Crock Pot Hamburger Potato Soup

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Comfort food doesn’t get cozier than a warm bowl of Crock Pot Hamburger Potato Soup. Rich, savory, and soul-soothing, this soup brings together the hearty flavors of seasoned ground beef, tender potatoes, and a creamy broth—all slow-cooked to perfection. It’s one of those dishes that makes you feel like you’re home, no matter where you are.

Whether you’re meal prepping for the week or looking for a set-it-and-forget-it dinner idea, this crock pot gem is a winner. It’s filling without being heavy, flavorful without being fussy, and just plain satisfying. Perfect for chilly evenings, lazy weekends, or those moments when you just need a big bowl of comfort.

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Ingredients for Crock Pot Hamburger Potato Soup

• 1 lb ground beef
• 1 medium onion, diced
• 4 cups diced potatoes (Yukon gold or russet work best)
• 3 cloves garlic, minced
• 3 cups beef broth
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup milk
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika (optional, for added depth)
• 1 cup shredded cheddar cheese (optional)
• Fresh parsley, chopped (for garnish)

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Step 1: Brown the Ground Beef

In a large skillet over medium heat, cook the ground beef until browned and no longer pink. Break it up into crumbles as it cooks. Once done, drain excess grease if needed. This step adds a rich flavor base to your soup.

Step 2: Prep the Crock Pot

Add the browned ground beef to your crock pot. Stir in the diced onions, minced garlic, and chopped potatoes. These ingredients form the heart of the soup, bringing texture and hearty satisfaction to each bite.

Step 3: Add Broth and Seasonings

Pour in the beef broth, and sprinkle in the salt, pepper, and smoked paprika if using. Give everything a gentle stir to ensure the seasonings are evenly distributed. The broth will simmer low and slow, infusing all the ingredients with savory goodness.

Step 4: Slow Cook It

Cover and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are tender and easily pierced with a fork. Avoid lifting the lid too often—let the magic happen!

Step 5: Stir in Cream and Cheese

About 20–30 minutes before serving, stir in the cream of mushroom soup and milk. Mix well, then sprinkle in the shredded cheddar cheese if you’d like an extra creamy, cheesy finish. Cover and cook just until the soup is heated through and slightly thickened.

Step 6: Garnish and Serve

Ladle the soup into bowls, and top with a sprinkle of fresh chopped parsley. Serve warm with crusty bread, crackers, or a simple side salad. Enjoy the rich, comforting flavors in every spoonful.

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Storage Instructions

Leftovers of Crock Pot Hamburger Potato Soup are just as delicious the next day—maybe even better! Here’s how to store it properly:

• Refrigerator: Let the soup cool to room temperature, then transfer it into airtight containers. It will keep well in the fridge for up to 4 days.
• Freezer: For longer storage, pour the cooled soup into freezer-safe bags or containers, leaving a bit of room at the top for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm on the stovetop over medium heat or microwave in a bowl, stirring occasionally until heated through. You may need to add a splash of milk or broth to bring it back to a smooth consistency.

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Estimated Nutrition

Per 1 serving (approx. 1½ cups):

• Calories: ~370
• Protein: 19g
• Carbohydrates: 28g
• Fat: 21g
• Fiber: 3g
• Sugar: 3g
• Sodium: 750mg

Note: Nutrition may vary slightly depending on the type and brand of ingredients used.

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Frequently Asked Questions

What kind of potatoes work best for this soup?

Yukon gold or russet potatoes are ideal. Yukon gold holds shape nicely and adds creaminess, while russets break down a bit more and thicken the soup naturally.

Can I use ground turkey instead of beef?

Absolutely. Ground turkey is a leaner option and works just as well, though the flavor will be slightly lighter.

Do I have to use cream of mushroom soup?

Nope! You can swap it out for cream of celery or cream of chicken if preferred—or even make your own creamy base from scratch.

Is it okay to cook this on the stovetop instead?

Yes. Just simmer everything (except dairy) for about 30–40 minutes until potatoes are soft, then stir in the milk and cheese near the end.

Can I make this soup dairy-free?

Yes, use a dairy-free milk alternative and skip the cheese. Substitute the condensed soup with a plant-based creamy soup or make your own dairy-free roux.

How do I make it thicker?

To thicken the soup, mash a few of the cooked potatoes in the pot or stir in a slurry of cornstarch and water near the end of cooking.

Can I add vegetables like carrots or corn?

Of course! Diced carrots, corn, peas, or even green beans can be added in with the potatoes for a veggie-loaded twist.

What should I serve with this soup?

This soup pairs wonderfully with crusty bread, garlic toast, or a fresh green salad for a complete meal.

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