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Best Homemade Slow Cooker Cheeseburger Potato Soup Recipe

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Rich, creamy, loaded with beef and potatoes, and tasting exactly like a cheeseburger in a bowl. This cozy slow cooker cheeseburger potato soup is the ultimate comfort food, perfect for chilly evenings.

Ingredients

Scale
  • 1.5 lbs (680g) ground beef (85/15)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 lbs (1.4 kg) russet potatoes, peeled and cubed into ½-inch pieces
  • 4 cups (960 ml) low-sodium beef broth
  • 1 cup (240 ml) whole milk
  • ½ cup (120 ml) heavy cream
  • 2 cups (200g) sharp cheddar cheese, shredded (from a block)
  • 4 oz (113g) cream cheese, softened
  • 1 tsp (5g) salt
  • ½ tsp (1g) black pepper, freshly ground
  • 1 tsp (2g) paprika
  • 1 tsp (3g) garlic powder
  • ½ tsp (1.5g) onion powder
  • ½ tsp (0.5g) dried thyme
  • ¼ tsp (0.5g) cayenne pepper (optional)
  • For garnish: extra shredded cheddar cheese, chopped green onions or chives, crumbled cooked bacon, pickled jalapeños

Instructions

  1. Brown the ground beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned all over, about 6-8 minutes. Drain off excess fat and transfer the beef to the slow cooker.
  2. Sauté the aromatics: In the same skillet, add the diced onion and cook over medium heat for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Scrape up any browned bits from the bottom of the pan. Transfer everything to the slow cooker.
  3. Add the potatoes and broth: Add the cubed russet potatoes to the slow cooker. Pour in the beef broth. Add the salt, black pepper, paprika, garlic powder, onion powder, dried thyme, and cayenne if using. Stir everything together until well combined.
  4. Cook on low: Cover and cook on low for 6-7 hours, or on high for 3-4 hours. The potatoes should be fork-tender but not falling apart. Check at the 5-hour mark on low if your slow cooker runs hot.
  5. Add the dairy: About 30 minutes before serving, turn the slow cooker to warm if possible. In a small bowl, whisk together the whole milk and heavy cream. Add the softened cream cheese and whisk until mostly smooth (a few small lumps are fine). Pour this mixture into the slow cooker and stir well.
  6. Melt in the cheese: Add the shredded sharp cheddar cheese to the slow cooker. Stir continuously until the cheese is fully melted and incorporated, about 2-3 minutes. Don’t rush it or the cheese can clump.
  7. Adjust consistency: If the soup is too thick, stir in an extra ¼ cup of beef broth or milk. If it’s too thin, use a potato masher to lightly mash some of the potatoes in the pot to release their starch and thicken the soup naturally.
  8. Season to taste: Taste the soup and adjust salt and pepper as needed. Remember that the cheese adds saltiness, so go easy at first.
  9. Serve immediately: Ladle the soup into bowls and top with your favorite garnishes. Extra cheddar, green onions, crumbled bacon, or pickled jalapeños all work beautifully.

Notes

Don’t skip browning the beef for best flavor. Cube potatoes evenly (½-inch). Add dairy at the end to prevent curdling. Shred your own cheese for smooth melting. Let cream cheese soften before adding. Don’t lift the lid during cooking. For a thicker soup, mash some potatoes at the end. Leftovers keep in the fridge for up to 4 days; reheat with a splash of milk or broth. Freezes well for up to 3 months (undercook potatoes slightly if freezing).

Nutrition

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

Find it online: https://elvafood.com/best-homemade-slow-cooker-cheeseburger-potato-soup-recipe/