Crockpot Creamy Potato & Hamburger Soup

Steam-hearty and cheesy, Crockpot Creamy Potato & Hamburger Soup fills the kitchen with warm, savory aromas the minute the lid goes on. After testing this recipe eight times with small tweaks to the searing, starch level, and final dairy addition, I landed on a version that stays silky without breaking or becoming gluey. This soup balances tender potatoes, savory browned beef, and a gentle creaminess that holds up when reheated. I’ll walk you through the exact steps, explain why each choice matters, and share tips I learned in restaurant kitchens and at home. Ready to make a bowl that tastes like a hug? Let’s get cooking and then spoon up something seriously comforting.

Why This Recipe Works

Brown the beef first to create deep, savory fond; those browned bits add a meaty backbone to the broth.
Using both potatoes and a little flour (or cornstarch slurry) gives body without a gummy texture—starch plus agitation thickens gently as it cooks.
Adding dairy at the end prevents curdling and keeps the soup smooth and glossy.
Slow, even cooking at low temperature lets flavors marry and potatoes soften without falling apart.
Searing aromatics (onion, garlic) briefly unlocks sweetness and reduces raw sulfur notes.

Ingredients Breakdown

450 g (1 lb) lean ground beef: Provides savory umami and texture. Leaner meat reduces excess grease; if you use fattier beef, drain skillet fat to avoid an oily soup.
900 g (2 lb) Yukon Gold or Russet potatoes, peeled and diced (about 4–5 cups / 600–700 g diced): Yukon Golds hold shape a bit better and taste buttery; Russets give a fluffier, slightly thicker body when they break down.
1 medium yellow onion (150 g), diced: Builds sweetness and base flavor.
2 medium carrots (140 g), diced: Add subtle sweetness and color.
2 celery stalks, diced (100 g): Aromatic backbone with light vegetal flavor.
3 cloves garlic, minced (9 g): Adds savory lift.
960 ml (4 cups) low-sodium beef broth: Salty backbone. If using regular broth, reduce added salt.
240 ml (1 cup) heavy cream or half-and-half: Heavy cream gives silkier richness; half-and-half reduces fat but thins the soup slightly.
45 g (3 tbsp) all-purpose flour — OR — 24 g (2 tbsp) cornstarch for a gluten-free option: Flour cooked briefly with fat thickens smoothly; cornstarch is neutral but should be mixed into cold water first to prevent clumps.
2 tsp kosher salt (use 1½ tsp if using Morton’s table salt): Salted to taste—adjust at the end.
1 tsp freshly ground black pepper.
1 tsp dried thyme or 1 tbsp fresh thyme leaves: Earthy herb that pairs with potatoes.
1 bay leaf.
150 g (1½ cups) shredded sharp cheddar, optional, for finishing: Adds tang and body. Stir in off heat to avoid graininess.
2 tbsp unsalted butter (30 g): For sautéeing aromatics and enriching the roux.
Optional garnish: chopped chives, extra cheddar, or crispy bacon.

Ingredient substitution warnings:

Swap heavy cream for half-and-half to cut calories; the soup will be slightly thinner.
Use cornstarch if you need gluten-free but mix it with cold water first—see steps.
Do not skip searing the beef; skipping will flatten flavor significantly.

Essential Equipment

5–6 quart (5–6 L) slow cooker (crockpot): Choose a model that reaches a low setting of about 75–80°C (165–175°F) for safe simmering.
Large skillet (10–12 inch / 25–30 cm): For browning beef and aromatics.
Heatproof spatula and a wooden spoon.
Measuring cups and kitchen scale for accuracy: 1 cup (240 ml) = 240 g water equivalent; weigh dry ingredients when possible.
Liquid measuring cup with metric/imperial markings.
Optional: Potato masher or immersion blender to adjust texture if you like a creamier, partially blended soup.
No potato ricer required — use a fork or masher if you want to break down some potatoes for extra body. If you don’t have a slow cooker, use a large heavy-bottomed pot and simmer on the stove for 30–40 minutes.

Step-by-Step Instructions

Makes 6 servings. Prep time 20 minutes. Cook time 4 hours on HIGH or 8 hours on LOW. Inactive time none. Servings: 6 (about 1½ cups / 375 ml per serving).

Step 1: Brown the beef

Heat a large skillet over medium-high heat and add ground beef; cook 6–8 minutes, breaking it up, until browned and no pink remains and the internal temperature reaches 71°C (160°F). Drain off excess fat, leaving about 1 tbsp (15 ml) in the pan to carry flavor for the next step. Browning creates fond—the browned bits that boost the soup’s depth.

Step 2: Sauté aromatics

Add 2 tbsp (30 g) butter to the skillet, then add the diced onion, carrots, and celery; sauté 4–5 minutes until the onions are translucent and fragrant. Stir in garlic and sauté 30 seconds more. This builds sweetness and reduces raw bite.

Step 3: Make the roux or slurry

Sprinkle 45 g (3 tbsp) all-purpose flour over the vegetable and beef mixture and cook 1–2 minutes, stirring constantly, until the raw flour smell fades. If using cornstarch, skip this step and whisk 24 g (2 tbsp) cornstarch with 60 ml (1/4 cup) cold water in a small bowl. Do not skip cooking the flour—uncooked flour tastes starchy.

Step 4: Combine in the slow cooker

Transfer the browned beef and vegetables to the slow cooker. Add 960 ml (4 cups) beef broth, 900 g (2 lb) diced potatoes, 1 tsp dried thyme, 1 bay leaf, 2 tsp kosher salt, and 1 tsp black pepper. Stir to combine. Set the slow cooker to LOW for 8 hours or HIGH for 4 hours, cooking until potatoes are fork-tender and the broth has slightly thickened.

