I make this crockpot creamy potato and hamburger soup on nights when I want something comforting with almost no fuss. It’s a one-pot slow-cooker meal that stretches a pound of ground beef into a bowl of rich, cheesy comfort — perfect for busy weeknights, meal prep, or when you want something kid-friendly and filling. If you enjoy hearty slow-cooker dinners, you might also like this crockpot chicken tortilla soup for another easy option.
Why you’ll love this dish
This soup is economical, forgiving, and crowd-pleasing. A few pantry basics and a short sear of ground beef are all it takes before the crockpot does the rest. The potatoes cook until tender and soak up beefy broth, then milk, cheese, and sour cream finish the bowl into a silky, indulgent stew that still tastes homemade.
"Comfort in a bowl — creamy, cheesy, and simple to make. My family asks for this every month."
It’s ideal for weeknight dinners, feeding a family, or bringing to a potluck. It also freezes well when you follow the dairy tips below, so it’s a great recipe to double for meal prep.
Step-by-step overview
This is the quick plan before you start:
- Brown the ground beef and drain the fat.
- Add beef to the crockpot with diced potatoes, onion, broth, and seasonings.
- Slow-cook until the potatoes are fork-tender.
- Stir in milk, cheddar, and sour cream to finish.
- Season and serve hot.
What you’ll need
- 1 pound ground beef (you can use lean or regular)
- 4 cups potatoes, diced (Russet or Yukon Gold work well)
- 1 onion, chopped
- 2 cups beef broth (low-sodium if preferred)
- 1 cup milk (whole milk gives best creaminess; see tips for dairy-free)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Ingredient notes: Swap half-and-half for milk for extra richness. For a lighter version, substitute the beef with ground turkey and use 1% milk. If you prefer a vegetarian version, use a plant-based ground substitute and vegetable broth.
Step-by-step instructions
- Heat a skillet over medium-high. Add the ground beef and cook until no pink remains. Break it into small pieces as it cooks.
- Drain excess fat from the skillet and transfer the beef to the crockpot.
- Add the diced potatoes, chopped onion, beef broth, garlic powder, and onion powder. Stir to combine everything.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the potatoes are fork-tender.
- Turn off the crockpot. Stir in the milk, shredded cheddar cheese, and sour cream until the soup becomes creamy and uniform.
- Taste and season with salt and pepper. Serve hot.
Best ways to enjoy it
Serve this soup in deep bowls with a sprinkle of extra shredded cheddar on top. A ladle of hot soup over crusty bread makes an easy meal. For a brighter finish, add a few chopped fresh chives or parsley. If you want a southwestern accompaniment, consider a side like the sweet potato taco bowl to add roasted vegetables and a contrasting texture.
Pairings:
- Crusty bread or garlic bread for dipping
- A simple green salad to cut the richness
- Steamed green beans or roasted carrots for extra veggies
Storage and reheating tips
Cool leftovers to room temperature within two hours, then store in airtight containers. Refrigerate for up to 3 to 4 days.
To reheat: warm gently on the stove over low heat, stirring frequently. If the soup seems thick after refrigeration, add a splash of milk or broth while reheating.
To freeze: omit milk, sour cream, and cheese before freezing. Cool the base completely, then transfer to freezer-safe containers for up to 3 months. Thaw overnight in the fridge, reheat on the stove, then stir in dairy at the end for the best texture.
Food safety note: always reheat to an internal temperature of 165°F (74°C) and do not refreeze once fully reheated.
Helpful cooking tips
- Brown the beef well for deeper flavor. A little caramelization makes the broth taste richer.
- Cut potatoes in uniform pieces so they cook evenly.
- If you prefer a thicker soup, mash a cup of the cooked potatoes in the crockpot with a potato masher or use an immersion blender to pulse about a third of the batch.
- Use low-sodium broth if you watch salt; add salt at the end after tasting.
- Add dairy only at the end to prevent curdling and to keep the sauce creamy.
Recipe variations
- Cheesy veggie boost: stir in frozen corn and peas in the last 30 minutes of cooking.
- Herb-forward: add a teaspoon of dried thyme or a bay leaf with the broth for a more aromatic base. Remove the bay leaf before serving.
- Dairy-free: substitute coconut cream or unsweetened oat cream and use a dairy-free shredded cheese. Add at the end like the original method.
- Spicy kick: stir in crushed red pepper flakes or a touch of smoked paprika with the spices.
Common questions
How long does this take from start to finish?
Active work is about 15 to 20 minutes (browning and assembling). Cook time is 3 to 4 hours on high or 6 to 8 hours on low. Adding dairy and finishing takes about 5 minutes.
Can I use frozen potatoes?
You can, but frozen potatoes may release more water and become softer than fresh ones. If using frozen, reduce added broth by 1/2 cup and check doneness earlier.
Is this recipe freezer-friendly with the dairy included?
For best texture, do not freeze the milk, sour cream, or shredded cheese. Freeze the soup base, then add dairy after reheating.
Can I make this in an instant pot instead?
Yes. Brown the beef using the sauté function, then add the rest of the ingredients. Cook on high pressure for 10 minutes, followed by a quick release, and stir in the dairy at the end.
How can I make it thicker without cream?
Mash some of the cooked potatoes in the pot or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water while the soup is hot; simmer until thickened.
Crockpot Creamy Potato and Hamburger Soup
Ingredients
Method
- Heat a skillet over medium-high. Add the ground beef and cook until no pink remains. Break it into small pieces as it cooks.
- Drain excess fat from the skillet and transfer the beef to the crockpot.
- Add the diced potatoes, chopped onion, beef broth, garlic powder, and onion powder. Stir to combine everything.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the potatoes are fork-tender.
- Turn off the crockpot. Stir in the milk, shredded cheddar cheese, and sour cream until the soup becomes creamy and uniform.
- Taste and season with salt and pepper. Serve hot.
