Crockpot Creamy Potato and Hamburger Soup

When it comes to comfort food, few dishes can rival the cozy, hearty appeal of Crockpot Creamy Potato and Hamburger Soup. Made with simple, wholesome ingredients, this dish is perfect for busy weeknights or lazy weekends. With its rich, creamy base and satisfying flavors, it’s bound to become a go-to in your meal rotation. Let’s dive into the recipe!

Ingredients :

Creating this Crockpot Creamy Potato and Hamburger Soup is all about combining simple, flavorful ingredients that come together beautifully. Here’s a detailed breakdown of each ingredient and its role in the recipe:

• Ground Beef (1 Pound)
  • Ground beef serves as the hearty protein base for the soup. Its rich, savory flavor pairs perfectly with the creamy texture of the dish. For a leaner version, you can opt for ground turkey or chicken.
  • Tip: Choose 85% lean ground beef for a balance of flavor and minimal grease.
•  Sweet Onion (1 Small, Diced)
  • The sweet onion adds a subtle, natural sweetness that enhances the overall flavor profile. Its mild taste complements the richness of the soup without overpowering it.
  • Prep Tip: Dice the onion finely to ensure it cooks evenly and blends seamlessly into the soup.
• Garlic (2 Cloves, Minced)
  • Garlic provides a robust, aromatic kick that takes the flavor to the next level. Freshly minced garlic is ideal, but jarred garlic works in a pinch for convenience.
  • Flavor Boost: If you’re a garlic lover, consider adding an extra clove for a stronger flavor.
• Low-Sodium Chicken Broth (4 Cups)
  • This serves as the liquid base, creating the perfect medium for cooking the potatoes and blending all the flavors together. Using low-sodium broth allows you to control the saltiness of the dish.
  • Alternative: Vegetable broth can be used for a different depth of flavor, or beef broth for a richer taste.
• Russet Potatoes (3 Medium, Peeled and Diced)
  • Russet potatoes are the star vegetable of this soup. Their starchy nature makes them ideal for slow cooking, as they break down slightly, helping to thicken the soup.
  • Tip: Cut the potatoes into medium-sized chunks for even cooking. Avoid dicing them too small, as they might disintegrate completely during cooking.
• Frozen Peas and Carrots (12 Ounces, Optional)
  • These colorful veggies add a touch of sweetness and texture to the soup. While optional, they make the dish more nutritious and visually appealing.
  • Substitution: Fresh or canned peas and carrots can be used if you don’t have frozen ones.
• Cheddar Cheese Soup (10.5 Ounces, Canned)
  • This ingredient is the key to the soup’s cheesy, creamy base. It adds a tangy, rich flavor that melds wonderfully with the other ingredients.
  • Homemade Option: If you prefer, you can substitute with a homemade cheese sauce made from roux, milk, and shredded cheddar cheese.
• Black Pepper (½ Teaspoon)
  • Black pepper adds a hint of spice and enhances the overall flavor of the soup. Adjust the quantity to suit your taste preferences.
  • Tip: Use freshly ground black pepper for a more aromatic and robust flavor.
• Heavy Cream (1 Cup)
  • Heavy cream brings a luxurious, velvety texture to the soup. It balances the savory flavors and ensures the dish is rich and indulgent.
  • Alternatives: For a lighter version, you can use half-and-half or whole milk, though the soup may be slightly less creamy.
• Velveeta Cheese (8 Ounces, Cut Into Cubes, Optional)
  • Velveeta adds a creamy, melty consistency and a slightly tangy flavor. It’s optional, but it’s a game-changer for anyone who loves an extra cheesy soup.
  • Substitution: Replace Velveeta with shredded cheddar, Colby-Jack, or Gouda for a similar cheesy experience.

Step-by-Step Instructions 

1. Prepare the Ground Beef Mixture

The ground beef mixture forms the flavorful foundation of this soup. Follow these steps:

• Cook the Ground Beef and Onion:
  Heat a large skillet over medium-high heat. Add the ground beef and diced sweet onion. Break the beef into small crumbles with a spatula or spoon, ensuring even cooking. Stir occasionally.
• Achieve the Perfect Texture:
  Cook for about 8–10 minutes or until the beef is fully browned (no pink remains) and the onions have softened. The onions release their sweetness as they cook, adding depth to the beef’s savory flavor.
• Drain Excess Grease:
  Carefully drain off any excess grease to keep your soup from becoming too oily. This step is especially important if you’re using ground beef with a higher fat content.
• Add the Garlic:
  Stir in the minced garlic and cook for about 30 seconds until it becomes fragrant. This step unlocks the garlic’s full flavor without letting it burn.Using Jarred Garlic? Skip the skillet step and simply add the garlic directly into the Crockpot with the beef mixture.

