Creamy Potato & Hamburger Soup Made In the Crockpot

This Creamy Potato & Hamburger Soup is the perfect slow-cooked comfort food for chilly days. Made with tender potatoes, hearty ground beef, and a velvety cheese-infused broth, this soup is rich, flavorful, and satisfying. Packed with veggies and seasoned with dried herbs, it’s a wholesome, one-pot meal that’s as easy to prepare as it is delicious.

Simply toss everything into your crockpot and let it simmer to perfection while you go about your day. The addition of Velveeta cheese creates a creamy, smooth texture that makes this soup irresistibly comforting. Serve it up with a side of crusty bread or a fresh salad, and you’ve got a family-friendly dinner that everyone will adore!

Why You’ll Love It:

This soup is pure comfort in a bowl, and there’s so much to adore about it:

Effortless Crockpot Recipe: Toss the ingredients in and let your crockpot work its magic!
One-Pot Wonder: Minimal cleanup since everything simmers together in one pot.
Kid-Approved: The creamy Velveeta and mild flavors make it a hit with little ones.
Customizable: Swap veggies, adjust seasonings, or go gluten-free—it’s incredibly adaptable.
Meal Prep Hero: Perfect for making ahead and reheating, and it freezes like a dream.

Key Ingredients:

Russet Potatoes: These are the best choice for their starchy texture, which helps thicken the soup.
Prep Tip: Dice the potatoes evenly to ensure they cook at the same rate.

Lean Ground Beef: Opt for lean beef to avoid excess grease. Draining the fat is key for a smooth soup.
Substitutions: Ground turkey or chicken work well if you prefer a lighter option.

Frozen Vegetable Mix: Convenient and customizable! Look for a mix with carrots, peas, corn, and green beans.
Fresh Veggies: Want to use fresh? Dice them small for even cooking.

Why Velveeta? Its smooth, melty texture makes it the MVP for creamy soups.
Alternative: Shredded cheddar or a blend of cheeses can be used for a different flavor profile.

Basil and Parsley: Add earthy and herbaceous notes. Feel free to toss in thyme or oregano for extra depth.
Garlic: Fresh garlic is a must for that aromatic boost.

Complete list of ingredients with quantities and instructions is located in the recipe card below

Ingredients:

1 1/2 pounds lean ground beef
1 medium white onion peeled and diced
1 large garlic clove minced
6 cups chicken broth
6 cups peeled and diced Russet potatoes
2 cups frozen vegetable mix
3 teaspoons dried basil
2 teaspoons dried parsley flakes
1 1/2 cups milk
2 tablespoons cornstarch
8 ounces Velveeta cheese cubed

Instructions:

Step 1: Brown Ground Beef

Brown Beef: Heat a large skillet over medium-high heat and cook 1½ lbs ground beef with 1 diced onion for 6-8 minutes until browned and onions soften.
Drain Grease: Drain the excess grease to avoid a greasy soup.
Cook Garlic: Add 1 minced garlic clove to the skillet and cook for 1-2 minutes until fragrant.

Step 2: Transfer to Pot

Move to Crockpot/Stockpot: Transfer the beef mixture to your crockpot or stockpot.

Step 3: Add Main Ingredients

Add Potatoes and Broth: Add 6 cups diced Russet potatoes and 6 cups chicken broth.
Include Vegetables and Spices: Stir in 2 cups frozen vegetables, 3 tsp dried basil, and 2 tsp dried parsley flakes.

Step 4: Cook

Crockpot Method: Cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
Stovetop Method: Bring to a boil, reduce heat, and simmer for 30-40 minutes until potatoes are tender.

Step 5: Thicken Soup

Prepare Cornstarch Mixture: Whisk 2 tbsp cornstarch with 1½ cups milk in a small bowl until smooth.
Stir into Soup: Slowly stir the cornstarch mixture into the soup and cook until it thickens.

Step 6: Add Cheese

Melt Velveeta: Stir in 8 oz cubed Velveeta cheese until completely melted and the soup is smooth.

Step 7: Serve

Ladle into Bowls: Serve hot, garnished with parsley if desired.

Serving Suggestions:

Bread Pairings: Serve with crusty French bread, buttery biscuits, or even garlic toast for dipping.
Garnishes: A sprinkle of fresh parsley or chives adds a burst of color and flavor.
Side Salads: Pair with a light side salad like Caesar or a crisp cucumber-tomato mix to balance the richness.
Beverages: A glass of chilled white wine or a cozy mug of apple cider complements this dish wonderfully.

Storage and Meal Prep Tips:

Refrigerating Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, stirring occasionally.
Freezing: Cool the soup completely before transferring to freezer-safe containers. It will keep for up to 3 months. Thaw in the fridge overnight before reheating.
Batch Cooking: Double the recipe for an easy freezer meal option that’s ready whenever you need a comforting dinner.

Variations:

Lighter Version:
Swap the Velveeta for reduced-fat cheese or use evaporated milk instead of whole milk.
Replace ground beef with ground turkey or chicken for a leaner protein.

Vegetarian Option:
Skip the ground beef and double up on the veggies. Add canned white beans for protein.
Use vegetable broth in place of chicken broth.

Spicy Twist:
Add a pinch of cayenne or red pepper flakes for a kick.
Stir in diced jalapeños or a splash of hot sauce for extra heat.

Loaded Potato Style:
Garnish with crispy bacon bits, shredded cheddar, and a dollop of sour cream for a loaded potato vibe.

Gluten-Free Friendly:
Use cornstarch or a gluten-free thickener to keep this recipe entirely gluten-free. Double-check your broth and frozen veggie mix for hidden gluten.

Conclusion:

This Creamy Potato & Hamburger Soup is a keeper for all the right reasons. Whether you’re cozying up on a cold evening, feeding a crowd, or meal prepping for the week, it’s a recipe you’ll turn to again and again. The creamy, hearty combination of potatoes, beef, and cheese is a classic comfort that never fails to delight.

So, grab your crockpot, whip up this delightful soup, and let the delicious aroma fill your home. Don’t forget to experiment with the variations and make it your own. Trust me—you’ll be ladling out seconds (and maybe thirds) in no time! Enjoy!