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Crockpot Creamy Potato Hamburger Soup

Crockpot creamy potato hamburger soup in a white bowl topped with shredded cheddar and fresh chives
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This Crockpot Creamy Potato Hamburger Soup is a hearty and comforting slow cooker meal made with ground beef, tender potatoes, and a rich cheesy broth. Easy to prep in 15 minutes and perfect for busy weeknights.

Ingredients

Scale
  • 1 lb ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups potatoes, peeled and diced into 1/2-inch pieces (about 3–4 medium potatoes)
  • 2 cups beef broth (low-sodium preferred)
  • 1 cup water
  • 1 (10.5 oz) can condensed cream of mushroom soup (do not dilute)
  • 1 (10.5 oz) can condensed cream of chicken soup (do not dilute)
  • 1 cup whole milk
  • 1 cup shredded sharp cheddar cheese (shred from a block for best results)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme

Instructions

  1. In a large skillet over medium-high heat, cook the ground beef until fully browned with no pink remaining, about 6-8 minutes. Drain excess fat.
  2. Add the diced onion and minced garlic to the skillet with the beef. Cook for 2-3 minutes until the onion is softened and fragrant.
  3. Transfer the beef and onion mixture to the crockpot, scraping in all browned bits from the pan.
  4. Add the diced potatoes, beef broth, water, cream of mushroom soup, and cream of chicken soup. Stir well until the condensed soups are fully blended into the broth.
  5. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are fork-tender. Avoid lifting the lid during cooking.
  6. About 30 minutes before the end of cook time, stir in the milk, shredded cheddar cheese, salt, black pepper, and dried thyme. Continue cooking on low with the lid slightly ajar until the cheese is fully melted and the broth is smooth and creamy.
  7. Stir, taste, and adjust seasoning as needed. Serve hot with your favorite toppings.

Notes

  • For a thicker soup, mash some of the cooked potatoes against the inside of the crockpot before adding the milk and cheese.
  • Shred cheddar from a block rather than using pre-shredded for a smoother, creamier broth.
  • Two cans of the same condensed soup can be substituted if needed. Cream of celery also works well.
  • For freezing, leave out the milk and cheese before storing and stir them in fresh when reheating for the best texture.

Nutrition

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