A bowl of Crockpot Creamy Potato & Hamburger Soup is pure comfort: rich, creamy broth, tender diced potatoes, savory browned ground beef, and a mild cheddar melt that ties it all together. The texture is silky from the heavy cream and cheese, with soft potato chunks and just-cooked carrots for gentle bite. It’s an easy slow-cooker meal that mostly cooks itself—brown the beef, dump everything in, and let the crock do the work. Serve with crusty bread or a simple green salad for a full family dinner. If you like beef-and-potato soups, try our creamy steak and potato soup for another hearty option.
Why You’ll Love This Crockpot Creamy Potato & Hamburger Soup
- Hands-off cooking: brown the beef, combine ingredients, then let the slow cooker finish the job.
- Rich, creamy texture from heavy cream and shredded cheddar without complicated steps.
- Classic comfort flavor: beef, potatoes, onions, and carrots in a savory beef broth base.
- Flexible timing: cook on low for 6–8 hours or high for 3–4 hours to fit your day.
- Family-friendly and easy to scale up or down.
- Simple pantry spices—garlic powder and onion powder—give steady flavor without fuss.
- Budget-friendly: uses basic, easy-to-find ingredients you likely already have.
- Quick finishing step: stir in cream and cheese right before serving for a fresh, melty finish.
What Is Crockpot Creamy Potato & Hamburger Soup?
Crockpot Creamy Potato & Hamburger Soup is a slow-cooked, savory soup built on browned ground beef, diced potatoes, carrots, onions, and beef broth, finished with heavy cream and melted cheddar. It tastes rich and comforting, with a full beef flavor and a smooth, creamy body from the dairy. The potatoes and carrots become soft and carry the broth’s flavor, while the ground beef adds hearty depth.
This dish is a classic comfort-food vibe—perfect for a weeknight family dinner, a cozy weekend meal, or a soup to bring to a potluck. The slow cooker method makes the process low-effort: you get deep flavor from long, gentle cooking without watching a pot. The final stir-in of cream and cheese gives an indulgent finish that feels extra special but is very easy to achieve.
Ingredients for Crockpot Creamy Potato & Hamburger Soup
For the Base
- 1 lb ground beef (raw)
- 4 cups diced potatoes (about 3 medium potatoes)
- 1 cup chopped onions
- 2 cups chopped carrots
- 4 cups beef broth
For the Seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
For the Creamy Finish
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
Ingredient Notes (Substitutions, Healthy Swaps)
- Ground beef: Use lean ground beef (90/10) to reduce fat and calories. If preferred, ground turkey or ground chicken can work but will change the flavor slightly.
- Potatoes: Yukon Gold or Russet both work. Yukon Gold holds shape a bit better; Russet gives a fluffier texture. You can substitute with 2 cups diced sweet potato for a sweeter, more nutrient-dense option (optional).
- Carrots and onions: Fresh is best, but frozen diced carrots and onions work in a pinch. Add frozen vegetables directly to the slow cooker without thawing.
- Beef broth: Use low-sodium beef broth to better control salt. You can substitute with chicken broth for a lighter flavor, but the soup will lose some beef depth.
- Heavy cream: For a lighter version, use half-and-half (note: it will be slightly less rich). For a dairy-free swap, use full-fat coconut milk (it will change the flavor).
- Cheddar cheese: Sharp cheddar adds more punch; mild cheddar melts smoother. Use pre-shredded cheddar for convenience, but freshly shredded melts better.
- Salt & pepper: Add these at the end to control salt level, especially if using canned or boxed broth.
Step-by-Step Instructions
Step 1 – Brown the ground beef
- Heat a skillet over medium heat. Add 1 lb ground beef and cook until fully browned.
- Drain excess fat and transfer the cooked beef to the slow cooker.
- Visual cue: Beef should be browned with no pink and slightly crumbly pieces.
Step 2 – Add vegetables and broth
- In the slow cooker, add 4 cups diced potatoes, 1 cup chopped onions, and 2 cups chopped carrots.
