As the leaves start to fall and the air gets crisp, there’s nothing quite as comforting as a warm, hearty soup. My Crockpot Creamy Potato & Hamburger Soup is a family favorite that brings together rich, creamy textures with the robust flavors of seasoned hamburger and tender potatoes. This soup is not only filling and satisfying but also incredibly easy to make, thanks to the magic of the slow cooker.

Whether you’re looking to warm up on a chilly evening or need a simple meal to feed a crowd, this recipe is sure to please. Let’s dive into the ingredients and instructions so you can get this delicious soup simmering in your Crockpot!

Ingredients Needed for This Recipe

1 lb ground beef

3 large potatoes, peeled and cubed
1 medium onion, diced
2 carrots, peeled and sliced

2 stalks celery, sliced
3 cups beef broth
2 cups milk

1 cup sour cream
1/2 cup all-purpose flour
1 tsp garlic powder

1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika

Chopped parsley for garnish (optional)

Instructions for Making Crockpot Creamy Potato & Hamburger Soup

Brown the Ground Beef: In a skillet over medium heat, cook the ground beef until browned. Make sure to crumble the meat as it cooks. Once browned, drain the excess grease and transfer the beef to your Crockpot.
Add Vegetables and Broth: To the Crockpot with the beef, add the cubed potatoes, diced onion, sliced carrots, and celery. Pour in the beef broth and stir to combine all the ingredients.

Cook on Low: Set your Crockpot to cook on low for 6-7 hours or until the vegetables are tender. This slow cooking process allows the flavors to meld beautifully.
Prepare the Creamy Mixture: About 30 minutes before serving, whisk together the milk, sour cream, flour, garlic powder, salt, pepper, and paprika in a bowl until smooth.
Combine and Thicken: Pour the creamy mixture into the Crockpot and stir well. Increase the heat to high and continue to cook for another 30 minutes, or until the soup has thickened.

Garnish and Serve: Taste and adjust seasoning if necessary. Serve hot, garnished with chopped parsley if desired.

Tips for Perfecting the Recipe

Choosing the Right Potatoes: The type of potatoes you use can significantly affect the texture of the soup. Russet potatoes are ideal because they’re starchy and break down slightly during cooking, which helps thicken the soup naturally. However, if you prefer a firmer texture, Yukon Gold potatoes are a great choice as they hold their shape better.

Browning the Meat: Don’t rush the browning process of the ground beef. Taking the time to let it develop a deep, caramelized color not only enhances the flavor of the beef itself but also contributes a rich base to the overall dish.

Layering the Flavors: Start by sautéing the onions, carrots, and celery before adding them to the crockpot. This extra step helps to build a more complex flavor profile, as the natural sugars in the vegetables caramelize and deepen the taste.

Thickness and Consistency: The key to a creamy soup is the balance between liquid and flour. If your soup isn’t thickening after adding the flour mixture, allow it to cook a little longer. Conversely, if it’s too thick, you can thin it out with a bit more beef broth or milk until you reach your desired consistency.

Seasoning: Season your soup in layers. Add a bit of salt and pepper when browning the meat and again while layering the vegetables. Adjust the final seasoning after adding the creamy mixture, as the flavors will change slightly as they meld together.

Serving Suggestions

Bread: Serve with crusty bread, such as a baguette or artisan rolls, which are perfect for dipping and scooping up the creamy soup.

Salad: A crisp, green salad dressed with a light vinaigrette can balance the richness of the soup, adding a refreshing element to your meal.

Toppings: Offer toppings like shredded cheese, crispy bacon bits, chives, or green onions to let your guests customize their bowl.

For a Larger Meal: Consider serving the soup as a precursor to a lighter main dish, like a grilled chicken breast or a vegetable stir-fry.

Storage Tips

Cooling Down: Allow the soup to cool to room temperature before storing to prevent condensation and bacterial growth.

Refrigerator Storage: Store the soup in airtight containers and refrigerate. Properly stored, the soup will last for 3 to 4 days.

Freezing: This soup freezes well despite the creamy base. Freeze in covered airtight containers or heavy-duty freezer bags for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Reheating: Warm the soup slowly over medium heat, stirring occasionally. If the soup has thickened too much during storage, you can thin it with a bit of milk or broth.

Frequently Asked Questions

Can I make this soup dairy-free? Yes, you can substitute the milk and sour cream with coconut milk or any other plant-based milk and cream alternative suitable for cooking.

Is it possible to make this soup vegetarian? Certainly! Substitute the ground beef with a plant-based meat alternative and use vegetable broth instead of beef broth.

How can I make this soup in an Instant Pot? To make this soup in an Instant Pot, use the sauté function to brown the meat and sauté the vegetables. Then add the potatoes, broth, and seasonings, and cook on high pressure for about 8 minutes. Release the pressure naturally, then switch to sauté mode, add the creamy mixture, and cook until thickened.

Can I add other vegetables to this soup? Absolutely! Feel free to add other vegetables like mushrooms, bell peppers, or spinach to increase the nutritional value and add more flavors to the soup.

Crockpot Creamy Potato & Hamburger Soup

This Slow Cooker Hamburger Potato Soup is a hearty, filling, and comforting soup that's full of flavor! So creamy

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Serving Size

Ingredients

1 lb ground beef
3 large potatoes peeled and cubed
1 medium onion diced

2 carrots peeled and sliced
2 stalks celery sliced
3 cups beef broth

2 cups milk
1 cup sour cream
1/2 cup all-purpose flour

1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper

1/2 tsp paprika
Chopped parsley for garnish optional

Instructions

Brown the Ground Beef: In a skillet over medium heat, cook the ground beef until browned. Make sure to crumble the meat as it cooks. Once browned, drain the excess grease and transfer the beef to your Crockpot.

Add Vegetables and Broth: To the Crockpot with the beef, add the cubed potatoes, diced onion, sliced carrots, and celery. Pour in the beef broth and stir to combine all the ingredients.
Cook on Low: Set your Crockpot to cook on low for 6-7 hours or until the vegetables are tender. This slow cooking process allows the flavors to meld beautifully.
Prepare the Creamy Mixture: About 30 minutes before serving, whisk together the milk, sour cream, flour, garlic powder, salt, pepper, and paprika in a bowl until smooth.

Combine and Thicken: Pour the creamy mixture into the Crockpot and stir well. Increase the heat to high and continue to cook for another 30 minutes, or until the soup has thickened.
Garnish and Serve: Taste and adjust seasoning if necessary. Serve hot, garnished with chopped parsley if desired.