Crockpot Creamy Potato And Hamburger Soup Recipe

Make Crockpot Creamy Potato And Hamburger Soup Recipe for a cozy, hands-off dinner that feeds a crowd.

Ingredients

• 1 lb ground hamburger
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups potatoes, peeled and diced
• 2 cups carrots, sliced
• 4 cups beef broth
• 1 cup water
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• Chopped green onions
• Additional shredded cheese

Instructions

Step 1: Brown the hamburger with onion and garlic

Heat a skillet and brown the ground hamburger together with the chopped onion and minced garlic until the meat is fully cooked and the onions have softened and turned translucent. Season lightly with a pinch of salt and pepper as it cooks so the aromatics bloom; once fully browned, drain any excess fat and transfer the hot, fragrant meat-onion mixture to a waiting bowl. This sizzled, crumbly texture of browned beef with soft flecks of caramelized onion is the foundation of the soup’s savory body.

Step 2: Build the base in the crockpot

Place the drained, cooked hamburger-and-onion mixture into the crockpot (or a wide, heatproof ceramic insert if you prefer). Keep the browned meat distributed evenly across the bottom so the later vegetables and liquids sit atop it — this layering helps the meat flavor infuse the broth as it slowly cooks.

Step 3: Add potatoes, carrots, and seasonings

Nestle the peeled, diced potatoes and sliced carrots into the crockpot around and over the meat. Sprinkle the measured salt and black pepper across the vegetables for even seasoning, keeping the vegetable pieces distinct so they will soften into fork-tender cubes without disintegrating.

Step 4: Pour in the liquids and give everything a gentle stir

Ladle the beef broth and the additional cup of water over the meat and vegetables so the liquids just cover the solids. Using a long spoon, gently stir to combine meat, veg, and broth into a single, even mixture — the surface should show broth threaded through pockets of potato and orange carrot disks, not a fully creamy texture yet.

Step 5: Slow-cook until vegetables are tender

Cover and set the crockpot to low for 6–8 hours or high for 3–4 hours, cooking until the potatoes and carrots are tender when pierced with a fork. The long, low simmer is where flavors marry: the broth will deepen, the potatoes will break down slightly around their edges, and the beef will soften into small, juicy fragments.

Step 6: Stir in the cream and cheese for richness

About 30 minutes before serving, pour in the heavy cream and scatter the shredded cheddar over the hot soup. Stir thoroughly so the cream streaks through and the cheese begins to melt into silky ribbons; the surface should shift from brothy to glossy and slightly thickened as dairy emulsifies with the broth.

Step 7: Finish cooking until luxuriously creamy

Allow the soup to continue cooking for the remaining 20–30 minutes, covered, until the cheese is fully melted and the texture becomes a cohesive, creamy soup with visible chunks of potato, soft carrot crescents, and flecks of browned ground beef. Taste and adjust seasoning if needed — the final texture should be velvety with tender pieces suspended throughout.

Step 8: Serve hot with garnishes

Ladle the finished soup into bowls and top with a sprinkle of chopped green onions and extra shredded cheddar if desired; the bright green of the onions and the golden-orange threads of cheese provide a fresh, contrasting pop against the warm beige broth. Serve immediately while the surface still shows melted cheese ribbons and a gentle sheen from the cream.

Notes

• Brown the hamburger well to build deep, savory flavor.
• Use low-sodium beef broth to control the final salt level.
• Add cream and cheese in the last 30 minutes to avoid curdling.
• For a lighter version, swap heavy cream for half-and-half.
• Freeze in single-portion containers for easy meal prep.