Creamy Potato & Hamburger Soup (Crockpot) is the ultimate comfort food for chilly days. Made with ground beef, tender potatoes, and a creamy broth, this soup is slow-cooked to perfection in your Crockpot. It’s hearty, satisfying, and incredibly easy to prepare. Whether you’re feeding a crowd or enjoying a cozy meal, this Creamy Potato & Hamburger Soup is sure to become a family favorite.
Ingredients:
1 1/2 pounds lean ground beef
1 medium white onion, peeled and diced
6 cups chicken broth
1 large garlic clove, minced
4 large russet potatoes, peeled and diced
2 cups carrots, sliced
2 stalks celery, diced
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and black pepper, to taste
1 1/2 cups heavy cream
2 tablespoons cornstarch (optional, for thickening)
1/2 cup shredded cheddar cheese (optional, for garnish)
Fresh parsley, chopped (for garnish)
Directions:
Brown the Beef: In a skillet over medium heat, brown the ground beef along with the diced onion and minced garlic. Once browned, drain any excess grease and transfer the mixture to the Crockpot.
Add Ingredients to Crockpot: To the Crockpot, add the chicken broth, diced potatoes, sliced carrots, diced celery, thyme, parsley, salt, and black pepper. Stir everything together to combine.
Slow Cook: Cover the Crockpot and cook the soup on low for 6-7 hours or on high for 3-4 hours, until the potatoes and vegetables are tender.
Add Cream and Thicken: About 30 minutes before serving, stir in the heavy cream for a rich, velvety texture. If you prefer a thicker soup, dissolve 2 tablespoons of cornstarch in cold water, then stir it into the soup and cook for an additional 30 minutes.
Garnish and Serve: Serve the soup hot, garnished with shredded cheddar cheese and fresh parsley for an extra burst of flavor and color.
Serving Tips:
Garnish for Extra Flavor: Top your soup with shredded cheddar cheese, a dollop of sour cream, or a sprinkle of crispy bacon bits for added flavor and texture.
Pair with Bread: Serve the soup with warm, crusty bread, garlic bread, or dinner rolls for a satisfying meal. A side salad also makes a great complement.
Customize the Toppings: Add a sprinkle of fresh herbs like parsley or chives, or even a drizzle of hot sauce if you like a bit of heat.
Perfect for Large Gatherings: This soup can be easily doubled or tripled to serve a crowd. Just make sure your Crockpot is large enough to accommodate the increased ingredients.
Storage Tips:
Refrigerating: Allow the soup to cool to room temperature before storing it. Transfer it to an airtight container and refrigerate for up to 3-4 days. Simply reheat on the stovetop or in the microwave when ready to serve.
Freezing: This soup freezes well! To freeze, allow it to cool completely, then transfer it to a freezer-safe container. Label it with the date and freeze for up to 3 months. When you’re ready to enjoy it, thaw the soup in the refrigerator overnight and reheat on the stovetop or in the microwave. If the soup is too thick after freezing, simply add a bit of chicken broth or water to adjust the consistency.
Thickening: If you freeze the soup, keep in mind that it may become slightly thicker upon reheating. To restore its creamy consistency, add a bit of milk, chicken broth, or more heavy cream during reheating.
Leftovers: This soup makes great leftovers! The flavors continue to meld and improve over time, making it even more delicious the next day.
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FAQs:
Can I use ground turkey or chicken instead of ground beef?
Yes! You can easily swap ground beef with ground turkey or chicken to make a leaner version of this soup. Just keep in mind that the flavor will be slightly different, but it will still be delicious.
Can I make this soup ahead of time and store it?
Absolutely! This soup can be made ahead of time and stored in the refrigerator for up to 3-4 days. It also freezes well, making it a great option for meal prepping. Just make sure to store it in an airtight container and reheat thoroughly before serving.
How can I make this soup spicier?
If you prefer a bit of heat, add some red pepper flakes, hot sauce, or diced jalapeños to the soup. You can also try sprinkling some chili powder or cayenne pepper in the crockpot while cooking for an extra kick.
Can I substitute the heavy cream with something lighter?
Yes, you can substitute the heavy cream with half-and-half, whole milk, or a dairy-free alternative like coconut milk or almond milk for a lighter version of the soup. Keep in mind that the soup may not be as rich and creamy, but it will still be flavorful.
Conclusion:
If you love creamy, hearty soups, this Crockpot Creamy Potato & Hamburger Soup is sure to become a favorite in your household. It’s simple to prepare, packs in the flavor, and offers a comforting meal that can be enjoyed all season long. Plus, with the convenience of the Crockpot, this soup is a no-fuss, easy dinner solution that’s perfect for any occasion.
📖 Recipe:
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Creamy Potato & Hamburger Soup (Crockpot)
- Total Time: 6 hours 15 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
This Creamy Potato & Hamburger Soup is a hearty and comforting meal made with tender russet potatoes, seasoned ground beef, and vegetables, all slow-cooked in a creamy broth. Perfect for chilly days, this Crockpot recipe is easy to make and will leave you feeling warm and satisfied. Ready to serve in just a few hours, it’s an ideal dish for busy nights or meal prep.
Ingredients
1 1/2 pounds lean ground beef
1 medium white onion, peeled and diced
1 large garlic clove, minced
6 cups chicken broth
4 large russet potatoes, peeled and diced
2 cups carrots, sliced
2 stalks celery, diced
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and black pepper, to taste
1 1/2 cups heavy cream
2 tablespoons cornstarch (optional, for thickening)
1/2 cup shredded cheddar cheese (optional, for garnish)
Fresh parsley, chopped, for garnish
Instructions
- In a skillet over medium heat, brown the ground beef with the diced onion and minced garlic. Drain any excess grease.
- Transfer the beef mixture to the Crockpot and add the chicken broth, diced potatoes, carrots, celery, thyme, parsley, salt, and black pepper. Stir to combine.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes and vegetables are tender.
- About 30 minutes before serving, stir in the heavy cream. If you prefer a thicker soup, dissolve cornstarch in 2 tablespoons of cold water and stir it into the soup.
- Cover and cook for an additional 30 minutes, then serve hot, garnished with shredded cheddar cheese and fresh parsley.
Notes
You can substitute ground beef with ground turkey or chicken for a leaner version.
For a dairy-free option, swap the heavy cream with coconut milk or almond milk.
This soup can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.
Adjust the seasoning to taste, adding more salt, pepper, or herbs for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 6 hours (on low) or 3-4 hours (on high)
- Category: Soup, Comfort Food, Crockpot Recipes
- Method: Slow Cooker (Crockpot)
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 320 kcal per serving