- Pour in 4 cups beef broth.
Step 3 – Season
- Add 1 tsp garlic powder, 1 tsp onion powder, and salt and pepper to taste.
- Stir gently to combine so the spices distribute.
Step 4 – Slow-cook
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until potatoes and carrots are tender.
- Pro cue: Low and slow gives deeper flavor; high works when you’re short on time. Check at the lower time range if your slow cooker runs hot.
Step 5 – Finish with cream and cheese
- Just before serving, stir in 1 cup heavy cream and 1 cup shredded cheddar cheese.
- Mix until cheese melts and the soup is evenly creamy.
- Visual cue: The soup should be smooth and slightly thickened, with melted cheese strands.
Step 6 – Serve
- Taste and adjust salt and pepper if needed.
- Ladle into bowls and serve hot with bread or crackers.
Pro Tips for Success
- Brown the beef well: Browning creates more flavor than using raw beef directly in the crockpot.
- Drain fat: Drain excess fat after browning to avoid an overly greasy soup.
- Cut potatoes evenly: Dice potatoes into similar-size chunks so they cook at the same rate.
- Check doneness early: Slow cookers vary—start checking 30–60 minutes before the lower end of the time range.
- Add dairy last: Stir in heavy cream and cheese only at the end to avoid separation or curdling.
- Use low-sodium broth: This helps you control the final salt level; you can always add more at the end.
- Reheat gently: Warm leftovers over low heat so the cream doesn’t separate and the cheese stays smooth.
- Keep cheese shredded: Freshly shredded cheese melts better and gives a smoother finish than pre-shredded blends.
Flavor Variations
- Optional: Bacon and chives — Top bowls with crispy bacon bits and chopped chives for a smoky crunch.
- Optional: Add a splash of Worcestershire sauce (1–2 teaspoons) in Step 3 for deeper umami.
- Optional: Replace half the beef with ground pork for a slightly sweeter, richer base (only if pork is okay for your menu).
- Optional: Stir in a handful of frozen peas at the end for color and sweetness.
- Optional: Add a teaspoon of smoked paprika in Step 3 for smoky warmth without changing the core recipe.
- Optional: For a cheesier soup, swap half the cheddar for a cup of Velveeta for extra creaminess (use sparingly).
Serving Suggestions
- Serve with crusty bread or dinner rolls to sop up the creamy broth.
- Pair with a simple green salad dressed with lemon vinaigrette to cut richness.
- Top with a spoonful of sour cream or plain Greek yogurt for tang.
- Sprinkle additional shredded cheddar and chopped parsley for color.
- Serve in a bread bowl for a fun, filling presentation at a casual dinner.
- Pair with roasted vegetables for a complete family meal.
Make-Ahead, Storage & Reheating
- Make-ahead: Brown the ground beef and chop vegetables one day ahead. Store them separately in airtight containers in the fridge.
- Cooked soup can be made a day ahead—cool, refrigerate, and reheat gently the next day. Flavors often deepen overnight.
- Refrigeration: Store leftover soup in an airtight container for 3–4 days.
- Reheating: Rewarm on the stovetop over low heat, stirring frequently. If too thick, add a little beef broth or milk to loosen.
- Note texture: Cream and cheese can thicken or slightly separate after refrigeration; whisk gently while reheating to restore texture.
Storage and Freezing Instructions
- Freezing is not recommended for best texture because the heavy cream and cheese can separate and change texture after thawing.
- If you choose to freeze: omit heavy cream and shredded cheddar before freezing. Cool the base soup completely and freeze in airtight containers for up to 3 months.
- Thaw overnight in the fridge, reheat gently on the stovetop, then stir in the heavy cream and cheddar fresh before serving.
- For best results, freeze individual portions of the base without dairy and add dairy when serving.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
450 kcal | 21 g | 24 g | 32 g | 3 g | 900 mg
Estimates vary by brands and portions.
FAQ About Crockpot Creamy Potato & Hamburger Soup
Q: Why is my soup too thin?
