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Creamy Crockpot Cheeseburger Potato Soup

Creamy crockpot cheeseburger potato soup with browned ground beef, tender russet potato chunks, and a rich, melty cheddar base. Slow-cooked for creamy texture, then finished with cream cheese and extra shredded cheddar for a thick, spoonable consistency.
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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: 585
Ingredients Equipment Method Notes

Ingredients
  

Creamy Crockpot Cheeseburger Potato Soup
  • 1.5 lb ground beef Brown and drain before adding to the slow cooker.
  • 3 lb russet potatoes Peel and cube.
  • 1 onion Dice.
  • 4 garlic Minced (4 cloves).
  • 4 cup beef broth
  • 10.5 oz cheddar cheese soup 1 can (10.5 oz).
  • 8 oz cream cheese Cubed.
  • 1.5 cup shredded cheddar For stirring in after cream cheese melts.
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 0.5 tsp mustard powder
  • 0.5 pickles For topping; dice if needed.
  • 0.25 ketchup For drizzling.
  • 0.25 mustard For drizzling.

Equipment

  • 1 slow cooker
  • 1 cast iron skillet

Method
 

Brown and load the slow cooker
  1. Brown the ground beef in a cast iron skillet, then drain and add it to the slow cooker.
  2. Add the russet potatoes, onion, garlic, beef broth, cheddar cheese soup, Worcestershire sauce, garlic powder, and mustard powder to the slow cooker.
Slow cook
  1. Cook on Low for 6-8 hours, or High for 3-4 hours, until the potatoes are very tender and easily crushed with a fork.
Finish creamy
  1. Mash some potatoes directly in the pot to thicken the soup.
  2. Stir in the cubed cream cheese and continue cooking just until melted and smooth.
  3. Add the shredded cheddar and stir until fully melted and the soup is glossy and thick.
Serve
  1. Serve hot with diced pickles on top.
  2. Drizzle with ketchup and mustard for the cheeseburger-style finish.

Notes

Pro tip: If your soup seems thin at the end of cooking, mash more potatoes right in the slow cooker to boost thickness without extra ingredients. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stovetop or in the microwave, stirring to keep the cheese smooth. Freezing is not recommended because the cream cheese and cheddar can separate when thawed. For a lighter option, use reduced-fat cheddar cheese soup and reduced-fat cream cheese (texture will be slightly less rich but still creamy).