This crockpot potato hamburger soup simmers browned beef, carrots, and potatoes in a tomato and broth base, then finishes with milk for a creamy bowl after about seven hours.
Most of the time is hands off, and the final stir of milk turns the pot into a rich, spoonable soup. It feeds six and tastes even better the next day.
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Why This Crockpot Potato Hamburger Soup Recipe Works
Slow cooking softens the potatoes and carrots completely while the broth and tomato juice build a savory base around the beef.
Browning the beef and onion in a skillet first adds deep flavor and lets you drain the fat before anything goes into the cooker.
Adding the milk with a flour slurry at the end keeps the soup smooth, since long cooking can make milk separate.
Ingredients for Crockpot Potato Hamburger Soup
- 2 tablespoons unsalted butter
- 1 pound ground beef, 85 percent lean
- 1 cup yellow onion, chopped
- 1 cup carrots, diced
- 2 cups russet potatoes, peeled and diced
- 1/2 cup celery, chopped
- 1 cup low sodium tomato juice
- 2 cups low sodium beef broth
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 4 cups whole milk, divided
- 1/3 cup all purpose flour
Ground beef. Brown it in a skillet and drain the fat before it goes into the slow cooker. Never add raw or frozen meat.
Russet potatoes. Their starch thickens the soup slightly as they soften. Cut them into even half inch cubes.
Tomato juice. It adds mild acidity and color. Choose a low sodium juice to keep the salt in check.
Beef broth. Broth gives the vegetables enough liquid to soften during the long cook, before the milk goes in.
Milk and flour. Whisk the flour into 1 cup of cold milk to avoid lumps, then stir it in at the end.
How to Make Crockpot Potato Hamburger Soup
1. Brown the beef Melt the butter in a large skillet over medium heat, add the beef and onion, and cook 8 minutes until no pink remains and the beef reads 160 degrees F. Drain the fat.
2. Fill the cooker Transfer the beef mixture to a 5 to 6 quart slow cooker and add the carrots, potatoes, celery, tomato juice, broth, salt, pepper, and thyme.
3. Cook low Cover and cook on low for 6 hours until the potatoes and carrots are tender.
4. Make the slurry Whisk the flour into 1 cup of the milk until smooth.
5. Add the milk Stir the slurry and the remaining 3 cups milk into the cooker.
6. Heat through Cover and cook on high for 30 minutes until the soup thickens and steams, without letting it boil.
7. Season and serve Taste, adjust the salt and pepper, and ladle the soup into warm bowls.
How to Serve Crockpot Potato Hamburger Soup
Ladle the soup into warm bowls and top with a little black pepper or shredded cheese. A crusty slice of skillet yeast bread or fluffy dinner rolls is ideal for dipping, and a crisp house salad adds freshness. For something with a little sweetness, add a wedge of green chile cheese cornbread.
How to Store and Reheat Crockpot Potato Hamburger Soup
Cool the soup and refrigerate it in shallow covered containers for up to 3 days. Because it contains milk and potatoes, freezing is not recommended, since the texture turns grainy. Reheat gently on the stove over medium low heat, stirring often, until it reaches 165 degrees F, and add a splash of milk if it has thickened too much. Do not leave the soup in the slow cooker on warm for more than 2 hours.
Tips and Variations for Crockpot Potato Hamburger Soup
Chop evenly. Match the size of the potatoes and carrots so they finish together.
Do not skip browning. The extra step builds flavor and improves safety.
Warm the milk. Heating it first keeps the soup from cooling down.
Prevent curdling. Add the milk last and avoid boiling to keep it smooth.
Thicken more. Mash a few potatoes against the side of the cooker.
Add herbs. Parsley or extra thyme brightens the flavor.
Use the cooker safely. Never add frozen beef, and keep the lid on to hold the heat.
Follow safe guidance. The Clemson slow cooker food safety fact sheet covers safe slow cooker use.
Frequently Asked Questions About Crockpot Potato Hamburger Soup
Can I make crockpot potato hamburger soup on high?
Yes. Cook the soup base on high for 3 to 4 hours, then add the milk slurry and heat for 30 minutes.
Why did my crockpot potato hamburger soup curdle?
Milk separates when it boils or sits too long in acidic liquid. Add it at the end and keep the heat gentle.
Can I freeze crockpot potato hamburger soup?
Freezing is not ideal because the milk and potatoes change texture. Refrigerate for up to 3 days instead.
Can I use frozen potatoes?
Diced frozen potatoes work if you add them at the start, though fresh potatoes hold their shape better.
Can I use ground turkey?
Yes. Brown it until it reaches 165 degrees F and add a little extra seasoning.
Crockpot Potato and Hamburger Soup
Equipment
- Large skillet
- 5 to 6 quart slow cooker
- Cutting board
- Whisk
- Instant read thermometer
Ingredients
Main Ingredients
- 2 tbsp unsalted butter
- 1 lb ground beef 85 percent lean
- 1 cup yellow onion chopped
- 1 cup carrots diced
- 2 cup russet potatoes peeled and diced
- ½ cup celery chopped
- 1 cup low sodium tomato juice
- 2 cup low sodium beef broth
- ¾ tsp kosher salt
- ¼ tsp black pepper
- ½ tsp dried thyme
- 4 cup whole milk divided
- ⅓ cup all purpose flour
Instructions
Cooking
- Brown. Melt the butter in a skillet, cook the beef and onion 8 minutes until no pink remains, and drain the fat.
- Load. Move the beef mixture to a slow cooker with the carrots, potatoes, celery, tomato juice, broth, salt, pepper, and thyme.
- Cook. Cover and cook on low for 6 hours until the vegetables are tender.
- Slurry. Whisk the flour into 1 cup of cold milk until smooth.
- Add milk. Stir the slurry and the remaining 3 cups milk into the cooker.
- Heat. Cook on high 30 minutes until thick and steaming, without boiling, and serve hot.
