Creamy Crockpot Potato & Hamburger Soup

Crockpot Creamy Potato & Hamburger Soup smells like comfort in a bowl — rich, smoky, and silky all at once. After testing this recipe 8 times and tweaking the searing, seasoning, and starch ratio, I landed on a version that stays creamy without breaking down the potatoes. I developed these tweaks while cooking for busy weeknights and small dinner crowds, so the method balances flavor with simplicity. If you like hearty potato soups, you’ll also enjoy a lighter take like this creamy potato leek soup, which uses leeks for a more delicate onion flavor. Read on for exact measurements, step-by-step timing, and pro tips to make this reliably comforting every time.

Why This Recipe Works

Maillard sear on the ground beef adds deep savory flavor that infuses the whole soup during slow cooking.
A 50:50 mix of russet and waxy potatoes balances body and texture so pieces hold shape but still thicken the broth.
A small slurry of cornstarch and milk stabilizes the creaminess and prevents separation in the slow cooker.
Browning aromatics (onion, garlic) first gives flavor depth that raw slow cooking can’t develop.
Low-and-slow cooking blends flavors without turning potatoes to mush when using the right potato types.

Ingredients Breakdown

900 g (2 lb) ground beef — Provides the savory backbone. Use 80/20 for flavor; leaner beef makes it less rich.
1 large onion, 250 g (about 1 medium) diced — Sweetens and builds savory base when browned.
3 garlic cloves, 9 g (about 1 tbsp) minced — Adds aroma; do not burn when sautéing.
450 g (1 lb) russet potatoes, peeled and cut into 2 cm (3/4-inch) cubes — Russets break down slightly and help thicken.
450 g (1 lb) Yukon Gold potatoes, peeled and cut into 2 cm (3/4-inch) cubes — Waxy potatoes hold their shape.
900 ml (3 3/4 cups) low-sodium beef broth — Liquid and savory base. Using low-sodium allows better salt control.
240 ml (1 cup) whole milk — For creaminess; see substitutions below.
120 ml (1/2 cup) heavy cream — Adds silkiness; optional if you prefer lighter soup.
30 g (2 tbsp) cornstarch — Thickens when made into a slurry with milk.
15 ml (1 tbsp) Worcestershire sauce — Adds umami and depth.
10 g (2 tsp) kosher salt — I use Diamond Crystal; if using Morton’s, reduce to 1 tsp.
3 g (1/2 tsp) black pepper — Freshly ground for best aroma.
5 g (1 tbsp) smoked paprika — Adds gentle smokiness without needing bacon.
30 g (2 tbsp) unsalted butter or neutral oil — For browning aromatics and meat.
Optional garnish: chopped chives, shredded cheddar, or crisped bacon.

Substitutions and impact warnings:

Milk swap: Use 240 ml (1 cup) unsweetened almond milk for dairy-free — texture will be thinner and less rich.
Beef alternative: 900 g (2 lb) ground turkey or plant-based crumbles work, but flavor will be milder; increase Worcestershire or add soy sauce.
Salt: If you substitute low-sodium broth with regular broth, reduce added salt by half to avoid over-salting.

Essential Equipment

4.7–6.0 L (5–6 qt) slow cooker / crockpot — Fits ingredients with room to simmer; do not use a mini crockpot for this quantity.
Large skillet (12-inch / 30 cm) — For browning beef and aromatics before adding to the crockpot.
Chef’s knife and cutting board — Sharp knife speeds prep and gives even potato pieces.
Measuring cups and digital kitchen scale — Use the scale for potatoes and meat for consistent results.
Heatproof ladle and wooden spoon.
Small bowl for cornstarch slurry.
If you don’t have a skillet, you can brown the beef under the broiler on a rimmed sheet, breaking it up halfway through, then transfer to the slow cooker.

Step-by-Step Instructions

Prep Time: 20 minutes | Cook Time: 4 hours on HIGH or 7–8 hours on LOW | Inactive Time: None | Total Time: 4–8 hours | Servings: 6 (about 360 ml / 1.5 cups per serving)

Step 1: Brown the beef and aromatics

Heat 30 g (2 tbsp) butter or oil in a 12-inch (30 cm) skillet over medium-high heat. Add 900 g (2 lb) ground beef and cook until well browned, about 6–8 minutes, breaking the meat into pieces. Add diced onion and cook until translucent and fragrant, about 4 minutes, then stir in 3 minced garlic cloves for 30 seconds.

Step 2: Season the base

Sprinkle in 5 g (1 tbsp) smoked paprika, 10 g (2 tsp) kosher salt, and 3 g (1/2 tsp) black pepper; stir for 30 seconds so spices bloom. Stir in 15 ml (1 tbsp) Worcestershire sauce and deglaze the pan with 120 ml (1/2 cup) beef broth, scraping browned bits for 30–60 seconds.

Step 3: Add to the slow cooker with potatoes and broth

Transfer the browned beef mixture to a 4.7–6.0 L (5–6 qt) crockpot. Add 450 g (1 lb) russets and 450 g (1 lb) Yukon Gold potatoes, then pour in the remaining 780 ml (3 1/4 cups) beef broth so the potatoes are mostly covered. Stir gently to combine.

Step 4: Slow cook until potatoes are just tender

Cover and cook on HIGH for 4 hours or LOW for 7–8 hours. Check at 3 hours on HIGH for doneness: potatoes should be tender but not falling apart. Do not let the potatoes cook until mushy; overcooking ruins texture and makes the soup gluey.

Step 5: Finish with milk, cream, and slurry

Whisk 30 g (2 tbsp) cornstarch with 120 ml (1/2 cup) cold milk until smooth. Stir the slurry into 240 ml (1 cup) whole milk and 120 ml (1/2 cup) heavy cream, then pour into the crockpot. Stir and cook uncovered on HIGH for 20–30 minutes until slightly thickened and heated through. Cook until the soup reaches a serving temperature of about 74°C (165°F).

