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Creamy Slow Cooker Cheeseburger Potato Soup

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This creamy slow cooker cheeseburger potato soup is the ultimate comfort food—easy, set-it-and-forget-it, and packed with all the flavors of a classic cheeseburger. Perfect for busy weeknights or lazy Sundays.

Ingredients

Scale
  • 1 lb ground beef (80/20 works great for flavor; drain excess fat if needed)
  • 6 cups russet potatoes, peeled and diced into ½-inch cubes (Yukon Golds work too)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 4 cups low-sodium beef broth
  • 1 cup whole milk (or half-and-half for extra richness)
  • 8 oz cream cheese, softened and cubed
  • 2 cups shredded cheddar cheese (sharp cheddar gives the best cheeseburger flavor)
  • 2 tablespoons tomato paste
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • ½ cup dill pickle relish (or finely chopped pickles)
  • Salt and black pepper to taste
  • For the garnish (optional): extra shredded cheddar cheese, crumbled cooked bacon, diced pickles or pickle relish, chopped green onions, a drizzle of ketchup or mustard

Instructions

  1. Add the ground beef to the slow cooker. Break it up with a spoon as best you can.
  2. Add the diced potatoes and onions on top of the beef. Sprinkle in the minced garlic. Don’t stir yet—just layer everything in.
  3. In a separate bowl, whisk together the beef broth, tomato paste, yellow mustard, Worcestershire sauce, and pickle relish. Pour this mixture over the ingredients in the slow cooker. Give everything a good stir to combine.
  4. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The soup is ready when the potatoes are fork-tender and the ground beef is fully cooked through. About 30 minutes before serving, use a potato masher to gently mash some of the potatoes right in the slow cooker.
  5. Add the cream cheese by cutting it into cubes and stirring it into the hot soup. Let it melt for about 5 minutes, then stir again until fully incorporated.
  6. Pour in the milk and stir in the shredded cheddar cheese. Keep stirring until the cheese is completely melted and the soup is smooth and creamy. Taste and adjust salt and pepper as needed.
  7. Let the soup rest for 10 minutes before serving. Ladle into bowls and top with your favorite cheeseburger garnishes.

Notes

Don’t brown the beef first—the slow cooker handles it perfectly. Cut potatoes uniformly into ½-inch cubes for even cooking. Add dairy at the end to prevent curdling. Don’t skip the pickles; they’re what makes this taste like a cheeseburger. If soup is too thin, mash more potatoes or let it cook uncovered for 15-20 minutes. For best flavor, use sharp cheddar and shred it yourself.

Nutrition

Keywords: slow cooker, cheeseburger soup, potato soup, creamy soup, comfort food, easy dinner, weeknight meal, ground beef, cheddar, pickles

Find it online: https://freshforkful.com/creamy-slow-cooker-cheeseburger-potato-soup-easy-and-best/