For a cheesier, almost “loaded baked potato” version, I’ve swapped cheddar for a mix of cheddar and Monterey Jack, and I’ve added a spoonful of sour cream just before serving. It creates a richer, tangier flavor profile that reminds me of a fully loaded potato bowl.
How to Store, Freeze & Reheat
When I store leftovers, I let the soup cool completely before transferring it into airtight containers. It typically keeps well in the refrigerator for 3–4 days, and the flavors often deepen overnight. Just be sure to stir well when reheating because the cream can settle slightly.
As for freezing, I’ve tried freezing the soup both before and after adding the dairy. The version without dairy freezes much better. If you know you plan to freeze part of the batch, separate it before adding the cheese and cream, and stir those in only after thawing. Otherwise, the texture may become slightly grainy.
Reheating is simple. I warm it on the stove over low heat, stirring frequently to restore its smoothness. The microwave works too, but I do it in short intervals and stir between each one. If the soup thickens too much in the fridge, a splash of broth or milk brings it right back to the perfect consistency.
Nutrition Information
This soup is definitely a hearty, comforting meal, but I’ve always found it to be reasonably balanced. You get protein from the hamburger, plenty of vegetables, and satisfying carbs from the potatoes. It’s the kind of dish that keeps you full for hours without feeling overly heavy in an unpleasant way.
The cream and cheese do add richness, but you can control the amount depending on your goals. Sometimes I cut back the cheese by half and still get a delicious bowl of soup. If you’re tracking calories, just remember that even small toppings can add up, so go light on extras like sour cream or additional cheese.
What I love most is that this soup offers energy-boosting nutrients—iron from the beef, fiber from the vegetables, potassium from the potatoes. It feels like real, nourishing food, not something overly processed. Eating a bowl always feels like giving myself a warm, cozy recharge.
FAQ Section
1. Can I make this soup without dairy?
Yes, I’ve made a dairy-free batch before using coconut milk and skipping the cheese. The flavor changes slightly, but the soup is still creamy and comforting. I do recommend using full-fat coconut milk so it doesn’t separate during cooking.
2. Can I use frozen vegetables?
Absolutely. I’ve used frozen carrots and celery when I was in a rush, and they worked just fine. Just avoid frozen potatoes—they tend to fall apart too quickly in the slow cooker.
3. Can I make this on the stovetop instead?
Yes, I’ve done it when I didn’t have time for the crockpot. Just simmer everything in a large pot for about 45–60 minutes until the potatoes are tender, then add the cream and cheese at the end.
4. How can I make the soup thicker?
When I want a thicker consistency, I mash a few of the potatoes right inside the crockpot or add an extra tablespoon of flour mixed with cream. It works every single time.
5. Can I double this recipe?
Yes, I’ve doubled it for family gatherings, but only in an 8-quart crockpot. Anything smaller and it won’t cook evenly. Just remember to check the seasoning at the end because larger batches sometimes need a little extra salt.
Conclusion
Every time I make this Crockpot Creamy Potato & Hamburger Soup, it brings me back to that cozy, comforting feeling that first made me fall in love with it. It’s warm, rich, simple, and always satisfying—an easy, homemade bowl of comfort that fills the house with delicious aromas and brings everyone to the table. I hope it brings the same warmth and joy to your kitchen as it does to mine.