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Creamy Crockpot Cheeseburger Potato Soup

Creamy crockpot cheeseburger potato soup with tender potato chunks, browned-and-drained ground beef, and a velvety cheese finish. Slow-cooked until the potatoes are very tender, then mashed and melted with cream cheese and cheddar for a thick, spoonable texture.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Ground beef base
  • 1.5 lb ground beef Brown and drain before adding to the slow cooker.
Potatoes and aromatics
  • 3 lb russet potatoes Peel and cube.
  • 1 onion Dice.
  • 4 garlic Minced.
  • 4 cup beef broth
Cheese mixture
  • 1 can (10.5 oz) cheddar cheese soup
  • 8 oz cream cheese Cube for easier melting.
  • 1.5 cup shredded cheddar
Burger seasoning
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 0.5 tsp mustard powder
Toppings
  • 0.5 pickles Diced for serving.
  • 0.25 cup ketchup Drizzle for serving.
  • 0.25 cup mustard Drizzle for serving.

Equipment

  • 1 slow cooker
  • 1 cast iron skillet

Method
 

Brown and start the soup
  1. Brown the ground beef in a cast iron skillet over medium-high heat until cooked through, then drain well and add it to the slow cooker.
  2. Add the russet potatoes, diced onion, minced garlic, beef broth, cheddar cheese soup, Worcestershire sauce, garlic powder, and mustard powder to the slow cooker.
Slow cook until potatoes are very tender
  1. Cook on Low for 6-8 hours, or on High for 3-4 hours, until the potatoes are very tender.
Make it creamy and finish
  1. Mash some of the potatoes directly in the pot to thicken the soup.
  2. Stir in the cubed cream cheese until melted and smooth.
  3. Add the shredded cheddar and stir until smooth.
Serve like a cheeseburger
  1. Ladle the soup into bowls and top with diced pickles, then drizzle with ketchup and mustard to finish.

Notes

Pro tip: drain the browned beef thoroughly so the soup stays thick instead of greasy. Store leftovers in the refrigerator up to 4 days; freeze up to 2 months. For a lighter swap, use low-fat cream cheese and reduced-fat shredded cheddar (the texture will be slightly less rich but still creamy).