introduction
Crockpot Creamy Potato & Hamburger Soup is a comforting, easy slow-cooker meal that combines browned ground beef, tender potatoes, and melty cheddar in a rich, creamy base. It’s designed for busy days when you want something warm and satisfying with minimal hands-on time. If you enjoy simple, set-and-forget slow-cooker dinners, you might also like this slow-cooker creamy chicken pasta for another family-friendly option.
why make this recipe
This recipe is perfect when you need a hearty, budget-friendly dinner that still feels special. It uses pantry staples and a short list of fresh ingredients, requires only a little prep, and yields a thick, comforting soup that’s great for meal prep or feeding a crowd. The slow cooking time develops flavor while freeing you up to do other things.
how to make Crockpot Creamy Potato & Hamburger Soup
The method is straightforward: brown the beef first for better texture and flavor, then combine with potatoes, onion, broth, and canned soup in the crockpot. Slow-cook until the potatoes are tender, then finish with milk and cheese so the soup becomes creamy and smooth without curdling.
Ingredients :
- 1 lb ground beef
- 4 medium potatoes, diced
- 1 onion, chopped
- 2 cups beef broth
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 can cream of potato soup
- Salt and pepper to taste
- Optional: chopped green onions for garnish
Directions :
- In a skillet, brown the ground beef and drain any excess fat.
- In a crockpot, combine the browned beef, diced potatoes, chopped onion, beef broth, and cream of potato soup.
- Cook on low for 6-8 hours or high for 3-4 hours, until potatoes are tender.
- Stir in milk and shredded cheddar cheese about 30 minutes before serving, allowing cheese to melt.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions if desired.
how to serve Crockpot Creamy Potato & Hamburger Soup
Serve ladled into bowls with extra shredded cheddar on top and a sprinkle of chopped green onions. Crusty bread, dinner rolls, or a simple side salad pair well. For a heartier bowl, add a scoop of cooked rice or crusty bread for dipping.
how to store Crockpot Creamy Potato & Hamburger Soup
Store cooled soup in airtight containers in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. If the soup thickens after cooling, thin with a splash of milk or broth while reheating. For longer storage, freeze in suitable containers for up to 2–3 months; thaw overnight in the refrigerator before reheating.
tips to make Crockpot Creamy Potato & Hamburger Soup
- Brown and drain the beef well to avoid a greasy soup.
- Cut potatoes into uniform cubes so they cook evenly.
- Add milk and cheese toward the end to prevent curdling and keep the texture creamy.
- If you prefer a smoother texture, mash a few potato pieces in the crockpot before adding cheese.
- Taste and adjust seasoning at the end—beef broth and canned soup can vary in saltiness.
variation (if any)
- Make it cheeseburger-style: add diced dill pickles and extra cheddar, and top with crushed potato chips for texture.
- Use ground turkey or chicken for a lighter version.
- Swap cheddar for pepper jack or smoked gouda for a different flavor profile.
- Add vegetables like carrots or celery for extra nutrition—add them at the start so they become tender.
FAQ
Q: Can I use frozen potatoes?
A: Yes, but they may release more water; check doneness and adjust cooking time.
Q: Can I make this on the stovetop?
A: Yes—simmer in a large pot until potatoes are tender, then finish with milk and cheese.
Conclusion
For a similar crowd-pleasing slow-cooker soup with cheeseburger flavors, see Slow Cooker Cheeseburger Soup on The Country Cook.
Crockpot Creamy Potato & Hamburger Soup
Ingredients
Method
- In a skillet, brown the ground beef and drain any excess fat.
- In a crockpot, combine the browned beef, diced potatoes, chopped onion, beef broth, and cream of potato soup.
- Cook on low for 6-8 hours or high for 3-4 hours, until potatoes are tender.
- Stir in milk and shredded cheddar cheese about 30 minutes before serving, allowing cheese to melt.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions if desired.
