Easy Slow Cooker Cheeseburger Potato Soup
This hearty, creamy soup captures all the savory, melty, tangy goodness of a cheeseburger without the bun. Made in the slow cooker, it’s the perfect comfort food for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
- Yield: 8 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 lb ground beef (80/20)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 lbs russet potatoes, peeled and diced into 1/2-inch cubes
- 4 cups low-sodium beef broth
- 1 1/2 cups whole milk
- 2 cups sharp cheddar cheese, freshly shredded
- 4 oz cream cheese, softened
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons ketchup
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional toppings: crispy bacon bits, sliced green onions, extra shredded cheese, sour cream
Instructions
- Brown the ground beef in a large skillet over medium-high heat for 6-8 minutes, breaking it apart with a wooden spoon. Drain excess fat, leaving about 1 tablespoon. Add diced onion and minced garlic, cook for 2 minutes until onion softens.
- Transfer the beef mixture to a 6-quart slow cooker.
- Add diced potatoes and beef broth. Stir to combine. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Cook on low for 6-7 hours or high for 3-4 hours, until potatoes are fork-tender.
- About 30 minutes before serving, stir in softened cream cheese, shredded cheddar, whole milk, Dijon mustard, Worcestershire sauce, and ketchup. Whisk gently until cream cheese is fully incorporated and cheese is melted.
- Adjust consistency if needed: add extra broth or milk if too thick, or mash some potatoes against the side of the slow cooker or use an immersion blender for 10-15 seconds if too thin.
- Taste and adjust seasoning with more salt, pepper, or hot sauce if desired.
- Serve hot with optional toppings: crispy bacon, sliced green onions, extra shredded cheddar, and a dollop of sour cream.
Notes
Shred your own cheese for smooth melting. Add dairy at the end to prevent curdling. Adjust salt carefully as cheese and broth add salt. For a thicker soup, mash some potatoes or use an immersion blender.
Nutrition
- Serving Size: 1 bowl (about 1 1/2
- Calories: 420
- Sugar: 6
- Sodium: 780
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 32
- Fiber: 3
- Protein: 28
Keywords: slow cooker, cheeseburger soup, potato soup, comfort food, easy dinner, crockpot