Yield: 8, 8 servings | Prep Time: 20 minutes | Cook Time: 435 minutes | Total Time: 455 minutes

When the evening calls for a truly substantial dinner, this slow cooker potato and hamburger soup is an easy favorite. It pairs browned ground beef with tender potato cubes in a seasoned chicken broth, finishing with milk and melted cheddar.

The slow cooker takes care of the long simmer, keeping the diced potatoes soft without asking you to tend a pot on the stove. Paired with a warm loaf of crusty bread, it turns simple kitchen staples into a complete, filling meal.

Why This Method Works

Browning the ground beef in a skillet before adding it to the crockpot ensures the meat separates into small, tender crumbles while allowing excess grease to be drained away. Simmering the potato cubes in chicken broth over several hours allows them to cook thoroughly without falling apart.

Saving the dairy and shredded cheese for the very end prevents curdling or scorching during the slow simmer. Letting the soup rest off the heat for five minutes before gradually folding in the cheese guarantees a smooth, velvety consistency.

Key Ingredients & Texture Cues

Potatoes provide the core substance of this dish. Cutting peeled potatoes into roughly half-inch cubes ensures they cook evenly into soft, spoon-sized pieces. If you prefer a thicker broth without using flour, gently mashing a few cooked potatoes against the side of the crock creates natural body while leaving plenty of whole cubes intact.

Whole milk or half-and-half supplies the creamy finish. Whole milk keeps the broth lighter, while half-and-half yields a richer bowl. If choosing the optional flour for added thickness, whisking it into cold dairy before stirring it into the warm soup prevents clumps.

Freshly shredded cheddar cheese melts cleanly and contributes both flavor and thickness. Because cheddar brings natural saltiness, holding off on final salt and black pepper adjustments until the cheese has melted prevents over-seasoning.

Cook's Notes for Success

Ensure the potato cubes are tender all the way through before stirring in the dairy. The soup cooks on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, and continuing the cooking time slightly if needed guarantees the potatoes never have a firm center.

Always turn the slow cooker completely off and allow bubbling to subside for about five minutes before adding the cheese. Stirring in shredded cheddar one handful at a time ensures each addition melts smoothly into the hot broth.

Frequently Asked Questions

Can I thicken this soup without adding flour? Yes. You can omit the optional flour entirely and gently mash a small portion of the cooked potatoes against the side of the crock. Leaving the remaining cubes intact ensures the soup retains a satisfying texture.

Should I use whole milk or half-and-half? Both work well. Whole milk produces a slightly lighter broth, while half-and-half creates a richer soup. Whichever you select, use cold dairy when whisking with the optional flour.

What should I serve alongside this soup? Crusty bread or warm dinner rolls work particularly well for dipping into the creamy broth. You can also finish individual bowls with optional chopped green onions or fresh parsley.

Crockpot Creamy Potato and Hamburger Soup

Ingredients

• 1 pound ground beef (lean preferred)
• 5-6 medium potatoes (peeled and cut into roughly 1/2-inch cubes)
• 1 medium onion (diced)
• 3 garlic cloves (minced)
• 3 cups chicken broth (lower-sodium preferred)
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and black pepper (to taste)
• 3 cups whole milk or half-and-half (add near the end; use cold dairy when mixing with flour)
• 2 cups shredded cheddar cheese (freshly shredded preferred)
• 1/4 cup all-purpose flour (optional; whisk into some cold dairy before adding)
• 2 tablespoons butter (optional, stirred in at the end)
• Chopped green onions or fresh parsley (optional, for garnish)

Instructions

1. Cook the ground beef in a skillet over medium heat, breaking it into small crumbles, until browned and cooked through. Drain excess grease.
2. Transfer the cooked beef to a 6-quart slow cooker. Add the peeled potatoes, cut into roughly 1/2-inch cubes, along with the diced onion and minced garlic.
3. Pour in the chicken broth and stir in the dried parsley, thyme, and basil. Season lightly with salt and black pepper, reserving the final adjustment until after the cheese has melted.
4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the potato cubes are tender all the way through. Continue cooking if needed. For more body without the optional flour, gently mash a few of the cooked potatoes against the side of the crock.
5. If using the optional flour, first whisk it into a small portion of the cold milk or half-and-half until smooth. Stir this mixture and the remaining dairy into the soup. If omitting flour, stir in the dairy directly. Cover and cook on HIGH for about 30 to 45 minutes, stirring occasionally, until hot and, if using flour, slightly thickened. Allow more time if needed; avoid a hard boil.
6. Turn the slow cooker OFF and let the soup stand for about 5 minutes, until it is no longer bubbling. Add the shredded cheddar a handful at a time, stirring each addition into the hot soup until melted before adding more.
7. Stir in the optional butter until melted. Taste and adjust the salt and black pepper. If the soup is thicker than you prefer, stir in a small splash of milk or broth.
8. Ladle the soup into bowls and serve while hot. Green onions or fresh parsley are optional garnishes, and the soup can be served without them. Crusty bread or dinner rolls work well alongside.

Recipe notes

• Yield: 8, 8 servings | Prep Time: 20 minutes | Cook Time: 435 minutes | Total Time: 455 minutes
• The soup can have a fairly loose, creamy broth or a thicker, spoon-coating finish. The flour in the recipe is optional. Use it if you want more body, or leave it out and mash a few cooked potatoes into the broth instead. Leave most of the potato pieces intact so the soup still has something to bite into.
• Whole milk gives a lighter finish, while half-and-half makes the broth richer. Either works with the amounts in the card. The cheddar adds flavor and some thickness of its own, so wait until it has melted before deciding whether the soup needs anything else.