Crockpot Creamy Potato & Hamburger Soup

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Crockpot Creamy Potato & Hamburger Soup

  • Prep time: 15 minutes

  • Cook time: 4 hours (High) or 7–8 hours (Low)

  • Servings: 6–8

  • Calories: ~420 kcal per serving

Ingredients

  • 1 lb Lean ground beef (90/10 is best)

  • 1 Medium yellow onion, diced

  • 3 cloves Garlic, minced

  • 5-6 cups Russet potatoes, peeled and cubed (approx. 1/2 inch pieces)

  • 2 Large carrots, diced

  • 2 stalks Celery, diced

  • 4 cups Chicken or beef broth

  • 1 tsp Dried basil

  • 1 tsp Dried parsley

  • Salt & Black Pepper to taste

  • 3 tbsp Butter

  • 1/4 cup All-purpose flour

  • 1.5 cups Whole milk or heavy cream

  • 2 cups Sharp cheddar cheese, shredded

Instructions

  1. Brown the Beef: In a skillet over medium-high heat, brown the ground beef with the onions until the meat is no longer pink. Add the garlic in the last 60 seconds of cooking. Drain the excess grease thoroughly.

  2. Slow Cook: Transfer the beef mixture to your slow cooker. Add the potatoes, carrots, celery, broth, basil, parsley, salt, and pepper. Stir to combine.

  3. The Wait: Cover and cook on Low for 7–8 hours or High for 4 hours, until the potatoes are fork-tender.

  4. Make the Roux: About 30 minutes before serving, melt the butter in a small saucepan. Whisk in the flour for 1 minute (don’t let it burn). Slowly whisk in the milk until smooth and slightly thickened.

  5. Thicken & Cheese: Stir the milk mixture into the slow cooker. Add the shredded cheese and stir until melted and creamy.

  6. Final Touch: Cover and cook for an additional 15–20 minutes to let the flavors marry. Serve hot!

Notes & Pro-Tips

  • Potato Choice: Russets provide that classic “starchy” thickness. If you prefer potatoes that hold their shape better, use Yukon Golds.

  • The “Mash” Trick: For an even thicker soup, take a potato masher and give the soup 3–4 good mashes directly in the crockpot before adding the cheese.

  • Don’t Curdle: Always add the dairy and cheese at the very end. Cooking dairy on high heat for hours can cause it to separate.

Nutritional Info (Per Serving)

Nutrient Amount
Calories 420 kcal
Protein 24g
Total Fat 22g
Carbohydrates 31g
Fiber 3g

Health Benefits

  • High Protein: The ground beef and cheese provide essential amino acids for muscle repair.

  • Vitamin A: A heavy dose of carrots provides beta-carotene for eye health.

  • Potassium: Potatoes are an excellent source of potassium, which helps regulate blood pressure.

Common Q&A

Q: Can I freeze this soup?

A: I wouldn’t recommend it. Potatoes tend to become grainy and “mealy” when frozen and thawed in a dairy-based broth. It’s best eaten fresh or kept in the fridge for up to 4 days.

Q: Can I use ground turkey instead?

A: Absolutely. It’s a great way to lean out the recipe. Just add a splash of Worcestershire sauce to the turkey to deepen the flavor.

Q: My soup is too thin, what do I do?

A: Mix 1 tbsp of cornstarch with 2 tbsp of cold water (a slurry) and stir it into the bubbling soup. It will thicken up within minutes.

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