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Creamy Slow Cooker Cheeseburger Potato Soup

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This creamy slow cooker cheeseburger potato soup is the ultimate comfort food, combining all the flavors of a classic cheeseburger in a velvety, hearty soup. With a two-step cheese trick for a silky smooth texture, it’s a set-it-and-forget-it meal that’s perfect for busy weeknights.

Ingredients

Scale
  • 1 lb ground beef (80/20 works best)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 6 cups russet potatoes, peeled and diced into ½-inch cubes
  • 4 cups low-sodium chicken broth (or beef broth)
  • 1 cup whole milk (2% or higher)
  • 1 cup heavy cream
  • 3 tablespoons all-purpose flour
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • 2 cups sharp cheddar cheese, freshly shredded
  • 4 oz cream cheese, softened and cubed
  • 1 tablespoon yellow mustard
  • 1 tablespoon ketchup
  • ½ cup dill pickle relish or finely chopped pickles (optional)

Instructions

  1. Brown the ground beef (8-10 minutes): Heat a large skillet over medium-high heat. Add the ground beef and diced onion, breaking the meat up with a wooden spoon as it cooks. Cook until the beef is fully browned and the onions are translucent and soft. Drain off excess fat, leaving about a tablespoon in the pan. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Transfer beef to the slow cooker: Scrape the beef and onion mixture into a 6-quart slow cooker. Add the diced potatoes, chicken broth, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and a generous pinch of salt and pepper. Stir to combine.
  3. Cook on low for 6-7 hours or high for 3-4 hours: Cover and cook until the potatoes are fork-tender and starting to break down around the edges.
  4. Make the slurry (5 minutes before adding): About 30 minutes before serving, whisk the flour into the cold milk until completely smooth with no lumps.
  5. Add the slurry and cream: Pour the milk-flour mixture into the slow cooker, followed by the heavy cream. Stir well. Cover and cook on high for 20-30 minutes, until the soup has thickened noticeably.
  6. Add the cream cheese and shredded cheddar: Reduce the slow cooker to warm or low heat. Add the cubed cream cheese and shredded cheddar, one handful at a time, stirring gently after each addition until completely melted. Stir in the yellow mustard and ketchup until well combined.
  7. Blend or mash (optional, for texture): Use a potato masher to gently mash some of the potatoes right in the slow cooker, leaving plenty of chunks for texture. For an ultra-creamy version, use an immersion blender for 2-3 pulses, but be careful not to over-blend.
  8. Stir in the pickle relish: Add the dill pickle relish or chopped pickles and stir to combine. Taste and adjust salt and pepper as needed.
  9. Serve immediately: Ladle the soup into bowls and top with your favorite cheeseburger fixings—crumbled bacon, extra shredded cheese, green onions, and/or sesame seed bun croutons.

Notes

Never add cold dairy directly to a hot slow cooker; let cream cheese come to room temperature and milk sit out for 10-15 minutes. Always shred your own cheese from a block for the smoothest melt. Brown the beef and chop vegetables the night before for easy morning assembly. The soup thickens as it sits; add a splash of milk or broth when reheating. Freeze the base (without dairy) for up to 3 months.

Nutrition

Keywords: slow cooker, cheeseburger soup, potato soup, creamy soup, comfort food, ground beef, cheddar, slow cooker soup

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