Description

This creamy potato and hamburger soup is a comforting and hearty dish made effortlessly in the crockpot. Featuring tender russet potatoes, browned ground beef, and a medley of vegetables simmered in a seasoned chicken broth, it’s finished with a creamy milk and flour mixture to thicken the soup and optional cheddar cheese for extra richness. Perfect for a cozy family meal, this slow-cooked soup delivers rich flavors with minimal effort.

Ingredients

Scale

Meat and Vegetables

1 lb ground beef (browned and drained)
4 cups russet potatoes (peeled and diced)
1 cup carrots (diced)
1 cup celery (diced)
1 small onion (chopped)

Liquids and Seasonings

4 cups chicken broth (low sodium preferred)
1 tsp salt (adjust to taste)
1/2 tsp black pepper
1/2 tsp garlic powder
1 tsp Italian seasoning
1 1/2 cups milk (whole or 2%)
3 tbsp all-purpose flour (for thickening)

Optional

1 cup shredded cheddar cheese (optional, for extra richness)

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Instructions

Brown Ground Beef: In a skillet over medium heat, cook the ground beef until fully browned. Drain off any excess fat to prevent greasiness in the soup.
Combine Ingredients in Crockpot: Transfer the cooked beef to the crockpot and add the diced potatoes, carrots, celery, and chopped onion.
Add Broth and Seasonings: Pour in the chicken broth and add salt, black pepper, garlic powder, and Italian seasoning. Stir well to combine all ingredients evenly.
Slow Cook: Cover the crockpot and cook on low heat for 6 to 7 hours, or until the vegetables are tender and the flavors have melded together.
Thicken the Soup: In a small bowl, whisk together the milk and flour until smooth. Stir this mixture into the soup during the last 30 minutes of cooking to thicken the broth and add creaminess.
Add Cheese (Optional): Just before serving, stir in the shredded cheddar cheese if you desire a richer, cheesy flavor.

Notes

For a lower-fat option, use lean ground beef or substitute with ground turkey.
To make the soup gluten-free, replace the all-purpose flour with a gluten-free flour or cornstarch slurry.
You can add other vegetables like peas or corn in the last hour of cooking for additional texture and flavor.
Adjust seasoning to taste, especially salt, depending on the sodium content of your broth.
Leftovers keep well refrigerated for up to 3 days and freeze well for up to 2 months.