Creamy Potato & Hamburger Soup Made In The Crockpot Recipe

I served my Crockpot Hamburger Potato Casserole and it vanished because it’s ridiculously creamy, cheesy, and packed with beefy potato goodness.

I’m obsessed with this creamy potato and hamburger soup because it hits every sloppy, cheesy note I crave. I seriously, really love that melty, rich broth and the way chunks of potato make every spoonful feel substantial.

But what really sells it is the savory boost from 1 pound ground beef, browned and drained and the unapologetic attitude of the dish. I’m a sucker for Crockpot Potato Hamburger Soup and the kind of Easy Hamburger Potato Soup you can count on night after night.

No pretension, just bold, cheesy comfort. Try it once and you’ll keep coming back, trust me.

Ingredients

• Ground beef, basic protein and meaty comfort, it’s the heart of the bowl.
• Russet potatoes, starchy and creamy once tender, basically the thick base.
• Yellow onion, adds sweet bite and depth, you’ll smell it cooking.
• Carrots, optional crunch and color, Plus they make it feel homier.
• Garlic, sharp little punch that wakes everything up fast.
• Beef broth, savory liquid backbone, it keeps things rich and beefy.
• Water, just stretches the broth so nothing’s too salty or thick.
• Heavy cream, brings full-on creaminess and silky mouthfeel you’ll love.
• Whole milk, lightens cream slightly, keeps soup smooth without weighing down.
• Sharp cheddar, melty tang that makes the soup cheesy and cozy.
• Unsalted butter, adds richness and that buttery finish you crave.
• All purpose flour, thickener that gives body without tasting floury.
• Worcestershire sauce, a tiny umami boost, it’s sneaky but effective.
• Dried thyme, earthy herb note that’s subtle and comforting.
• Bay leaf, background herbal warmth, remove before serving, don’t eat it.
• Salt and black pepper, basic seasoning that makes everything pop.
• Frozen corn or peas, optional sweet bites and color, fun textural contrast.
• Sour cream or cream cheese, optional extra tang and decadence, very comforting.

Ingredient Quantities

• 1 pound ground beef, browned and drained
• 2 pounds russet potatoes, peeled and cut into 1 inch cubes
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced (optional but I usually add em)
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 cup water
• 1 cup heavy cream
• 1/2 cup whole milk
• 8 ounces sharp cheddar cheese, shredded
• 2 tablespoons unsalted butter
• 2 tablespoons all purpose flour (for thickening)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• 1 cup frozen corn or peas, optional
• 1/2 cup sour cream or cream cheese, optional for extra creaminess

How to Make this

1. Brown the ground beef in a large skillet over medium high heat, breaking it up as it cooks; drain off excess fat and transfer the beef to the crockpot or leave it in the pot if you’re doing stovetop.

2. In the same skillet melt the 2 tablespoons butter, add the 2 tablespoons flour and cook 1 to 2 minutes, stirring, until it smells a little toasty; whisk in about 1 cup of the beef broth to make a smooth slurry so you dont get lumps.

3. Add the potatoes, diced onion, carrots (if using), minced garlic, browned beef, the remaining beef broth and the 1 cup water to the crockpot or a large soup pot; stir in the thyme, bay leaf and Worcestershire sauce.

4. Crockpot method: cook on low 6 to 7 hours or on high 3 to 4 hours until potatoes are tender. Stovetop method: bring to a simmer then reduce heat and simmer gently 20 to 25 minutes until potatoes are fork tender.

5. Once potatoes are tender stir in the butter/flour slurry you made earlier and simmer 5 more minutes to thicken; if it gets too thick add a splash of water or broth to loosen it.

6. Lower the heat and stir in the heavy cream and whole milk, then add the shredded cheddar a handful at a time, stirring until melted and smooth; keep heat low so cheese doesnt seize.

7. If you want extra creaminess stir in the sour cream or cream cheese now and let it warm through, taste and add salt and black pepper to your liking.

8. If using frozen corn or peas add them in the last 5 minutes of cooking so they heat through but keep color and texture.

9. Remove and discard the bay leaf, check final thickness and adjust with more milk or broth if needed; reheat gently but dont boil after adding dairy to prevent curdling.

10. Serve hot with extra cheddar or a dollop of sour cream if you like, and enjoy this cozy, cheesy potato and hamburger soup.

Equipment Needed

1. Large skillet (for browning the beef)
2. Crockpot or large soup pot (depending on slow cooker or stovetop method)
3. Wooden spoon or heatproof spatula (for stirring and breaking up meat)
4. Whisk (for making the butter and flour slurry)
5. Chef’s knife
6. Cutting board
7. Measuring cups and measuring spoons
8. Box grater (for shredding the cheddar)

FAQ

Creamy Potato & Hamburger Soup Made In The Crockpot Recipe Substitutions and Variations

• Ground beef: try ground turkey, ground pork, or a plant based crumbled beef substitute. Turkey is leaner so add a splash of oil, pork gives richer flavor, plant based will be a bit different but still hearty.
• Russet potatoes: swap for Yukon Gold, red potatoes, or even diced sweet potatoes. Yukon Gold stay creamier and hold up well, sweet potatoes give a sweeter note and color change.
• Heavy cream + whole milk: use half and half, evaporated milk plus a tablespoon of butter, or full fat coconut milk for a dairy free option. Evaporated milk is less rich but still creamy; coconut milk adds a subtle coconut taste.
• Sharp cheddar: substitute Colby Jack, Monterey Jack, or a blend of mozzarella and a touch of Parmesan. Milder cheeses make the soup less sharp but still gooey and melty.

Pro Tips

1. Browning matters, don’t rush it. Let the beef get a good crust before breaking it up, it adds so much flavor. If you want less grease, drain but reserve a tablespoon of fat to cook the onions in for extra depth.

2. Make the roux slow and steady. Cook the flour and butter until it smells a bit nutty, and whisk in warm broth a little at a time so you dont get lumps. If lumps happen, stick an immersion blender in for a few seconds instead of throwing it out.

3. Add cheese off the heat and go easy on the temperature. Too hot and the cheddar will seize and get grainy. Stir in small handfuls and keep it barely warm. If it still looks grainy, a splash of milk and a quick whisk usually fixes it.

4. Texture balance is key. Don’t overcook potatoes in the crockpot if you like some bite; check early and switch to warm if they’re done. For creamier soup mash a cup of the potatoes against the side of the pot before adding cream, it thickens naturally without extra flour.