Crockpot Creamy Potato & Hamburger Soup is the ultimate comfort food—rich, hearty, and incredibly easy to make. Perfect for busy weeknights, this slow-cooked soup combines tender potatoes, ground beef, and a creamy broth to create a filling and satisfying meal. The beauty of making this in the Crockpot is that you can simply toss all the ingredients in, let it cook low and slow, and come home to a warm, hearty soup that feels like a hug in a bowl.
The soup is full of flavor, thanks to the savory ground beef, fresh vegetables, and a creamy base made from cream cheese, milk, and broth. It’s also customizable—feel free to add your favorite seasonings or toppings to make it your own. Whether served with a slice of crusty bread or just on its own, this creamy potato soup is bound to become a family favorite.
Crockpot Creamy Potato & Hamburger Soup Recipe
Ingredients:
- 1 lb ground beef (or turkey for a leaner option)
- 4 cups diced potatoes (about 4 medium potatoes, peeled if desired)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups low-sodium beef broth (or chicken broth)
- 1 cup frozen peas (optional, but adds a nice pop of color and sweetness)
- 1 cup carrots, diced
- 1/2 teaspoon dried thyme (or Italian seasoning)
- 1/2 teaspoon dried parsley
- Salt and pepper to taste
- 8 oz cream cheese (cubed)
- 1 cup milk (whole, 2%, or half-and-half for extra creaminess)
- 1 tablespoon flour (optional, for thickening)
- Chopped green onions, shredded cheddar cheese, or crispy bacon (for garnish, optional)
Instructions:
- Brown the ground beef:
- In a large skillet, cook the ground beef over medium-high heat until browned and fully cooked, breaking it apart with a spoon as it cooks. Drain any excess fat. If you prefer, you can skip this step and simply add the raw ground beef directly to the Crockpot, but browning it first adds a nice depth of flavor.
- Prepare the Crockpot:
- Add the browned ground beef to the Crockpot along with the diced potatoes, onion, garlic, carrots, and peas (if using). Pour in the beef broth, then season with the dried thyme, dried parsley, salt, and pepper. Stir to combine.
- Cook the soup:
- Cover the Crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes and vegetables are tender and cooked through.
- Make the soup creamy:
- About 30 minutes before serving, add the cream cheese cubes to the Crockpot, stirring until they melt into the soup and create a creamy base. For a thicker consistency, you can mix 1 tablespoon of flour with a small amount of milk to create a slurry, then stir it into the soup. Let the soup cook for another 30 minutes to thicken.
- Add the milk:
- Once the cream cheese has melted and the soup has thickened to your liking, stir in the milk and adjust the seasoning if needed. You can add more salt, pepper, or herbs depending on your taste.
- Serve and garnish:
- Serve the soup hot, garnished with your favorite toppings like chopped green onions, shredded cheese, or even a sprinkle of crispy bacon. Serve with a side of crusty bread or crackers for a complete meal.
Tips for Perfect Crockpot Creamy Potato & Hamburger Soup:
- For thicker soup: If you like a thicker soup, you can mash some of the cooked potatoes in the Crockpot once they’re tender, or add a tablespoon of flour as mentioned above to help thicken the broth. You can also reduce the amount of broth by about 1/2 cup if you prefer a creamier consistency.
- Use other vegetables: You can easily add other vegetables like corn, celery, or bell peppers for extra flavor and nutrition. Just be sure to cut them into bite-sized pieces to ensure even cooking.
- Make it dairy-free: To make this soup dairy-free, you can substitute the cream cheese with a dairy-free alternative (such as cashew cream or coconut cream) and use a plant-based milk like almond or oat milk. You can skip the cheese topping or use a dairy-free cheese.
- Ground meat options: If you prefer a leaner version, you can use ground turkey or ground chicken instead of beef. For extra flavor, add a tablespoon of Worcestershire sauce or soy sauce to the broth.
- Freezer-friendly: This soup freezes very well! If you have leftovers, allow the soup to cool completely, then store it in an airtight container in the freezer for up to 3 months. To reheat, simply thaw in the refrigerator overnight and reheat on the stove, adding a bit more broth or milk to bring back the creamy consistency.
