Crockpot Creamy Potato & Hamburger Soup -

Crockpot Creamy Potato & Hamburger Soup

Enjoy a hearty and comforting Crockpot Creamy Potato & Hamburger Soup, perfect for a chilly evening. This easy recipe combines ground beef, potatoes, and a creamy cheddar cheese base for a satisfying meal.

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Prep Time 20

Cook Time 4

Total Time 4 20

Servings: 6 servings

Course: dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

1 lb Ground beef Use lean (80/20 or 85/15) and drain excess fat
1 large Onion chopped (Yellow or white onion works)
2 cloves Garlic minced (Jarred minced garlic works in a pinch)
4 large Potatoes peeled and diced (Use Russet or Yukon Gold for creaminess)
3 large Carrots sliced (Adds natural sweetness and texture)
2 stalks Celery sliced (Add more or less to taste)
4 cups Chicken or beef broth Use low-sodium if available
1 tsp Dried thyme Use 1 Tbsp fresh thyme if preferred
1 tsp Dried parsley Can substitute fresh parsley later
1 tsp Paprika Smoked paprika adds depth
Salt and pepper To taste; adjust at the end
1 cup Heavy cream Substitute half-and-half for lighter version
2 cups Shredded cheddar cheese Sharp or mild, freshly grated preferred
1 cup Milk Whole milk or 2%
2 Tbsp Cornstarch + 2 Tbsp water (slurry) Use only if thicker consistency is desired
Fresh parsley, chopped For garnish; adds freshness
Extra cheddar cheese (optional) For garnish or melting on top

Method

Brown beef, sauté onion and garlic, then transfer to crockpot.
Add potatoes, carrots, celery, thyme, parsley, paprika, salt, pepper, and broth to the crockpot. Mix gently.
Cover and cook on Low for 4–6 hours or High for 2–3 hours, until vegetables are tender.
Stir in heavy cream and milk. Fold in cheddar cheese until melted. Thicken with cornstarch slurry if needed.
Ladle soup into bowls, garnish with parsley and extra cheddar. Serve hot.

Notes

For a richer flavor, use bone broth instead of regular broth.