Crockpot Creamy Potato & Hamburger Soup is a warm, hearty bowl of comfort with a rich, velvety broth, soft potato chunks, and savory browned hamburger. The texture is creamy without being heavy, thanks to the mix of tender vegetables and the smooth finish from heavy cream and shredded cheddar. It’s an easy, mostly hands-off crockpot meal that fills the house with a homey aroma and makes great leftovers. Serve it with crusty bread or a simple green salad for a quick family dinner. If you like a cheesier spin, compare it to a related take on Cheesy Hamburger Potato Soup for inspiration.

Why You’ll Love This Crockpot Creamy Potato & Hamburger Soup

Hands-off slow cooking: toss ingredients in the crockpot and let it do the work.
Comforting flavors: beef, potatoes, and cheddar create classic savory notes.
Creamy, satisfying texture from heavy cream and melted cheese.
Budget-friendly: uses pantry staples and a pound of ground beef.
Flexible timing: cooks low for 6–8 hours or high for 3–4 hours to fit your day.
Built-in veggie boost with potatoes, carrots, celery, and onion.
Easy to scale up for guests or scale down for fewer servings.

What Is Crockpot Creamy Potato & Hamburger Soup?

Crockpot Creamy Potato & Hamburger Soup is a slow-cooked, creamy soup that pairs tender diced potatoes and classic hamburger flavor in a cheesy broth. The taste is rich and savory with mild sweetness from carrots and onion, while celery adds a subtle, crisp herbal note. The main idea is simple: brown ground beef, pile everything into the crockpot with beef broth, cook slowly until the vegetables are soft, then finish with heavy cream and cheddar for a smooth, rich finish. It has a cozy, family-style vibe—perfect for weeknight dinners, chilly weekends, or casual gatherings.

Ingredients for Crockpot Creamy Potato & Hamburger Soup

Main Ingredients

1 pound ground beef
4 cups potatoes, diced
1 cup carrots, diced
1 cup celery, diced
1 onion, chopped
4 cups beef broth
1 cup heavy cream
1 cup shredded cheddar cheese
Salt and pepper to taste

Use the above as your full ingredient list. Do not skip the heavy cream and cheddar if you want that classic creamy finish.

Ingredient Notes (Substitutions, Healthy Swaps)

Ground beef: You can use lean ground beef (90/10) for less fat. Drain any excess fat after browning to reduce richness.
Potatoes: Yukon Gold or russets both work. For a firmer bite, cut slightly larger pieces; for faster cooking, dice smaller.
Carrots and celery: Frozen diced mixes work in a pinch—no need to thaw fully before adding.
Onion: Yellow or white onion is fine. A small sweet onion will add a milder taste.
Beef broth: Low-sodium beef broth lets you control salt. If you only have bouillon, dissolve it in 4 cups water.
Heavy cream: For a lighter soup, use half-and-half (optional) but expect a thinner, less rich texture.
Cheddar cheese: Sharp cheddar adds more flavor; mild cheddar melts smoother. Pre-shredded cheese has anti-caking agents that can affect melting—shred a block for best results.
Salt and pepper: Adjust at the end. Broth and cheese add salt, so taste before adding more.

Step-by-Step Instructions

Step 1 – Brown the ground beef

Heat a skillet over medium heat. Add the 1 pound ground beef and cook until no pink remains. Break the beef into small pieces as it cooks.
Drain any excess fat from the pan before adding to the crockpot.
Visual cue: Beef should be nicely browned with small browned bits for better flavor.

Step 2 – Add vegetables and broth to the crockpot

In the crockpot, combine the browned beef, 4 cups diced potatoes, 1 cup diced carrots, 1 cup diced celery, 1 chopped onion, and 4 cups beef broth.
Stir briefly to mix the ingredients evenly.

Step 3 – Cook slowly

Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the vegetables are tender and potatoes break easily with a fork.
Pro cue: If the potatoes are still firm near the minimum time, give it another 30–60 minutes.

Step 4 – Finish with cream and cheese

Stir in 1 cup heavy cream and 1 cup shredded cheddar cheese until the cheese melts and the soup becomes creamy. Season with salt and pepper to taste.
Visual cue: The broth should look silky and slightly thickened, with cheese fully melted.

Step 5 – Serve hot

Ladle into bowls and serve right away. Add extra pepper or a small sprinkle of cheese on top if desired.
Leftovers taste even better after a day as flavors meld.

Pro Tips for Success

Brown and drain the beef well: This removes excess grease and prevents a greasy final soup.
Cut vegetables uniformly: Even-sized dice ensures everything cooks at the same rate.
Use low-sodium broth if you plan to add extra salt—cheese adds salt too.
Stir in dairy last: Add heavy cream and cheese only after vegetables are fully cooked to avoid curdling.
Avoid overfilling the crockpot: Leave room at the top so the soup can bubble gently without spilling.
Reheat gently: Warm on low or in short bursts in the microwave to keep cream from separating.
Taste before serving: Adjust salt and pepper at the end for best flavor balance.

