There’s nothing more comforting than a warm, creamy bowl of potato and hamburger soup, especially when it’s been simmering all day in the slow cooker. This soup is packed with tender potatoes, savory ground beef, and a rich, cheesy broth that comes together effortlessly. The combination of herbs and spices enhances the flavor, while the creamy texture makes every spoonful satisfying. Whether served as a cozy dinner on a cold night or a hearty lunch, this soup is guaranteed to become a family favorite.
One of the best things about this recipe is how easy it is to prepare. With just a few minutes of prep work, you can set everything in the crockpot and let it do the work for you. The potatoes slowly absorb the delicious flavors of the broth, while the ground beef adds heartiness. The final touch—melting in cheddar cheese and creamy milk—creates a rich, velvety finish. Serve it with warm bread or a side salad for a complete meal that requires minimal effort.
Why You’ll Love This Recipe:
• Easy Slow Cooker Recipe: Minimal prep, just dump and go!
• Rich and Creamy Texture: The cheddar cheese and milk make this soup incredibly smooth and comforting.
• Hearty and Filling: Ground beef and potatoes make it a satisfying meal.
Ingredients
Crockpot Creamy Potato & Hamburger Soup:
• 1 pound ground beef
• 5-6 medium potatoes, peeled and cut into small pieces
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 cups chicken broth
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 3 cups whole milk (or half-and-half for extra creaminess)
• 2 cups grated cheddar cheese
• ¼ cup all-purpose flour (optional, for thickening)
• 2 tablespoons butter (optional, for extra richness)
• Chopped green onions or fresh parsley, for garnish (optional)
Instructions
Step 1: Cook the Ground Beef
1. Heat a pan over medium heat and cook the ground beef until fully browned.
2. Drain any excess fat and transfer the beef to the slow cooker.
Step 2: Prepare the Vegetables
1. Peel and chop the potatoes into small pieces for even cooking.
2. Dice the onion and mince the garlic.
3. Add the potatoes, onion, and garlic to the slow cooker with the beef.
Step 3: Add Broth and Seasonings
1. Pour in the chicken broth and add parsley, thyme, basil, salt, and pepper.
2. Stir everything together to distribute the flavors evenly.
Step 4: Slow Cook
1. Cover the slow cooker with a lid.
2. Cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the potatoes are tender.
Step 5: Make It Creamy
1. 30 minutes before serving, add the milk (or half-and-half) and shredded cheddar cheese to the crockpot.
2. Stir well until the cheese melts into the broth, creating a creamy texture.
3. For a thicker soup, mix ¼ cup of flour with a small amount of milk before adding it to the slow cooker. Stir to combine.
4. If using, add 2 tablespoons of butter for an extra rich and silky texture.
Step 6: Serve and Enjoy
1. Ladle the soup into bowls while warm.
2. Garnish with chopped green onions or parsley if desired.
3. Serve with crusty bread or a side salad for a complete meal.
Tips
• For a lighter version: Use low-fat milk instead of whole milk and reduce the amount of cheese.
• For a thicker soup: Mash some of the potatoes before adding the cheese to create a naturally thick consistency.
• Make it extra flavorful: Substitute beef broth instead of chicken broth for a richer taste.
Storage Options
• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze for up to 3 months in freezer-safe containers. Thaw in the fridge overnight before reheating.
• Reheating: Warm on the stovetop over low heat, stirring occasionally. Add a splash of milk if needed.
