Crockpot Creamy Potato & Hamburger Soup is a hearty and comforting dish that brings together tender potatoes and seasoned ground beef in a creamy, flavorful broth. It’s like a warm hug on a cold day, with soft potatoes, savory meat, and a smooth texture that makes every spoonful feel satisfying.
I love making this soup in my slow cooker because it frees up my time and fills the house with an irresistible aroma. The best part is how easy it is to toss everything in at the start and come back hours later to a perfectly cooked, creamy soup. I usually add a little extra seasoning or cheese on top to make it even yummier.
This soup tastes amazing on its own, but I like to serve it with fresh bread or crackers for dipping. It’s a great meal for family dinners or when friends come over because it’s simple, filling, and always gets smiles around the table. Plus, it makes great leftovers for the next day, which I always look forward to!
Key Ingredients & Substitutions
Ground Hamburger: This adds hearty flavor and protein. If you prefer, ground turkey or chicken work well too and create a lighter soup.
Potatoes: Yukon Gold or Russet potatoes are best for their creamy texture after cooking. Sweet potatoes can be used for a twist but will change the flavor.
Heavy Cream or Half-and-Half: This makes the soup creamy and rich. For a lighter option, try using whole milk or a plant-based milk like oat milk, but the soup may be less thick.
Flour for Thickening: Using flour slurry helps the soup get creamy without clumps. Cornstarch works too; mix equal parts with cold water before adding.
Herbs & Spices: Garlic powder, onion powder, basil, and parsley bring warm, familiar flavors. Fresh herbs can be used if you have them, just add near the end of cooking.
How Do You Make the Soup Creamy without Overcooking the Cream?
Adding cream too early can cause it to curdle or separate. Here’s how to avoid that:
- Cook the potatoes, carrots, and meat first in broth until tender – this can take several hours in the crockpot.
- Make a flour slurry to thicken the soup gently. Mix flour with cold liquid before stirring into the hot soup to avoid lumps.
- Stir in the cream and butter about 30 minutes before serving and let it warm through. This timing helps keep the cream smooth and rich.
- Keep the heat low after adding cream, and stir occasionally to prevent sticking or burning.
This method helps create that delicious, creamy texture that makes this soup so comforting!
Equipment You’ll Need
- Slow cooker – I love it because you can just toss everything in and go about your day without fuss.
- Skillet – for browning the ground beef so it’s flavorful and cooked evenly.
- Measuring cups and spoons – to keep everything accurate and simple.
- Stirring spoon or spatula – makes mixing ingredients in the crockpot and at the end easy.
- Small bowl – to mix the flour with a little soup liquid for thickening.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a lighter version.
- Add chopped celery or leeks for extra crunch and flavor.
- Stir in shredded cheese, like cheddar or mozzarella, at the end for extra richness.
- Include diced bell peppers or green beans for added color and veggies.
Crockpot Creamy Potato & Hamburger Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground hamburger (ground beef)
- 4 large potatoes, peeled and diced
- 2 medium carrots, peeled and sliced
- 1 medium onion, diced
- 3 cups beef broth
- 1 cup water
Seasonings & Creamy Elements:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
- 1 cup heavy cream or half-and-half
- 3 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons butter (optional, for richness)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and brown the meat, plus 6 to 8 hours cooking on low in the crockpot. If you’re short on time, cooking on high will take 3 to 4 hours. You’ll add the creamy finish and thicken the soup in the last 30 minutes.
Step-by-Step Instructions:
1. Brown the Beef:
Heat a skillet over medium heat. Add the ground hamburger and cook, stirring occasionally, until it’s browned and cooked through. Drain any excess fat to keep the soup light and flavorful.
2. Combine Ingredients in Crockpot:
Place the browned hamburger into the crockpot. Add diced potatoes, sliced carrots, diced onion, beef broth, and water. Sprinkle in the garlic powder, onion powder, dried basil, dried parsley, black pepper, and salt. Stir gently to combine everything evenly.
3. Slow Cook the Soup:
Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. Check when the potatoes and carrots are tender and soft.
4. Add Cream and Thicken:
About 30 minutes before serving, mix the flour with a few tablespoons of hot soup liquid in a small bowl until smooth. Pour this slurry back into the crockpot along with the heavy cream (or half-and-half) and butter if you want extra richness. Stir well and let it cook on low for another 20-30 minutes until the soup is creamy and slightly thickened.
5. Final Touches and Serve:
Taste the soup and adjust salt or pepper if needed. Serve hot, garnished with fresh parsley or your favorite shredded cheese for an extra cozy touch.
Can I Use Frozen Ground Beef for This Soup?
Yes, but be sure to fully thaw the ground beef before browning it. Thaw in the refrigerator overnight or use the defrost setting on your microwave for quicker thawing to ensure even cooking.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare and cook the soup a day in advance. Store it in the refrigerator in an airtight container and reheat gently on the stove or in the microwave. You might want to stir in a little extra cream when reheating to keep it nice and smooth.
How Do I Store Leftovers?
Leftover soup keeps well in an airtight container in the fridge for up to 3 days. Reheat slowly on the stove over low heat to prevent the cream from curdling, stirring occasionally.
Can I Substitute the Potatoes with Something Else?
Yes, sweet potatoes or cauliflower florets are good alternatives. Just keep in mind sweet potatoes add a sweeter flavor, and cauliflower will give a lighter texture. Adjust the cooking time accordingly to avoid overcooking.