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Crockpot Creamy Potato & Hamburger Soup

Crockpot Creamy Potato & Hamburger Soup

This Crockpot Creamy Potato & Hamburger Soup is the ultimate cozy, hearty, comfort-food dinner. It brings together tender potatoes, flavorful ground beef, creamy broth, melted cheese, and simple pantry ingredients into a rich, satisfying bowl of soup the whole family loves. If you're searching for an easy potato soup crock pot recipe, a warming winter meal, or a delicious twist on hamburger soup recipe easy style, this slow cooker version checks every box. It's thick, creamy, cheesy, and incredibly filling—everything you want from a loaded potato soup crockpot meal.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Base Soup Ingredients
  • 1 lb 450g ground beef
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 32 oz bag frozen shredded hashbrown potatoes (or diced hashbrowns)
  • 4 cups chicken broth or beef broth
  • 1 ½ cups milk or half-and-half
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • ½ teaspoon paprika optional
  • Creamy & Cheesy Add-Ins
  • 1 8 oz brick cream cheese, softened and cubed
  • 1 ½ –2 cups shredded cheddar cheese
  • 2 tablespoons butter
  • Optional Toppings
  • Extra shredded cheddar
  • Sliced green onions
  • Sour cream
  • Fresh parsley

Method
 

  1. Brown the ground beef
  2. In a skillet over medium heat, cook the ground beef until fully browned. Drain excess grease. Add diced onion and minced garlic to the skillet and cook 2–3 more minutes until softened. This step builds rich flavor for your Crockpot Creamy Potato & Hamburger Soup.
  3. Add ingredients to the crockpot
  4. To your slow cooker, add:
  5. frozen hashbrown potatoes
  6. cooked ground beef mixture
  7. broth
  8. milk or half-and-half
  9. butter
  10. seasonings (salt, pepper, Italian seasoning, paprika)
  11. Gently stir to combine everything.
  12. Slow cook
  13. Cook the soup:
  14. LOW: 6 hours
  15. HIGH: 4 hours
  16. The potatoes will soften and break down slightly, helping to thicken the broth.
  17. Add the cream cheese & cheddar
  18. About 30 minutes before serving, add:
  19. cubed cream cheese
  20. shredded cheddar cheese
  21. Stir well until everything melts into the soup. Close the lid and let it continue cooking until creamy and smooth.
  22. Adjust thickness
  23. If the soup is too thick, add a splash of broth or milk.
  24. If it’s too thin, let it cook uncovered on HIGH for 20 minutes.
  25. Serve warm
  26. Ladle into bowls and finish with toppings like green onions,extra cheddar, or sour cream for a loaded-potato feel.

Notes

Thick and creamy: Using hashbrown potatoes naturally thickens the soup—no flour or cornstarch needed.
For extra richness: Add a splash of heavy cream at the end.
Prefer diced potatoes? Swap the hashbrowns for 4 cups peeled diced potatoes.
Add vegetables: Carrots, celery, or frozen corn can be added for extra heartiness.
To make it cheesier: Add more shredded cheddar or stir in a handful of mozzarella.
Storage:
Refrigerator: 3–4 days
Freezer: Not recommended (cream-based soups separate).
Flavor boosters: A pinch of cayenne, Worcestershire sauce, or smoked paprika deepens the savory flavor.
Protein options: Ground turkey or sausage can replace beef.
Great for meal prep: Perfect reheated the next day—thicker, richer, and even more flavorful.
Budget-friendly: Uses inexpensive ingredients but tastes incredibly indulgent.