Oh wow, you have to try this Crock Pot Hamburger Potato Soup! It’s hearty, creamy, and totally comforting. Trust me, it’s like a hug in a bowl.
The ground beef, tender potatoes, and creamy broth come together perfectly. Plus, the slow cooker does all the work for you! It’s the easiest way to make a delicious soup.
I love making this on chilly days or when I need something warm and filling. It’s one of those soups everyone loves. Once you taste it, you’ll want to make it all the time!
Let’s cook it up! Grab your beef, potatoes, and cream—I’ll walk you through it. You’re gonna love how simple and tasty it is!
Why You’ll Love This Recipe
- Hearty and Filling: Packed with ground beef and soft potatoes, this soup fills you up without needing extra sides.
- Hands-Off Cooking: Throw everything in the crock pot and walk away — no stirring or babysitting needed.
- Creamy Comfort: The cream of mushroom soup and milk give the broth a luscious, silky feel that’s perfect for chilly days.
- Flavorful and Balanced: Simple herbs and seasonings create depth without overpowering the natural flavors.
- Perfect for Leftovers: Makes enough to enjoy over several meals, and it reheats beautifully.
What You Need to Know Before You Start
Prep Time & Cook Time
- Prep Time: About 20 minutes, mostly chopping and browning the beef.
- Cook Time: 6 to 7 hours on low heat, or 3 to 4 hours on high heat for a quicker version.
- Total Time: Around 7 hours on low, including prep.
Servings
This recipe serves about 6 people with generous portions — ideal for a family dinner or batch cooking.
Difficulty
Super simple — perfect if you’re new to slow cooker recipes or want an easy weeknight meal.
Essential Kitchen Tools
To make this soup easily, keep these handy:
- Slow cooker (Crock Pot) — a must-have for slow, even cooking.
- Skillet or frying pan — for browning the ground beef and onions.
- Sharp knife and cutting board — for chopping potatoes and onion.
- Measuring spoons and cups — to keep seasonings and liquids accurate.
- Large spoon — to stir and serve.
Ingredients for Crock Pot Hamburger Potato Soup
Each ingredient plays a role in building the soup’s cozy flavor and texture:
- Ground Beef (1 lb, lean): Provides rich, meaty flavor and hearty texture. I prefer 90% lean for less grease but still good taste.
- Onion (1 small, diced): Adds a subtle sweetness and aromatic base. Cooking it slightly before adding brings out its flavor.
- Garlic (2 cloves, minced): Gives a gentle, savory lift that balances the beef and potatoes. Fresh is best, but garlic powder can work in a pinch.
- Potatoes (4 medium, peeled and diced): Yukon gold or russet potatoes work well; they soften nicely and thicken the soup slightly as they cook.
- Beef Broth (4 cups): The main liquid, adding depth and savoriness. Use low-sodium broth to control salt.
- Cream of Mushroom Soup (1 can, about 10.5 oz): Adds creaminess and body to the broth without heaviness.
- Milk or Half-and-Half (1 cup): Rounds out the creaminess and smooths the texture. Half-and-half gives a richer taste.
- Dried Thyme (1 tsp): Earthy herb that complements the beef and mushrooms well.
- Dried Parsley (1 tsp): Brings a mild herbal freshness.
- Salt (to taste): Enhances all flavors—start small, adjust later.
- Black Pepper (to taste): Adds a gentle bite and warmth.
- Optional:
- Shredded Cheddar Cheese: Stir in near the end or sprinkle on top when serving for a cheesy boost.
- Sour Cream: Adds a slight tang and extra creaminess.
- Fresh Parsley: Chopped and sprinkled as garnish for color and freshness.
Variations for Crock Pot Hamburger Potato Soup
- Make it Cheesy: Add 1 to 2 cups of shredded sharp cheddar cheese in the last 15 minutes of cooking or sprinkle on top when serving for a rich, melty twist.
- Add Vegetables: Toss in chopped carrots, celery, or bell peppers for extra color and nutrition. Add these with the potatoes so they cook evenly.
- Spice it Up: Include a pinch of smoked paprika, cayenne pepper, or a dash of hot sauce if you like a little heat.
- Use Ground Turkey: Swap the beef for ground turkey for a lighter version, though beef gives the richest flavor.
- Make it Dairy-Free: Skip the cream of mushroom soup and milk; instead, use coconut milk and a dairy-free mushroom broth to keep it creamy but vegan-friendly.
How to Make Crock Pot Hamburger Potato Soup: Step-by-Step Instructions
1. Brown the Ground Beef and Onions
Heat a skillet over medium heat. Add the ground beef and diced onions. Cook, stirring occasionally, until the beef is no longer pink and the onions are softened, about 6 to 8 minutes. Drain any excess fat to keep the soup from being greasy.
2. Prepare the Potatoes
Peel and dice the potatoes into bite-sized pieces. Yukon golds work well because they hold shape but become tender.
