Creamy Potato Hamburger Soup (Crockpot) is the kind of comfort food that hugs you from the inside out — creamy, hearty, and full of cozy flavor. This slow-cooked soup turns simple pantry staples into a rich, satisfying bowl the whole family will devour. Fun fact: many home cooks started making cheeseburger-inspired soups as a way to combine two favorites in one pot — burgers and mashed potatoes — and this recipe is a cousin to those clever creations. If you love easy, family-friendly weeknight dinners, this crockpot version is a lifesaver, and you can also compare it to other slow-cooker favorites like my Crockpot version of Creamy Potato Hamburger Soup for variation ideas. Ready to make a bowl everyone will ask for seconds of? Let’s cook!
What is Creamy Potato Hamburger Soup (Crockpot)?
What’s in a name? Creamy Potato Hamburger Soup (Crockpot) sounds like everything a hungry person whispered to their slow cooker after a long day. Why call it that — is it a hamburger? Is it potato salad in a bowl? It’s both comfort and cleverness: browned ground beef (hamburger) plus tender potatoes in a luscious, creamy broth. And hey, as the old saying goes, “the way to a man’s heart is through his stomach.” Maybe that’s why this recipe disappears so quickly! Try it and see why everyone jokes that a good pot of soup can be as persuasive as a home-cooked steak. Give it a go — your slow cooker will thank you.
Why You’ll Love This
You’ll love this soup for three big reasons. First, the main highlight is its rich, creamy texture: velvety cream and melted cheddar swirl through tender potato chunks and savory beef, delivering comfort in every spoonful. Second, it’s cost-effective — ground beef and potatoes are budget-friendly, and making this at home saves money compared to takeout or premade soups. Third, the flavor boosts and toppings — sharp cheddar, a dollop of sour cream, and fresh herbs — turn a simple dish into something special. If you enjoy recipes like the Crockpot Creamy Potato Hamburger Soup post, this version will feel familiar but with its own creamy, cheesy spin. Make it tonight — family-approved comfort is minutes away.
How to Make
Quick Overview
This soup is easy to assemble and lets the slow cooker do the heavy lifting. Prep is simple: brown the beef, chop a few vegetables, toss everything into the crockpot, and come back hours later to a thick, flavorful, creamy bowl. Expect silky cream, tender potatoes, and melty cheese that creates an irresistible mouthfeel. Prep time is about 20 minutes; cook time is 3 to 8 hours depending on your crockpot setting.
Ingredients
1 pound ground beef, raw
4 large potatoes, peeled and diced into small cubes
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups chicken broth, low sodium preferred
1 cup heavy cream, room temperature
2 cups shredded cheddar cheese, freshly shredded for best melt
1 cup sour cream, room temperature (optional, for extra creaminess)
2 cups mixed vegetables (carrots, peas, and corn), thawed if frozen
Salt and pepper to taste
1 teaspoon paprika
2 tablespoons olive oil
Directions
- Heat olive oil in a skillet over medium heat.
- Add ground beef and cook until browned, breaking it into small pieces with a spoon or spatula.
- Season the beef with salt, pepper, and paprika while it cooks.
- Drain excess fat from the skillet and set the browned beef aside.
- Peel and dice the potatoes into small cubes so they cook evenly in the crockpot.
- Finely chop the onion and mince the garlic; set aside.
- Prepare mixed vegetables: if using frozen, thaw and drain any excess water.
- Place the browned beef in the crockpot, then add diced potatoes, chopped onion, minced garlic, and mixed vegetables.
- Pour in chicken broth, ensuring all ingredients are submerged — add a little more broth if needed.
- Set the crockpot to low and cook for 6 to 8 hours, or set to high and cook for 3 to 4 hours. Stir occasionally if possible.
- In the last hour of cooking, stir in the heavy cream and shredded cheddar cheese. Mix until the cheese melts and the soup becomes creamy.
- Optional: stir in sour cream for an even richer texture.
- Taste and adjust seasoning with salt and pepper. If the soup is too thick, add a splash of broth or milk to reach desired consistency.
- Garnish with additional shredded cheese and chopped fresh herbs like parsley or chives before serving.
What to Serve With
Pair this soup with a crisp green salad dressed lightly in vinaigrette to cut through the creaminess. Warm crusty bread or buttery garlic toast is perfect for dipping. For a heartier meal, serve with a side of roasted Brussels sprouts or a simple cucumber tomato salad. A glass of iced tea or a light red wine like Pinot Noir complements the beefy flavors nicely.
Top Tips for Perfecting
- Ingredient substitutions: Swap ground beef for ground turkey or a plant-based crumbled burger for a lighter or vegetarian-friendly version.
