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Creamy Crockpot Cheeseburger Potato Soup

Creamy crockpot cheeseburger potato soup with tender russet potatoes and a smooth, melty cheddar base. Made in a slow cooker for a thick, burger-inspired comfort soup topped with pickles and ketchup-mustard drizzle.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Cheeseburger potato soup
  • 1.5 lb ground beef Brown and drain before adding to the slow cooker.
  • 3 lb russet potatoes Peel and cube for even tenderness.
  • 1 onion Dice finely so it melts into the soup.
  • 4 cloves garlic Minced.
  • 4 cup beef broth
  • 1 can (10.5 oz) cheddar cheese soup Use canned cheddar soup.
  • 8 oz cream cheese Cubed so it melts smoothly.
  • 1.5 cup shredded cheddar
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 0.5 tsp mustard powder
  • 1 pickles For topping, diced.
  • 1 ketchup For topping drizzle.
  • 1 mustard For topping drizzle.

Equipment

  • 1 slow cooker

Method
 

Brown and load the slow cooker
  1. Brown the ground beef, then drain and add it to the slow cooker along with the potatoes, onion, garlic, beef broth, cheddar cheese soup, Worcestershire sauce, garlic powder, and mustard powder.
  2. Set the slow cooker to LOW and cook for 6-8 hours, or set to HIGH and cook for 3-4 hours, until the potatoes are very tender and mash easily.
Thicken and melt the cheese
  1. Mash some potatoes directly in the pot to thicken the soup to your preferred texture.
  2. Stir in the cubed cream cheese and cook just until melted, then add the shredded cheddar and stir until smooth and creamy.
Serve
  1. Serve the soup hot with diced pickles and a drizzle of ketchup and mustard for the full cheeseburger experience.

Notes

For best thick consistency, let the soup sit off the heat for 5 minutes after melting the cheeses, then stir again before serving. Store leftovers in the refrigerator up to 3 days; freeze up to 2 months for best quality. For a lighter option, use reduced-fat cream cheese and shredded cheddar (and optionally reduced-sodium broth) to keep the same creamy texture.