Crockpot Creamy Potato & Hamburger Soup

A comforting and easy weeknight soup made with ground beef, tender potatoes, and a silky cheese-cream finish, perfect for cold weather.

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Prep Time 20

Cook Time 8

Total Time 8 20

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 480

Main Ingredients

1 lb ground beef 1 lb ground beef
4 medium potatoes, diced (Yukon Gold or russet work well) Yukon Gold gives a creamier texture; use russets for a thicker soup.
1 onion, chopped
2 carrots, sliced
2 celery stalks, chopped
4 cups beef broth (low-sodium if preferred) Use low-sodium broth to control salt level.
1 cup heavy cream For a lower fat option, use half-and-half.
1 cup shredded cheddar cheese Add gradually for a creamier texture.
Salt and pepper to taste Taste before adding more salt; cheeses and broths can contribute saltiness.
1 teaspoon garlic powder
1 teaspoon dried thyme

Preparation

Heat a skillet over medium heat. Add the ground beef and cook until no pink remains, breaking it into small pieces as it browns. Drain any excess fat.
Transfer the cooked beef to the crockpot. Add the diced potatoes, chopped onion, sliced carrots, and chopped celery on top.
Sprinkle in garlic powder, dried thyme, and a generous pinch of salt and pepper. Pour in the beef broth and stir gently to combine.

Cooking

Cover and cook on low for 6 to 8 hours, or until the potatoes and vegetables are fork tender.
About 30 minutes before serving, stir in the heavy cream. Add the shredded cheddar cheese and stir until melted and fully incorporated. Taste and adjust seasoning if needed.

Serving

Serving: 1Calories: 480kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 12gSodium: 800mgFiber: 4gSugar: 2g

Best served with crusty bread or buttered rolls. Top with fresh parsley or scallions for a brighter contrast.

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