Crockpot creamy potato hamburger soup is the kind of dinner that makes a cold winter night feel cozy. Browned ground beef, chunks of potato, carrots, and onion cook all day in a savory broth, then cream cheese and sharp cheddar turn it thick, creamy, and comforting.
It costs very little, feeds a family of eight, and tastes even better the next day.
If you love easy soups, try my crockpot chili, 7 can chicken taco soup, and easy potsticker soup.
JUMP TO
- Why You’ll Love This Crockpot Creamy Potato Hamburger Soup
- What Is Crockpot Creamy Potato Hamburger Soup?
- Ingredients
- Kitchen Equipment
- Ingredient Tips
- How to Make Crockpot Creamy Potato Hamburger Soup
- Expert Tips for Perfect Crockpot Creamy Potato Hamburger Soup
- Delicious Variations
- What to Serve with Crockpot Creamy Potato Hamburger Soup
- Storage Instructions
- Can You Make It Ahead?
- Common Mistakes to Avoid
- Estimated Nutrition
- Frequently Asked Questions
- Conclusion
Why You’ll Love This Crockpot Creamy Potato Hamburger Soup
This soup is cheap, filling, and nearly hands-off.
Budget Friendly
Ground beef and potatoes stretch far.
Hands-Off
Slow cooker does the work.
Creamy Without Flour Roux
Cream cheese and mashed potato thicken it.
Kid Approved
Tastes like a cheeseburger with fries.
What Is Crockpot Creamy Potato Hamburger Soup?
Potato hamburger soup is an old-fashioned Midwestern dinner made with ground beef, potatoes, and vegetables in a creamy broth.
This crockpot version thickens the soup by mashing some of the potatoes and stirring in cream cheese and cheddar at the end.
Ingredients
Soup
| Ingredient | Amount | Purpose |
|---|---|---|
| Lean ground beef | 1½ pounds | Hearty protein |
| Medium yellow onion, diced | 1 | Sweetness |
| Garlic, minced | 3 cloves | Flavor |
| Yukon Gold potatoes, peeled and diced | 2 pounds | Creamy body |
| Carrots, diced | 2 | Color |
| Celery ribs, diced | 2 | Aroma |
| Beef broth | 4 cups | Base |
| Dried thyme | 1 teaspoon | Herb flavor |
| Smoked paprika | 1 teaspoon | Warmth |
| Salt | 1 teaspoon | Seasoning |
| Black pepper | ½ teaspoon | Seasoning |
To Finish
| Ingredient | Amount | Purpose |
|---|---|---|
| Cream cheese, cubed and softened | 8 ounces | Creaminess |
| Whole milk or half and half | 1 cup | Silky texture |
| Shredded sharp cheddar | 2 cups | Cheesy flavor |
| Green onions, sliced | 3 | Garnish |
Kitchen Equipment
- 6-quart slow cooker
- Large skillet
- Potato masher
- Ladle
Ingredient Tips
Yukon Golds
They turn creamy and hold shape better than russets.
Drain the Beef
Draining the fat keeps the soup from being greasy.
Shred Your Cheese
Bagged cheese has starch and melts grainy.
How to Make Crockpot Creamy Potato Hamburger Soup
Step 1: Brown the Beef
Brown the beef with the onion in a skillet. Add garlic for 1 minute. Drain the fat.
Step 2: Load the Crockpot
Add the beef, potatoes, carrots, celery, broth, thyme, paprika, salt, and pepper to the slow cooker.
Step 3: Cook
Cover and cook on low 6 to 7 hours or high 3 to 4 hours until the potatoes are tender.
Step 4: Mash
Mash about one third of the potatoes right in the pot to thicken.
Step 5: Add Cream
Stir in the cream cheese and milk. Cover 15 minutes, then stir until smooth.
Step 6: Add Cheese and Serve
Stir in the cheddar until melted. Top bowls with green onions and more cheese.
Expert Tips for Perfect Crockpot Creamy Potato Hamburger Soup
Brown Well
Deep browning adds big flavor.
Add Dairy Last
Long cooking can curdle dairy.
Season at the End
Taste after the cheese since cheddar is salty.
Delicious Variations
Bacon Cheeseburger
Top with crispy bacon and diced pickles.
Ground Turkey
Use ground turkey for a lighter soup.
Stovetop
Simmer in a Dutch oven 25 minutes.
Spicy
Add a can of diced tomatoes with green chiles.
What to Serve with Crockpot Creamy Potato Hamburger Soup
Serve with Texas Roadhouse rolls, crusty bread, or a simple green salad.
Storage Instructions
| Storage Method | How Long | Best Practice |
|---|---|---|
| Refrigerator | 4 days | Airtight container |
| Freezer | 2 months | Texture softens slightly; stir well |
| Reheat | Low heat | Add a splash of milk |
The soup thickens in the fridge. Add broth or milk while reheating.
Can You Make It Ahead?
Brown the beef and chop the vegetables the night before and keep them in the fridge.
Common Mistakes to Avoid
Not Draining Fat
Greasy soup.
Adding Cheese Too Early
It can separate.
Russet Mush
Russets fall apart; use Yukon Golds.
Estimated Nutrition
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 470 |
| Carbohydrates | 25g |
| Protein | 29g |
| Fat | 28g |
| Saturated Fat | 15g |
| Fiber | 3g |
| Sugar | 5g |
| Sodium | 880mg |
| Cholesterol | 110mg |
Estimate for 1 of 8 servings.
Frequently Asked Questions
Do I have to brown the beef first?
Yes. Browning adds flavor and lets you drain the fat so the soup is not greasy.
How do I thicken potato hamburger soup?
Mash some of the potatoes and stir in cream cheese at the end.
Can I freeze this soup?
Yes, for up to 2 months. Potatoes soften a little, so stir well when reheating.
Can I make it on the stovetop?
Yes. Simmer in a Dutch oven for about 25 minutes until the potatoes are tender.
What can I use instead of cream cheese?
Use 1 cup heavy cream or a can of cream of chicken soup.
Conclusion
Crockpot creamy potato hamburger soup is hearty, cheesy, and easy on busy days.
Make a pot this week and enjoy the leftovers.
PrintA creamy slow cooker soup with browned ground beef, tender potatoes, carrots, onion, a garlicky broth, cream cheese, and melted cheddar.
Ingredients
Soup:
1½ pounds lean ground beef
1 medium yellow onion, diced
3 cloves garlic, minced
2 pounds Yukon Gold potatoes, peeled and diced
2 carrots, diced
2 celery ribs, diced
4 cups beef broth
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper
To Finish:
8 ounces cream cheese, cubed and softened
1 cup whole milk or half and half
2 cups shredded sharp cheddar
3 green onions, sliced
Instructions
Brown the beef with the onion in a skillet. Add garlic for 1 minute. Drain the fat.
Add the beef, potatoes, carrots, celery, broth, thyme, paprika, salt, and pepper to the slow cooker.
Cover and cook on low 6 to 7 hours or high 3 to 4 hours until the potatoes are tender.
Mash about one third of the potatoes right in the pot to thicken.
Stir in the cream cheese and milk. Cover 15 minutes, then stir until smooth.
Stir in the cheddar until melted. Top bowls with green onions and more cheese.
Notes
Drain the beef fat.
Add dairy in the last 20 minutes.
Thin leftovers with milk or broth.
