Crockpot Creamy Potato and Hamburger Soup is Cozy Cheesy 7

Crockpot Creamy Potato and Hamburger Soup is the cozy save I reach for when the schedule bites. I’m a busy mom and recipe creator, sharing honest, family-friendly dishes. I know the juggle of work, homework, and carpool while feeding everyone something comforting. This soup checks every box: easy to start in a slow cooker and hearty. It finishes creamy and cheesy with almost no fuss. This Crockpot Creamy Potato and Hamburger Soup never disappoint in our kitchen. If you want a one-pot dinner that truly feels like a hug, you’ve found it. Read on to see why this dish works for your family and your schedule. Just like I’d share on Skinny Taste.

What makes Crockpot Creamy Potato and Hamburger Soup special

Crockpot Creamy Potato and Hamburger Soup is special to me—a warm hug after a long day. I reach for it on busy weeknights when the calendar looks like a crowded hallway. The slow cooker does the work, and I come home to a house that smells of cheddar and comfort. It’s cozy, satisfying, and easy enough for a last-minute dinner. If you want a one-pot meal that tastes like you spent hours in the kitchen, this is it.

Crockpot Creamy Potato and Hamburger Soup: Weeknight Hero

Weeknights shine when I set this up in the crockpot and let it simmer. The slow cooker frees up my evenings for homework, emails, or a quick shower while the flavors bloom. By dinnertime, I open the lid to a cozy aroma that says, you did good, friend.

A comforting, family-friendly flavor you can rely on

Cheddar melts into the creamy potato broth, while the beef lends a savory richness. The potatoes absorb the spices, the broth thickens, and every spoonful feels like a hug from the pot. It’s a classic American comfort dish that kids and grown-ups request again and again.

Why You’ll Love This Crockpot Creamy Potato and Hamburger Soup

I love that the Crockpot Creamy Potato and Hamburger Soup turns busy evenings into something you can actually taste as a hug. I set it to low in the morning, come home to a ready-to-scoop supper, and still have energy to read with the kids.

Plus, it uses everyday ingredients—potatoes, beef, cheese—and the slow cooker does the heavy lifting. Dinner practically leaves itself, giving you time for homework, a quick workout, or a well-deserved glass of wine.

Ingredients for Crockpot Creamy Potato and Hamburger Soup

Exact quantities are printed at the bottom of the article for printing.

• 1 lb ground beef
• 4 cups potatoes, peeled and diced
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cups chicken or beef broth
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp salt
• ½ tsp black pepper
• 1 cup milk or heavy cream
• 2 cups shredded cheddar cheese
• 2 tbsp cornstarch
• 2 tbsp water
• Optional: chopped parsley or green onions for garnish

Ingredient overview and purpose

Every ingredient plays a part in Crockpot Creamy Potato and Hamburger Soup. I start with ground beef for a savory base. Potatoes add heartiness and soak up flavor. Onion, carrot, and celery bring color and aroma. Broth creates the cozy, simmering pool, while milk or cream adds softness. Cheddar cheese melts in for that gooey hug, and cornstarch helps the body thicken.

How to Make Crockpot Creamy Potato and Hamburger Soup

Step 1: Brown the beef

I start by browning the ground beef in a skillet over medium heat.

Until it’s crumbly and deeply colored, it boosts flavor.

I drain the fat on a paper towel-lined plate.

Then I season lightly with a pinch of salt.

Step 2: Layer in the slow cooker

I layer the browned beef into the crockpot with potatoes, onion, carrots, and celery.

I pour in the broth and sprinkle garlic powder, paprika, salt, and pepper.

This is where the flavors mingle in the Crockpot Creamy Potato and Hamburger Soup.

Or time is tight; I switch to high for three to four hours.

Step 3: Simmer until potatoes are tender

I let it simmer until the potatoes are tender.

Choose low for six hours or high for about four.

Then I check the texture to keep it al dente.

Step 4: Thicken and finish

I whisk a cornstarch slurry with water to gently thicken the soup.

I stir it into the pot and let it simmer a few minutes.

Next I pour in milk or cream and the cheddar.

The cheese melts slowly and coats every potato niblet.

I stir until smooth and let the mixture thicken a bit more.

If the soup is too thick, add a splash of broth.

If too thin, swirl in more cheese to boost creaminess.

Step 5: Final season and serve

Finally, I taste and adjust salt and pepper.

Ladle into bowls and offer a bright garnish.

Some like parsley or green onions for color and bite.

If you want extra warmth, serve with crusty bread on the side.

This finishing touch makes weeknight soup feel like a small celebration.

