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Creamy Crockpot Cheeseburger Potato Soup

Creamy crockpot cheeseburger potato soup with tender russet potato chunks, browned ground beef, and a smooth cheddar-cream cheese swirl. Cook low for hours, mash lightly in the pot, then finish with shredded cheddar for a thick, spoonable texture.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1.5 lb ground beef Brown and drain before adding to the slow cooker.
  • 3 lb russet potatoes Peel and cube for even tenderness.
  • 1 onion Dice.
  • 4 garlic Minced.
  • 4 cup beef broth Low-sodium if preferred.
  • 1 can (10.5 oz) cheddar cheese soup Use for quick creaminess.
  • 8 oz cream cheese Cubed for easier melting.
  • 1.5 cup shredded cheddar For melting into a smooth finish.
  • 1 tbsp Worcestershire sauce Adds savory cheeseburger flavor.
  • 1 tsp garlic powder
  • 0.5 tsp mustard powder
  • 1 pickles Diced for topping.
  • 1 ketchup Drizzle for topping.
  • 1 mustard Drizzle for topping.

Equipment

  • 1 Dutch oven

Method
 

Brown and load the slow cooker
  1. Brown the ground beef in a hot pot, then drain the excess grease and add the beef to the slow cooker.
  2. Add the russet potatoes, onion, garlic, and beef broth to the slow cooker, then stir to combine.
  3. Add the cheddar cheese soup, Worcestershire sauce, garlic powder, and mustard powder, then stir until the seasoning is evenly distributed.
Slow-cook until tender
  1. Cover and cook on LOW for 6-8 hours, until the potatoes are very tender and the soup looks thick and cohesive.
Mash, melt, and finish
  1. Mash some of the potatoes directly in the pot using a spoon or potato masher until you see a thicker, creamy texture.
  2. Add the cream cheese cubes and stir until melted and fully smooth, with no visible lumps.
  3. Stir in the shredded cheddar and mix until smooth and thick enough to coat a spoon.
Serve like a deconstructed cheeseburger
  1. Serve hot and top each bowl with diced pickles for bright crunch.
  2. Drizzle ketchup and mustard over the top for a classic cheeseburger-style finish.

Notes

Pro tip: for the thickest soup, mash only part of the potatoes so you keep some chunky texture. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop or microwave. Freezing is not recommended because dairy-based soup can separate when thawed and reheated. For a lighter option, use reduced-fat cream cheese and reduced-fat shredded cheddar.