CROCKPOT CREAMY POTATO & HAMBURGER SOUP

By Muhammad Faizan

Description

This Crockpot Creamy Potato & Hamburger Soup is a cozy, hearty, family-friendly dish loaded with tender potatoes, seasoned ground beef, vegetables, and a rich creamy broth. It’s a classic comfort soup that requires minimal prep—just brown the meat, toss everything in the crockpot, and let it work its magic. Perfect for chilly nights, busy weekdays, or whenever you want a comforting, filling meal with incredible leftovers.

Servings

6–8 servings

Ingredients

Soup Base

  • 1 lb ground beef (lean preferred)

  • 1 medium yellow onion, diced

  • 3 cloves garlic, minced

  • 4 cups potatoes, peeled & diced (Yukon gold or russet)

  • 3 carrots, peeled & sliced

  • 2 celery stalks, chopped

  • 1 can (10.5 oz) cream of mushroom soup (optional but adds richness)

  • 4 cups beef broth (or chicken broth)

  • 1 tsp Italian seasoning

  • 1 tsp paprika

  • ½ tsp black pepper

  • 1 tsp salt (adjust to taste)

Creamy Finish

  • 1½ cups milk or half-and-half

  • 1 cup shredded cheddar cheese

  • 4 tbsp cream cheese, softened

  • 2 tbsp cornstarch + 2 tbsp water (optional thickener)

Optional Add-Ins

  • 1 cup frozen corn

  • 1 cup frozen peas

  • ½ cup cooked bacon pieces

  • Fresh parsley or green onions for garnish

Instructions

1. Brown the Meat

  1. In a skillet, cook ground beef over medium heat until browned.

  2. Drain excess grease.

  3. Add diced onion and garlic; sauté 2–3 minutes until fragrant.

2. Load the Crockpot

Add the following to your slow cooker:

  • browned meat mixture

  • potatoes

  • carrots

  • celery

  • cream of mushroom soup (if using)

  • broth

  • seasonings

Stir well.

3. Cook

  • Low: 6–7 hours

  • High: 3–4 hours
    Cook until potatoes and vegetables are tender.

4. Make It Creamy

30 minutes before serving:

  1. Add cream cheese, cheddar cheese, and milk/half-and-half.

  2. Stir until melted and incorporated.

  3. For a thicker soup, stir in a cornstarch slurry (2 tbsp cornstarch + 2 tbsp water).

5. Serve

Ladle into bowls and garnish with parsley, bacon, or more shredded cheese.

Notes

  • For a thicker, chowder-style soup, mash some of the potatoes directly in the crockpot before adding the dairy.

  • Yukon gold potatoes hold their shape better and give a creamier texture.

  • If reheating leftovers, add a splash of milk to restore creaminess.

Tips

  • Use lean ground beef (90%+) to avoid an oily soup.

  • Cream cheese should be softened or cubed—cold cream cheese won’t melt smoothly.

  • Avoid curdling: Add dairy at the end and keep the crockpot on low.

  • Make it gluten-free by skipping the cream of mushroom soup or using a gluten-free version.

  • Prep ahead: Dice veggies the night before or use frozen mixed vegetables.

Variations

1. Cheeseburger Soup Style

Add:

  • Dill pickles (chopped, optional)

  • Mustard (1 tsp)

  • More cheddar cheese

2. Bacon Ranch Version

Add:

  • ½ packet ranch seasoning

  • 1 cup cooked bacon pieces

3. Healthier Version

Swap:

  • Ground turkey instead of beef

  • 2% milk instead of half-and-half

4. Spicy

Add:

  • ½ tsp red pepper flakes

  • 1 diced jalapeño

Estimated Nutrition (per serving, 8 servings)

Approximate values:

  • Calories: ~380

  • Protein: 22g

  • Carbs: 32g

  • Fat: 19g

  • Fiber: 3g

  • Sodium: 850mg

(Values vary based on ingredients.)

Health Benefits

  • High in protein from beef and dairy to support muscle repair.

  • Potatoes provide potassium and slow-digesting carbs for energy.

  • Carrots and celery add antioxidants and fiber.

  • Comforting meal for cold weather and boosts satiety.

Q & A

Q: Can I cook this on the stovetop instead of in the crockpot?

A: Yes! Simmer everything (except dairy) on low for 30–40 minutes until potatoes are soft. Add dairy at the end.

Q: Can I freeze this soup?

A: Freeze before adding dairy if possible. Dairy can separate. If freezing leftovers, reheat gently and whisk in fresh cream or milk.

Q: Can I use raw ground beef directly in the crockpot?

A: It’s not recommended—browning adds flavor and removes excess fat. But technically it will cook fully in the crockpot.

Q: What type of potato is best?

A: Yukon gold creates a creamy texture and doesn’t fall apart easily. Russets also work well for a thicker soup.

Q: Can I make this vegetarian?

A: Yes—use plant-based ground “beef,” vegetable broth, and dairy-free milk/cream cheese.

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