Crockpot Creamy Potato & Hamburger Soup
One of the best things about this soup is how easy it is to make. With just a few simple ingredients and a slow cooker, you can have a delicious meal ready with minimal effort. No need to stand by the stove for hours—just toss everything in the crockpot and let it work its magic!
Equipment
- Slow Cooker (Crockpot)
- Large skillet
- Cutting Board & Knife
- Measuring Cups & Spoons
- Wooden spoon or spatula
- Whisk
Ingredients
For the Soup
- 1 pound 450g ground beef
- 4 cups about 4-5 medium potatoes, peeled and diced
- 1 small onion diced
- 3 cloves garlic minced
- 2 medium carrots chopped
- 2 celery stalks chopped
- 4 cups 1 liter beef broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon paprika
For the Creamy Base
- 1 ½ cups 360ml milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup 120g shredded cheddar cheese
- ½ cup 120ml heavy cream
Instructions
Step 1: Brown the Ground Beef
- In a large skillet over medium heat, cook the ground beef until browned, breaking it into small crumbles as it cooks.
- Drain any excess grease and transfer the beef to the crockpot.
Step 2: Add the Vegetables and Seasonings
- Add the diced potatoes, chopped onions, carrots, celery, and garlic to the crockpot.
- Pour in the beef broth and sprinkle in the salt, pepper, thyme, parsley, and paprika.
- Stir everything together, cover the crockpot, and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the potatoes are fork-tender.
Step 3: Make the Creamy Base
- About 30 minutes before serving, melt butter in a small saucepan over medium heat.
- Whisk in the flour and cook for 1-2 minutes until golden brown (this helps thicken the soup).
- Slowly pour in the milk, whisking constantly to avoid lumps. Let it simmer for 3-4 minutes until it thickens slightly.
Step 4: Add the Creamy Mixture
- Pour the creamy mixture into the crockpot and stir well.
- Add the shredded cheddar cheese and heavy cream, stirring until the cheese melts and everything is creamy and smooth.
- Let the soup cook for another 15-20 minutes on LOW, then serve hot!
Notes
Estimated Nutritional Value (Per Serving)
- Calories: ~350-400 kcal
- Protein: ~18g
- Carbohydrates: ~35g
- Fat: ~18g
- Saturated Fat: ~9g
- Cholesterol: ~55mg
- Fiber: ~4g
- Sodium: ~850mg (varies based on broth and cheese used)
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.