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Crockpot creamy potato hamburger soup with ground beef in a delicious bowl.

Crockpot Creamy Potato & Hamburger Soup

A comforting and hearty soup packed with ground beef, potatoes, and veggies, featuring a rich, creamy texture from heavy cream and cheddar cheese.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef You can substitute with ground turkey for a leaner option.
  • 4 cups chopped potatoes Peeling is optional; wash thoroughly if leaving skins on.
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 large diced onion
  • 4 cups beef broth Use vegetable broth for a vegetarian version.
  • 1 cup shredded cheddar cheese Can substitute with pepper jack for a spicy kick.
  • 1 cup heavy cream You can use half-and-half or whole milk as a substitute.
  • Salt and pepper to taste
  • Optional: chopped parsley for garnish

Method
 

Preparation
  1. Brown the ground beef: Heat a skillet over medium and brown the ground beef until fully cooked. Drain any excess fat.
  2. Load the crockpot: Transfer the cooked beef into the crockpot, followed by the chopped potatoes, carrots, celery, diced onion, and beef broth.
  3. Season it up: Sprinkle in salt and pepper to taste, mixing gently.
  4. Let it cook: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.
  5. Add creaminess: Stir in the heavy cream and shredded cheddar cheese, mixing until everything is melted and creamy.
  6. Serve: Ladle it into bowls, garnishing with chopped parsley if desired. Enjoy hot!

Notes

For leftovers, store in an airtight container in the fridge for up to 4 days or freeze portions for up to 3 months. Reheat by adding a bit of milk or broth to restore the creamy texture.