Step 5: Finish with dairy and cheese

When potatoes are tender, stir 240 ml (1 cup) heavy cream and 150 g (1½ cups) shredded cheddar into the pot off heat and taste for salt. Warm briefly on LOW for 5–10 minutes to melt cheese; do not boil after adding cream to avoid separation. If the soup is too thin, mash 1 cup (150 g) of the cooked potatoes against the side of the pot to thicken.

Step 6: Serve and garnish

Ladle into bowls and garnish with chopped chives or extra cheddar. Serve immediately with crusty bread or a simple green salad. Enjoy warm.

Expert Tips & Pro Techniques

Common mistake: adding cream too early. Always add dairy at the end and warm gently to prevent curdling.
For deeper flavor, deglaze the skillet with 60–120 ml (¼–½ cup) beef broth after browning the beef and scrape up the fond into the slow cooker.
Make-ahead: Cook the soup fully (without cream) and refrigerate for up to 3 days. Reheat gently and add cream just before serving to restore creaminess.
To control thickness, reserve 1 cup (150 g) of cooked potatoes and mash them back into the soup — this thickens naturally without extra flour.
Professional shortcut: finish with a small knob of cold butter (10 g) whisked in just before serving to give the soup a glossy, restaurant-style finish.
If the soup tastes flat, add a splash (1–2 tsp) of apple cider vinegar or a squeeze of lemon to brighten the flavors at the end.
Avoid over-stirring when cheese is melting; stir just enough to combine to keep texture smooth.

creamy green bean and potato

Storage & Reheating

Refrigerator: Cool to room temperature, transfer to airtight containers, and refrigerate for up to 3 days. Use shallow containers for faster cooling.
Freezer: This soup can be frozen without the dairy. Freeze in airtight freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator.
Reheating: Reheat on the stovetop over low heat, stirring frequently until warm, then stir in cream and cheese off heat. Avoid microwaving directly with cream as it can separate; if you must microwave, reheat in short bursts and stir.

Variations & Substitutions

Gluten-Free Version: Replace 45 g (3 tbsp) all-purpose flour with 24 g (2 tbsp) cornstarch mixed into 60 ml (¼ cup) cold water; stir in during the last 10 minutes of cooking. Keep everything else the same.
Lighter Version: Use 240 ml (1 cup) half-and-half or full-fat milk instead of heavy cream and reduce cheddar to 75 g (¾ cup). The soup will be thinner but still satisfying.
Vegetarian Version: Replace beef with 225 g (8 oz) crumbled tempeh or cooked lentils and use vegetable broth. Add 1 tbsp soy sauce or miso paste for savory depth.
Spicy Cajun Twist: Add 1–2 tsp Cajun seasoning and swap thyme for 1 tsp smoked paprika. Serve with a dollop of sour cream. (See a similar spicy idea in Cajun potato soup.)
Cheesy Bacon Potatoes: Stir in 100 g (3–4 slices) cooked, crumbled bacon and 150 g (1½ cups) extra-sharp cheddar at the end for a heartier finish.

Serving Suggestions & Pairings

A crisp salad balances richness—try a lemony arugula salad or a simple green salad with vinaigrette.
Crusty bread or garlic toast is perfect for mopping up the creamy broth.
For a vegetable side, roast Brussels sprouts or serve with steamed green beans for color and texture.
Pair with another cozy soup for a multi-course comfort meal: try the creamy keto Italian sausage soup as a bolder, spiced companion.

Nutrition Information (per serving)
Serving size: about 1½ cups (375 ml). Recipe yields 6 servings.

Calories: 430 kcal
Total Fat: 25 g
Saturated Fat: 12 g
Cholesterol: 85 mg
Sodium: 720 mg
Total Carbohydrates: 26 g
Dietary Fiber: 3 g
Sugars: 4 g
Protein: 20 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my soup turn out thin?
A: Thin soup often means too little starch or not enough potato breakdown. Mash 1 cup (150 g) of the cooked potatoes into the soup, or whisk 1 tbsp (8 g) cornstarch with 15–30 ml (1–2 tbsp) cold water and stir in, cooking for 5 minutes until thickened.

Q: Can I make this without dairy?
A: Yes. Replace the heavy cream with 240 ml (1 cup) full-fat coconut milk for dairy-free creaminess. The flavor will be different—use mild coconut milk for less coconut taste.

Q: Can I double this recipe?
A: Yes. Use a 7–8 quart (7–8 L) slow cooker for doubled quantities. Increase cooking time slightly if your slow cooker is crowded; check potatoes for doneness and adjust.

Q: Can I prepare this the night before?
A: You can cook the soup fully (without adding cream or cheese) the night before and refrigerate. Reheat gently the next day, then add cream and cheese off heat to finish.

Q: How long does this keep in the fridge?
A: Store in airtight containers for up to 3 days. Add dairy only when reheating.

Q: Can I use ground turkey instead of beef?
A: Yes. Ground turkey is leaner and milder. Brown it the same way; you may want to add 1 tbsp (15 ml) olive oil when cooking aromatics to replace lost fat.

Q: Why didn’t my cheese melt smoothly?
A: Adding cheese to a boiling soup can cause it to separate. Remove the pot from high heat, then stir in cheese slowly off heat or over the lowest setting.

Conclusion
This Crockpot Creamy Potato & Hamburger Soup is designed to be forgiving and full-flavored—brown the meat, cook the potatoes until tender, and add dairy off heat for a silky finish. For another take on a similar slow-cooker comfort soup, see the Fresh Coast Eats version, and for a creamy, home-style alternative with slightly different seasoning, check out Salt & Lavender’s recipe.