Crockpot Creamy Potato & Hamburger Soup

Why Make This Recipe

Crockpot Creamy Potato & Hamburger Soup is a comforting dish that is easy to make and perfect for any day of the week. The slow cooker does most of the work for you, allowing the flavors to blend beautifully while you go about your day. This soup is rich and filling, making it a great choice for family dinners or gatherings. Plus, it can be customized with your favorite toppings!

How to Make Crockpot Creamy Potato & Hamburger Soup

Ingredients:

• 2 lbs potatoes, diced
• 1 lb ground beef
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• Optional toppings: green onions, bacon bits

Directions:

1. In a skillet, brown the ground beef with the onion and garlic; drain excess fat.
2. Add the browned beef mixture, diced potatoes, and beef broth to the crockpot.
3. Cook on low for 6-8 hours or until potatoes are tender.
4. Stir in heavy cream and cheddar cheese; season with salt and pepper.
5. Serve hot, topped with green onions or bacon if desired.

How to Serve Crockpot Creamy Potato & Hamburger Soup

Serve this hearty soup in bowls, letting everyone add their favorite toppings, like green onions or crunchy bacon bits. This meal pairs well with crusty bread or a simple side salad for a complete dinner.

How to Store Crockpot Creamy Potato & Hamburger Soup

To store leftovers, let the soup cool to room temperature, then transfer it to airtight containers. It can be kept in the refrigerator for about 3-4 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Thaw in the fridge before reheating.

Tips to Make Crockpot Creamy Potato & Hamburger Soup

• Use a variety of potatoes for added texture and flavor. Yukon gold or russet potatoes work well.
• For a healthier version, substitute ground turkey or chicken for the beef.
• If you like a thicker soup, mash some of the potatoes before stirring in the cream and cheese.

Variation

You can add vegetables like carrots or celery for extra flavor and nutrition. For a spicier twist, add diced jalapeños or a splash of hot sauce.

FAQs

1. Can I use frozen potatoes?
Yes, frozen diced potatoes can be used. They may change the cooking time slightly, so check for tenderness before serving.

2. Is this soup gluten-free?
Yes, as long as the beef broth you use is gluten-free, this recipe can accommodate a gluten-free diet.

3. Can I make this soup vegetarian?
Absolutely! Replace the ground beef with plant-based crumbles, and use vegetable broth instead. You can also skip the cheese or use a dairy-free alternative.

Crockpot Creamy Potato & Hamburger Soup

A comforting, rich, and filling soup made with potatoes and ground beef, perfect for family dinners or gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 20 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 lbs potatoes, diced Use Yukon gold or russet potatoes for best results.
• 1 lb ground beef You can substitute with ground turkey or chicken for a healthier option.
• 1 unit onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth Ensure it's gluten-free if needed.
• 1 cup heavy cream Can be substituted with a dairy-free alternative.
• 1 cup shredded cheddar cheese Can be omitted for vegetarian version.
• to taste Salt and pepper

Optional Toppings

• green onions Chopped, for garnish.
• bacon bits For garnish, optional.

Method

 

Cooking Preparation

1. In a skillet, brown the ground beef with the onion and garlic; drain excess fat.
2. Add the browned beef mixture, diced potatoes, and beef broth to the crockpot.
3. Cook on low for 6-8 hours or until potatoes are tender.
4. Stir in heavy cream and cheddar cheese; season with salt and pepper.
5. Serve hot, topped with green onions or bacon if desired.

Notes

Let leftovers cool to room temperature before transferring to airtight containers. Store in the refrigerator for 3-4 days or freeze for up to 3 months. Thaw in the fridge before reheating.