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Some days just call for soup. Not a fancy, fussy kind. I mean the hearty, throw-it-in-a-pot, warm-you-right-down-to-your-socks kind. The kind your mom made when the wind was howling through the trees, and your cheeks were red from the cold. You know what I mean?
A Bowl of Cozy You Didn’t Know You Needed
Let me tell you, this Creamy Potato and Hamburger Soup? It’s everything. It’s comfort food in its truest form. We’re talking tender potatoes, flavorful ground beef, a dreamy creamy base, and a handful of seasonings that taste like home. If soup could give you a hug, this one would.
And it’s a slow cooker recipe—which means less time babysitting a stove and more time sipping coffee, tackling your to-do list, or curling up with that book you keep promising to finish. The slow cooker does the heavy lifting here.
Ingredients
For the Soup:
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1 lb ground beef
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1 medium onion, diced
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2 cloves garlic, minced
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4-5 medium potatoes, peeled and diced
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2 carrots, peeled and sliced
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2 celery stalks, chopped
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4 cups chicken broth
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1 tsp salt
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½ tsp black pepper
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1 tsp dried thyme
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1 tsp dried parsley
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8 oz cream cheese (softened)
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1 cup heavy cream
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1 ½ cups shredded cheddar cheese
Optional Garnish:
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Crumbled bacon
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Chopped green onions or chives
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Extra shredded cheddar cheese
Nothing fancy or expensive—just good ol’ basics that, when brought together, make magic.
How to Make It (With Your Slow Cooker Doing Most of the Work)
Step 1:
Brown the Beef Grab a skillet and brown the ground beef. Break it up as it cooks, and once it’s no longer pink, drain off the extra fat. Then straight into the slow cooker it goes.
Step 2:
Add the Veggies In go the potatoes, onions, garlic, carrots, and celery. Don’t stress about uniform dicing—this isn’t culinary school, it’s comfort food.
Step 3:
Add Broth and Seasoning Pour in your chicken broth and sprinkle in the salt, pepper, thyme, and parsley. Give it all a good stir so everyone gets acquainted.
Step 4:
Cook Low and Slow Pop the lid on and let your slow cooker do the rest. Cook it on low for 6 to 7 hours, or on high for 3 to 4, until the veggies are nice and soft.
Step 5:
Stir in the Creamy Stuff About 30 minutes before dinnertime, stir in the softened cream cheese. Let it melt down and blend into the broth. Then add in the heavy cream and shredded cheddar. Stir until it’s all smooth and luscious.
Step 6:
Garnish and Eat Ladle into bowls, top with crispy bacon, a handful of chives, and maybe a bit more cheddar because why not? Then get comfy. This is what dinner is supposed to feel like.
Little Extras That Elevate It
You don’t need much else, but if you’re feeling fancy or feeding a crowd:
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Garlic toast or a thick hunk of sourdough bread for dunking
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A crisp green salad for contrast
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Roasted broccoli or Brussels sprouts for balance (or at least the illusion of it)
Honestly, it’s one of those meals that fills your belly and quiets the room. Everyone’s too busy enjoying it to talk.
Leftovers: A Little Blessing in a Bowl
Let’s be honest—if there are leftovers, it’s a small miracle. This soup tends to vanish fast. But just in case…
Pop it in the fridge: Store what’s left in a container with a good lid. It’ll be fine for around 3 days. (Though I’d be surprised if it lasts that long.)
Freezer-friendly? You bet. Just let it cool all the way, then portion it into freezer bags or containers. It’ll keep well for a couple of months. Pull it out on a day when you don’t feel like cooking and thank your past self.
Warming it back up: Low and slow is best—just a gentle reheat on the stovetop, with maybe a splash of milk or broth to loosen things up. If you’re short on time, the microwave works too. Just stir it every so often so it doesn’t get weirdly lumpy.
FAQ – Because Yes, You’ve Got Questions
“Can I swap the beef for turkey?”
Yep! I do it all the time when I’m feeling like a lighter option. Just know it’ll be a touch leaner—nothing a little extra cheese can’t fix.
“Does the cream curdle?”
Not unless you rush it. Keep the heat mellow and make sure the cream cheese is soft before you stir it in. No drama.
“Is this safe for gluten-free folks?”
As long as your broth and seasonings don’t sneak in any gluten, you’re good.
“It’s too thin—help?”
Easy fix. Take a spoon and smash a few potatoes right in the pot. Or, mix a bit of cornstarch and cold water (just a spoonful of each) and stir that in.
“I’m out of cream cheese—what now?”
Been there. A scoop of sour cream or plain Greek yogurt does the trick in a pinch. The texture changes slightly, but hey, it still tastes like home.
“Can I do this in my Instant Pot?”
Oh for sure. Use the sauté setting for the beef, then toss in everything else (minus the cream and cheese). Set it to Soup mode for about 10 minutes. After that, stir in the dairy once the pressure’s released.
“Can I make it dairy-free?”
Absolutely. Use your favorite plant-based alternatives for the cream and cheese. And if you skip the cream cheese entirely, no worries—the soup still turns out cozy and rich.
Final Thoughts (a.k.a. the part where I beg you to try this)
Look, this isn’t some viral TikTok recipe. There’s no secret ingredient or fancy twist. Just a warm, filling bowl of real food that makes you feel cared for.
Sometimes, that’s all we need.
So next time the sky looks moody and your toes are frozen, toss a few ingredients in the slow cooker and come home to this. Creamy Potato and Hamburger Soup is the kind of thing you’ll keep in your back pocket forever. Because when the world feels a little too loud, this is the dinner that quietly says, “You’re okay.”
And isn’t that what comfort food is all about?
