Description
Crockpot Creamy Potato & Hamburger Soup is the ultimate comfort food—rich, hearty, and packed with flavor. Made with tender potatoes, aromatic garlic and onions, and finished with cream and cheese, this one-pot wonder is a cozy, hands-off dinner for any day of the week.
Ingredients
3–4 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes
4–6 cloves garlic, minced
1 medium onion, finely chopped
4 cups chicken or vegetable broth
1 cup heavy cream or half-and-half
1–1½ cups shredded cheddar or Parmesan cheese (optional)
Salt and black pepper, to taste
1 teaspoon dried thyme or oregano
2 tablespoons all-purpose flour or cornstarch
¼ cup unsalted butter, cut into small pieces
Optional: fresh parsley or chives, for garnish
Optional: a dash of paprika for added warmth
Instructions
1. Peel and chop the potatoes into uniform 1-inch cubes. Rinse under cold water and pat dry. Mince the garlic and finely chop the onion.
2. Place the potatoes in the crockpot. Layer the minced garlic and chopped onion on top.
3. Pour in the broth. Season with salt, pepper, and dried thyme or oregano. Stir gently to combine.
4. Add the butter in small pieces and sprinkle the flour (or cornstarch) evenly over the ingredients. Stir lightly to help distribute.
5. Cover the crockpot and cook on low for 6–8 hours or high for 3–4 hours, until the potatoes are fork-tender and the flavors have melded.
6. If the soup needs thickening, in the final hour mix 1 tablespoon of flour or cornstarch with a bit of cold water and stir it in.
7. Once the potatoes are tender, stir in the heavy cream or half-and-half and shredded cheese. Mix until smooth and creamy.
8. Taste and adjust seasoning with additional salt and pepper as needed. Let heat through for 15–20 minutes more on low.
9. Garnish with chopped parsley or chives before serving.
10. Serve warm in bowls with a slice of crusty bread for dipping.
Notes
Yukon Gold potatoes yield a creamier texture, while Russets stay firmer.
Make sure dairy ingredients are at room temperature before adding to prevent curdling.
This soup stores well—keep leftovers in the fridge for up to 4 days or freeze for up to 3 months.
To add protein, brown 1 pound of ground beef and stir it in before slow cooking.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 375
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 65mg