3. Combine Ingredients in the Slow Cooker
Transfer the browned beef and onions to the crock pot. Add the diced potatoes, minced garlic, beef broth, cream of mushroom soup, dried thyme, dried parsley, salt, and pepper. Stir everything gently to combine.
4. Cook Low and Slow
Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours. The potatoes should be tender when done.
5. Add Milk and Optional Cheese
About 15 minutes before serving, stir in the milk or half-and-half. If using, add shredded cheddar cheese now so it melts into the soup.
6. Adjust Seasonings and Serve
Taste the soup and add more salt or pepper if needed. Serve hot, garnished with fresh parsley and a dollop of sour cream if you like.
Tips and Tricks for Success
- Don’t Skip Browning: Cooking the beef and onions first adds a depth of flavor that slow cooking alone can’t match.
- Potato Size Matters: Cut potatoes into uniform pieces so they cook evenly and avoid some pieces turning mushy while others stay firm.
- Keep an Eye on Liquids: If the soup seems too thick near the end, add a splash of extra broth or milk to loosen it.
- Leftover Magic: The flavors deepen overnight. Reheat gently on the stove or microwave, adding a splash of broth if needed.
- For a Smoother Texture: Use a potato masher to lightly mash some potatoes before adding milk for a creamier feel.
How to Serve Crock Pot Hamburger Potato Soup
This soup is a complete meal on its own but pairs well with simple sides:
- Crusty Bread or Dinner Rolls: Perfect for dipping into the creamy broth.
- Fresh Salad: A crisp green salad balances the richness of the soup.
- Toppings Bar: Offer shredded cheddar, sour cream, chopped green onions, or crispy bacon bits for guests to customize their bowls.
For a cozy family dinner, ladle the soup into bowls, add your favorite toppings, and enjoy with warm bread on the side.
Storing Crock Pot Hamburger Potato Soup
- Refrigerator: Keep leftovers in an airtight container for up to 4 days.
- Freezer: This soup freezes well. Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop or microwave, stirring occasionally. Add a splash of broth or milk if it thickens too much.
Nutrition
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 320 |
| Protein | 22 g |
| Fat | 18 g |
| Saturated Fat | 7 g |
| Carbohydrates | 20 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 600 mg |
Crock Pot Hamburger Potato Soup
Course: Uncategorized6
servings20
minutes6
hours320
kcalIngredients
1 lb lean ground beef
1 small onion, diced
2 cloves garlic, minced
4 medium potatoes, peeled and diced
4 cups beef broth (low sodium preferred)
1 can (10.5 oz) cream of mushroom soup
1 cup milk or half-and-half
1 tsp dried thyme
1 tsp dried parsley
Salt and black pepper, to taste
Optional: 1-2 cups shredded cheddar cheese
Optional: Sour cream and fresh parsley for garnish
Directions
- Brown ground beef and diced onions in a skillet until beef is no longer pink and onions are soft. Drain excess fat.
- Transfer beef mixture to slow cooker. Add potatoes, garlic, beef broth, cream of mushroom soup, thyme, parsley, salt, and pepper. Stir to combine.
- Cook on low for 6-7 hours or high for 3-4 hours until potatoes are tender.
- Stir in milk and optional cheese about 15 minutes before serving. Let cheese melt.
- Adjust seasoning as needed. Serve hot, garnished with sour cream and parsley if desired.
Crock Pot Hamburger Potato Soup FAQs
Q: Can I use a different type of meat?
A: Yes! Ground turkey or chicken can be substituted for ground beef if you prefer a leaner option. Keep in mind the flavor will be milder.
Q: What kind of potatoes work best?
A: Yukon gold or russet potatoes are ideal. Yukon golds hold their shape well but still soften nicely, while russets break down a bit more and help thicken the soup.
Q: How can I make the soup thicker?
A: Mash a few potatoes in the slow cooker before adding milk. You can also add a slurry of cornstarch and water during the last 30 minutes of cooking.
Q: Is it okay to add frozen vegetables?
A: Yes, but add them in the last hour of cooking so they don’t overcook and turn mushy.
Q: Can I prepare this soup in advance?
A: Definitely! The flavors develop even more after sitting overnight. Store leftovers in the fridge and reheat gently.
Q: What if I don’t have cream of mushroom soup?
A: Substitute with cream of chicken or celery soup, or make a simple roux with butter, flour, and milk to thicken the broth.
Q: How do I store leftovers?
A: Keep leftover soup in airtight containers in the fridge for up to 4 days or freeze for up to 3 months.
Q: Can I make this soup dairy-free?
A: Yes, use dairy-free cream soup alternatives and plant-based milk like almond or oat milk.
Conclusion
Crock Pot Hamburger Potato Soup is a simple, hearty meal that brings comfort and ease to your table. With minimal prep and slow cooker magic, you get tender potatoes, savory beef, and creamy broth all in one bowl. This recipe is flexible enough to suit your taste—whether you add cheese, extra veggies, or keep it classic. Perfect for busy days or cozy nights, it’s a dependable favorite you can count o
