Keto Recipes

Keto Crockpot Creamy Potato & Hamburger Soup


  • 1 lb ground beef
  • 1 medium head of cauliflower (cut into small florets)
  • 1 small onion (finely chopped)
  • 3 cloves garlic (minced)
  • 4 cups beef broth
  • 1 cup heavy cream
  • 4 oz cream cheese (cubed)
  • 2 cups shredded cheddar cheese
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp paprika
  • Salt and pepper to taste
  • 2 tbsp olive oil or butter


  1. Brown the Ground Beef:
    • In a large skillet, heat the olive oil or butter over medium heat.
    • Add the ground beef and cook until browned, breaking it apart as it cooks.
    • Drain any excess fat and transfer the browned beef to the Crockpot.
  2. Prep the Vegetables:
    • In the same skillet, add the chopped onion and cook until translucent.
    • Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
    • Transfer the onion and garlic to the Crockpot.
  3. Add the Cauliflower:
    • Add the cauliflower florets to the Crockpot.
  4. Add the Broth and Spices:
    • Pour in the beef broth.
    • Add the thyme, basil, paprika, salt, and pepper.
    • Stir to combine all the ingredients.
  5. Slow Cook:
    • Cover the Crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the cauliflower is tender.
  6. Finish with Cream and Cheese:
    • About 30 minutes before serving, add the heavy cream, cream cheese, and shredded cheddar cheese.
    • Stir until the cream cheese and cheddar cheese are melted and well incorporated.
  7. Adjust Seasoning:
    • Taste the soup and adjust the seasoning with additional salt and pepper if needed.
  8. Serve:
    • Ladle the soup into bowls and enjoy!


  • For a thicker soup, you can blend a portion of the soup with an immersion blender until smooth and then mix it back into the Crockpot.
  • Garnish with chopped fresh parsley or green onions for added flavor and color.

Enjoy your comforting and keto-friendly creamy “potato” and hamburger soup!

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