Crockpot Creamy Potato & Hamburger Soup
A comforting and budget-friendly slow-cooker soup made with ground beef, potatoes, and cheese, perfect for weeknight dinners.
I grew up on thick, comforting potato soups that stretched a weeknight budget and delighted picky eaters — this Crockpot Creamy Potato & Hamburger Soup is exactly that kind of soup. It’s forgiving, hands-off, and finishes with a velvety, cheesy finish that kids and adults both ask for seconds of. If you like soups you can set and forget, you’ll also appreciate this family-friendly version that friends often request. For another no-fuss potato soup to keep in your weeknight rotation, try this easy crockpot potato soup.
Why you’ll love this dish
This recipe hits several culinary sweet spots: it’s budget-friendly, uses pantry staples, and requires very little active time. You brown the beef once, dump everything into the slow cooker, and come back hours later to a complete, creamy meal. It’s ideal for busy weeknights, potlucks, or a simple Sunday dinner when you want comfort without fuss.
Reasons to try it:
- Economical: ground beef and potatoes keep costs low.
- Hands-off: most of the time is unattended slow-cooking.
- Crowd-pleasing: melty cheddar makes it irresistible to kids.
- Flexible: swap dairy for lighter options or add veg for nutrition.
How this recipe comes together
Before we get to the ingredient list, here’s the flow at a glance:
- Brown and drain the ground beef to remove excess fat.
- Combine the beef with diced potatoes, chopped onion, and beef broth in the crockpot.
- Slow-cook until potatoes are fork-tender (low: 6–8 hours or high: 3–4 hours).
- Finish by stirring in cream (or milk) and shredded cheddar about 30 minutes before serving so the cheese melts smoothly.
- Season and garnish, then serve warm.
This overview helps you plan: prep takes about 15–20 minutes, hands-off cook time is several hours, and the final finishing step is quick.
What you’ll need
- 1 pound ground beef (80/20 or leaner; see notes below)
- 4 medium potatoes, diced (Yukon Gold or russet work well)
- 1 onion, chopped (yellow or sweet)
- 2 cups beef broth (low-sodium preferred)
- 1 cup cream or milk (heavy cream gives richness; whole milk is lighter)
- 1 cup shredded cheddar cheese (sharp cheddar adds flavor)
- Salt and pepper to taste
- Optional: garlic powder for extra savory depth
- Optional garnish: sliced green onions
Substitutions and notes:
- For a lighter soup, use 1%–2% milk and reduce the cheese slightly. To thicken without cream, mash some cooked potatoes against the crockpot wall.
- Swap ground turkey or lean ground beef if you prefer less fat, but brown it and drain just the same for best texture.
Step-by-step instructions
- Heat a skillet over medium-high heat. Add the ground beef and cook, breaking it up, until no pink remains. Drain excess fat in a colander and return the beef to the skillet for a quick scrape to remove any stuck bits.
- Transfer the browned beef to the crockpot. Add the diced potatoes and chopped onion. Pour in the beef broth and stir to combine.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours. The soup is ready when the potatoes are tender and easily pierced with a fork.
- About 30 minutes before serving, stir in the cream or milk and the shredded cheddar. Keep the crockpot on low (or switch from high to low) so the cheese melts into a silky texture without curdling.
- Taste and season with salt, pepper, and a pinch of garlic powder if using. Adjust seasoning carefully — the cheddar and broth contribute salt.
- Ladle into bowls and garnish with sliced green onions for a fresh finish.
Crockpot Creamy Potato & Hamburger Soup
- Prep
- 20 MIN
- Cook
- 8 HRS
- Total
- 8 HRS 20 MIN
- Serves
- 6
01Ingredients
Main Ingredients
02Method
- Preparation
- Cooking
- Serving
Tap a step when it's done. The next one lights up.
0 OF 6 DONE03Recipe notes
- 01For a lighter soup, use 1%–2% milk and reduce the cheese slightly. To thicken without cream, mash some cooked potatoes against the crockpot wall. Leftovers can be refrigerated for 3–4 days or frozen for up to 3 months.
04Nutrition
Per serving- Calories
- 532
- Protein
- 23G
- Net carbs
- 26G
- Fat
- 36G
- Fiber
- 3G
Net carbs are total carbs minus fiber. Numbers are estimates from the ingredients listed.
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Best ways to enjoy it
Serve this soup piping hot with crunchy texture and complementary flavors:
- Crusty bread or warm dinner rolls for dipping.
- A light green salad with vinaigrette to cut the richness.
- Crumbled turkey bacon and extra cheddar on top for an indulgent finish.
- A side of steamed broccoli or a simple slaw to add vegetables.
If you like spicy or regional spins, pair this with a zesty cornbread or try topping with pickled jalapeños. For inspiration on bolder potato soups, check out this Cajun take on potato soup: Cajun potato soup.
Keeping leftovers fresh
Storage:
- Refrigerate in an airtight container within two hours of cooking. Use within 3–4 days.
- To freeze, cool completely, transfer to freezer-safe containers or bags, and freeze up to 3 months. Leave a little headspace — liquids expand when frozen.
Reheating:
- Thaw overnight in the fridge before reheating if frozen.
- Reheat gently on the stovetop over low heat, stirring occasionally. If the soup thickened in the fridge, add a splash of broth or milk to loosen it.
- Microwaving works for single portions; heat in 30–45 second bursts with stirring between intervals to prevent hotspots.
Food safety:
- Always bring reheated leftovers to at least 165°F (74°C) before serving.
- Do not refreeze thawed soup unless you’ve heated it to a safe temperature first.
Creative twists
- Cheeseburger-inspired: stir in a tablespoon of mustard and a splash of ketchup before serving; top with crumbled turkey bacon and pickles for a classic cheeseburger vibe.
- Veg-packed: add diced carrots, celery, or frozen corn with the potatoes to boost nutrition.
- Vegetarian swap: replace ground beef with seasoned lentils or textured vegetable protein and use vegetable broth.
- Dairy-free: use canned coconut milk for creaminess and dairy-free cheddar alternatives, though the flavor will shift.
- Herb-forward: finish with fresh thyme or chives instead of green onion for a different aromatic profile.
Your questions answered
Can I use frozen potatoes?
A: You can, but frozen potatoes tend to become mushy. If using frozen, reduce the cooking time and check for doneness early.
Can I make this in a stockpot instead of a crockpot?
A: Yes. Simmer on the stovetop over medium-low for 25–35 minutes after adding potatoes, until tender. Finish with cream and cheese off the heat.
How do I prevent the milk or cream from curdling?
A: Add dairy during the last 30 minutes on low heat. Avoid boiling after adding milk or cream; gentle warming keeps the texture smooth.
Is there a low-sodium option?
A: Use low-sodium or homemade beef broth and taste before adding salt. Reduced-sodium cheese can also help control sodium levels.
Can I make this ahead for a party?
A: Yes — cook fully, cool, refrigerate, and reheat gently. If freezing for a party, thaw and reheat, then add fresh cheese and garnish just before serving.
Conclusion
This Crockpot Creamy Potato & Hamburger Soup is a dependable, comforting bowl that’s easy to prep and tailor to your household’s tastes. If you want a cheesier slow-cooked cousin, see this Slow Cooker Cheeseburger Soup – The Country Cook for ideas you can borrow. Looking for more? Try my Crockpot Potato Soup.
Crockpot & Slow Cooker
Crockpot & Slow Cooker
Crockpot & Slow Cooker
