Crockpot Creamy Potato & Hamburger Soup

If you’re craving a hearty, satisfying meal that warms you from the inside out, look no further than **Crockpot Creamy Potato & Hamburger Soup**. This rich, creamy, and protein-packed soup is perfect for chilly evenings or anytime you want comfort in a bowl.

🥔 What makes this soup a winner? It blends savory ground beef, tender potatoes, and a creamy broth—all cooked low and slow in your crockpot so the flavors deepen and meld beautifully.

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🌟 Why You’ll Love This Soup

– Minimal hands‑on time: once it’s in the crockpot, you can walk away
– Comforting and filling without needing tons of sides
– Easily customizable (add veggies, spice it up, or lighten it)
– Reheats beautifully—perfect for leftovers

Ingredients

Here’s what you’ll need for a batch that serves about 6–8:

• 1 pound (≈ 450 g) ground beef
• 1 large onion, chopped
• 3 or 4 medium potatoes (about 1.5 lb / 680 g), peeled and diced into bite‑sized cubes
• 3 cloves garlic, minced
• 4 cups (1 L) beef broth (low‑sodium optional)
• 1 cup (240 ml) heavy cream or half‑and‑half (or milk + a bit of butter for lighter version)
• 2 tbsp all‑purpose flour (or cornstarch for gluten‑free option)
• 1 tsp dried thyme
• 1 tsp paprika (smoked paprika optional)
• Salt & black pepper, to taste
• Optional: 1–2 cups frozen corn or peas, shredded cheese, chopped fresh parsley

Instructions

1. Brown the beef & onion (optional, but boosts flavor)
   
   In a skillet over medium heat, cook the ground beef and chopped onion until the beef is no longer pink and the onions are translucent. Drain excess fat.
2. Layer into the crockpot
   
   Place the diced potatoes and minced garlic in the bottom of the slow cooker. Add the browned beef & onion on top.
3. Add seasoning & broth
   
   Sprinkle the thyme, paprika, salt, and pepper over. Pour in the beef broth.
4. Cook low & slow
   
   Cover and cook on **Low** for 6–7 hours or on **High** for 3–4 hours, until potatoes are tender.
5. Thicken & cream
   
   In a small bowl, whisk the flour into the cream (or milk) to make a smooth slurry. About 30 minutes before serving, stir this into the soup. If using cornstarch, mix with a little cold water first to make a slurry.
6. Add extras & adjust seasoning
   
   If you like, stir in frozen peas / corn, let them heat through. Taste and add salt or pepper as needed. Garnish with parsley or shredded cheese if desired.

Chef Insights & Variations

Here are some tips from Chef Gordon Ramsay and Chef Bobby Flay, adapted for home cooks, to make this soup even better:

Use flavor layers

Browning the beef and onion first helps build depth—and deglazing the pan (with a splash of broth) scrapes up bits that add extra umami.

Balance fat & creaminess

If using full heavy cream, reduce added fat elsewhere. Or use half‑and‑half or low‑fat milk plus a tablespoon of butter. You still get creaminess with fewer calories.

Customize your add‑ins

– Throw in a handful of chopped carrots or celery for extra veggies
– Use sweet potatoes for a different spin
– Add a pinch of red pepper flakes or cayenne for heat
– Stir in spinach or kale at the end for color and nutrition

Health Tips & Safety Considerations

This comforting soup can also be made with health in mind—here’s how to do it safely and smartly:

• Choose lean (90% or leaner) ground beef to reduce saturated fat.
• Use low‑sodium or reduced-salt broth and adjust salt yourself.
• If using full cream, limit to 1 cup for lighter texture, or use milk + thickener alternative.
• Keep hot foods above 60 °C (140 °F) during serving to avoid bacterial growth.
• Store leftovers promptly (within 2 hours) in shallow, airtight containers in the refrigerator. Use within 3–4 days.
• Reheat thoroughly (to steaming) rather than just warm—to ensure safety.
• If any ingredients smell off or have odd texture, discard—don’t “try to salvage” spoiled food.

Nutrition & Health Benefits

The potatoes and onions offer potassium, vitamin C, and fiber. The beef provides iron, B‑vitamins, and protein.

Serving Suggestions

This soup is a complete meal on its own, but here are some great accompaniments:

• Crusty whole grain or sourdough bread (for dipping)
• Side salad with a light vinaigrette
• Steamed green vegetables on the side (broccoli, green beans)
• Top with shredded cheese, chopped green onions, or crumbled bacon for garnish

Frequently Asked Questions (FAQs)

1. Can I cook this recipe on high in the crockpot?

Yes — you can cook on High for about 3–4 hours instead of Low for 6–7 hours. Just keep an eye on potato tenderness.

2. Can I use ground turkey or chicken instead of beef?

Absolutely. Use ground turkey or chicken; they’ll yield a lighter version. You may want to add a tablespoon of oil to get some richness.

3. Can I make this gluten‑free?

Yes. Use gluten‑free broth and substitute the flour with cornstarch (make a slurry) or a gluten‑free thickener.

4. How do I prevent the soup from being too thin?

Ensure your flour slurry is smooth and stir it well in. If still thin, you can mash a few cooked potato cubes or reduce the broth slightly.

5. Can I freeze the leftover soup?

You *can* freeze, but cream-based soups may separate slightly. It’s best to freeze before adding cream, then stir it in when reheating. Use within 2–3 months.

6. Can I cook this in an Instant Pot or stovetop instead?

Yes! On stovetop: simmer gently for ~25–30 minutes, stirring occasionally. In Instant Pot: use the “Soup” or “Manual” on high for about 8–10 minutes, then use natural release.

7. My potatoes turned mushy—what went wrong?

They may have cooked too long or were cut too small. Try slightly larger cubes or reduce cooking time a bit next time.

8. How thick should the soup be?

It should coat the back of a spoon—neither watery nor overly thick like a stew. Adjust with more liquid or thickener as needed.

9. Can I make this vegetarian?

Yes! Use plant‑based “ground meat,” vegetable broth, and a suitable cream alternative (like cashew cream or coconut milk) for a vegetarian twist.

10. How do I reheat leftovers without breaking the cream?

Reheat gently on low, stirring frequently. If it starts to separate, whisk in a splash of milk or cream to bring it back together.

Conclusion & Call to Action

This **Crockpot Creamy Potato & Hamburger Soup** is one of those cozy, stick-to-your-ribs meals that becomes a go-to whenever you want comfort food without fuss. With minimal prep time, maximum flavor, and flexibility to suit dietary preferences, it’s a winner in any household.

If you enjoyed this recipe, **please subscribe or follow for more**! I regularly post hearty soups, easy dinners, seasonal delights, and more.

❤️ Want more delicious, tested recipes? Be sure to check out my other favorites like
Easy Creamy Chicken Soup and
One-Pot Taco Pasta.

Thank you for reading — I can’t wait for you to try this soup. Don’t forget to tag me or drop a comment/photo when you make it!