Crockpot Creamy Potato & Hamburger Soup | Easy Recipe

Introduction

This Crockpot Creamy Potato & Hamburger Soup is a comforting, hearty dish perfect for busy days. Slow-cooked to tender perfection, it combines creamy potatoes with savory aromatics and rich cheese for a satisfying meal.

Ingredients

• 3-4 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes
• 4-6 cloves garlic, minced
• 1 medium onion, finely chopped
• 4 cups chicken or vegetable broth
• 1 cup heavy cream or half-and-half
• 1 to 1½ cups shredded cheddar or Parmesan cheese
• Salt and black pepper, to taste
• 1 teaspoon dried thyme or oregano
• 2 tablespoons all-purpose flour or cornstarch
• ¼ cup unsalted butter, cut into small pieces
• Fresh parsley or chives, for garnish (optional)
• A dash of paprika (optional)

Instructions

1. Step 1: Peel and cut the potatoes into uniform 1-inch cubes. Rinse them under cold water to remove excess starch, then pat dry. Finely chop the onion and mince the garlic.
2. Step 2: Place the potato cubes in the crockpot. Add the chopped onion and minced garlic on top. Pour in the broth, then season with salt, pepper, and dried thyme or oregano. Stir gently to combine.
3. Step 3: Add the butter pieces and sprinkle the flour or cornstarch evenly over the mixture. Stir lightly to help the butter melt and start thickening during cooking. Optionally, drizzle a bit of olive oil for richer flavor.
4. Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are tender and flavors meld. In the last hour, check consistency and stir in extra flour mixed with cold water if needed. Stir occasionally to prevent sticking.
5. Step 5: Stir in the heavy cream and shredded cheese until melted and silky. Taste and adjust seasoning if necessary. Heat through on low for another 15-20 minutes if needed.
6. Step 6: Garnish with chopped parsley or chives. Serve warm as a hearty side or comforting main, paired well with crusty bread.

Tips & Variations

• Use Yukon Gold potatoes for a creamier texture or Russets if you prefer a firmer bite.
• Add a dash of paprika for a subtle smoky warmth.
• For extra richness, drizzle olive oil before cooking or stir with a whisk when adding cream and cheese to avoid lumps.
• Try using vegetable broth for a vegetarian option (omit cheese or choose vegetarian cheese).

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally; add a splash of broth or cream if the soup thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a crockpot?

Yes, you can prepare this soup on the stovetop by simmering the potatoes and aromatics in broth over medium-low heat until tender, then proceeding with the cream and cheese additions.

What can I substitute for heavy cream?

You can use half-and-half or whole milk for a lighter option, though the soup will be less rich and creamy. Coconut milk is another alternative if dairy-free, but it will change the flavor profile.

Crockpot Creamy Potato & Hamburger Soup | Easy Recipe

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★★★★★

4.5 from 90 reviews

This Crockpot Creamy Potato & Hamburger Soup is a comforting, hearty dish perfect for chilly days. Featuring tender potatoes, savory garlic and onion, melted cheese, and a creamy broth slow-cooked to perfection, it’s an easy, satisfying meal that requires minimal effort yet delivers rich, layered flavors. Ideal to serve alongside grilled meats or crusty bread, this soup combines simple ingredients into a velvety, flavorful dish.

• Author: Stella
• Prep Time: 20 minutes
• Cook Time: 6-8 hours (low) or 3-4 hours (high)
• Total Time: 6 hours 20 minutes to 8 hours 20 minutes (low) or 3 hours 20 minutes to 4 hours 20 minutes (high)
• Yield: 6–8 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 3–4 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes

Aromatics

• 1 medium onion, finely chopped
• 4–6 cloves garlic, minced

Liquids

• 4 cups chicken or vegetable broth
• 1 cup heavy cream or half-and-half

Cheese

• 1 to 1½ cups shredded cheddar or Parmesan cheese

Seasonings

• Salt and black pepper, to taste
• 1 teaspoon dried thyme or oregano

Thickening Agent

• 2 tablespoons all-purpose flour or cornstarch

Fat

• ¼ cup unsalted butter, cut into small pieces

Optional Add-Ins

• Fresh parsley or chives for garnish
• A dash of paprika for smoky warmth

Instructions

1. Prepare the Potatoes and Aromatics: Peel and cut the potatoes into uniform 1-inch cubes for even cooking. Rinse them under cold water to remove excess starch and pat dry. Finely chop the onion and mince the garlic cloves to infuse savory depth into the soup.
2. Assemble in the Crockpot: Place the potato cubes in the crockpot and layer the chopped onion and minced garlic on top. Pour in the broth, then season with salt, black pepper, and dried thyme or oregano. Add small pieces of unsalted butter and sprinkle the flour evenly over the mixture. Stir lightly to combine all ingredients evenly.
3. Slow Cook to Perfection: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the potatoes are tender and flavors meld. In the last hour, check sauce consistency; if too thin, stir in additional flour mixed with cold water for thickening. Stir occasionally to prevent sticking and ensure even cooking.
4. Incorporate the Cream and Cheese: Once the potatoes are tender, stir in the heavy cream or half-and-half along with the shredded cheese. Mix well until the cheese melts and the sauce becomes silky smooth. Adjust salt and pepper to taste and allow to heat through for another 15-20 minutes on low.
5. Garnish and Serve: Sprinkle freshly chopped parsley or chives over the soup for a fresh herbal note. Serve warm as a hearty side with grilled meats, roasted vegetables, or with crusty bread for dipping. Enjoy this rich and comforting crockpot soup!

Notes

• Use Yukon Gold potatoes for a creamier texture or Russet potatoes for a firmer bite.
• Rinsing potatoes removes excess starch and prevents the soup from becoming gluey.
• For thicker soup, add extra flour or cornstarch mixed with water during cooking.
• Optional paprika adds a subtle smoky warmth but can be omitted if preferred.
• Serving with crusty bread enhances the experience by soaking up the creamy sauce.
• Stir gently throughout cooking to avoid potatoes sticking to the crockpot’s bottom.
• For extra richness, drizzle a little olive oil before cooking.

Keywords: Crockpot potato soup, creamy potato soup, slow cooker soup, comfort food, easy crockpot recipes, cheesy potato soup