Crockpot Creamy Potato & Hamburger Soup Recipe

I made a Crockpot Creamy Potato & Hamburger Soup that hits exactly like a Creamy Hamburger Vegetable Soup but with potato chunks that actually matter.

I’m obsessed with this Crockpot Creamy Potato & Hamburger Soup because it actually tastes like dinner-not-sad-leftovers. I love the way the 1 pound ground beef gets rich and the potatoes feel substantial, not mush.

It hits that line between creamy and chunky, like a Creamy Vegetable Beef Soup but with more teeth. Hamburger Soup Crockpot Easy?

Yes please. But it’s not froufrou or trying too hard.

It’s honest, blunt comfort food that fills the bowl and your patience. Big spoon.

Steam on your face. You want seconds.

No shame in that. I will fight you for the last bowl seriously.

Ingredients

• Ground beef: hearty protein, gives the soup its meaty, comforting vibe.
• Potatoes: starchy chunks that make it filling and cozy.
• Yellow onion: sweet base note, it melts into the broth.
• Carrots: a little sweetness and color, adds bite and balance.
• Celery: subtle crunch and freshness, it keeps things bright.
• Garlic: warm punch, it’s small but really noticeable.
• Beef broth: savory backbone, it ties everything together.
• Condensed mushroom soup: creamy body, quick shortcut for richness.
• Milk: softens and smooths the texture, makes it creamy.
• Worcestershire sauce: tangy umami boost, don’t skip if you like depth.
• Dried thyme: earthy herb note, it’s subtle and homey.
• Salt: essential seasoner, brings out all the flavors.
• Black pepper: little heat and bite, wakes up the soup.
• Cornstarch: thickener if you want it more stew-like.
• Cheddar cheese: melty sharpness on top, pure comfort food joy.
• Sour cream and herbs: creamy tang and fresh garnish, pretty much optional.

Ingredient Quantities

• 1 pound ground beef
• 4 to 5 medium potatoes (about 2 pounds), peeled and diced
• 1 medium yellow onion, chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 (10.5 ounce) can condensed cream of mushroom soup
• 1 cup milk
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 2 tablespoons cornstarch (optional, for thicker soup)
• 1 cup shredded sharp cheddar cheese (optional, for serving)
• 1/2 cup sour cream (optional, for extra creaminess)
• 2 tablespoons chopped fresh parsley or sliced green onions (optional, for garnish)

How to Make this

1. Brown the ground beef in a skillet over medium heat until no pink remains, breaking it up with a spoon; drain off excess fat and transfer beef to the crockpot.

2. Add the peeled and diced potatoes, chopped onion, diced carrots, diced celery and minced garlic to the crockpot on top of the beef.

3. Pour in the 4 cups beef broth, then dollop in the condensed cream of mushroom soup and stir gently to combine with the vegetables and beef.

4. Stir in the milk, Worcestershire sauce, dried thyme, salt and black pepper; scrape the sides so nothing is stuck and give it one last stir.

5. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until the potatoes are tender and the flavors are melded together.

6. If you want a thicker soup, whisk 2 tablespoons cornstarch with about 2 tablespoons cold water to make a slurry, stir it into the hot soup and let cook another 15 to 30 minutes on High until slightly thickened.

7. For extra creaminess fold in the 1/2 cup sour cream and taste, adjust salt and pepper as needed.

8. If using cheese, stir in the 1 cup shredded sharp cheddar off heat so it melts into the soup without becoming grainy; you can reserve some to sprinkle on top when serving.

9. Ladle into bowls and garnish with chopped fresh parsley or sliced green onions for color and a fresh bite.

10. Leftovers keep well in the fridge for 3 to 4 days and the soup thickens as it cools, so loosen with a splash of milk or broth when reheating.

Equipment Needed

1. Large skillet for browning the ground beef
2. Crockpot or slow cooker to cook the soup low and slow
3. Sharp chef knife and cutting board for chopping potatoes, onion, carrots and celery
4. Wooden spoon or spatula for breaking up beef and stirring
5. Measuring cups and measuring spoons for broth, milk and seasonings
6. Can opener for the condensed soup and a ladle for serving
7. Small bowl and whisk for making the cornstarch slurry
8. Cheese grater and oven mitts or pot holders (optional, for shredding cheese and handling hot lids)

FAQ

Crockpot Creamy Potato & Hamburger Soup Recipe Substitutions and Variations

• Ground beef: swap with ground turkey, ground chicken, or a plant-based crumbled burger for a leaner or vegetarian version; cook the turkey a bit longer till browned so it has good flavor.
• Potatoes: use sweet potatoes for a touch of sweetness, diced cauliflower for lower carbs, or Yukon golds instead of russets if you want a creamier texture.
• Condensed cream of mushroom soup: replace with condensed cream of chicken, a can of cream of celery, or make a quick roux with butter, flour and milk plus sliced mushrooms for a fresher taste.
• Milk: substitute with half and half for richer soup, unsweetened almond or oat milk for dairy-free, or use more beef broth and a splash of cream if you like it thicker.

Pro Tips

– Brown the beef well and season while it cooks. A deeper sear adds real flavor, so don’t rush it; taste and add a little extra salt or Worcestershire at the end if it still tastes flat.

– Cut the potatoes a bit larger than you think you need. They keep their shape better in the slow cooker and the soup wont turn gluey if you overcook it.

– If you want a silkier finish, blend about a cup of the cooked soup (veg and liquid) and stir it back in before adding sour cream or cheese. That gives creaminess without relying on extra dairy.

– For reheating and leftovers, add a splash of milk or broth while warming so it loosens up. Cheese added while reheating can get grainy, so fold most of it in off heat and reserve a little to sprinkle on top.