If you popped by my kitchen on a drizzly Tuesday, you would probably catch me in slippers tossing things into the slow cooker while trying to remember where I left my tea. This Crockpot Creamy Potato & Hamburger Soup Recipe started as one of those make it work dinners and now it is our stick to your ribs favorite. The first time I made it, my brother asked if I had smuggled in a diner cook. Flattering, slightly rude, but fair.

Why I keep coming back to this pot of cozy

I make this when the day is a bit much and I want dinner to just happen. My family goes a little bonkers for it because it is rich without being fussy, and it tastes like a hug in a bowl. Also, no searing fancy cuts here, just humble ground beef and potatoes doing their best work. I used to fight the dairy curdle thing in the slow cooker and, honestly, it drove me batty; actually, I find it works better if you add the creamy bits at the end. Problem solved, sanity saved.

And if I am being real, I love that it smells like you did way more than you did. You know that smell. The neighbors know too.

What you need, plus the wiggle room

450 g ground beef, 80 to 90 percent lean. I sometimes use ground turkey when I am feeling lighter, but beef brings that diner vibe.
900 g potatoes, peeled and diced small. Yukon Gold are my go to for creaminess. Russet work fine if that is what you have.
1 medium onion, diced. Yellow or white. My grandmother always insisted on Brand X onions, but honestly any decent onion works.
2 celery ribs, chopped. Optional, but I like the little herbal crunch.
1 large carrot, chopped. Or a handful of baby carrots if that is what is in the crisper.
3 cloves garlic, minced. I will not stop you if you double this.
4 cups low sodium beef broth. If you only have regular, that is fine, just go easier on the salt later.
1 cup milk or half and half. Full fat tastes best, I think.
115 g cream cheese, softened. Sour cream can pinch hit in a hurry.
1 tablespoon Worcestershire sauce. A splash of soy sauce works in a pinch.
1 teaspoon dried thyme or Italian seasoning. Fresh thyme is lovely but not required.
1 teaspoon sweet paprika. Smoked is great if you like a little campfire note.
Salt and black pepper, to taste. Start light.
2 tablespoons butter. Optional, for a silkier finish.
1 cup shredded cheddar for serving. Any melty cheese will make people happy.
2 tablespoons cornstarch mixed with 2 tablespoons cold water, only if you want it thicker.
Chives or parsley for a pop of green. Totally optional.

How I throw it together, with a few asides

Brown the beef in a skillet over medium heat until no longer pink, about 6 to 8 minutes. Season with a pinch of salt and pepper. Drain most of the fat; leave a teaspoon or so for flavor. This is where I usually sneak a taste, chef tax and all.
Into the slow cooker go the potatoes, onion, celery, carrot, garlic, browned beef, broth, Worcestershire, thyme, and paprika. Give it a stir that feels slightly too enthusiastic.
Cook on Low for 7 to 8 hours, or High for 3 to 4 hours, until the potatoes are very tender. Do not worry if it looks a bit pale and muddled at this stage, it always does.
Use a potato masher to gently smash some of the potatoes right in the pot to thicken the soup. Or do nothing and keep it chunky, your call. If you are feeling fancy, an immersion blender for a few pulses is lovely, but not mandatory.
Stir in the milk and cream cheese. Cover and cook on Low for 20 to 30 minutes more, just until the cream cheese melts and the soup turns dreamy. If it feels too thin, stir in the cornstarch slurry and let it bubble for another 10 minutes.
Taste and adjust salt and pepper. Add the butter if you want that little extra gloss. Ladle into bowls, top with cheddar and herbs. Try not to burn your tongue. I fail at this regularly.

Notes I learned the slightly messy way

Add dairy at the end. I once tossed in milk at the start, then wondered why it looked odd later. It is fine, but not as silky.
Cut potatoes on the smaller side so they cook evenly. Big chunks are cozy, but uneven bites are less fun.
Low sodium broth lets you season with control. On second thought, if you only have regular, keep tasting and you will be fine.
If the beef tastes flat, a tiny splash more Worcestershire wakes it up fast.

