Description

This creamy potato and hamburger soup is a hearty and comforting meal made effortlessly in a crockpot. Featuring tender russet potatoes, flavorful ground beef, and a blend of vegetables simmered in a savory broth, it is thickened with a milk and flour mixture for a rich texture. Ideal for family dinners, this easy-to-make slow cooker recipe delivers satisfying warmth and depth of flavor with minimal hands-on time.

Ingredients

Scale

Meat

1 lb ground beef (browned and drained)

Vegetables

4 cups russet potatoes (peeled and diced)
1 cup carrots (diced)
1 cup celery (diced)
1 small onion (chopped)

Liquids & 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 (for extra richness)

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Instructions

Brown the ground beef: In a skillet over medium heat, cook the ground beef until fully browned. Drain any excess fat to keep the soup from becoming too greasy.
Add ingredients to the crockpot: Transfer the cooked ground beef into the crockpot. Add the diced russet potatoes, carrots, celery, and chopped onion.
Add broth and seasonings: Pour in the chicken broth, then stir in the salt, black pepper, garlic powder, and Italian seasoning to evenly distribute the flavors.
Cook the soup: Cover the crockpot and cook on low heat for 6 to 7 hours, or until the vegetables are tender and cooked through.
Thicken the soup: In a small bowl, whisk together the milk and all-purpose flour until smooth. Stir this mixture into the crockpot during the last 30 minutes of cooking to thicken the soup and create a creamy texture.
Add cheese (optional): Just before serving, stir in the shredded cheddar cheese if desired. This will add extra richness and depth to the soup.

Notes

You can use whole or 2% milk depending on preference; avoid skim milk for better creaminess.
Adjust salt and seasoning to taste, especially if using salted broth.
For a thicker soup, you may increase flour to 4 tablespoons but add gradually to avoid lumps.
Shredded cheddar cheese is optional but highly recommended for added flavor.
Ground beef can be substituted with ground turkey or chicken for a leaner option.
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.