Crockpot Hamburger and Potato Soup
This hearty Crockpot Hamburger and Potato Soup is the ultimate comfort food that simmers to perfection while you go about your day. Loaded with seasoned ground beef, tender potatoes, and a medley of vegetables in a savory, creamy broth, this slow cooker soup is pure satisfaction in a bowl.
This set-it-and-forget-it meal is perfect for busy weeknights when you want a warm, filling dinner without spending hours in the kitchen. The combination of savory beef, creamy potatoes, and melted cheddar cheese makes this soup absolutely irresistible.
Serve it with crusty bread or crackers for a complete meal that the whole family will love. It’s hearty enough to be a main course but simple enough for a cozy night in!
What is Crockpot hamburger and potato soup?
This comforting slow cooker soup is a hearty, stick-to-your-ribs meal featuring seasoned ground beef, tender diced potatoes, and a colorful mix of carrots, celery, and corn in a rich, creamy broth. The soup is finished with melted cheddar cheese for an extra layer of deliciousness.
It’s the perfect balance of flavors – savory, creamy, and satisfying all in one bowl.
Why you’ll love this soup
- This slow cooker recipe requires minimal hands-on time. Just brown the beef and let the crockpot do the rest.
- The hearty potatoes and vegetables make this soup filling enough to be a complete meal.
- It’s budget-friendly and uses simple, everyday ingredients you probably already have on hand.
Ingredients needed
- Ground beef: Provides a savory, hearty base for the soup. Choose lean ground beef or drain the fat after browning for a lighter soup.
- Potatoes: Russet potatoes work wonderfully as they become tender and creamy in the slow cooker. Dice them into uniform pieces for even cooking.
- Onion, carrots, and celery: This classic mirepoix adds depth of flavor and a beautiful vegetable base to the soup.
- Corn: Adds a touch of sweetness and color. Fresh, frozen, or canned corn all work well.
- Chicken broth: Forms the flavorful liquid base of the soup. You can also use beef broth for a richer flavor.
- Milk or heavy cream: Adds richness and creaminess to the soup. Heavy cream will create a thicker, more indulgent texture.
- Cheddar cheese: Optional but highly recommended. Melted cheddar adds a delicious cheesy finish to the soup.
- Seasonings: Garlic powder, dried parsley, salt, and black pepper create a well-rounded flavor profile.
- All-purpose flour (optional): For thickening the soup to your desired consistency.
- Olive oil: For browning the ground beef and adding richness.
- Zucchini: Optional but adds extra vegetables and freshness to the soup.
How do you make this slow cooker soup?
Brown the ground beef:
- Heat the olive oil in a large skillet over medium heat.
- Add the ground beef and cook until browned and fully cooked through, breaking it apart with a spoon as it cooks.
- Carefully drain any excess fat from the pan and set the browned beef aside.
PRO TIP: Season the ground beef with a pinch of salt and pepper while browning for extra flavor. Drain the fat well to prevent the soup from becoming greasy.
Prepare the vegetables:
- Dice the potatoes into uniform ½-inch cubes for even cooking.
- Chop the onion, carrots, and celery into similar-sized pieces.
- If using fresh corn, cut it from the cob; if using frozen or canned, have it ready to add.
PRO TIP: Keep the potato pieces consistent in size so they cook evenly. Larger chunks may take longer to become tender.
Layer the slow cooker:
- Add the diced potatoes, onion, carrots, celery, and corn to the crockpot.
- Top with the cooked ground beef, spreading it evenly over the vegetables.
- Pour in the chicken broth, then add the garlic powder, dried parsley, salt, and black pepper.
- Stir everything together until well combined.
PRO TIP: For the best flavor distribution, stir the seasonings into the broth before adding it to the crockpot.
Cook the soup:
- Cover the crockpot with its lid.
- Cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender and easily pierced with a fork.
- Avoid opening the lid during cooking to maintain heat and cooking temperature.
PRO TIP: Start checking for doneness at the minimum cooking time. Potatoes should be tender but still hold their shape.
Thicken the soup (optional):
- About 30 minutes before serving, whisk 2 tablespoons of flour into the milk or cream until smooth.
- Stir this mixture into the crockpot to thicken the soup slightly.
- If using zucchini, add the diced pieces during the last 30 minutes of cooking.
