Let Me Tell You About My Favorite Cozy Soup

Alright, friend, settle in because if you love hearty soups that basically hug you from inside out, this Crockpot Creamy Potato & Hamburger Soup is right up your alley. I can't even count how many times this has saved my butt on a cold weeknight—especially after a long day when dinner needs to cook itself. Funny story: the first time I made this, I forgot to plug in my slow cooker. So, you know, learn from my mistakes. (Still tasted good the next day, ha.)

Honestly, this soup is like a warm blanket and fuzzy socks rolled into a meal. My cousin calls it 'hug-in-a-bowl soup,' which, okay, maybe sounds weird, but you get the idea.

Why You'll Love This Soup (Or at Least Why I Do)

I make this when the weather's gone all gloomy or when I just want something that makes the house smell like I've put in more effort than I actually have. My family goes through this stuff like it's a limited edition—there's just something about potatoes and beef together that makes everyone forget their manners. Oh, and it's forgiving if you, say, forget an ingredient or two (not like that's ever happened to me...except it definitely has).

And if someone complains they're still hungry after a bowl? Well, maybe they just need a bigger bowl; that's my solution anyway.

What You’ll Need (But Don’t Stress If You’re Missing Something)

1 pound ground beef (honestly, turkey works too, but the beef is cozier to me)
4-5 medium potatoes, peeled and diced (or not peeled, if you like a little texture—sometimes I’m just too lazy)
1 onion, diced (red or yellow, whatever’s rolling around in your pantry)
3 cloves garlic, minced (I once used the jarred stuff—nobody noticed, scouts honor)
3 cups chicken broth (or beef broth if that’s what you’ve got; veggie works too, but isn't quite as rich)
1 cup milk (whole is creamier, but any will do; I’ve used oat milk in a pinch)
1 cup shredded cheddar cheese (my gran swore by Kraft, but honestly, any cheddar will do the trick)
1 carrot, diced (optional, but I like the color—sometimes I just throw in a handful of frozen mixed veg instead)
1 teaspoon dried parsley (or skip it, if you’re out; it’s just for the look anyway!)
Salt and pepper to taste
2 tablespoons flour (for thickening; cornstarch works fine if you need it gluten-free)
½ cup sour cream (or Greek yogurt if that’s what you have—it’s tangier, but still lovely)

How to Make It (aka My Rambling Directions)

Brown the beef. Grab a skillet—unless you're trying the “raw beef in the Crockpot” experiment, which, on second thought, just brown it. Toss the ground beef and onions in and cook until the beef isn’t pink. Drain the fat, unless you’re feeling rebellious or just don’t want to dirty another dish.
Dump it all in. Potatoes, garlic, carrots (if you found some), broth, and parsley—shove all that into the slow cooker. Stir it up so it doesn’t just sit there like a weird science project. Add the beef and onion mixture.
Set and forget. Pop the lid on, set it to low for 6-7 hours or high for about 3-4 (I always forget which, but it’s pretty forgiving). You want the potatoes super soft—like, almost falling apart. This is where I usually sneak a taste. Don’t worry if it looks a bit, um, gloopy at this stage. It sorts itself out later.
Get it creamy. About 30 minutes before you want to eat, whisk the flour with the milk in a bowl (if you throw the flour straight in, it gets all lumpy—ask me how I know). Pour that into the Crockpot, stir, then add the shredded cheese and sour cream. Mix it up and let it all get cozy. Taste for salt and pepper. Actually, I find it works better if you let it sit for those last 30 minutes, but if you’re starving, nobody’s judging.

Notes (Things I Figured Out the Hard Way)

If you add the cheese too early, it can get a bit stringy. Not a disaster, but just, ya know, less creamy.
Once, I used way too much garlic. My house smelled like a pizzeria for days. Maybe just stick to 3 cloves.
I think this soup tastes better the next day, but, honestly, it hardly ever makes it that long in my house.

Variations I’ve Tried (And a Flop or Two)

Swap the beef for ground turkey or even lentils for a veggie version—tastes different, but still good.
One time I added diced bell pepper. Didn’t love it, but maybe you would?
If you like spice, a pinch of smoked paprika or a splash of hot sauce livens things up a bit.

Equipment (But Don't Panic If You're Missing Stuff)

You’ll need a slow cooker (any basic one is fine—mine’s older than my marriage). If you don’t have a Crockpot, you can totally make this on the stovetop; just simmer it gently for about an hour and keep an eye on the liquid. I used to think a big fancy ladle was essential, but a mug works in a pinch. (Seriously, I've done it.)

How to Store (Assuming You Don’t Eat It All)

Let the soup cool and pop it in an airtight container in the fridge. Should last 2-3 days, though honestly, in my house it never lasts more than a day! You can freeze it, but watch out: the potatoes get a bit mealy after thawing. Still edible, just a bit, well, weird texture-wise.

Serving Suggestions (And My Odd Traditions)

We always have this with thick slices of sourdough bread—nothing fancy, store-bought works—just for dunking. Sometimes I add a sprinkle of chives on top if I’m feeling fancy, but usually… I’m not. My sister swears by adding crumbled bacon on top. To each their own.

Pro Tips (Aka Things I Messed Up So You Don’t Have To)

I once tried rushing the creamy step by dumping in the flour without mixing it with milk first—regretted it because I got lumps thicker than my old wool socks.
If you’re tempted to add extra cheese for “more flavor,” wait until the end or you’ll end up with a stretchy cheese-pull situation. Learned that the hard way.
Don't skip the browning step. I tried it raw once. Let's just say, it was... not great.

FAQ (Because People Have Actually Asked Me These)

Can I use other types of potatoes?
Yup. Russets, Yukon Golds, even red potatoes (though they hold their shape more). I just use whatever is on sale, honestly!
Is this gluten-free?
If you swap the flour for cornstarch (mix with water first), you’re golden. Otherwise, double-check your broth for sneaky gluten.
What if I don’t have sour cream?
Cream cheese, Greek yogurt, or even a splash of heavy cream works. I’ve even skipped it entirely and just added a bit more cheese. (No complaints.)
Can I cook this on the stovetop?
Absolutely. Just simmer everything in a big pot—start with cooked beef and onion, then follow the rest. Keep an eye so it doesn’t catch on the bottom, though.
Where do you get your slow cooker?
My trusty old Crockpot is from Crock-Pot’s official site but honestly, any brand will do. There are loads of reviews on Serious Eats if you want to nerd out on the details (sometimes I do, sometimes I just grab what’s cheapest).

If you end up making this (or, say, burning it to a crisp, which, trust me, takes effort), let me know how it goes! Oh and by the way, if you’ve read this far and are still hungry, you’re my kind of people. Happy slow cooking!

Crockpot Creamy Potato & Hamburger Soup: Cozy, Easy Recipe

Let Me Tell You About My Favorite Cozy Soup

Why You'll Love This Soup (Or at Least Why I Do)

What You’ll Need (But Don’t Stress If You’re Missing Something)

How to Make It (aka My Rambling Directions)

Notes (Things I Figured Out the Hard Way)

Variations I’ve Tried (And a Flop or Two)

Equipment (But Don't Panic If You're Missing Stuff)

How to Store (Assuming You Don’t Eat It All)

Serving Suggestions (And My Odd Traditions)

Pro Tips (Aka Things I Messed Up So You Don’t Have To)

FAQ (Because People Have Actually Asked Me These)

Crockpot Creamy Potato & Hamburger Soup

Ingredients

Instructions

Approximate Information for One Serving

Nutrition Disclaimers

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