A: Cook longer uncovered for 10–20 minutes to reduce, or stir in a small amount of shredded cheddar to thicken. Adding a slurry of 1 tbsp cornstarch + 2 tbsp cold water and boiling gently will thicken quickly.
Q: Why is my soup too thick after refrigeration?
A: Cream and cheese can thicken in the fridge. Reheat gently and stir in a little broth or water until desired consistency returns.
Q: Can I use raw ground beef directly in the slow cooker?
A: You can, but browning first adds much more flavor and lets you drain excess fat for a cleaner finish.
Q: How do I know the potatoes are done?
A: Potatoes are done when a fork slides through easily. In the slow cooker, that usually matches the 6–8 hour low or 3–4 hour high timing.
Q: Can I make this dairy-free?
A: Yes—use full-fat coconut milk in place of heavy cream and omit the cheddar or use a dairy-free cheese. The flavor will shift but remain creamy.
Q: How long does the soup keep on the stove once reheated?
A: Keep at a low simmer and consume within 1–2 hours for best texture and food safety.
TastyInspo Notes
- Finish with fresh cracked black pepper right at the table for a bright aroma.
- Add a small pat of butter when stirring in cream for extra silkiness.
- For a cleaner bowl, skim any fat after cooking with a large spoon before adding cream.
- Grate your own cheddar from a block for smoother melt and better flavor.
- Warm the bowls before serving to keep the soup hot longer.
- Place a small plate of pickles or pickled onions on the side for a bright counterpoint.
Troubleshooting
- Bland flavor: Check salt level and add a bit more beef broth concentrate or a splash of Worcestershire sauce.
- Greasy surface: Chill slightly and spoon off the fat, or use a fat separator. Browning and draining meat helps prevent this up front.
- Overcooked, mushy vegetables: Reduce cook time or use larger potato chunks next time.
- Cheese clumps when added too early: Always add cheese and cream at the end over low heat for a smooth finish.
- Slow cooker not hot enough: Test with a thermometer; cook longer if needed. Each unit heats differently.
- Soup too watery: Remove lid and cook on high for 20–30 minutes to reduce, or stir in a small cornstarch slurry.
Final Thoughts
This Crockpot Creamy Potato & Hamburger Soup is simple, reliable comfort food—rich and satisfying with very little hands-on time. It’s easy to adapt, easy to store, and comes together with common pantry ingredients. Try the small tips above to match your taste and schedule, and enjoy a warm, creamy bowl that feels like home.
Conclusion
If you want another easy, cheesy slow-cooker beef soup idea, check out this similar recipe for a slow cooker cheeseburger-style soup: Slow Cooker Cheeseburger Soup – The Country Cook.
Crockpot Creamy Potato & Hamburger Soup
Ingredients
For the Base
- 1 lb ground beef Use lean ground beef (90/10) to reduce fat and calories.
- 4 cups diced potatoes About 3 medium potatoes; Yukon Gold or Russet work well.
- 1 cup chopped onions Fresh is best; frozen is a quick alternative.
- 2 cups chopped carrots Fresh or frozen can be used.
- 4 cups beef broth Use low-sodium for better salt control.
For the Seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper Add to taste.
For the Creamy Finish
- 1 cup heavy cream For a lighter version, use half-and-half.
- 1 cup shredded cheddar cheese Sharp cheddar for more flavor; freshly shredded melts better.
Instructions
Preparation
- Heat a skillet over medium heat. Add ground beef and cook until fully browned.
- Drain excess fat and transfer the cooked beef to the slow cooker.
- In the slow cooker, add diced potatoes, chopped onions, and chopped carrots.
- Pour in beef broth.
Seasoning and Cooking
- Add garlic powder, onion powder, and salt and pepper to taste. Stir gently to combine.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until potatoes and carrots are tender.
Finishing Touch
- Just before serving, stir in heavy cream and shredded cheddar cheese until melted.
- Taste and adjust salt and pepper if needed.
- Ladle into bowls and serve hot.