- Stir gently, cover, and continue cooking until the zucchini is tender but not mushy.
PRO TIP: Whisk the flour and milk together thoroughly to prevent lumps from forming in the soup.
Add the cheese and serve:
- Stir in the shredded cheddar cheese until completely melted and incorporated throughout the soup.
- Taste and adjust seasonings with additional salt and pepper if needed.
- Ladle the hot soup into bowls and serve garnished with extra cheese or fresh parsley, if desired.
PRO TIP: Add the cheese off the heat or turn the crockpot to warm before adding to prevent the cheese from becoming grainy.
Serving
Serve this hearty slow cooker soup with warm crusty bread, dinner rolls, or oyster crackers for dipping. It’s also wonderful alongside a fresh green salad for a complete meal.
Perfect for chilly evenings, game day gatherings, or any time you’re craving comforting home-cooked soup!
Sandy’s tips and substitutions:
- Choose the right potatoes: Russet or Yukon Gold potatoes work best as they become tender and creamy. Avoid waxy potatoes like red potatoes, which hold their shape too well.
- Make it lighter: Use lean ground beef (90/10 or leaner) and substitute the milk with unsweetened almond milk or evaporated milk for a lighter version.
- Bacon addition: For extra smoky flavor, cook a few slices of bacon, crumble them, and stir in before serving.
- Vegetable variations: Feel free to add mushrooms, bell peppers, or green beans to use up vegetables from your fridge.
- Make ahead: This soup tastes even better the next day as the flavors meld together. It’s perfect for meal prep!
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Variations:
- Add spice: Stir in a dash of cayenne pepper or red pepper flakes for a spicy kick.
- Try different cheeses: Swap cheddar for pepper jack, Monterey Jack, or Gouda for different flavor profiles.
- Make it smoky: Add smoked paprika or use smoked sausage in place of ground beef for a different twist.
- Add greens: Stir in fresh spinach or kale during the last 10 minutes of cooking until wilted.
- Herb variations: Use fresh thyme, rosemary, or oregano instead of dried parsley for a different herbaceous note.
- Extra creamy: Stir in a few ounces of cream cheese for an ultra-creamy, velvety texture.
- Beef broth option: Substitute chicken broth with beef broth for a deeper, richer beef flavor.
For more comforting soup recipes, try my Slow Cooker Chicken Tortellini Soup, Leek and Potato Soup with Ham, and Creamy Ravioli Soup.
More hamburger-inspired recipes you may want to try:
Get the Recipe:
Crockpot Hamburger and Potato Soup
Ingredients
- 1 lb ground beef
- 4 cups Russet potatoes, diced
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup corn, fresh, frozen, or canned, drained
- 5 cups chicken broth
- 1 cup milk, or heavy cream
- 2 cups cheddar cheese, shredded (optional)
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp all-purpose flour, optional, for thickening
- 1 tbsp olive oil
- 1½ cups zucchini, diced (optional)
Equipment
Instructions
- Heat oil in a skillet over medium heat. Cook the ground beef until browned, breaking it apart with a spoon. Drain excess fat and set aside.
- Place the diced potatoes, onion, carrots, celery, and corn into the crockpot.
- Add the cooked beef to the crockpot along with the broth, garlic powder, dried parsley, salt, and pepper. Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are fork tender.
- To thicken (optional): In the final 30 minutes, whisk flour into the milk until smooth, then stir into the crockpot. Add diced zucchini if using, stir gently, cover, and continue cooking until the zucchini is tender.
- Stir in the shredded cheddar cheese until fully melted and smooth. Adjust seasonings to taste. Serve hot, garnished with extra cheese or fresh parsley if desired.
Notes
Sandy’s tips:
- Choose the right potatoes: Russet or Yukon Gold potatoes work best as they become tender and creamy. Avoid waxy potatoes like red potatoes, which hold their shape too well.
- Make it lighter: Use lean ground beef (90/10 or leaner) and substitute the milk with unsweetened almond milk or evaporated milk for a lighter version.
- Bacon addition: For extra smoky flavor, cook a few slices of bacon, crumble them, and stir in before serving.
- Vegetable variations: Feel free to add mushrooms, bell peppers, or green beans to use up vegetables from your fridge.
- Make ahead: This soup tastes even better the next day as the flavors meld together. It’s perfect for meal prep!
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
