Crockpot Creamy Potato & Hamburger Soup

Directions for Making Crockpot Creamy Potato & Hamburger Soup

1. Brown the Ground Beef: In a skillet, brown the ground beef over medium heat. Drain any excess grease and transfer the beef to the crockpot.
2. Add the Vegetables and Broth: Add the diced potatoes, carrots, celery, onion, and garlic to the crockpot. Pour in the beef broth and stir to combine.
3. Season the Soup: Sprinkle salt, pepper, dried thyme, and parsley over the ingredients. Stir again to distribute the seasonings evenly.
4. Cook on Low: Cover and cook on low for 6–8 hours, or until the potatoes and vegetables are tender.
5. Add Cream and Cream Cheese: About 30 minutes before serving, stir in the cream and cubes of softened cream cheese. Stir well until the cream cheese melts and the soup is creamy.
6. Serve and Enjoy: Ladle the soup into bowls, garnish with fresh parsley or shredded cheese if desired, and enjoy warm.

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Tips for Making the Best Creamy Potato & Hamburger Soup

1. Use Yukon Gold Potatoes

Yukon Gold potatoes hold their shape well and have a naturally creamy texture, which works beautifully in this soup. Russet potatoes are also good but may break down more, giving the soup a thicker consistency.

2. Soften the Cream Cheese First

Softened cream cheese melts more easily into the soup. Cut it into cubes and let it sit at room temperature while the soup cooks for best results.

3. Don’t Skip the Browning Step

Browning the ground beef before adding it to the crockpot enhances the flavor and texture of the soup. This step helps to lock in the beef’s flavor and makes a big difference in the final taste.

4. Adjust the Thickness

If you prefer a thicker soup, mash some of the potatoes directly in the crockpot with a fork before adding the cream. If you want a thinner consistency, add a little more broth or milk.