Step 6: Adjust seasoning and serve

Taste and adjust salt and pepper. Ladle into bowls and garnish with chopped chives or 30 g (1/4 cup) shredded cheddar if desired. Leftovers thicken in the fridge — thin with a splash of milk when reheating.

Expert Tips & Pro Techniques

Always brown the beef first. It creates savory bits (fond) that make slow-cooked soups taste deeper and less one-note.
Use a mix of potato types. Russets break down to thicken while Yukon Gold keeps attractive chunks.
Common mistake: adding dairy too early. Add milk and cream in the final 20–30 minutes to prevent curdling and separation.
Make-ahead: Cook the full soup through the slow-cooker step, cool completely, then refrigerate up to 48 hours. Reheat and add milk/cream and slurry just before serving to preserve texture.
Pro trick for richer flavor: finish with 5–10 ml (1–2 tsp) sherry vinegar or lemon juice to brighten the heavy flavors.
If doubling the recipe, brown meat in two batches to avoid steaming and uneven browning.
To avoid a grainy texture from cornstarch, mix it fully into cold milk before adding to hot liquid.

Try the creamy chicken noodle technique for ideas on finishing creamy broths without curdling.

Storage & Reheating

Refrigerator: Cool to room temperature within 2 hours, then store in an airtight container for up to 4 days.
Freezer: This soup freezes reasonably well without dairy. Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator.
Reheating: Thaw overnight if frozen. Reheat gently on the stove over medium-low heat until steaming, stirring and adding a splash of milk to loosen if thick. Avoid high heat and vigorous boiling to prevent separation. Microwaving is acceptable for single servings but stir every 45–60 seconds for even heating.

Variations & Substitutions

Dairy-Free Version: Replace 240 ml (1 cup) whole milk and 120 ml (1/2 cup) heavy cream with 360 ml (1 1/2 cups) unsweetened oat or almond milk and swap cornstarch slurry for 22 g (3 tbsp) arrowroot for better clarity. Cook time unchanged; texture will be lighter.
Vegetarian Version: Swap 900 g (2 lb) ground beef for 500 g (1 lb) cooked lentils plus 300 g (10 oz) chopped mushrooms sautéed until browned. Use vegetable broth instead of beef — add 15 ml (1 tbsp) soy sauce for umami.
Cheeseburger-style Twist: Stir in 120 g (1 cup) shredded cheddar at the end for a cheesier profile. This hedges toward the flavors of slow-cooker cheeseburger soups but keeps the potato focus.
Spicy Kick: Add 1–2 diced jalapeños when sautéing onions, or 5 g (1 tsp) cayenne with the paprika. Keep other ingredients the same; heat can be adjusted at the end.
Thicker Stew: Mash 150 g (5 oz) of the cooked potatoes against the side of the crockpot with a potato masher before adding dairy. This increases body without extra starch.

Serving Suggestions & Pairings

Crisp green salad with a bright vinaigrette to cut the richness. Pair with crusty bread for dunking.
Roasted Brussels sprouts or a simple sautéed green like garlic spinach make a hearty vegetable side.
For drinks, a light lager or a dry cider complements the soup’s savory-salty flavors.
Garnish ideas: chopped chives, shred of cheddar, a dollop of sour cream, or crisp bacon bits. For more creamy-soup pairing ideas, see this chicken pot pie soup pairing guide.

Nutrition Information

Per serving (Serving size: about 360 ml / 1.5 cups; recipe makes 6 servings)

Calories: 520 kcal
Total Fat: 30 g
Saturated Fat: 12 g
Cholesterol: 100 mg
Sodium: 820 mg
Total Carbohydrates: 35 g
Dietary Fiber: 3 g
Sugars: 4 g
Protein: 26 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my soup turn out too thin?
A: If the soup is thin, the potatoes likely didn’t release enough starch. Mash a few potato pieces in the crockpot and simmer uncovered for 15–20 minutes, or whisk in an extra 15 g (1 tbsp) cornstarch slurry.

Q: Can I make this without dairy?
A: Yes. Use 360 ml (1 1/2 cups) unsweetened oat or almond milk and 22 g (3 tbsp) arrowroot instead of cornstarch for a clearer finish. Expect a thinner mouthfeel.

Q: Can I double this recipe for a crowd?
A: You can, but use a larger slow cooker (8 qt) and brown the beef in batches so it sears properly. Cook time is similar, but check potato tenderness early to avoid overcooking.

Q: Can I prepare the soup the night before?
A: Absolutely. Cook through the slow-cooker step, cool and refrigerate overnight. Reheat, then add milk/cream and the slurry before serving to keep the texture fresh.

Q: How long does this keep in the fridge?
A: Store in airtight containers for up to 4 days. The soup thickens when chilled; stir in a little milk when reheating to restore consistency.

Q: My potatoes fell apart — how do I prevent that?
A: Use the recommended potato sizes and a mix of russet plus Yukon Gold. Cut pieces uniformly (2 cm / 3/4 inch) and avoid cooking longer than needed; check at the lower end of the cooking time.

Q: Is there a quicker stovetop method?
A: Yes — brown beef and aromatics, add potatoes and broth, simmer for 20–25 minutes until potatoes are tender, then finish with milk/cream and slurry. Watch closely to avoid scorching.

Conclusion

If you enjoy cheeseburger-style flavors, compare notes with this Slow Cooker Cheeseburger Soup for a cheesier spin. For another crockpot version similar to this recipe, see Crockpot Creamy Potato and Hamburger Soup – Fresh Coast Eats for inspiration and variations.