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Creamy Crockpot Cheeseburger Potato Soup

creamy crockpot cheeseburger potato soup - featured image
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This creamy, rich soup tastes exactly like a cheeseburger in a bowl. Made with simple ingredients in a slow cooker, it’s the ultimate comfort food for busy weeknights.

Ingredients

Scale
  • 1 lb ground beef (80/20 preferred)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 6 cups russet potatoes, peeled and cubed into 1/2-inch pieces
  • 4 cups low-sodium beef broth
  • 1 (10.5 oz) can condensed cheddar cheese soup
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 2 tbsp yellow mustard
  • 1 tbsp ketchup
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste
  • 1/2 cup dill pickles, chopped (for topping)
  • 1/4 cup crispy bacon bits (for topping)
  • 1/2 cup diced tomatoes (for topping)
  • Shredded lettuce (for topping)
  • Extra shredded cheddar cheese (for topping)

Instructions

  1. Brown the Beef: Place a large skillet over medium-high heat. Add the ground beef and diced onion. Cook, breaking up the meat with a wooden spoon, until the beef is fully browned and the onions are soft, about 7-8 minutes. Leave about a tablespoon of fat in the pan for flavor. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Transfer to Crockpot: Using a slotted spoon, transfer the beef and onion mixture to a 6-quart or larger slow cooker.
  3. Add the Potatoes and Broth: Add the cubed russet potatoes to the crockpot. Pour in the beef broth. Stir to combine.
  4. Season and Cook: Add the yellow mustard, ketchup, smoked paprika, garlic powder, and a pinch of salt and pepper. Stir. Cover and cook on HIGH for 4 hours or LOW for 6-7 hours, until the potatoes are fork-tender.
  5. Add the Creamy Elements: In a small bowl, whisk together the condensed cheddar cheese soup and heavy cream until smooth. Pour into the crockpot. Add the 2 cups of shredded sharp cheddar cheese. Stir until the cheese is fully melted and the soup is smooth. Let cook on LOW for another 15-20 minutes.
  6. Taste and Adjust: Taste the soup and adjust seasoning with more salt, pepper, or mustard as needed.
  7. Serve with All the Fixings: Ladle the hot soup into bowls. Top with chopped dill pickles, crispy bacon bits, diced tomatoes, shredded lettuce, and extra shredded cheddar cheese.

Notes

For best results, shred your own cheese from a block to avoid anti-caking agents. Do not add cream and cheese at the beginning of cooking to prevent curdling. If soup is too thin, make a cornstarch slurry (2 tbsp cornstarch + 2 tbsp cold water) and stir in, cooking on HIGH for 15-20 minutes. Toppings are essential for the cheeseburger flavor—don’t skip the pickles!

Nutrition

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

Find it online: https://bakebelle.com/creamy-crockpot-cheeseburger-potato-soup-easy-5-ingredient-recipe-2/