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Crockpot Creamy Potato & Hamburger Soup
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Crockpot Creamy Potato & Hamburger Soup

This Crockpot Creamy Potato & Hamburger Soup is a hearty and comforting dish perfect for chilly days. The recipe combines ground beef, tender potatoes, and a rich, creamy broth made with heavy cream and cheddar cheese. It’s an easy, set-it-and-forget-it meal that delivers maximum flavor with minimal effort.
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Prep Time 15 minutes
Servings: 8 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion diced
  • 4 large potatoes peeled and diced
  • 3 cloves garlic minced
  • 4 cups beef broth
  • 1 cup water
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 ½ cups heavy cream
  • 1 cup shredded cheddar cheese
  • 2 tablespoons all-purpose flour optional, for thickening
  • Chopped green onions or parsley for garnish optional

Method
 

  1. Brown the Ground Beef: Cook the ground beef in a skillet over medium heat until browned. Drain excess fat and transfer to the crockpot.
  2. Prepare the Vegetables: Add diced onions, minced garlic, and diced potatoes to the crockpot. Pour in beef broth and water.
  3. Season the Soup: Add thyme, parsley, smoked paprika, salt, and pepper. Stir and cook on low for 6-7 hours or on high for 3-4 hours.
  4. Add the Cream and Cheese: About 30 minutes before serving, stir in heavy cream and shredded cheddar cheese. If desired, thicken the soup with a flour slurry.
  5. Serve and Garnish: Taste and adjust seasoning. Garnish with green onions or parsley and serve with crusty bread or a side salad.

Notes

  • Choosing Potatoes: Russet potatoes work best for a creamy texture, while Yukon Gold potatoes offer a chunkier consistency.
  • Adding Vegetables: For added nutrition, include diced carrots, celery, or corn.
  • Storage: Refrigerate leftovers for up to 3 days and reheat gently with additional broth or milk if necessary.