Crockpot Creamy Potato & Hamburger Soup

here’s a recipe for Crockpot Creamy Potato & Hamburger Soup:


  • 1 pound ground beef
  • 6 cups diced potatoes (about 4-5 medium potatoes)
  • 1 cup diced onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 4 cups beef broth
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 cup heavy cream
  • 1/4 cup all-purpose flour
  • 1 cup shredded cheddar cheese
  • Chopped fresh parsley for garnish (optional)


  1. Brown the Ground Beef:
  • In a skillet over medium heat, brown the ground beef until fully cooked. Drain off any excess fat.
  1. Prep the Vegetables:
  • Dice the potatoes, onion, carrots, and celery.
  1. Combine Ingredients in the Crockpot:
  • In the crockpot, add the cooked ground beef, diced potatoes, onion, carrots, celery, beef broth, garlic powder, thyme, rosemary, salt, and pepper. Stir to combine.
  1. Cook:
  • Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, or until the vegetables are tender.
  1. Make the Cream Mixture:
  • In a small bowl, whisk together the heavy cream and flour until smooth. Pour this mixture into the crockpot and stir well to combine. Let it cook for an additional 30 minutes, or until the soup has thickened slightly.
  1. Add Cheese:
  • Stir in the shredded cheddar cheese until melted and well combined.
  1. Serve:
  • Ladle the soup into bowls and garnish with chopped fresh parsley, if desired.
  1. Enjoy!
  • Serve this creamy and hearty potato and hamburger soup hot, with crusty bread or crackers on the side.

This soup is great for a comforting meal on a cold day, and leftovers can be stored in the refrigerator for a few days or frozen for longer storage.

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