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Creamy Slow Cooker Cheeseburger Potato Soup

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A hearty, creamy soup that captures all the flavors of a classic cheeseburger in a warm, spoonable form. Made in the slow cooker with ground beef, potatoes, and melted cheese, this comforting meal is perfect for busy weeknights.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 can (10.5 ounces) condensed cheddar cheese soup
  • 1 cup whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 bag (32 ounces) frozen diced potatoes with onions and peppers
  • 4 ounces cream cheese, softened and cubed
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • Cooked and crumbled bacon (for topping, optional)
  • Chopped green onions (for topping, optional)
  • Extra shredded cheddar cheese (for topping, optional)
  • Pickle slices or chopped dill pickles (for topping, optional)

Instructions

  1. Heat a large skillet over medium-high heat. Add the ground beef and diced onion. Cook for 6 to 8 minutes, breaking the meat apart, until the beef is browned and onions are translucent. Drain excess fat, leaving about 1 tablespoon. Add minced garlic and cook for 1 minute until fragrant. Transfer the beef mixture to a 6-quart slow cooker.
  2. To the slow cooker, add the frozen diced potatoes, chicken broth, condensed cheddar cheese soup, milk, salt, pepper, smoked paprika, garlic powder, and onion powder. Stir gently until well combined.
  3. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are tender and easily pierced with a fork.
  4. About 30 minutes before serving, stir in the cubed cream cheese until completely melted and smooth.
  5. Turn the slow cooker to warm. Add the shredded cheddar cheese and sour cream. Stir gently until the cheese is fully melted and incorporated. Taste and adjust salt and pepper if needed.
  6. Ladle the soup into bowls and top with crumbled bacon, chopped green onions, extra shredded cheese, and pickle slices if desired. Serve immediately.

Notes

Shred your own cheese for best melting results. Add dairy ingredients only during the last 30 minutes to prevent curdling. If soup is too thick, stir in a splash of warm milk or broth. If too thin, cook uncovered on high for 15-20 minutes. For best flavor, let soup rest on warm for 10 minutes before serving.

Nutrition

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

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