Print

Creamy Crockpot Cheeseburger Potato Soup

Creamy Crockpot Cheeseburger Potato Soup - featured image
Print Recipe

This creamy crockpot cheeseburger potato soup is an easy slow cooker recipe that tastes exactly like a cheeseburger in a bowl. Made with ground beef, potatoes, cream cheese, and cheddar, it’s a comforting and hearty meal perfect for busy weeknights.

Ingredients

Scale
  • 1 pound ground beef (80/20 recommended)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 medium russet potatoes, peeled and cubed into 1-inch pieces
  • 3 cups frozen shredded hash browns
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 8 ounces cream cheese, softened
  • 2 cups sharp cheddar cheese, freshly shredded
  • 2 tablespoons ketchup
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • Finely diced dill pickles for garnish
  • Optional toppings: extra shredded cheese, crumbled bacon, chopped green onions, sour cream

Instructions

  1. Brown the ground beef in a large skillet over medium-high heat, breaking it up with a wooden spoon, until cooked through (6-8 minutes). Drain excess fat, leaving about 1 tablespoon in the pan.
  2. Add the diced onion to the skillet and cook for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  3. Transfer the beef and onion mixture to a 6-quart or larger slow cooker. Add the cubed russet potatoes and frozen shredded hash browns.
  4. Pour in the chicken broth, heavy cream, ketchup, yellow mustard, and Worcestershire sauce. Add salt and pepper. Stir to combine.
  5. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are fork-tender and the broth has thickened slightly.
  6. About 30 minutes before serving, cut the softened cream cheese into cubes and add to the soup. Stir until fully melted and incorporated.
  7. Turn off the slow cooker or switch to warm. Add the shredded cheddar cheese and stir until completely melted. Taste and adjust seasoning if needed.
  8. Ladle the soup into bowls and garnish with finely diced dill pickles and optional toppings. Serve immediately.

Notes

For best results, use freshly shredded cheddar cheese to avoid graininess. Add cream cheese in the last 30 minutes to prevent curdling. If soup is too thick, stir in a splash of warm broth or milk. If too thin, cook uncovered for 15-20 minutes to reduce. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: cheeseburger soup, potato soup, crockpot soup, slow cooker soup, creamy soup, ground beef soup, comfort food, easy dinner

Find it online: https://ovenmila.com/creamy-crockpot-cheeseburger-potato-soup-easy-slow-cooker-recipe/