Little experiments, some wins and one not so much

Sweet corn stirred in at the end is great for a pop of sweetness.
Bacon bits on top, yes please. I tried cooking the bacon in the slow cooker once. Do not. It goes floppy and sad.
Swap in half chicken broth and half beef broth for a lighter flavor. Surprisingly nice.
Ground turkey works, but add a teaspoon of oil when browning and a smidge more seasoning.

Gear I use, plus a workaround or two

I usually make this in a 6 quart crockpot because there is room for stirring without sloshing. That said, I have squeezed it into a 4 quart when that was clean and it was fine, just watch the fill line. An immersion blender is handy for a few pulses right in the pot. No blender at all Start mashing with a wooden spoon against the side, it takes a minute but gets there. If you are new to slow cookers, I like browsing tips on The Kitchn for practical how tos.

Crockpot Creamy Potato & Hamburger Soup Recipe

Storage, reheating, and my honest truth

Cool leftovers and tuck them into airtight containers. They keep in the fridge 3 to 4 days and freeze up to 2 months. Reheat gently on the stove with a splash of broth or milk. Though honestly, in my house it never lasts more than a day. And here is the funny bit, I think this tastes better the next day when the flavors have had a chance to marry, so if you can, stash a bowl for future you.

How we serve it around here

We pass hot bowls with a rain of cheddar and chives, then crack black pepper on top because it looks snazzy. A crusty loaf for dunking is non negotiable according to my kids. If I am pretending to be balanced, I add a simple green salad with lemon. On chilly Sundays, we do soup and a small grilled cheese and call it good.

Pro tips learned the hard way

I once tried rushing the browning step and regretted it because the beef tasted steamed. Get that little bit of color, it matters.
Do not crank the heat after adding dairy. I did, and the milk got cranky. Keep it gentle and it will reward you.
Salt slowly. Potatoes drink salt, but you can always add more at the end.
If it is too thick, thin with warm broth, not water, for better flavor.

Quick digression I cannot help

Every time this simmers, my dog parks himself by the kitchen door like a tiny soup bouncer. He has zero respect for personal space and one day I will trip over him while carrying bowls. Anyway, back to the recipe.

Helpful bits I check when in doubt

For safe temps and general food safety, I like to double check the guidance on the USDA FSIS site. When I am debating potatoes, I browse the potato deep dives on Serious Eats. And for slow cooker quirks, The Kitchn has plenty of friendly explainers.

FAQ, just like you asked me in messages

Can I make this on the stove
Yes. Simmer everything except the dairy in a big pot for about 25 to 30 minutes until the potatoes are tender, then add the milk and cream cheese and cook gently until smooth. Stir more often so it does not catch.

Can I skip the cream cheese
Sure can. Use more milk or a splash of heavy cream. It will be a touch less tangy but still lush.

Do I have to brown the beef first
I vote yes. Browning adds flavor and better texture. Plus, you can drain extra fat. If you toss it in raw, the soup will be fine, but the flavor is flatter, and you may need to skim.

What potatoes are best
Yukon Gold are my fave for their buttery texture, but russets break down nicely and thicken the soup. Use what is in the pantry, yall.

Can I make it gluten free
Yes. Use cornstarch to thicken or just mash more potatoes. Double check your Worcestershire label.

Is this spicy
Not as written. Add a pinch of red pepper flakes if you like a little oomph.

My soup separated a bit, did I ruin it
Nope. Give it a good stir, maybe whisk in a splash of warm milk, and it will come back together. It happens if the dairy gets too hot. Been there.

Psst, if you made it this far while juggling texts and the laundry buzzer, same. When you do make this Crockpot Creamy Potato & Hamburger Soup Recipe, tell me if you snuck the first bowl straight form the pot. I always do.

Crockpot Creamy Potato & Hamburger Soup Recipe