Creamy Potato Hamburger Soup Made Simple in the Crockpot

Why make this recipe

Creamy Potato Hamburger Soup is an easy and tasty dish, perfect for busy days. It warms you up and fills you up without taking much time. Simply toss your ingredients in the crockpot and let it do the work! This soup is rich, creamy, and packed with flavor, making it a favorite for families. Plus, the crockpot makes cleanup a breeze.

How to make Creamy Potato Hamburger Soup

Ingredients:

• 1 pound Ground Beef (Lean ground beef for a hearty flavor.)
• 4 medium Russet Potatoes (Peeled and diced.)
• 1 large Onion (Chopped finely.)
• 2 medium Carrots (Diced.)
• 2 stalks Celery (Chopped.)
• 3 cloves Garlic (Minced.)
• 4 cups Low-Sodium Chicken Broth
• 1 cup Heavy Cream (For creaminess.)
• to taste Salt
• to taste Pepper
• to taste Dried Herbs (Thyme, Parsley) (Optional.)
• 0.5 cup Parmesan Cheese (Grated, optional.)

Directions:

1. Begin by browning the ground beef in a large skillet over medium-high heat for about 5-7 minutes. Drain any excess fat.
2. Add the chopped onion to the skillet and cook for another 3-4 minutes until translucent.
3. Stir in the minced garlic and cook for an additional minute.
4. Transfer the beef and onion mixture to the crockpot.
5. Add the diced potatoes, carrots, and celery to the crockpot and stir to combine.
6. Pour in the chicken broth and season with salt, pepper, and dried herbs.
7. Cover and cook on low for 6-8 hours or high for 3-4 hours.
8. About 30 minutes before serving, check the potatoes for tenderness.
9. Once the potatoes are tender, stir in the heavy cream and warm through for 10-15 minutes.
10. Adjust seasonings if necessary and stir in the Parmesan cheese just before serving.
11. Serve hot, garnished with fresh parsley or additional cheese if desired.

How to serve Creamy Potato Hamburger Soup

Serve Creamy Potato Hamburger Soup hot in bowls. You can add some fresh parsley or extra cheese on top for garnish. It pairs well with crusty bread or a simple side salad for a complete meal.

How to store Creamy Potato Hamburger Soup

To store leftovers, let the soup cool completely. Place it in an airtight container and store it in the refrigerator for up to 3-4 days. You can also freeze the soup for up to 3 months. To reheat, thaw it overnight in the fridge and warm it on the stove or in the microwave.

Tips to make Creamy Potato Hamburger Soup

• Use lean ground beef for less grease and a healthier option.
• Feel free to add more veggies, like corn or peas, for extra nutrition.
• Make sure to check the potatoes for tenderness before adding the cream to ensure they’re cooked properly.

Variation

If you want a spicier kick, add some diced jalapeños or a dash of hot sauce. You can also swap out the ground beef for ground turkey or chicken for a lighter version.

FAQs

Can I make this soup ahead of time?
Yes! Creamy Potato Hamburger Soup can be made ahead. Just store it in the refrigerator and reheat when ready to serve.

Can I use other types of potatoes?
Yes, you can use different kinds of potatoes, such as Yukon Gold or red potatoes, depending on your preference.

Is this soup gluten-free?
Yes, as long as you use gluten-free broth and ingredients, this soup can be made gluten-free.

Creamy Potato Hamburger Soup

An easy, hearty soup that warms you up, perfect for busy days. Packed with flavor and made effortlessly in a crockpot.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound Ground Beef Lean ground beef for a hearty flavor.
• 4 medium Russet Potatoes Peeled and diced.
• 1 large Onion Chopped finely.
• 2 medium Carrots Diced.
• 2 stalks Celery Chopped.
• 3 cloves Garlic Minced.
• 4 cups Low-Sodium Chicken Broth
• 1 cup Heavy Cream For creaminess.
• to taste Salt
• to taste Pepper
• to taste Dried Herbs (Thyme, Parsley) Optional.
• 0.5 cup Parmesan Cheese Grated, optional.

Method

 

Preparation

1. Begin by browning the ground beef in a large skillet over medium-high heat for about 5-7 minutes. Drain any excess fat.
2. Add the chopped onion to the skillet and cook for another 3-4 minutes until translucent.
3. Stir in the minced garlic and cook for an additional minute.
4. Transfer the beef and onion mixture to the crockpot.
5. Add the diced potatoes, carrots, and celery to the crockpot and stir to combine.
6. Pour in the chicken broth and season with salt, pepper, and dried herbs.

Cooking

1. Cover and cook on low for 6-8 hours or high for 3-4 hours.
2. About 30 minutes before serving, check the potatoes for tenderness.
3. Once the potatoes are tender, stir in the heavy cream and warm through for 10-15 minutes.
4. Adjust seasonings if necessary and stir in the Parmesan cheese just before serving.

Serving

1. Serve hot, garnished with fresh parsley or additional cheese if desired.

Notes

To store leftovers, let the soup cool completely. Place it in an airtight container and store it in the refrigerator for up to 3-4 days. You can also freeze the soup for up to 3 months. To reheat, thaw it overnight in the fridge and warm it on the stove or in the microwave. Use lean ground beef for less grease and add more veggies, like corn or peas, for extra nutrition. Check the potatoes for tenderness before adding the cream.

Naya Lucas