Tips for Success

Quick flavor boosters

• Brown the beef deeply; fond becomes flavor in the soup.
• Add a quick umami lift with a splash of Worcestershire or soy sauce.
• Finish with a pinch of smoked paprika or chopped green onions for color.

Texture and texture balancing

• Keep an eye on thickness; add broth or milk to loosen as needed.
• Stir in more cheese gradually for extra creaminess, avoiding graininess.
• Let the soup rest 5–10 minutes off heat to meld flavors and thicken.

Equipment Needed

• Slow cooker (6-quart or larger)
• Skillet or sauté pan for browning beef
• Sharp knife and cutting board
• Measuring cups and spoons
• Large spoon, ladle, and tongs
• Mixing bowls and a whisk (for slurry)
• Colander or slotted spoon to drain fat
• Optional: heat-proof oven mitts

Variations

• Dairy-free or lighter: I swap in unsweetened almond milk and dairy-free cheese; skip the cream.
• Turkey or chicken swap: Use ground turkey or chicken instead of beef; brown well and season boldly.
• Vegetarian option: Replace beef with sautéed mushrooms and lentils; use vegetable broth for a different spin.
• Spicy kick: Add diced jalapeño or red pepper flakes and a pinch of smoked paprika for heat.
• Cheesy variations: Try a cheddar and Monterey Jack blend; finish with a dollop of sour cream if you like.
• Texture tweaks: For thicker soup, simmer longer or whisk in extra cornstarch slurry; for lighter, add broth.
• Freezer-friendly: Cool, portion, and freeze; thaw and reheat gently, adding cheese after thawing.

Serving Suggestions

• Serve with crusty bread or warm cornbread for dipping.
• Pair with a bright green salad or steamed veggies to balance richness.
• Garnish with chopped parsley or green onions for color.
• Offer a light apple cider or a chilled white wine for grown-ups.
• Leftovers reheat beautifully as a creamy topping on baked potatoes.

Meal-Prep and Freezer Tips for Crockpot Creamy Potato and Hamburger Soup

I love a plan that cuts chaos. These meal-prep tricks keep Crockpot Creamy Potato and Hamburger Soup simple on busy nights.

• Make-ahead basics: Brown the beef and chop the veggies ahead. Refrigerate up to 2 days and combine with broth in the morning.
• Freezer-friendly base: Freeze the soup base (minus dairy) in airtight containers for up to 3 months. Thaw in the fridge overnight before cooking.
• Portioning: Freeze in single servings or family-sized portions. This makes weeknights really fast—just reheat and finish with dairy.
• Dairy handling: Don’t freeze milk or cheese. Add dairy after reheating to preserve creaminess and prevent separation.
• Labeling: Date and name the container so you know what you’re pulling out on a tired Tuesday.
• Reheating tips: Reheat gently with a splash of broth if needed; stir in extra cheese at the end for a fresh finish.

FAQs

Is Crockpot Creamy Potato and Hamburger Soup gluten-free?

Yes, Crockpot Creamy Potato and Hamburger Soup can be gluten-free. In my kitchen I choose gluten-free broth and keep the slurry with cornstarch, not flour. I always read labels and, if needed, swap any suspect ingredients to keep it friendly for gluten-free meals.

Can I use turkey or chicken instead of beef?

Absolutely. You can swap beef with ground turkey or chicken; brown it well to build deep flavor. The rest of the recipe stays the same, though you may want a touch more paprika or garlic powder since poultry is milder. This keeps the hearty feel and cozy texture you love in Crockpot Creamy Potato and Hamburger Soup.

How can I make this soup dairy-free or lighter?

To make a dairy-free version of Crockpot Creamy Potato and Hamburger Soup, I skip the milk or cream and use dairy-free milk instead. Use dairy-free cheese or omit cheese, and balance with a hint of lemon or nutritional yeast for brightness. Sauté the aromatics in olive oil and lean beef to cut fat, adding a little extra cornstarch slurry if you want more body.

How do I store leftovers and reheat?

Leftovers of Crockpot Creamy Potato and Hamburger Soup store well in the fridge for 3–4 days. I reheat gently on the stove or in the microwave, stirring to keep it creamy. If you freeze some, thaw overnight and reheat, then stir in extra cheese or broth for a fresh finish.

Final Thoughts

Cooking this soup feels like wrapping our family in a warm blanket after a busy day. I love how the aroma drifts through the house, inviting conversations and slower moments at the table. The Crockpot Creamy Potato and Hamburger Soup is a reliable hug in a bowl—simple ingredients, big comfort, and a sense of accomplishment even on overwhelmed evenings. If a picky eater wanders in, I ladle a smaller portion with extra cheese and a splash of broth to smooth the edges. It’s flexible, forgiving, and ready to adapt to your family’s taste and timetable. Give it a try soon.

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