Slow Cooker Creamy Hamburger and Potato Soup

Crockpot creamy potato and hamburger soup being scooped out with a wooden spoon.

Slow Cooker Creamy Hamburger and Potato Soup

Crockpot Creamy Potato and Hamburger Soup is the ultimate weeknight meal. It’s mainly cooked in the crockpot so that you can spend more time at the dinner table.

Prep Time20

Cook Time6

Finishing30

Total Time6 50

Servings:

Calories: 409kcal

Author: Karin and Ken

Ingredients

1 pound ground beef
1 medium onion diced
3 cloves garlic minced
4 cups potatoes Yukon Gold or russet, peeled and diced
2 cups diced carrots
2 stalks celery diced
1 cup frozen corn
4 cups beef broth
2 teaspoons dried Italian seasoning
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper
3 tablespoons butter
3 tablespoons all-purpose flour
1 ½ cups whole milk or heavy cream
1 cup shredded cheddar cheese
Fresh chopped parsley for garnish

Instructions

Prepare the slow cooker by lightly greasing the insert.
In a large skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks, then drain excess fat.
Transfer the browned beef to the slow cooker.
Add the onion, garlic, potatoes, carrots, celery, corn, beef broth, Italian seasoning, smoked paprika, salt, and black pepper to the slow cooker, stirring to combine.
Cover and cook on Low for 6–7 hours or High for 3–4 hours, until vegetables are tender.
About 30 minutes before serving, melt the butter in a medium saucepan over medium heat. Whisk in the flour to form a roux and cook for 1–2 minutes.
Slowly whisk in the milk or cream until smooth and slightly thickened.
Stir the roux mixture and shredded cheddar cheese into the slow cooker, mixing until well combined and creamy.
Cover and cook for the remaining 30 minutes to heat through and thicken.
Garnish each bowl with fresh chopped parsley before serving.

Video

Notes

Avoid adding the dairy too early to prevent it from curdling in the soup.
Don’t try to skip steps by adding the flour directly into the slow cooker. This will create lumps of raw flour, and they won’t mix well.
Use a fork to test the potatoes for doneness. Depending on how you cut them determines how quickly they become tender.

Nutrition