I still remember the first chilly afternoon when I threw together this Crockpot Creamy Potato & Hamburger Soup, completely on a whim, hoping to warm up my kitchen and my mood. As it cooked, the smell of buttery potatoes, browning beef, and slow-simmered vegetables filled the entire house and made me feel like I was wrapped in a cozy blanket. By the time I lifted the lid, the creamy steam hit my face and I knew instantly this recipe was one I would treasure—and keep making again and again.
Why You’ll Love This Recipe
You’ll love this recipe because it gives you that comforting “home-cooked all day” flavor without any stress, and because I’ve tested it enough times to guarantee that every bowl comes out rich, velvety, and unbelievably satisfying.
Ingredients
- 1 lb (450 g) ground beef
- 4 cups diced potatoes (Yukon gold or russet)
- 1 cup diced carrots
- 1 cup diced celery
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ cup heavy cream
- 2 tablespoons flour (optional, for thickening)
I’ve played around with these ingredients a lot, and trust me, some swaps work beautifully while others don’t. Yukon gold potatoes hold their shape better, but russets give a fluffier texture—both are great, just different. If you’re tempted to skip the cheddar cheese, don’t; it melts into the broth and gives the soup that dreamy creamy finish. And while milk alone works, adding a splash of heavy cream at the end takes it from good to irresistible.
Equipment Needed
- Crockpot or slow cooker (6-quart recommended)
- Wooden spoon
- Large skillet (optional but helpful)
- Measuring cups and spoons
- Ladle
I’ve made this soup both with and without browning the meat first, and while a skillet isn’t absolutely required, I still recommend it because browning adds a deeper flavor. Your crockpot does most of the work anyway, so having the right size (6-quart or larger) ensures everything fits comfortably and cooks evenly. A simple ladle might seem like a small detail, but for a thick soup like this, it really helps you portion cleanly without making a mess.
Step-by-Step Instructions
The first thing I do is brown the hamburger in a skillet over medium heat until it’s no longer pink. I used to toss it in raw, but cooking it first gives the soup a richer, heartier flavor and prevents excess grease from collecting on top. Once it’s browned, I drain it and add it straight into the crockpot along with the potatoes, carrots, celery, and onion. I always pause here because this colorful mix looks so beautiful—like the beginning of something comforting.
Next, I pour in the beef broth, milk, garlic, parsley, paprika, salt, and pepper. The broth should just barely cover the vegetables, and if it doesn’t, I add an extra splash. I’ve learned not to stir too aggressively at this point; it’s better to let the layers sit so the potatoes soften evenly without breaking apart too soon. Then I cover the crockpot and cook everything on low for about 6–7 hours, or on high for 3–4 hours. The aroma during this phase alone is enough to make anyone hover in the kitchen waiting for dinnertime.(See the next page below to continue…)