- Cheese tips: Use freshly shredded cheddar for the best melt — pre-shredded cheese can be coated with starch and may not melt as smoothly.
- Timing adjustments: If potatoes aren’t tender after cooking, continue on high for 30-minute intervals until soft.
- Flavor enhancements: Add a teaspoon of Worcestershire sauce or a pinch of smoked paprika for deeper savory notes.
- Common mistakes to avoid: Don’t add dairy too early — heavy cream and sour cream should go in during the final hour to prevent curdling.
Storing and Reheating Tips
Refrigeration: Cool soup to room temperature, then store in an airtight container for up to 3 to 4 days.
Freezing: This soup can be frozen for up to 2 months. For best texture, omit sour cream when freezing; add it after thawing and reheating. Use freezer-safe containers and leave some headroom for expansion.
Shelf life details: Consume refrigerated leftovers within 3 to 4 days for best quality.
Reheating: Reheat on the stovetop over medium-low heat, stirring often and adding a splash of broth or milk if the soup thickened. Microwave in 1-minute intervals, stirring between, until warm.
FAQs
Can I make this soup in an Instant Pot instead of a crockpot?
Yes. Use the sauté function to brown the beef, then add the remaining ingredients and use the manual high-pressure setting for 8 minutes, followed by a quick release. Add dairy after pressure cooking.
Can I use different cheeses?
Absolutely. Sharp cheddar gives great flavor, but a mix of Monterey Jack or colby can make it milder and creamier. Avoid very hard cheeses that don’t melt well.
Is this recipe freezer-friendly?
Yes, but omit sour cream before freezing. Freeze in airtight containers for up to 2 months and thaw overnight in the refrigerator before reheating.
How can I make this soup thicker or thinner?
For thicker soup, mash a portion of the potatoes in the pot or add a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) and simmer until thickened. For thinner, add extra chicken broth or milk until you reach the desired consistency.
Can I add more vegetables?
Yes — chopped celery, bell peppers, or green beans are great additions. Add denser vegetables at the start and quicker-cooking ones in the last hour.
Conclusion
This Creamy Potato Hamburger Soup (Crockpot) is a simple, budget-friendly dinner that delivers comfort, flavor, and easy leftovers — perfect for busy weeknights or cozy weekends. It’s forgiving for new cooks, adaptable to what you have on hand, and beloved by families for its cheesy, creamy goodness. If you like similar slow-cooker comfort soups, you might enjoy the classic take on cheeseburger-style soups found in this helpful recipe for Slow Cooker Cheeseburger Soup – The Country Cook. Give this crockpot soup a try, share it with someone you love, and enjoy the warm, homey satisfaction of a bowl well made.
Creamy Potato Hamburger Soup (Crockpot)
Equipment
- Crockpot
- Skillet
- Cutting Board
- Knife
Ingredients
Main Ingredients
- 1 pound Ground beef Raw, browned before adding to crockpot.
- 4 large Potatoes Peeled and diced into small cubes.
- 1 medium Onion Finely chopped.
- 3 cloves Garlic Minced.
- 4 cups Chicken broth Low sodium preferred.
- 1 cup Heavy cream Room temperature.
- 2 cups Shredded cheddar cheese Freshly shredded for best melt.
- 1 cup Sour cream Optional, for extra creaminess.
- 2 cups Mixed vegetables Carrots, peas, and corn, thawed if frozen.
- to taste Salt
- to taste Pepper
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
Instructions
- Heat olive oil in a skillet over medium heat.
- Add ground beef and cook until browned, breaking it into small pieces with a spoon or spatula.
- Season the beef with salt, pepper, and paprika while it cooks.
- Drain excess fat from the skillet and set the browned beef aside.
- Peel and dice the potatoes into small cubes so they cook evenly in the crockpot.
- Finely chop the onion and mince the garlic; set aside.
- Prepare mixed vegetables: if using frozen, thaw and drain any excess water.
- Place the browned beef in the crockpot, then add diced potatoes, chopped onion, minced garlic, and mixed vegetables.
- Pour in chicken broth, ensuring all ingredients are submerged — add a little more broth if needed.
- Set the crockpot to low and cook for 6 to 8 hours, or set to high and cook for 3 to 4 hours. Stir occasionally if possible.
- In the last hour of cooking, stir in the heavy cream and shredded cheddar cheese. Mix until the cheese melts and the soup becomes creamy.
- Optional: stir in sour cream for an even richer texture.
- Taste and adjust seasoning with salt and pepper. If the soup is too thick, add a splash of broth or milk to reach desired consistency.
- Garnish with additional shredded cheese and chopped fresh herbs like parsley or chives before serving.