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Creamy Crockpot Cheeseburger Potato Soup (Easy & Best)

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This creamy, indulgent soup combines all the flavors of a classic cheeseburger in a warm, comforting bowl. Made in the slow cooker with simple ingredients, it’s the perfect easy weeknight dinner that the whole family will love.

Ingredients

Scale
  • 1 lb ground beef (80/20 works best)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 6 cups Russet potatoes, peeled and diced into ½-inch cubes (about 2–3 large potatoes)
  • 4 cups low-sodium beef broth
  • 1 cup whole milk
  • 2 cups sharp cheddar cheese, freshly shredded
  • 8 oz cream cheese, softened and cut into cubes
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon yellow mustard
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • Dill pickle slices or relish (for topping)
  • Crumbled bacon (for topping)
  • Chopped green onions or chives (for topping)
  • Extra shredded cheddar (for topping)
  • Diced tomatoes (optional, for topping)

Instructions

  1. Brown the ground beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until fully browned and no longer pink, about 6 to 8 minutes. Transfer the beef to a plate lined with paper towels. Pour off all but about 1 tablespoon of the rendered fat from the skillet.
  2. Sauté the aromatics: Add the diced onion to the same skillet with the reserved fat. Cook over medium heat, stirring occasionally, until the onion is soft and translucent, about 4 to 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Scrape the bottom of the pan to lift up the browned bits.
  3. Layer the slow cooker: Place the diced potatoes in the bottom of your slow cooker. Top with the browned ground beef and the sautéed onion and garlic mixture.
  4. Add the liquids and seasonings: Pour the beef broth over the top. Add the Worcestershire sauce, yellow mustard, and smoked paprika. Stir gently to combine. Do not add the milk or cheese yet.
  5. Slow cook: Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the potatoes are fork-tender.
  6. Mash some potatoes: Using a potato masher or the back of a fork, gently mash about one-third of the potatoes right in the slow cooker. Do not over-mash—you want a mix of creamy texture and chunky potato pieces.
  7. Add the dairy: Stir in the cubed cream cheese until fully melted and incorporated. Slowly pour in the milk while stirring. Add the shredded cheddar cheese in handfuls, stirring after each addition until completely melted.
  8. Season and serve: Taste and add salt and black pepper as needed. Ladle into bowls and top with pickles, bacon, green onions, extra cheese, and diced tomatoes.

Notes

For best results, shred your own cheese from a block to avoid anti-caking agents. Add dairy only at the end to prevent curdling. The soup thickens as it sits; add a splash of milk when reheating. Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

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

Find it online: https://lumalunch.com/creamy-crockpot-cheeseburger-potato-soup-easy-and-best/