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Creamy Crockpot Cheeseburger Potato Soup

Creamy Crockpot cheeseburger potato soup with browned ground beef, tender russet potato chunks, and a slow-melted cheddar cream-cheese base. Mash a portion in the pot for a thick, spoonable texture and top it like a deconstructed burger 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1.5 lb ground beef Browned and drained before adding to the slow cooker.
Russet potatoes
  • 3 lb russet potatoes Peeled and cubed.
Aromatics and seasonings
  • 1 onion Diced.
  • 4 garlic Minced.
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 0.5 tsp mustard powder
Broth and cheese
  • 4 cup beef broth
  • 1 can (10.5 oz) cheddar cheese soup
  • 8 oz cream cheese Cubed.
  • 1.5 cup shredded cheddar
Toppings
  • 1 Pickles Diced.
  • 1 ketchup For a drizzle.
  • 1 mustard For a drizzle.

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Brown and start the soup
  1. Brown the ground beef in a skillet over medium-high heat until no longer pink, then drain off excess fat and add it to the slow cooker. As the beef finishes browning, combine it with the potatoes, onion, garlic, and beef broth.
  2. Stir in cheddar cheese soup, Worcestershire sauce, garlic powder, and mustard powder, making sure the potatoes are mostly submerged. Cover and cook on Low for 6-8 hours (or High for 3-4 hours) until the potatoes are very tender.
Thicken and finish with cheese
  1. Mash some of the potatoes directly in the pot with the back of a spoon to thicken the soup. Stop when you reach your preferred chunkiness and return the cover briefly.
  2. Add the cubed cream cheese and stir until melted and fully blended into the broth. Stir in the shredded cheddar and mix until smooth and creamy.
Serve like a deconstructed burger
  1. Ladle the soup into bowls and top with diced pickles for a tangy burger-style bite. Finish with a drizzle of ketchup and mustard for the classic cheeseburger flavor.

Notes

Pro tip: For the thickest soup, mash more potatoes after 6 hours on Low so the texture stays hearty even after the cheddar melts. Refrigerate leftovers in an airtight container up to 4 days. Freezing is not recommended because the potatoes and cream cheese can turn grainy when reheated. For a dairy-light swap, use reduced-fat cream cheese and reduced-fat shredded cheddar to lower calories while keeping the creamy texture.