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Creamy Crockpot Cheeseburger Potato Soup

Creamy Crockpot cheeseburger potato soup made in a slow cooker until the potatoes are very tender and the cheese turns the broth silky. Ground beef, russet potato chunks, and melty cheddar create a deconstructed cheeseburger vibe with pickle and condiment toppings.
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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
  

Soup base
  • 1.5 lb ground beef Browned and drained.
  • 3 lb russet potatoes Peeled and cubed.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 4 cup beef broth
  • 1 can (10.5 oz) cheddar cheese soup
  • 1 Worcestershire sauce
  • 1 tsp garlic powder
  • 0.5 tsp mustard powder
  • 8 oz cream cheese Cubed.
  • 1.5 cup shredded cheddar
Toppings
  • pickles For serving, diced.
  • ketchup For serving, drizzle.
  • mustard For serving, drizzle.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown and load the slow cooker
  1. Brown the ground beef in a skillet, then drain off excess fat. Transfer the browned beef to the slow cooker.
  2. Add the russet potatoes, onion, and garlic to the slow cooker. Pour in the beef broth and stir to combine.
  3. Stir in the cheddar cheese soup, Worcestershire sauce, garlic powder, and mustard powder. Make sure the potatoes are mostly submerged in the liquid.
Slow cook until tender
  1. Cook on Low for 6-8 hours, or High for 3-4 hours, until the potatoes are very tender. Watch for a thick, gently bubbling soup around the edges.
Mash and melt the cheeses
  1. Mash some potatoes directly in the pot to thicken the soup. Stir until the texture looks creamy with still-visible chunks.
  2. Add the cubed cream cheese and stir until fully melted. Keep stirring until no cream cheese lumps remain.
  3. Add the shredded cheddar and stir until smooth and fully melted. The soup should look thick and glossy.
Serve like a cheeseburger
  1. Ladle the soup into bowls. Top with diced pickles and drizzle ketchup and mustard for the full cheeseburger experience.

Notes

For the smoothest finish, mash the potatoes after the cook time but before melting the cheeses, so the soup thickens naturally. Store leftovers in the refrigerator up to 4 days; reheat gently to avoid graininess. Freezing is not recommended because cream cheese and cheddar can separate when thawed. If you want a lighter option, use reduced-fat cream cheese and reduced-fat shredded cheddar (the texture will be slightly less rich but still creamy).