This comforting Slow Cooker Hamburger Potato Soup combines tender potatoes, seasoned ground beef, and creamy broth for a satisfying meal that practically cooks itself. Perfect for busy weeknights or meal prep, it’s a crowd-pleasing soup that’s both easy and delicious.
PREP TIME: 15 minutes
COOK TIME: 6-8 hours on low or 3-4 hours on high
TOTAL TIME: 6-8 hours 15 minutes
SERVINGS: 8
INGREDIENTS
- 1 pound lean ground beef (90/10)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 medium Yukon Gold potatoes, peeled and diced (about 4 cups)
- 2 cups frozen mixed vegetables
- 4 cups low-sodium chicken broth
- 1 can (10.5 oz) cream of cheddar soup
- 1 cup heavy cream or half-and-half
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional toppings: shredded cheddar, chopped parsley
INSTRUCTIONS
1. Brown the Meat:
- Heat a large skillet over medium-high heat
- Add ground beef and onion
- Cook until beef is no longer pink (about 7-8 minutes)
- Add garlic and cook 1 minute more
- Drain excess fat
2. Prepare Slow Cooker:
- Add diced potatoes to slow cooker
- Layer browned meat mixture on top
- Add frozen vegetables
3. Add Liquids:
- Pour in chicken broth
- Add cream of cheddar soup
- Stir in seasonings
- DO NOT add cream yet
4. Cook:
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours
- Potatoes should be fork-tender
5. Finish:
- Stir in heavy cream during last 30 minutes
- Taste and adjust seasonings
- Allow to heat through before serving
STORAGE & MAKE AHEAD
- Refrigerate leftovers up to 4 days
- Freeze without cream for up to 3 months
- Thaw overnight before reheating
- Reheat gently to prevent cream from separating
PRO TIPS
- Cut potatoes in uniform sizes for even cooking
- Don’t skip browning the meat – adds crucial flavor
- Yukon Gold potatoes hold their shape better than russets
- Add cream at the end to prevent curdling
- For thicker soup, mash some potatoes against side of pot
VARIATIONS
Lighter Version:
- Use ground turkey instead of beef
- Substitute half-and-half for heavy cream
- Use low-fat cream soup
Extra Hearty:
- Add diced celery and carrots with onions
- Stir in corn during last hour
- Top with cheese
Dairy-Free:
- Use coconut cream instead of heavy cream
- Replace cream soup with pureed cauliflower
- Skip cheese topping or use dairy-free alternative
This slow cooker hamburger potato soup is perfect for:
- Meal prep
- Cold weather comfort food
- Feeding a crowd
- Make-ahead dinners
- Busy weeknights
Serve with:
- Crusty bread
- Green salad
- Oyster crackers
- Cornbread
The best part about this soup is how the slow cooking allows the flavors to develop while requiring minimal hands-on time. Whether you’re feeding a family or want leftovers for the week, this hearty soup delivers comfort in every bowl.
FAQ
What is Slow Cooker Hamburger Potato Soup?
Slow Cooker Hamburger Potato Soup is a hearty and comforting soup made with tender potatoes, seasoned ground beef, and a creamy broth.
How long does it take to cook?
It takes 6-8 hours on low or 3-4 hours on high in the slow cooker.
What ingredients do I need?
You need lean ground beef, onion, garlic, Yukon Gold potatoes, frozen mixed vegetables, low-sodium chicken broth, cream of cheddar soup, heavy cream or half-and-half, dried thyme, paprika, salt, and black pepper.
Can I use a different type of potato?
Yukon Gold potatoes are recommended because they hold their shape better, but you can use other types if needed.
Do I need to brown the meat first?
, browning the meat adds crucial flavor to the soup.
When should I add the cream?
Add the cream during the last 30 minutes of cooking to prevent curdling.
Can I make this soup ahead of time?
Yes, you can refrigerate leftovers for up to 4 days or freeze without the cream for up to 3 months.
How should I reheat the soup?
Reheat gently to prevent the cream from separating.
Can I make a lighter version of this soup?
Yes, you can use ground turkey instead of beef, substitute half-and-half for heavy cream, and use low-fat cream soup.
Can I make a dairy-free version?
Yes, use coconut cream instead of heavy cream and replace the cream soup with pureed cauliflower.
What can I serve with this soup?
Serve with crusty bread, dinner rolls, green salad, oyster crackers, or cornbread.
Can I add other vegetables?
Yes, you can add diced celery and carrots with the onions or stir in corn during the last hour.
How can I make the soup thicker?
Mash some of the potatoes against the side of the pot to thicken the soup.
What are some optional toppings?
Shredded cheddar and chopped parsley are great toppings.
Further reading:
- Quick & Easy No Yeast Dinner Rolls (30 Minutes!)
- Creamy Parmesan and Sundried Tomato Sauce Chicken
- Is the Meat in Tortellini Already Cooked?
Slow Cooker Hamburger Potato Soup
Ingredients
- Ingredients:
- * 1 pound lean ground beef 90/10
- * 1 medium onion diced
- * 3 cloves garlic minced
- * 4 medium Yukon Gold potatoes peeled and diced (about 4 cups)
- * 2 cups frozen mixed vegetables
- * 4 cups low-sodium chicken broth
- * 1 can 10.5 oz cream of cheddar soup
- * 1 cup heavy cream or half-and-half
- * 1 teaspoon dried thyme
- * 1 teaspoon paprika
- * 1 teaspoon salt
- * 1/2 teaspoon black pepper
- * Optional toppings: shredded cheddar chopped parsley
Instructions
- Instructions:
- Heat a large skillet over medium-high heat. Add ground beef and onion. Cook until beef is no longer pink (7-8 minutes). Add garlic and cook 1 minute more. Drain excess fat.
- Add diced potatoes to slow cooker. Layer browned meat mixture on top. Add frozen vegetables.
- Pour in chicken broth. Add cream of cheddar soup and seasonings (thyme, paprika, salt, pepper). DO NOT add cream yet.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until potatoes are fork-tender.
- Stir in heavy cream during last 30 minutes. Taste and adjust seasonings.
Notes
* Refrigerator: Up to 4 days
* Freezer: Up to 3 months (without cream)
* Reheat: Gently to prevent cream from separating Notes:
* Cut potatoes uniformly for even cooking
* Don’t skip browning the meat
* Add cream at the end to prevent curdling
* For thicker soup, mash some potatoes against side of pot
* Can substitute ground turkey for beef
* Yukon Gold potatoes hold shape better than russets Nutrition Information (per serving):
* Calories: 385
* Fat: 22g
* Carbohydrates: 28g
* Protein: 23g
* Fiber: 3g
* Sodium: 890mg
