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Crockpot Creamy Potato & Hamburger Soup

This hearty and comforting Crockpot Creamy Potato & Hamburger Soup is perfect for chilly days. Packed with tender potatoes, seasoned ground beef, and a creamy broth, it's a simple, one-pot meal that becomes more flavorful as it simmers. Enjoy it for lunch or dinner with crusty bread or crackers.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 Crockpot (slow cooker)
  • 1 Chopping knife
  • 1 Cutting board
  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 Large skillet optional, for browning the beef

Ingredients
  

  • 1 pound ground beef
  • 4 medium potatoes, peeled and diced (about 2 pounds)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 2 cups milk
  • 1 cup shredded cheddar cheese
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon onion powder
  • ½ cup sour cream
  • 2 tablespoons olive oil (if browning beef)
  • 1 garnish fresh parsley (optional)

Instructions
 

  • If you prefer a richer flavor, heat the olive oil in a large skillet over medium-high heat. Brown the ground beef for about 5-7 minutes, breaking it apart until fully cooked. Drain excess grease and transfer it to the crockpot.
  • Add the diced potatoes, chopped onion, minced garlic, beef broth, salt, pepper, dried thyme, and onion powder to the crockpot. Stir to combine.
  • Cover and cook on low for 6 hours or high for 3 hours, until the potatoes are tender.
  • About 15 minutes before serving, mix in the milk, shredded cheddar cheese, and sour cream. Stir gently until the cheese is melted and the soup is creamy.
  • Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.
  • For a thicker soup, you can mash some of the potatoes or blend a portion of the soup before adding the cheese and cream.
  • Refrigerate any leftovers for up to 3 days and reheat gently on the stove or in the microwave.

Notes

For a thicker soup, you can mash some of the potatoes or blend a portion of the soup before adding the cheese and cream.
This soup can be refrigerated for up to 3 days. Reheat gently on the stove or in the microwave.
Feel free to add vegetables like carrots or corn for extra flavor and nutrition.