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Creamy Potato Hamburger Soup Crockpot

Creamy potato hamburger soup crockpot in white bowl topped with bacon and cheddar cheese
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This Creamy Potato and Hamburger Soup is comfort food in its truest form. With tender potatoes, flavorful ground beef, a dreamy creamy base, and seasonings that taste like home, it’s the hearty soup that warms you from the inside out.

Ingredients

Scale
  • 1 lb ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4–5 medium russet potatoes, peeled and diced (about 1.5 pounds or 4 cups)
  • 2 carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 4 cups chicken broth
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 8 oz cream cheese, softened and cubed
  • 1 cup heavy cream
  • 1 ½ cups shredded cheddar cheese
  • Crumbled bacon, optional garnish
  • Chopped green onions or chives, optional garnish
  • Extra shredded cheddar cheese, optional garnish

Instructions

  1. Heat a skillet over medium-high heat and brown the ground beef, breaking it up with a wooden spoon as it cooks. Once no longer pink (6-8 minutes), drain excess fat and transfer to a 6-quart slow cooker.
  2. Add diced potatoes, onions, garlic, carrots, and celery to the crockpot with the beef.
  3. Pour in chicken broth and sprinkle in salt, pepper, thyme, and parsley. Stir to combine all ingredients.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours until vegetables are fork-tender and potatoes are soft enough to mash easily.
  5. During the last 30 minutes of cooking time, stir in softened cream cheese cut into 1-inch cubes. Let it melt and blend into the broth, whisking if needed to remove lumps.
  6. Pour in heavy cream and add shredded cheddar cheese. Stir on low heat until smooth and creamy. Soup is ready when cheese is fully melted and soup coats the back of a spoon.
  7. Ladle into bowls and garnish with crispy bacon, chives, and extra cheddar cheese. Serve hot.

Notes

  • You’ll need a 6-quart slow cooker for this recipe. Make sure cream cheese is softened and cut into 1-inch cubes before adding to prevent lumps.
  • Keep heat on low when adding dairy to prevent curdling. Russet potatoes work best as they break down and help thicken the soup naturally.
  • To thicken: Mash a few potatoes against the side of the crockpot, or stir in a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) and simmer for 5 minutes.
  • Ground turkey can substitute for beef for a lighter option. Check that broth and seasonings are gluten-free if needed.
  • Instant Pot Option: Use sauté setting for beef, add all ingredients except cream and cheese. Set to Soup mode for 10 minutes. Stir in dairy after pressure releases.

Nutrition

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