Crockpot creamy potato and hamburger soup slow cooked in a cheesy, Velveeta broth with chunks of potato and ground beef. This simple slow cooker soup cooks itself and leaves you with a soup with tender potatoes, chunks of ground beef and full of flavor!
Recipe Highlights
- How it taste: This crockpot creamy potato soup has the flavor of Velveeta cheese in the broth. The potatoes, veggies and ground beef are all seasoned well but the broth like most soups is where all the flavor is. Everything comes together in this potato and hamburger soup to make it enjoyable for all ages.
- Skill level: The soup is primarily made in the slow cooker. It cooks itself practically minus the part where you brown the ground beef on the stove before starting. The perfect beginner and lazy day recipe!
- Storage: This crockpot creamy potato and hamburger soup can be kept in the fridge in an airtight container up to 3 days and be just fine. You shouldn’t have any problems freezing the soup but more notes on that below.
Ingredient tips
- Meat: The slow cooker potato and hamburger soup is made with 85/15 ground beef. But, you can go with a much leaner ground beef to reduce any excess fat. The soup is flexible enough to be swapped out with ground chicken, pork or even turkey.
- Chicken broth: This provides more flavor than just water. but, if you’re on a budget or forgot the broth at the store, water with a sprinkle of chicken bouillon will serve you just fine.
- Potatoes: I am a strong believer that russet potatoes make the best soup. The starch lends a handing thickening. Although not as creamy as Yukon or red potatoes, russet potatoes make a hearty soup. Other potatoes can be used in the recipe without any issues swapping them 1:1.
- Veggies: Frozen peas and carrots are used but a package of mixed veggies is fine. I do not suggest fresh veggies for the slow cooker. But if you do decide to use fresh, add them the last hour or so. That way they won’t overcook and become soggy.
- Velvetta cheese: This will provide the overall flavor of the broth. The Velveeta is also creamy but the heavy cream will carry the majority of that. You can swap this out with any cheese 1:1.
- Heavy cream: The only thing I suggest subbing with this is half and half. Avoid using milk because it doesn’t have enough fat to support the recipe and help make the broth creamier.
- Cornstarch: Use this in the place of flour when making crockpot recipe. Flour can’t be cooked hot enough in a slow cooker so cornstarch is always the best option.
Chef’s tips
- Follow the directions and save the dairy for last. It’s unlikely that it will curdle but dairy that is heated for too long or too high of a heat can curdle and make a gritty soup.
- Saving the cheese and heavy cream for last also gives you the chance to adjust the thickness of the soup to your personal liking.
- Be sure to stir the crockpot creamy potato and hamburger soup about every hour if possible. When everything is cold the cornstarch likes to settle to the bottom. To prevent sticking or anything like that, continue to move it around by giving it and occasional stir.
How To Make A Crockpot Creamy Potato And Hamburger Soup
- First, in a frying pan brown the ground beef. You can also sauté the onion if you’d like but it’s not needed. When finished cooking, add the cooked ground beef into the crockpot.
- Now, mix the cornstarch and chicken broth. Next, pour it in with the ground beef.
- Add in the onions, potatoes, frozen peas, and carrots and give it all a good stir. Put the lid on and cook the recipe on high for 4 hours or low for 6 hours.
- In the last hour, add in the heavy cream and Velveeta cheese. After about 15 minutes come back and give it a stir after adding in the Velveeta.
- Once the cheese is melted into the crockpot creamy potato and hamburger soup, serve, and enjoy.
Storage & reheating
Storing the crockpot creamy potato and hamburger soup is simple. Cover it in a container and the soup will be good up to 3 days. For freezing, I am not a fan of freezing dairy, so I do not recommend it. Technically it can be done but you risk the dairy breaking when it thaws and separating.
Reheating the soup is simple. Reheat in the crockpot itself, the stove top or the microwave. Note, you’ll need to keep and eye on it and stir often because of the cheese in the recipe.
Frequently Asked Questions (FAQs)
What cheese to use in place of Velveeta?
You can use any cheese for the recipe. Follow the same directions and use the 1 cup of freshly grated cheese in place of the 8 ounces of Velveeta. Do not use pre-shredded cheese.
Is the soup thin?
No, it shouldn’t be but there are factors that can make the soup thinner. The issue is the slow cooker only gets “so” hot. You can always add more cornstarch but my suggestions would be pouring the soup into a large pot and heating it up until it thickens. Between the cornstarch and Velveeta, there is more than enough factors for your soup to be thick and the heat will be the ending culprit. As you can see, in the photos the soup is the perfect texture.
Can I make the soup on the stove top?
Sure, and you can follow the same directions more or less. Everything will move much faster however. For thickening the crockpot creamy potato and hamburger soup I suggest using flour and making a roux. You can use the roux method from this recipe. If you want to use cornstarch, save it until all the ingredients are cooked then make a slurry.
Potato soup recipes to try next
- Kielbasa Potato Soup
- Creamy Chicken Potato Soup
- Crockpot Ham & Potato Soup
- Crockpot Potato Soup With Hashbrowns
- Steak & Potato Soup
- Potato Mushroom Soup
- Potato Broccoli Cheese Soup
- Shepherd’s Pie Soup
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Crockpot Creamy Potato Hamburger Soup
Ingredients
- 1 pound ground beef
- 1/2 medium yellow onion (diced)
- 2 pound russet potatoes (diced)
- 1 cup frozen peas & carrots
- 4 cup chicken broth
- 2 tablespoon cornstarch
- 8 ounce velveeta cheese
- 1/2 cup heavy cream
Instructions
- First, in a frying pan brown the ground beef. You can also sauté the onion if you’d like but it’s not needed. When finished cooking, add the cooked ground beef into the crockpot.
- Now, mix the cornstarch and chicken broth. Next, pour it in with the ground beef.
- Add in the onions, potatoes, frozen peas, and carrots and give it all a good stir. Put the lid on and cook the recipe on high for 4 hours or low for 6 hours.
- In the last hour, add in the heavy cream and Velveeta cheese. After about 15 minutes come back and give it a stir after adding in the Velveeta.
- Once the cheese is melted into the soup, serve, and enjoy.
Nutrition
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Would have given more stars.
Left out the frozen peas & carrots, for my shopping list.
And, what quantity of those vegetables, please.
Cook this in my Instapot and added Rosemary turned out delicious
First time making enjoyed very much, Will be making it again.