If You Came for Cozy, You’re in the Right Spot
Well, hey there! If you’ve ever stared at a pack of ground beef and a sad pile of potatoes and wondered, “What on earth am I doing for dinner?”—welcome to the club. This Crockpot Creamy Potato & Hamburger Soup is basically my answer to most chilly weeknights when I’m too tired to fuss but too hungry for another sandwich. I think the first time I made it was after an honest-to-goodness disaster of a lasagna attempt (don’t ask, the noodles were crunchy), and it came out so good, the kids actually cheered. Not even kidding. My husband tried to eat it straight from the crockpot, which, I probably shouldn’t encourage but hey, less dishes for me.
Why I Keep Coming Back to This Soup
I make this when I want something cozy that basically cooks itself (because let’s face it, the days get long). My family goes a bit mad for it, especially if I toss in some extra cheese (shh, don’t tell my cholesterol). Soup like this is forgiving, which I love—if I’m running late or I forget an ingredient, it’s still tasty. Actually, one time I completely forgot the carrots, and no one even noticed. Go figure. Oh, and if you’re the sort who forgets to thaw the ground beef? Been there, done that—just brown it a bit longer. Works a charm.
The Ingredient Line-Up (with My Swaps & Secrets)
- 1 pound ground beef (I use 80/20, but you can sneak in turkey if that’s what’s around. My sister swears by venison, which, honestly, I can’t always taste the difference.)
- 4-5 big potatoes, diced (Russet’s my go-to, but Yukon Golds are creamier. I’ve used those tiny red ones too when that’s all I had—don’t bother peeling them.)
- 1 onion, chopped (Yellow, white, or, in a pinch, that pre-chopped frozen stuff. No shame.)
- 2-3 carrots, sliced (Or a handful of frozen peas if you want to cheat. My grandmother would probably faint.)
- 3 cups chicken or beef broth (Honestly, any boxed or homemade stock is fine. Bouillon cubes with water if you’re in a bind.)
- 3 cloves garlic, minced (Or a hefty spoonful of that jarred garlic. Don’t let the purists judge you.)
- 1 cup milk (I use whole, but 2% or even oat milk work if you’re avoiding dairy. Just maybe don’t use vanilla almond milk unless you like weird soup.)
- 1 cup shredded cheese (Cheddar is a classic, but Monterey Jack is good too. Or toss in whatever’s left in the cheese drawer.)
- 1/2 cup sour cream (Greek yogurt in a pinch. I’ve used cream cheese once—surprisingly decent!)
- Salt, pepper, and a good shake of paprika (I get heavy-handed here. Taste and adjust, as they say.)
- Optional: 1-2 celery stalks, diced; fresh parsley for topping; a dash of hot sauce if you like a kick.
How I Actually Make This Soup (Warts and All)
- Brown the beef. Get a frying pan hot, toss in the ground beef, and break it up. Season with salt, pepper, and a bit of paprika. I drain the fat if there’s loads, but if it’s lean, I just keep it—it’s flavor! And don’t stress if there’s a bit of pink left, it finishes cooking in the crockpot.
- Layer the goodness. In the crockpot (mine’s a 6-quart, but any big slow cooker will do), add in the diced potatoes, carrots, onion, garlic, and that browned beef. Pour in the broth. Give it a stir. It’ll look suspiciously un-soupy at first. Don’t worry, it’s all part of the magic.
- Cook low and slow. Lid on, set to low (my preferred way), leave it for 7-8 hours. If you’re racing the clock, high for 4-5 hours does the trick. Honestly, I usually peek at the 6-hour mark and test a potato. This is where I sneak a bite and burn my tongue. Every. Time.
- Stir in the dairy. Once the potatoes are fork-tender (but not mush!), stir in milk, cheese, and sour cream. This is the moment it goes from ‘meh’ to ‘oh wow’. Stir until melted and creamy. If you like it thicker, mash up a few potatoes with a fork right there in the pot.
- Taste and tweak. Add extra salt, pepper, or paprika until it’s just right. I like a dash of hot sauce at this point. Totally optional, but highly recommended.
