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Cheesy Crock Pot Hamburger Potato Soup

Hamburger potato soup cooks low and slow in the crock pot with tender Yukon Gold potatoes, ground beef, and a creamy cheddar finish. A buttery flour-and-milk mixture thickens the broth into a hearty, cheesy soup.
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Prep Time 15 minutes
Cook Time 7 hours 40 minutes
Total Time 7 hours 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 2 lb Yukon Gold potatoes cut into 1/2-inch cubes
  • 2 carrots medium, diced
  • 2 celery ribs, diced
  • 4 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 2 cups whole milk
  • 8 oz sharp cheddar cheese shredded

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. In a 12-inch skillet over medium-high heat, brown the ground beef, breaking it into small pieces, for 6 to 8 minutes, until it reaches 160°F; drain excess fat.
  2. Add the onion and cook for 4 to 5 minutes until softened.
  3. Stir in the garlic for 30 seconds.
  4. Put the potatoes, carrots, and celery in a 6-quart slow cooker.
  5. Add the beef mixture, beef broth, Worcestershire sauce, salt, and pepper.
  6. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the potatoes are tender when pierced with a fork.
  7. Near the end of the cooking time, melt the butter in a medium saucepan over medium heat.
  8. Whisk in the flour and cook for 1 minute.
  9. Gradually whisk in the milk and cook, stirring, for 4 to 6 minutes until thickened.
  10. Stir the milk mixture into the slow cooker, cover, and cook on HIGH for 15 to 20 minutes, until the soup is hot and slightly thickened.
  11. Turn off the slow cooker and stir in the cheddar a handful at a time until melted.

Notes

For the smoothest texture, turn off the slow cooker before adding the cheddar and stir it in gradually. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the potatoes and dairy can become grainy. For a gluten-free variation, use a gluten-free 1:1 flour blend.