If you’re craving a warm, hearty, and ultra-comforting meal, this Crockpot Creamy Potato and Hamburger Soup is just what you need! Packed with tender potatoes, savory ground beef, and a luxuriously creamy broth, this soup is the ultimate cozy dish for chilly days. The best part? Your slow cooker does all the work, making this an easy, hands-off meal that tastes like pure comfort in a bowl. Trust me—one spoonful, and you’ll be hooked!
Why You’ll Love This Recipe
- Set It and Forget It – The crockpot does all the heavy lifting, making this a stress-free dinner option.
- Rich & Creamy – A velvety broth loaded with hearty potatoes and seasoned beef.
- Budget-Friendly – Uses simple, affordable ingredients you probably already have.
- Family-Approved – A crowd-pleasing meal that both kids and adults will love.
Ingredients
Gather these simple ingredients to create a flavorful, creamy soup:
- Ground Beef – The hearty base of the soup, adding rich flavor.
- Russet Potatoes – Starchy and perfect for a creamy texture.
- Carrots – Adds a touch of sweetness and color.
- Onion – Enhances the overall depth of flavor.
- Garlic – Infuses the soup with a warm, aromatic taste.
- Beef Broth – A flavorful base that complements the beef and potatoes.
- Worcestershire Sauce – Adds umami and a subtle tang.
- Italian Seasoning – A perfect blend of herbs to enhance the soup.
- Cream Cheese – Makes the soup incredibly rich and creamy.
- Heavy Cream or Milk – For extra silkiness in the broth.
- Shredded Cheddar Cheese – Melts into the soup for a cheesy finish.
- Salt & Pepper – To taste, bringing out all the flavors.
Note: Ingredients with measurements will be right under the article in the recipe card.
How to Make Crockpot Creamy Potato and Hamburger Soup
Step 1: Brown the Ground Beef
In a skillet over medium heat, cook the ground beef until browned. Drain any excess grease and transfer to the crockpot.
Step 2: Add the Vegetables
Dice the potatoes, carrots, and onions, then add them to the slow cooker along with the minced garlic.
Step 3: Pour in the Broth
Add the beef broth, Worcestershire sauce, Italian seasoning, salt, and pepper. Stir to combine.
Step 4: Slow Cook
Cover and cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are soft.
Step 5: Add the Creamy Ingredients
About 30 minutes before serving, stir in the cream cheese, heavy cream (or milk), and shredded cheddar cheese. Let it melt and blend into the soup.
Step 6: Stir & Serve
Give the soup a good stir, ladle it into bowls, and top with extra cheese, crispy bacon bits, or chopped parsley if desired.
Pro Tips for Making the Recipe
- Use Yukon Gold Potatoes – If you want a naturally creamier texture, swap Russet potatoes for Yukon Gold.
- Don’t Overcook the Cream Cheese – Add it toward the end so it melts smoothly without curdling.
- Thicker Soup? – Mash some of the potatoes with a spoon before serving for a thicker consistency.
- Want More Flavor? – Try adding a dash of smoked paprika or crumbled bacon for extra depth.
How to Serve
This soup is best enjoyed fresh and pairs well with:
- Crusty Bread – A perfect dipping companion for the creamy broth.
- Side Salad – A light, refreshing salad balances the richness of the soup.
- Crackers or Biscuits – Adds a bit of crunch to every bite.
- Toppings – Try green onions, extra cheese, or a dollop of sour cream.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring it to an airtight container.Store in an airtight container in the refrigerator for up to 4 days.
Freezing
Keep in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Heat on the stovetop over medium-low heat, stirring occasionally . If the soup is too thick, add a little milk or broth to adjust the consistency.
FAQs
- Can I use ground turkey instead of beef?
Yes! Ground turkey works great as a leaner alternative to beef. - How do I make this soup gluten-free?
Use a gluten-free Worcestershire sauce and double-check your beef broth to ensure it’s gluten-free. - Can I add other vegetables?
Absolutely! Corn, celery, or peas would make great additions. - What can I use instead of heavy cream?
Milk or half-and-half can be used, though the soup may be slightly less rich.
This Crockpot Creamy Potato and Hamburger Soup Recipe is the perfect mix of hearty, creamy, and comforting flavors. Whether you’re making it for a cozy dinner or meal prep, it’s guaranteed to be a hit. Enjoy! 🥣🥔🍲
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Crockpot creamy potato and hamburger soup
Description
Mississippi Meatballs are a savory, tangy, and slightly spicy dish inspired by the classic Mississippi pot roast. These slow-cooked meatballs are packed with rich flavors from ranch seasoning, au jus mix, and pepperoncini peppers. Perfect for serving over mashed potatoes, rice, or as an appetizer for gatherings, this recipe delivers juicy, tender meatballs coated in a deliciously seasoned sauce.
Ingredients
For the Meatballs:
- 1 lb ground beef
- ½ lb ground pork (optional for extra tenderness)
- ½ cup breadcrumbs
- 1 large egg
- ¼ cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional for spice)
- 2 tablespoons chopped parsley
- ½ teaspoon Worcestershire sauce
For the Sauce:
- 1 packet ranch seasoning mix
- 1 packet au jus mix
- ½ cup beef broth
- 4 tablespoons unsalted butter, cubed
- 6–8 pepperoncini peppers (plus ¼ cup juice from the jar)
Instructions
Prepare the Meatballs:
- In a large bowl, combine ground beef, ground pork, breadcrumbs, egg, milk, salt, black pepper, garlic powder, onion powder, smoked paprika, red pepper flakes, parsley, and Worcestershire sauce.
- Mix until well combined, then form into 1-inch meatballs.
- Place meatballs on a lined baking sheet and refrigerate for 15 minutes to help them hold their shape.
Brown the Meatballs:
- Heat a large skillet over medium-high heat. Add a small amount of oil and brown the meatballs on all sides (about 2-3 minutes per side).
- Transfer the browned meatballs to a slow cooker.
Make the Sauce:
- Sprinkle the ranch seasoning and au jus mix over the meatballs.
- Pour in the beef broth and pepperoncini juice.
- Add the cubed butter and place the whole pepperoncini peppers on top.
Cook the Meatballs:
- Cover and cook on low for 4-5 hours or high for 2-3 hours, until the meatballs are fully cooked and tender.
Serve:
- Stir the meatballs in the sauce before serving. Enjoy over mashed potatoes, rice, or as an appetizer with toothpicks!
Notes
- Meat Choice: Using a mix of beef and pork gives extra tenderness, but you can use only beef if preferred.
- Spice Level: For more heat, add additional red pepper flakes or sliced jalapeños.
- Oven Method: Instead of a slow cooker, bake the meatballs in a covered baking dish at 350°F (175°C) for 40-45 minutes.
- Make-Ahead: Prepare and refrigerate the meatballs a day in advance, then cook when ready.
- Freezing: Cooked meatballs can be frozen for up to 3 months. Reheat in a slow cooker or on the stovetop.