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Easy Cheeseburger Potato Soup (Slow Cooker)

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This creamy, cheesy slow cooker soup captures all the flavors of a classic cheeseburger—beefy, tangy, and satisfying—with tender potatoes and a velvety broth. It’s an easy, hands-off meal perfect for busy weeknights.

Ingredients

Scale
  • 1 lb ground beef (80/20 works best)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 2 cups whole milk
  • 3 tablespoons all-purpose flour
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon yellow mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (optional)
  • 4 cups Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
  • 1 cup frozen diced hash browns
  • 2 cups shredded sharp cheddar cheese (freshly shredded)
  • 1/2 cup cream cheese, softened
  • 1/4 cup dill pickle relish
  • 1 tablespoon ketchup
  • For topping (optional): shredded lettuce, diced tomatoes, extra shredded cheddar, crumbled cooked bacon, chopped green onions

Instructions

  1. Brown the beef and onions. Heat a large skillet over medium-high heat. Add the ground beef and diced onion, breaking the meat up with a wooden spoon. Cook for 6-8 minutes, until the beef is browned and the onions are translucent. Drain excess fat if needed, leaving about 1 tablespoon for flavor. Add the minced garlic and cook for another 30 seconds, until fragrant.
  2. Transfer to the slow cooker. Spoon the beef mixture into your slow cooker. Add the diced Yukon Gold potatoes and frozen hash browns. Give everything a quick stir to combine.
  3. Make the broth base. In a medium bowl, whisk together the beef broth, milk, and flour until smooth. Pour this mixture over the beef and potatoes in the slow cooker.
  4. Add the seasonings. Stir in the Worcestershire sauce, yellow mustard, salt, pepper, and smoked paprika.
  5. Cook low and slow. Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. About 30 minutes before serving, stir in the cream cheese until fully melted and incorporated.
  6. Add the cheese and pickle relish. About 15 minutes before serving, stir in the shredded cheddar cheese and dill pickle relish. Let it melt completely, stirring occasionally.
  7. Taste and adjust. Adjust salt and pepper if needed.
  8. Serve and top. Ladle the soup into bowls and top with your favorite cheeseburger fixings.

Notes

Shred your own cheese for best melting. Add dairy at the end to prevent curdling. Yukon Gold potatoes hold their shape best. For gluten-free, use cornstarch instead of flour. For dairy-free, use unsweetened oat milk and dairy-free cheese.

Nutrition

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

Find it online: https://spoonluma.com/easy-cheeseburger-potato-soup-slow-cooker/