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Creamy Crockpot Cheeseburger Potato Soup

Creamy Crockpot cheeseburger potato soup with browned ground beef, tender russet potatoes, and a smooth cheese-melt finish. Simmered low for hours, then mashed and stirred with cream cheese and 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1.5 lb ground beef Brown and drain before adding to the slow cooker.
Potatoes
  • 3 lb russet potatoes Peel and cube for even tenderness.
Aromatics and broth
  • 1 onion Dice finely so it dissolves into the soup.
  • 4 garlic Minced.
  • 4 cup beef broth Use enough to fully cover and simmer the potatoes.
Cheese base
  • 1 can (10.5 oz) cheddar cheese soup Adds body and cheesiness.
  • 8 oz cream cheese Cubed so it melts smoothly.
  • 1.5 cup shredded cheddar Stir in after cream cheese melts.
Seasoning
  • 1 tbsp Worcestershire sauce For classic cheeseburger flavor.
  • 1 tsp garlic powder
  • 0.5 tsp mustard powder
Toppings
  • 0.25 pickles Diced, for serving.
  • 0.25 ketchup For drizzle on top.
  • 0.25 mustard For drizzle on top.

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown the beef and load the slow cooker
  1. Brown the ground beef in a Dutch oven and drain off excess grease. Add the browned beef to the slow cooker along with the cubed russet potatoes, diced onion, minced garlic, beef broth, cheddar cheese soup, Worcestershire sauce, garlic powder, and mustard powder.
Cook until very tender
  1. Cook on Low for 6-8 hours until the potatoes are very tender and easily mashable. Alternatively, cook on High for 3-4 hours for the same tender result, keeping the lid on to maintain temperature.
Mash for thickness
  1. Mash some of the potatoes directly in the pot to thicken the soup. Look for a creamy body where chunks remain for a cheeseburger-like bite.
Melt in the cheeses
  1. Stir in the cubed cream cheese until fully melted. Add the shredded cheddar and stir until smooth and evenly melted with no stringy clumps.
Serve with cheeseburger toppings
  1. Serve hot with diced pickles plus a drizzle of ketchup and mustard. Keep the toppings bright on top so every bowl has a deconstructed cheeseburger look and flavor.

Notes

For the smoothest cheese texture, add the cream cheese first and stir until no cubes remain before adding shredded cheddar. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stovetop or microwave, adding a splash of broth if the soup thickens. Freeze yes (up to 2 months), but expect some texture change when thawed and reheated. For a lower-fat option, use reduced-fat cream cheese and reduced-fat shredded cheddar (flavor stays close, but the soup may be slightly less thick).