Name: Best Crock Pot Hamburger Potato Soup Recipe – Simple & Filling
Prep time: 15 min
Cook time: PT-484726H42M55S
Total time: PT-484726H42M55S
Cuisine: American
Ingredients: 1 pound lean ground beef; 4–5 medium potatoes, peeled and diced; 2 carrots, peeled and sliced; 2 celery stalks, diced; 1 medium onion, finely chopped; 2 cloves garlic, minced; 4 cups beef broth; 1 cup heavy cream; 2 tablespoons flour (for thickening); 2 tablespoons butter; 1 tablespoon Worcestershire sauce; 1 teaspoon dried thyme; Salt and pepper to taste; 1 cup shredded cheddar cheese (optional, for garnish); 2 tablespoons fresh parsley, chopped (optional, for garnish)

Description

Warm, hearty, and full of flavor, Crock Pot Hamburger Potato Soup combines tender potatoes, savory ground beef, and a creamy broth into a satisfying dish that’s perfect for chilly nights or comforting meals any time of the year. Let your slow cooker do the work, and enjoy a meal that feels like a warm hug in a bowl.

Ingredients

Scale

1 pound lean ground beef
4–5 medium potatoes, peeled and diced
2 carrots, peeled and sliced
2 celery stalks, diced
1 medium onion, finely chopped
2 cloves garlic, minced
4 cups beef broth
1 cup heavy cream
2 tablespoons flour (for thickening)
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
Salt and pepper to taste
1 cup shredded cheddar cheese (optional, for garnish)
2 tablespoons fresh parsley, chopped (optional, for garnish)

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Instructions

- Brown the Ground Beef
  - In a skillet over medium heat, cook the ground beef until browned and no longer pink. Drain any excess fat and set aside.
- Prepare the Vegetables
  - Peel and dice the potatoes, slice the carrots, and dice the celery and onion. Mince the garlic and set everything aside.
- Assemble the Crock Pot
  - Add the ground beef, potatoes, carrots, celery, onion, and garlic to your crock pot.
  - Pour in the beef broth, then stir in Worcestershire sauce, dried thyme, salt, and pepper.
- Cook Low and Slow
  - Cover the crock pot with its lid and cook on low for 6–8 hours or high for 3–4 hours, until the potatoes are tender.
- Thicken the Soup
  - About 30 minutes before serving, melt the butter in a small saucepan over medium heat. Stir in the flour to create a roux. Gradually whisk in the heavy cream until smooth.
  - Pour the mixture into the crock pot, stirring well to combine. Let the soup continue to cook for another 30 minutes to thicken.
- Serve and Garnish
  - Ladle the soup into bowls and garnish with shredded cheddar cheese and fresh parsley, if desired. Serve hot with crusty bread or crackers.

Notes

Customize the Vegetables: Add corn, peas, or green beans for extra texture and flavor.
Make It Spicy: Add a pinch of red pepper flakes or diced jalapeños for a spicy kick.
Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Freezing Tips: Allow the soup to cool completely before freezing in a freezer-safe container. Thaw in the refrigerator overnight and reheat before serving.

Prep Time: 15 minutes
Cook Time: 6–8 hours (low) or 3–4 hours (high)
Category: Main Course
Method: Stove Top
Cuisine: American