This Crockpot Creamy Potato & Hamburger Soup is the ultimate comfort food, combining the heartiness of ground beef with the smooth, rich flavors of potatoes, cheddar cheese, and cream. It’s a perfect choice for cozy weeknight dinners, potlucks, or whenever you’re in the mood for something warm and satisfying without spending hours in the kitchen. Made effortlessly in a slow cooker, this soup lets the ingredients simmer together, creating a deep, savory flavor that will fill your home with an irresistible aroma.
The best part about this recipe is its versatility. You can easily customize it to suit your taste preferences—swap out the ground beef for ground turkey, add extra vegetables like carrots or celery, or experiment with different types of cheese. The slow cooker does all the hard work for you, making this a great set-it-and-forget-it meal that will be ready just in time for dinner. Whether you’re serving it with crusty bread or alongside a salad, this soup is sure to become a family favorite.
Ingredients:
- 1 lb ground beef
- 6 medium russet potatoes, peeled and diced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 2 tbsp butter
- Salt and pepper to taste
- Optional: green onions and bacon bits for garnish
Instructions:
- Brown the Beef: In a skillet, cook the ground beef over medium heat until fully browned. Drain any excess grease and set aside.
- Layer in the Crockpot: Add the diced potatoes, chopped onion, minced garlic, and cooked ground beef to your crockpot.
- Add Broth: Pour in the chicken broth, ensuring that the ingredients are just covered. Season with salt and pepper to taste.
- Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.
- Finish with Creaminess: Once the potatoes are soft, stir in the heavy cream, shredded cheddar cheese, and butter. Let it cook for an additional 20-30 minutes on low until the cheese has melted and the soup has thickened.
- Add Sour Cream: Stir in the sour cream just before serving for an extra creamy texture.
- Serve: Ladle the soup into bowls and garnish with green onions, bacon bits, or extra shredded cheese, if desired.
Cooking Time:
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low (or 3-4 hours on high)
- Total Time: 6-7 hours
Servings: 6-8
Tips and Variations:
- Vegetable Boost: For added veggies, try tossing in some diced carrots or celery along with the potatoes.
- Thicker Soup: If you prefer a thicker soup, use a potato masher to mash some of the potatoes before adding the cream.
- Meat Substitution: You can swap the ground beef with ground turkey or sausage for a different flavor profile.
- Cheese Variety: Try using different cheeses like sharp cheddar, pepper jack, or even a smoked gouda for a unique twist.
Storage & Reheating:
- Storing Leftovers: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat individual portions on the stovetop over low heat, stirring occasionally, or in the microwave. Add a splash of milk or broth if the soup becomes too thick after refrigeration.
- Freezing: This soup can be frozen for up to 3 months. Let it cool completely, then transfer it to a freezer-safe container. Thaw in the refrigerator overnight before reheating.
This Crockpot Creamy Potato & Hamburger Soup is a perfect, no-fuss meal that brings comfort to the table. With its rich flavors and easy preparation, it’s bound to become a family favorite!
FAQs: Crockpot Creamy Potato & Hamburger Soup
1. Can I use a different type of meat?
Yes! Ground turkey, chicken, or sausage make great substitutes for ground beef. You can also use ground pork or a combination of meats to enhance the flavor.
2. Can I make this soup dairy-free?
To make this soup dairy-free, replace the heavy cream with coconut milk or any unsweetened non-dairy milk. You can also use a dairy-free cheese substitute and leave out the sour cream or replace it with a non-dairy option like coconut yogurt or a plant-based sour cream.
3. Can I use a different type of potato?
Absolutely! While russet potatoes are great for this recipe, you can also use Yukon Gold or red potatoes for a slightly different texture. These varieties tend to hold their shape better and won’t break down as much during cooking.
4. How can I thicken the soup if it’s too thin?
If you prefer a thicker soup, use a potato masher to mash some of the potatoes right in the crockpot before adding the cream. Alternatively, you can create a slurry by mixing 2 tablespoons of flour or cornstarch with a bit of cold water and stirring it into the soup during the last 30 minutes of cooking.
5. Can I make this soup ahead of time?
Yes, you can prepare the soup ahead of time. Cook it as directed, then refrigerate in an airtight container for up to 3 days. Reheat it on the stove or in the microwave before serving. If it thickens too much in the fridge, just add a bit of broth or milk while reheating.
6. Can I cook this soup on the stovetop instead of a crockpot?
Yes! Brown the ground beef in a large pot, then add the potatoes, onions, garlic, and broth. Simmer on low heat for 30-40 minutes, or until the potatoes are tender. Stir in the cream, cheese, and butter, and cook for another 10-15 minutes. Finish with sour cream before serving.
7. Can I make this soup in an Instant Pot?
Yes, you can! Use the sauté function to brown the ground beef, then add the potatoes, onions, garlic, and broth. Cook on high pressure for 8 minutes, then do a quick release. Stir in the cream, cheese, and butter after cooking, and finish with sour cream.
8. How can I add extra flavor to this soup?
You can boost the flavor by adding spices like paprika, thyme, or Italian seasoning. For a smoky kick, add a little smoked paprika or a dash of hot sauce. You can also sauté the onions and garlic with the ground beef for extra depth of flavor.