2. Assemble the Ingredients in the Crockpot

This is where the magic begins. Once the beef mixture is ready:

• Transfer to the Crockpot:
  Add the ground beef, onion, and garlic mixture to the bottom of an 8-quart slow cooker.
• Add the Rest of the Ingredients:
  Pour in the chicken broth, ensuring it covers the bottom of the Crockpot. Add the diced potatoes, peas and carrots (if using), cheddar cheese soup, and black pepper.
• Mix It Well:
  Stir all the ingredients thoroughly to combine them evenly. This ensures that every bite will be packed with flavor.

3. Slow Cook to Perfection

The slow cooking process is what makes this soup irresistibly rich and tender.

• Choose Your Cooking Time:
  • Low Heat: Cook for 7–8 hours for maximum flavor development.
  • High Heat: Cook for 3–4 hours if you’re short on time.

During this time, the potatoes soften, the beef absorbs the broth, and all the ingredients meld together into a creamy, hearty soup.

4. Add Creamy Final Touches

About an hour before the cooking time ends, it’s time to take the soup to the next level of creaminess:

• Add the Heavy Cream:
  Pour in the heavy cream, which adds richness and balances the savory flavors.
• Melt the Velveeta (Optional):
  Add the Velveeta cubes, distributing them evenly in the Crockpot. Cover and let them melt completely—this takes about 30–40 minutes.
• Stir to Combine:
  Once the Velveeta is melted, stir the soup well to ensure it has a smooth, velvety texture. The cheesy creaminess will coat every bite.

5. Serve and Enjoy!

When the soup is ready:

• Ladle It Up:
  Use a deep ladle to serve the soup hot into bowls.
• Garnish (Optional):
  Add a sprinkle of fresh parsley, shredded cheese, or crispy bacon bits for an extra touch.
• Pair It:
  Serve alongside crusty bread, warm rolls, or a crisp side salad for a complete, comforting meal.

Pro Tips for Perfect Soup

• Choose the Right Potatoes: Russet potatoes are ideal for this recipe because they break down slightly, thickening the soup.
• Skip the Velveeta if Needed: While Velveeta adds a cheesy richness, the soup is equally delicious without it.
• Boost the Flavor: Add a dash of smoked paprika or a sprinkle of fresh parsley before serving.

Variations to Try

• Vegetarian Version: Skip the beef and use plant-based ground meat or lentils.
• Spicy Twist: Add a pinch of cayenne pepper or diced jalapeños for heat.
• Loaded Potato Soup: Top with bacon bits, green onions, and shredded cheese for a loaded baked potato vibe.

Serving Suggestions

This creamy beef and potato soup is rich and hearty on its own, but pairing it with the right sides elevates the meal to a whole new level of comfort. Here are a few delicious options to serve alongside:

• Warm, Buttered Dinner Rolls or Crusty Baguettes: Soft, fluffy dinner rolls or a freshly baked baguette with a crispy crust make the perfect accompaniment to this soup. The bread is ideal for dipping, soaking up the creamy broth, and adding a satisfying texture contrast. A little butter spread on top enhances the flavor and adds richness to every bite.
• Crisp Side Salad with a Tangy Vinaigrette: A refreshing side salad with mixed greens, cherry tomatoes, and cucumbers, topped with a tangy vinaigrette dressing, provides a bright, crisp contrast to the creamy soup. The acidity from the vinaigrette balances the richness of the soup, making each bite feel light and refreshing.
• Garlic Bread for an Extra Indulgent Touch: For those seeking a little indulgence, serve your soup with golden, crispy garlic bread. The buttery, garlicky goodness of the bread pairs perfectly with the creamy soup, offering extra flavor and richness that’s hard to resist.

These sides not only complement the soup but add variety in texture and flavor, making for a more satisfying and well-rounded meal.

Storage and Reheating Tips

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze portions for up to 3 months. Let the soup cool completely before freezing, and thaw overnight in the fridge before reheating.
• Reheating: Gently reheat on the stovetop or in the microwave, stirring occasionally to maintain its creamy texture.

Conclusion

Crockpot Creamy Potato and Hamburger Soup is the ultimate comfort food—easy to make, full of flavor, and endlessly customizable. Whether you’re cooking for a crowd or meal-prepping for the week, this soup delivers every time. Try it once, and it might just earn a permanent spot on your family’s menu.

FAQs

1. Can I use a different cheese instead of Velveeta?
   Yes, shredded cheddar or Colby Jack can be used for a similar cheesy effect.
2. What’s the best way to thicken the soup?
   Mash some of the cooked potatoes or stir in a cornstarch slurry.
3. Can I skip the cheddar cheese soup?
   If needed, replace it with a homemade cheese sauce or a mix of cream and shredded cheese.
4. Can I cook this soup on the stovetop?
   Absolutely! Simmer everything in a large pot for about 1 hour, then add the cream and Velveeta before serving.
5. What can I substitute for heavy cream?
   Half-and-half or whole milk works, but the soup may be slightly less rich.