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Crockpot Creamy Potato & Hamburger Soup (Easy Comfort Food Dinner)
Sophia Ramirez

Crockpot Creamy Potato & Hamburger Soup

A hearty, pork-free soup blending lean ground beef, Yukon Gold potatoes, and root vegetables. Slow-cooked to creamy perfection, it balances protein, complex carbs, and veggies for a comforting, one-pot meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 1 lb lean ground beef
  • 2 medium Yukon Gold potatoes, peeled and cubed
  • 2 cups beef broth
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1/2 cup frozen corn
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1 cup milk
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and pepper to taste

Method
 

  1. Brown ground beef in a skillet over medium heat; drain excess fat.
  2. Place beef, potatoes, broth, carrot, celery, onion, garlic, thyme, and bay leaf in the crockpot.
  3. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  4. Remove bay leaf. In a small bowl, mix flour and milk until smooth. Stir into soup; cook 15 minutes until thickened.

Notes

Use Yukon Gold for firm texture; Russet will thicken naturally.
Browning beef first deepens flavor.
Add heavy cream and 1/4 tsp xanthan gum for keto version (replace potatoes with cauliflower/daikon).