When chilly weather rolls around, there’s nothing quite like a comforting bowl of soup to warm you up. One of my absolute go-to dishes is crockpot creamy potato and hamburger soup. It’s rich, hearty, and incredibly satisfying, making it the ideal meal for a busy weeknight or a relaxing weekend gathering with friends and family. Plus, the best part? It requires minimal effort, letting you enjoy the coziness without spending all day in the kitchen.
This marvelously creamy soup features tender potatoes and flavorful ground beef, all melded together in a delightful broth that takes on a life of its own. Whether you’re feeding a hungry family or looking to impress guests, this dish is sure to please. With a delightful blend of flavors and textures, it’s unbelievably satisfying and perfect for any occasion.
"Tastes incredible and so simple to make."
Why you’ll love this
- Hearty and filling for any occasion.
- Perfect for meal prep or leftovers.
- Minimal ingredients for maximum flavor.
- Slow-cooked for tender potatoes and rich taste.
- Kid-friendly and easy to customize.
Step-by-step overview
Making crockpot creamy potato and hamburger soup is a breeze! It all starts with browning the ground beef and layering the ingredients in a crockpot. You’ll combine diced potatoes, onion, beef broth, and cream of mushroom soup. After a few hours of slow cooking, the magic happens as the flavors meld together beautifully. Finally, stir in the milk and cheese to create a sumptuous, creamy finish.
What you’ll need
- 1 pound ground beef
- 4 cups diced potatoes
- 1 onion, chopped
- 3 cups beef broth
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1 can cream of mushroom soup
- Salt and pepper to taste
- Optional: chopped green onions for garnish
Ingredient notes & swaps
- Ground beef: Feel free to substitute with ground turkey for a leaner option.
- Diced potatoes: Fresh potatoes work best, but you can use frozen for convenience.
- Cream of mushroom soup: This can be swapped for cream of chicken soup if desired.
- Milk: Consider using half-and-half for an even creamier texture, or a non-dairy alternative.
How to make it
Creating this soup is straightforward and forgiving. You’ll be amazed at how easily everything comes together. Start by browning the ground beef in a skillet, then drain the excess fat. Add it to the crockpot alongside the other ingredients, set it to cook, and forget about it! When you’re ready to serve, just stir in the milk and cheese for that rich, creamy finish.
- In a skillet, brown the ground beef over medium heat and drain excess fat.
- In a crockpot, combine the browned beef, diced potatoes, chopped onion, beef broth, cream of mushroom soup, salt, and pepper.
- Cook on low for 6-8 hours or on high for 3-4 hours until the potatoes are tender.
- About 30 minutes before serving, stir in the milk and cheddar cheese.
- Allow the cheese to melt and the soup to heat through.
- Garnish with chopped green onions if desired and serve warm.
Helpful cooking tips
- Sauté the beef thoroughly: Browning the ground beef until fully cooked enhances the flavor.
- Variety of potatoes: Using Yukon gold or russet potatoes yields different textures—both work wonderfully.
- Skip the cream: If watching calories, you can reduce the milk or cheese without sacrificing too much flavor.
- Taste as you go: Adjust salt and pepper based on your specific preferences and dietary needs.
Best ways to enjoy it
Serve your creamy potato and hamburger soup in deep bowls to capture every bit of deliciousness. Top with a sprinkle of chopped green onions for color and freshness. This soup pairs beautifully with crusty bread or a light salad for a complete meal. The warmth of the soup and the crunch of the bread make for a comforting combo that you won’t want to miss.
Storage & reheating tips
You can store any leftover soup in an airtight container in the refrigerator. It’s best enjoyed within three days to maintain freshness. For longer storage, portion and freeze the soup; just remember to leave some space in the container for expansion. When reheating, add a little extra broth or milk to bring back the creamy texture the next time you enjoy it!
Refrigerate leftovers within 2 hours; reheat until steaming hot.
How to fix common issues
Common hiccups can happen when making this soup, but they’re easily fixed. If you find your soup is too thick, simply add more broth or milk until it reaches your desired consistency. For salty flavors, mellow them out by adding a bit more diced potato. If it tastes bland, don’t hesitate to sprinkle in more seasonings to amp up the flavor profile.
Recipe variations
Feel free to make this soup your own! You can throw in additional vegetables like carrots or celery for extra nutrition. If you’re a fan of spicy food, add in diced jalapeños or some crushed red pepper flakes for a bit of a kick. To switch up the flavors entirely, try adding herbs such as thyme or parsley.
Common questions
Can I make this soup ahead of time?
Yes, this soup is perfect for meal prep! You can prepare it a day in advance and store it in the refrigerator, allowing the flavors to develop overnight. Just reheat it gently on the stove when you’re ready to serve.
What can I substitute for ground beef?
Ground turkey, chicken, or even plant-based meat alternatives work well in this recipe. Each will bring its own unique flavor to the dish.
How do I thicken my soup?
If your soup turns out too thin, consider adding a bit of cornstarch slurry (mix cornstarch with water) and stirring it into the cooking soup. Allow it to cook for a while longer until thickened.
Can I use frozen potatoes?
Yes, frozen diced potatoes can be used in this recipe, but you might need to adjust the cooking time as they may cook faster than fresh potatoes.
How long does it take to cook in the crockpot?
Cooking on low typically takes about 6-8 hours, while the high setting usually takes around 3-4 hours, depending on your crockpot. Check for tenderness for best results.
Crockpot Creamy Potato and Hamburger Soup
Ingredients
Method
- In a skillet, brown the ground beef over medium heat and drain excess fat.
- In a crockpot, combine the browned beef, diced potatoes, chopped onion, beef broth, cream of mushroom soup, salt, and pepper.
- Cook on low for 6-8 hours or on high for 3-4 hours until the potatoes are tender.
- About 30 minutes before serving, stir in the milk and cheddar cheese.
- Allow the cheese to melt and the soup to heat through.
- Garnish with chopped green onions if desired and serve warm.