Notes I Learned the Hard Way
- I once used evaporated milk instead of fresh—came out a bit sweet, but not terrible.
- If you forget to brown the beef first, it still works. Just a bit more grease (maybe skim it off at the end?)
- Don’t over-mash the potatoes unless you want more of a chowder vibe. (Not a bad thing, in my opinion!)
- Actually, I find it works better if you add the dairy at the very end—prevents weird curdling.
What I’ve Tried (and Sometimes Regretted)
Swap ground beef for turkey? Totally fine, just a bit lighter. I tried throwing in broccoli once—honestly, wouldn’t recommend, kind of overpowered everything. Bacon bits? Yes, please (maybe a bit salty, so go easy on extra salt). I sometimes toss in a can of corn, which is probably a crime, but the kids love it. If you want a kick, add a chipotle pepper in adobo—it’s not traditional, but wow, it’s good.
Do You Really Need a Crockpot?
Look, a crockpot (or slow cooker, whatever you call it) makes this mostly hands-off. But if you don’t have one, a big heavy pot on the stove on low heat works. Just stir every so often; it might stick at the bottom otherwise. Or try the oven at 300°F in a Dutch oven. Did that once when my slow cooker decided to retire mid-cook.
How to Store It (If You Somehow Have Leftovers)
Pop leftovers in an airtight container, toss it in the fridge—good for 2-3 days. Though honestly, in my house, it never lasts more than a day! It thickens up, so when reheating, add a splash of milk or broth to loosen it. Freezes okay, but the potatoes can get a bit weird in texture. Still tasty, just a tad grainy. On second thought, maybe just eat it all—problem solved.
How I Serve This Soup (Besides With a Big Spoon)
I love this with crusty bread or those dinner rolls you buy by the bag. My youngest likes it with crushed saltines on top—strange, but it works. If we’re feeling fancy, I’ll sprinkle some chopped chive or parsley. Sometimes I put out a hunk of sharp cheddar and let everyone add more cheese (because, why not go all in?).
Pro Tips Straight From My Kitchen Fumbles
- Don’t rush the dairy. I once dumped it in at the start and it separated—looked like cottage cheese soup. Still edible, but not pretty.
- Chop your potatoes pretty evenly—otherwise some melt, some stay hard as rocks. I learned that the spudly way.
- Browning the beef? Season it well. Under-seasoned beef makes the whole soup flat.
Some FAQs I Get (Believe It or Not)
- Can I use frozen potatoes? Yup! I’ve used those hash brown cubes before. Works in a pinch, though the soup gets a bit thicker. Just toss ’em in frozen.
- Is there a way to make this dairy-free? I’ve tried with oat milk and dairy-free cheese—it’s… okay. Maybe use more broth and skip the cheese if you must?
- Could I make this vegetarian? Sure, skip the beef, add a can of white beans and extra veggies. It’s not the same, but honestly, still tasty. Plus, check out Nora Cooks’ vegan take for more ideas.
- Why does mine turn out too thick? Potatoes love to soak up liquid. Add more broth or milk at the end, stir it in, and it’ll loosen up. Or, I suppose, eat it like stew!
- What’s the best cheese? Whatever you have! Seriously. I like sharp cheddar, but I’ve mixed in mozzarella, provolone, a bit of parmesan… it’s all good. Oh, and if you want to learn about cheese-melting magic, Serious Eats explains it way better than I can.
Anyway, if you make this, let me know how it goes. Or just send me tales of your own kitchen adventures—I collect those like some people collect teapots. Happy soup-ing!
Ingredients
- 1 lb ground beef
- 5 cups peeled and diced potatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1 small onion, chopped
- 4 cups beef broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp all-purpose flour
Instructions
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1In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
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2Add the cooked ground beef, diced potatoes, carrots, celery, onion, and garlic to the crockpot.
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3Pour in the beef broth, salt, and black pepper. Stir to combine.
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4Cover and cook on low for 6 hours, or until the potatoes and vegetables are tender.
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5In a small bowl, whisk together the flour and heavy cream until smooth. Stir the mixture into the crockpot.
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6Add shredded cheddar cheese and stir until melted and the soup is creamy. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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