Crockpot Creamy Potato Hamburger Soup (Printable)

Hearty slow cooker soup featuring ground beef, diced potatoes, and rich creamy broth for cozy weeknight dinners.

# What You'll Need:

→ Meats

01 - 1 lb lean ground beef

→ Vegetables

02 - 4 cups russet potatoes, peeled and diced
03 - 1 medium yellow onion, finely diced
04 - 2 medium carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced

→ Broth & Dairy

07 - 4 cups low-sodium beef broth
08 - 1 cup whole milk
09 - 1 cup heavy cream
10 - 1 cup shredded cheddar cheese
11 - 3 tbsp cream cheese, softened

→ Thickeners & Seasoning

12 - 2 tbsp all-purpose flour or cornstarch
13 - 1 tsp dried thyme
14 - 1 tsp dried parsley
15 - 1/2 tsp paprika
16 - Salt and black pepper to taste

# Directions:

01 - Heat a skillet over medium heat and cook the ground beef until fully browned. Drain excess fat and set aside.
02 - Transfer the cooked beef to the crockpot. Add diced potatoes, onion, carrots, celery, and garlic.
03 - Sprinkle flour, thyme, parsley, paprika, salt, and pepper over the ingredients. Stir well to coat evenly.
04 - Pour in the beef broth. Cover and cook on LOW for 6 hours or HIGH for 3-4 hours until potatoes and vegetables are fork-tender.
05 - In a small bowl, whisk together the milk and softened cream cheese until completely smooth.
06 - Stir the cream mixture into the slow cooker along with the heavy cream and shredded cheddar cheese.
07 - Cover and continue cooking on HIGH for an additional 20-30 minutes until the soup reaches desired creaminess and thickness.
08 - Taste the soup and adjust salt or pepper as needed. Serve hot with optional toppings of chopped chives, extra cheese, or crumbled bacon.

# Expert Tips:

01 -
  • It turns the humblest ingredients into something that feels like a warm hug on a terrible day
  • The slow cooker does literally all the heavy lifting while you go about your life
  • Leftovers somehow taste even better the next day, if they last that long
02 -
  • The flour needs to coat the vegetables before adding liquid or you will end up with lumps
  • Cream cheese must be truly softened or it will float in stubborn little globules
  • Heavy cream can curdle if added too early or boiled too vigorously
03 -
  • Shred your own cheese instead of buying pre-shredded, it melts so much better
  • Do not lift the lid during the first 4 hours, every peek adds 15 minutes of cooking time

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