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Crockpot Creamy Potato Hamburger Soup

Crockpot Creamy Potato Hamburger Soup
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Easy and delicious slow cooker soup with tender potatoes, ground beef, and rich cheese sauce. Perfect comfort food for busy days.

Ingredients

Scale
  • 1 pound ground hamburger
  • 3–4 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes
  • 5 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream or half-and-half
  • 1¼ cups shredded cheddar or Parmesan cheese
  • Salt and black pepper to taste
  • 1 teaspoon dried thyme or oregano
  • 2 tablespoons all-purpose flour or cornstarch
  • ¼ cup unsalted butter, cut into small pieces
  • Fresh parsley or chives for garnish
  • Optional: dash of paprika

Instructions

  1. Brown the ground hamburger in a skillet over medium heat for 6-8 minutes until fully cooked. Drain excess grease and set aside.
  2. Peel and cut potatoes into uniform 1-inch cubes. Rinse under cold water for about 30 seconds to remove excess starch, then pat dry.
  3. Place potato cubes in a 6-quart crockpot. Add chopped onion and minced garlic over the potatoes.
  4. Pour in 4 cups of chicken or vegetable broth. Season with salt, pepper, and 1 teaspoon of dried thyme or oregano. Gently stir to combine.
  5. Add the cooked ground hamburger to the crockpot. Add ¼ cup unsalted butter in small pieces and sprinkle 2 tablespoons of flour or cornstarch evenly over the mixture. Stir lightly.
  6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are tender and flavors have melded.
  7. In the final hour, check sauce consistency. If broth doesn’t coat the back of a spoon, stir in 1 tablespoon flour or cornstarch mixed with 2 tablespoons cold water to thicken. Cook 15-20 minutes more.
  8. Once potatoes are tender, stir in 1 cup of room temperature heavy cream or half-and-half and 1¼ cups of shredded cheddar or Parmesan cheese. Stir frequently for 3-4 minutes until cheese is melted and sauce is silky.
  9. Taste and adjust salt and pepper as needed. Allow mixture to heat through for additional 15-20 minutes on low if necessary.
  10. Sprinkle freshly chopped parsley or chives over the top. Serve hot.

Notes

  • Use Yukon Gold potatoes for naturally creamy texture or Russet for firmer texture. Cut into uniform 1-inch cubes for consistent cooking.
  • Brown hamburger first and drain fat for best results. Use full-fat dairy products for richer, creamier sauce.
  • Bring dairy ingredients to room temperature before adding to prevent curdling.
  • No need to stir during cooking, but one gentle stir halfway through helps distribute ingredients evenly.

Nutrition

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