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Creamy Crockpot Cheeseburger Potato Soup

Creamy crockpot cheeseburger potato soup with tender russet potatoes, browned ground beef, and melted cream cheese for a thick, spoonable texture. Stir in cheddar until smooth, then top with pickles plus ketchup-mustard drizzle for a deconstructed burger vibe.
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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.
onion
  • 1 onion Diced.
garlic
  • 4 clove garlic Minced.
beef broth
  • 4 cup beef broth
cheddar cheese soup
  • 1 can (10.5 oz) cheddar cheese soup
cream cheese
  • 8 oz cream cheese Cubed.
shredded cheddar
  • 1.5 cup shredded cheddar
Worcestershire sauce
  • 1 tbsp Worcestershire sauce
garlic powder
  • 1 tsp garlic powder
mustard powder
  • 0.5 tsp mustard powder
pickles
  • 1 pickles Diced for topping.
ketchup
  • 1 ketchup Drizzle for topping.
mustard
  • 1 mustard Drizzle for topping.

Equipment

  • 1 Dutch oven
  • 1 slow cooker

Method
 

Brown and load the soup
  1. Brown the ground beef in a Dutch oven and drain well. Transfer the drained beef to the slow cooker.
  2. Add the russet potatoes, diced onion, and minced garlic to the slow cooker with the beef. Pour in the beef broth.
  3. Stir in the cheddar cheese soup, Worcestershire sauce, garlic powder, and mustard powder until everything is evenly combined.
Slow cook until tender
  1. Cook on Low for 6-8 hours, until the potatoes are very tender. Keep the slow cooker lid closed during cooking.
Make it creamy and finish
  1. Mash some of the potatoes directly in the pot to thicken the soup. Stir to distribute the mashed potatoes.
  2. Add the cubed cream cheese and stir until melted. Keep stirring until the texture looks smooth.
  3. Add the shredded cheddar and stir until smooth and fully melted throughout.
Serve like a cheeseburger
  1. Ladle the soup into bowls and top with diced pickles. Add a drizzle of ketchup and mustard over the top for a cheeseburger-style finish.

Notes

For the creamiest consistency, mash only part of the potatoes so the soup stays thick with some chunks. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat gently, adding a splash of broth if it thickens too much. Freezing is not recommended because dairy soups can change texture. For a dietary swap, use reduced-fat cream cheese and reduced-fat shredded cheddar.