Crockpot Creamy Potato and Hamburger Soup

Why You’ll Love This Recipe

This soup is everything you want in a comforting dish—thick, creamy, and packed with flavor. It's ideal for busy weeknights or lazy weekends, as the slow cooker does most of the work. The combination of seasoned beef, velvety potatoes, and melted cheddar cheese creates a satisfying, one-pot meal that appeals to both kids and adults. Plus, it stores and reheats beautifully, making it great for meal prep.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound ground beef

• 1 medium onion, diced

• 3 cloves garlic, minced

• 4 cups potatoes (Yukon Gold or russet), peeled and diced

• 2 cups diced carrots

• 2 stalks celery, diced

• 1 cup frozen corn

• 4 cups beef broth

• 2 teaspoons dried Italian seasoning

• 1 teaspoon smoked paprika

• 1 teaspoon salt

• ½ teaspoon black pepper

• 3 tablespoons butter

• 3 tablespoons all-purpose flour

• 1 ½ cups whole milk or heavy cream

• 1 cup shredded cheddar cheese

• Fresh chopped parsley, for garnish

Directions

1. Lightly grease the insert of your slow cooker.

2. In a large skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks. Drain excess fat.

3. Transfer the cooked beef to the slow cooker.

4. Add onion, garlic, potatoes, carrots, celery, corn, beef broth, Italian seasoning, smoked paprika, salt, and black pepper. Stir to combine.

5. Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the vegetables are tender.

6. About 30 minutes before serving, melt the butter in a saucepan over medium heat. Whisk in the flour to create a roux and cook for 1–2 minutes.

7. Gradually whisk in the milk or cream, stirring until the mixture is smooth and slightly thickened.

8. Stir the roux and shredded cheddar cheese into the slow cooker. Mix until well combined and creamy.

9. Cover and cook for the remaining 30 minutes.

10. Serve hot, garnished with fresh chopped parsley.

Servings and timing

This recipe makes approximately 10 servings.
Prep time: 20 minutes
Cook time: 6 hours 30 minutes on Low or 3 hours 30 minutes on High
Total time: about 6 hours 50 minutes

Variations

• Swap ground beef for ground turkey or chicken for a lighter option.

• Add chopped spinach or kale in the last 30 minutes for extra greens.

• Use sweet potatoes instead of regular potatoes for a different flavor.

• Add a dash of hot sauce or red pepper flakes for a spicy kick.

• Replace cheddar with pepper jack or gouda for a flavor twist.

Storage/Reheating

Allow the soup to cool completely before storing. Keep it in an airtight container in the refrigerator for up to 4 days.
To reheat, warm on the stovetop over medium heat, stirring occasionally, or microwave individual portions until heated through.
For longer storage, freeze in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

What type of potatoes work best in this soup?

Yukon Gold or russet potatoes are ideal because they hold up well during long cooking and become tender without falling apart.

Can I make this soup ahead of time?

Yes, it reheats very well, making it perfect for meal prep or making a day in advance.

Is it possible to cook this recipe without a slow cooker?

Absolutely. You can make it on the stovetop in a large pot by simmering the ingredients until the vegetables are tender, then adding the roux and cheese.

Can I use milk instead of cream?

Yes, whole milk works well, but heavy cream will give the soup a richer texture.

How can I make this recipe gluten-free?

Use a gluten-free flour blend instead of all-purpose flour to make the roux.

Is this soup freezer-friendly?

Yes, it freezes well. Just make sure to cool it fully and store in a freezer-safe container. Thaw before reheating.

Can I leave out the cheese?

You can omit the cheese, but it adds a creamy, rich flavor that enhances the soup. Consider replacing it with a dairy-free cheese if needed.

Can I use fresh corn instead of frozen?

Yes, fresh corn works just as well. You’ll need about 1 cup of kernels.

What can I serve with this soup?

It pairs wonderfully with crusty bread, a simple salad, or buttery crackers.

How do I thicken the soup more?

Let it cook uncovered for a bit longer or add an extra tablespoon of flour to the roux.

Conclusion

Crockpot Creamy Potato and Hamburger Soup is a hearty, flavorful dish that’s easy to prepare and incredibly satisfying. Whether you’re feeding a crowd or looking for a delicious weeknight dinner, this comforting soup hits the spot every time. Enjoy a warm, creamy bowl full of classic ingredients that make you feel right at home.