Crockpot Creamy Potato & Hamburger Soup

This Crockpot Creamy Potato & Hamburger Soup is hearty, comforting, and perfect for busy days. With tender potatoes, flavorful ground beef, and a rich, creamy broth, it’s an all-in-one meal the whole family will adore!

Ingredients

For the Soup Base:

• 1 lb ground beef (or ground turkey)
• 1 medium onion, finely chopped
• 4 large russet potatoes, peeled and diced into small cubes
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 4 cups chicken or beef broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste

For the Creamy Finish:

• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 4 oz cream cheese, softened
• 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
• 2 tablespoons butter

Optional Garnishes:

• Chopped green onions
• Extra shredded cheese
• Crumbled bacon

Instructions

Step 1: Prep the Ingredients

1. In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat and set aside.
2. Add the chopped onion to the skillet and sauté for 2–3 minutes until translucent. (Optional: sauté the carrots and celery for extra flavor.)

Step 2: Assemble in the Crockpot

1. Add the browned ground beef, onions, potatoes, carrots, celery, and seasonings (garlic powder, onion powder, parsley, paprika, salt, and pepper) to the Crockpot.
2. Pour in the chicken or beef broth. Stir to combine.

Step 3: Slow Cook

1. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the potatoes are tender.

Step 4: Make it Creamy

1. About 30 minutes before serving, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes to remove the raw taste.
2. Slowly add the heavy cream, whisking until smooth. Mix in the shredded cheddar cheese and cream cheese, stirring until melted and creamy.
3. Pour the creamy mixture into the Crockpot and stir to combine.

Step 5: Final Touches

1. Taste and adjust the seasonings as needed.
2. Allow the soup to cook for an additional 20–30 minutes on low, letting the flavors meld and the soup thicken.

Tips for Success

• Potato Choice: Russet potatoes work best for a creamy texture, but Yukon Golds are a great option if you prefer a slightly firmer potato.
• Thicker Soup: For a thicker soup, mash some of the cooked potatoes directly in the Crockpot before adding the cream mixture.
• Make Ahead: Brown the ground beef and chop the veggies the night before for an easy morning setup.

Variations

• Add Veggies: Include corn, peas, or green beans for more color and nutrients.
• Spice It Up: Add a pinch of cayenne pepper or red pepper flakes for a bit of heat.
• Low-Carb Version: Swap the potatoes for diced cauliflower or turnips.

FAQs

1. Can I use milk instead of heavy cream?
Yes, but the soup may not be as rich. To maintain the creamy texture, use whole milk or mix milk with a little cornstarch.

2. Can I make this soup without a Crockpot?
Absolutely! Simmer the ingredients on the stovetop over medium-low heat for about 45 minutes, or until the potatoes are tender. Then follow the steps to add the creamy mixture.

3. Can I freeze this soup?
Yes, but the cream-based broth may separate when reheated. To prevent this, freeze the soup before adding the cream mixture and stir it in fresh when reheating.

This Crockpot Creamy Potato & Hamburger Soup is the ultimate comfort food for chilly days or when you need a fuss-free dinner option. Pair it with crusty bread or a simple salad, and enjoy a bowl of cozy, hearty goodness!