper if needed. For an extra-rich finish, stir in the butter just before serving.
Spoon the soup into bowls and finish with sliced green onions or fresh parsley if you like.
Tips for the Best Creamy Potato Soup
Cut the potatoes evenly. Small, similar-sized pieces cook more consistently than large uneven chunks.
Drain the ground beef well. Too much grease can make the finished soup feel oily rather than creamy.
Add the dairy toward the end. Milk and cheese don’t need to cook for six hours. Adding them during the final part of cooking gives you a smoother soup.
Grate your own cheese when possible. Pre-shredded cheese often contains anti-caking ingredients that can keep it from melting as smoothly.
Don’t boil the soup after adding dairy. Gentle heat helps keep the milk and cheese creamy.
How to Make the Soup Thicker
If you like a thick potato soup, whisk the flour into the cold milk until completely smooth before pouring the mixture into the crockpot.
The potatoes themselves also naturally thicken the broth. You can mash a few pieces against the side of the slow cooker before adding the cheese for an even thicker texture without adding more flour.
Easy Variations
For a little smoky flavor, stir in some cooked crumbled bacon before serving.
You can also add corn during the last hour of cooking for a slightly sweeter, heartier soup.
If you prefer more vegetables, diced carrots or celery can go into the slow cooker with the potatoes.
Pepper Jack cheese can replace part of the cheddar when you want a little heat.
What to Serve With Hamburger Potato Soup
I usually keep the sides simple because the soup itself is already very filling.
A piece of crusty bread is perfect for soaking up the creamy broth. Dinner rolls, garlic bread, or a simple green salad also work well.
For an especially cozy dinner, serve it with warm homemade biscuits.
Storing Leftover Potato Hamburger Soup
Allow the soup to cool before transferring it to an airtight container.
Keep leftovers refrigerated for up to 3 to 4 days.
When reheating, warm the soup gently on the stovetop or in the microwave. If it has thickened in the refrigerator, add a small splash of milk or broth until it reaches the consistency you like.
Because potatoes and dairy can change texture after freezing, I prefer this soup freshly made or refrigerated rather than frozen.
Frequently Asked Questions
Can I put raw hamburger directly in the crockpot?
You technically can cook certain ground beef recipes in a slow cooker, but I strongly prefer browning the beef first for this soup. It improves the flavor and lets you drain away excess fat before it reaches the broth.
What potatoes are best for hamburger potato soup?
Russet potatoes are excellent when you want a thick, creamy soup because they become soft and starchy. Yukon Gold potatoes are another good option if you prefer potatoes that hold their shape better.
Can I use half-and-half instead of milk?
Absolutely. Half-and-half makes the soup richer and creamier. Whole milk works very well when you want something a little lighter.
Why didn’t my cheese melt smoothly?
Pre-shredded cheese can sometimes melt less smoothly because of the coating used to keep the shreds separated. Freshly grated cheddar generally gives the best result.
Also make sure the soup isn’t boiling when the cheese is added.
Can I make this soup without flour?
Yes. The flour is completely optional. The potatoes and cheese already give the broth plenty of body. For additional thickness, mash a few cooked potatoes directly in the slow cooker.
Crockpot Creamy Potato & Hamburger Soup Recipe
Ingredients
- 1 pound ground beef
- 5-6 medium potatoes peeled and 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 black pepper to taste
- 3 cups whole milk or half-and-half
- 2 cups shredded cheddar cheese
- 1/4 cup all-purpose flour optional
- 2 tablespoons butter optional
- Chopped green onions or fresh parsley for garnish
Instructions
- Heat a skillet over medium heat and add the ground beef. Cook, breaking the meat into crumbles, until completely browned. Drain away any excess grease.
- Transfer the cooked beef to the crockpot. Add the diced potatoes, onion, and garlic.
- Pour in the chicken broth. Sprinkle in the parsley, thyme, basil, salt, and black pepper, then stir everything together.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the potatoes are easily pierced with a fork.
- About 30 minutes before serving, stir in the milk or half-and-half and shredded cheddar cheese.
- If you want a thicker soup, whisk the flour into the cold milk until smooth before adding it to the crockpot.
- Cover again and continue cooking for about 30 minutes, stirring occasionally, until the cheese has melted and the soup is hot and creamy.
- Stir in the butter, if using. Taste and add additional salt or black pepper as needed.
- Ladle the soup into bowls and top with sliced green onions or chopped fresh parsley. Serve warm with crusty bread or dinner rolls.