Flavor Variations

Optional: Add 1 teaspoon smoked paprika and a pinch of cayenne for a smoky, slightly spicy twist.
Optional: Stir in 1/2 cup frozen corn at the end for a touch of sweetness and color.
Optional: Replace half the beef with cooked ground turkey to lighten the flavor and fat.
Optional: Use sharp cheddar and add 2 tablespoons chopped fresh chives before serving for a stronger cheese note.
Optional: For a herby lift, stir in 1 tablespoon fresh chopped parsley or thyme at the end.

Serving Suggestions

Serve with crusty bread or dinner rolls to mop up the creamy broth.
A crisp green salad with a light vinaigrette cuts the richness nicely.
Top bowls with extra shredded cheddar or a few croutons for crunch.
Offer hot sauce or crushed red pepper on the side for guests who like heat.
Pair with roasted vegetables for a full, balanced meal.
Serve in deep bowls and set out small plates of grated cheese and cracked pepper for family-style topping options.

Make-Ahead, Storage & Reheating

Make-ahead: Brown the ground beef and chop vegetables a day ahead. Store separately in airtight containers in the fridge. In the morning, combine in the crockpot with broth and cook as directed.
Storage duration: Store cooled soup in airtight containers in the refrigerator for up to 3–4 days.
Reheating best practices: Reheat gently on low heat on the stove or in the microwave in short intervals, stirring often. Add a splash of broth or cream if the soup seems too thick after refrigeration.
Texture changes: The potatoes will absorb broth over time and thicken the soup. Stir in extra broth or cream to loosen during reheating.

Storage and Freezing Instructions

Freezing: This soup freezes okay, but dairy can change texture after thawing. If you plan to freeze, leave out the heavy cream and cheese. Freeze the base soup (beef, potatoes, vegetables, and broth) in freezer-safe containers for up to 2–3 months.
To use frozen: Thaw in the fridge overnight, reheat on the stove, then stir in the heavy cream and shredded cheddar at the end to keep the texture fresh.
If you do freeze the fully finished soup with dairy, expect some separation: reheat slowly and whisk to help smooth it out, or add a splash of fresh cream when reheating.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
~506 kcal | ~23 g | ~23 g | ~36 g | ~3 g | ~700 mg

Estimates vary by brands and portions.

FAQ About Crockpot Creamy Potato & Hamburger Soup

Q: My soup is too watery after cooking. How do I fix it?
A: Simmer uncovered on high for 15–30 minutes to reduce and thicken. Stir in a few tablespoons of shredded cheese or a small amount of cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) if needed.

Q: How can I tell the potatoes are done?
A: They should be tender when pierced with a fork and break apart slightly. If firm, cook another 30–60 minutes.

Q: Can I use ground turkey or chicken instead?
A: Yes—optional. Brown it first, then follow the same steps. Expect a milder flavor and slightly less fat.

Q: Why did my cream separate when I added it?
A: High heat can cause separation. Turn the crockpot to low and temper the cream with a small scoop of hot broth before stirring it in.

Q: Can I make this on the stove instead of the crockpot?
A: Yes. Simmer everything in a large pot over medium-low heat until vegetables are tender, about 30–40 minutes. Add cream and cheese at the end.

Q: Is the sodium high?
A: Sodium will depend mostly on the beef broth and cheese used. Use low-sodium broth and adjust salt at the end to control sodium levels.

TastyInspo Notes

Finish each bowl with a small pat of butter for a glossy top and extra richness.
For prettier presentation, reserve a tablespoon of shredded cheddar and sprinkle on top just before serving.
Use a wide, shallow bowl so the soup cools faster and toppings show.
Keep a small shaker of black pepper on the table—freshly cracked pepper brings out the beef flavor.
If you want a slightly tangy balance, offer lemon wedges; a few drops cut the creaminess nicely.

Troubleshooting

Bland flavor: Add more salt, freshly ground pepper, or a splash of Worcestershire sauce (optional) and reheat to meld flavors.
Overcooked vegetables: Reduce cooking time or cut vegetables larger. Potatoes can be added later in cooking for firmer pieces.
Greasy soup: Drain fat after browning the beef and skim fat off the top before serving.
Cheese clumps: Use freshly shredded cheddar and stir slowly off heat until melted to avoid clumping.
Soup too thick after refrigeration: Stir in warm broth or water when reheating to loosen the texture.
Potatoes falling apart: Use waxy potatoes or cut them larger to maintain shape; cook on low rather than high for gentler cooking.

Final Thoughts

This Crockpot Creamy Potato & Hamburger Soup is simple, filling, and made with easy ingredients you probably already have on hand. It’s a dependable weeknight winner and great for feeding a crowd with minimal effort—just brown the beef, set the crockpot, and finish with cream and cheese for a silky, satisfying bowl.

Conclusion

If you enjoy slow-cooked beef and cheese soups, you might also like this take on Slow Cooker Cheeseburger Soup – The Country Cook for another creamy, hands-off option.