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Creamy Slow Cooker Cheeseburger Potato Soup

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This creamy slow cooker cheeseburger potato soup tastes exactly like a cheeseburger, but warmer and soupier. It’s a comforting, budget-friendly meal that’s perfect for busy weeknights.

Ingredients

Scale
  • 1 lb ground beef (80/20 works best)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 lbs russet potatoes, peeled and diced into ½-inch cubes
  • 2 cups frozen shredded hash browns
  • 4 cups low-sodium beef broth
  • 1 cup whole milk
  • 2 cups sharp cheddar cheese, freshly shredded
  • 4 slices American cheese, torn into pieces
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • Salt and black pepper to taste
  • Optional toppings: crispy bacon bits, sliced green onions, extra shredded cheddar, diced pickles, sour cream

Instructions

  1. Brown the beef: Heat a skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned and no longer pink (6-8 minutes). Drain excess fat, leaving about 1 tablespoon in the pan.
  2. Sauté aromatics: Add diced onion to the skillet with the beef. Cook 3-4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Scrape up browned bits from the pan.
  3. Transfer to slow cooker: Dump beef and onion mixture into a 6-quart slow cooker. Add diced russet potatoes, frozen hash browns, beef broth, Dijon mustard, and Worcestershire sauce. Stir to combine.
  4. Cook low and slow: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until potatoes are fork-tender.
  5. Add dairy: About 30 minutes before serving, stir in milk. Let warm through for 5 minutes. Then add shredded cheddar and torn American cheese one handful at a time, stirring gently after each addition until fully melted and smooth.
  6. Season and adjust: Taste and add salt and pepper as needed. If too thick, stir in more milk or broth to desired consistency.
  7. Serve immediately: Ladle into bowls and top with desired garnishes. Serve with crusty bread or oyster crackers.

Notes

Shred your own cheese for best melting. Don’t skip the American cheese—it acts as an emulsifier. Add dairy at the end to prevent curdling. Leftovers keep in the fridge for up to 4 days; reheat with a splash of milk or broth. Not recommended for freezing.

Nutrition

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

Find it online: https://spoonmira.com/creamy-slow-cooker-cheeseburger-potato-soup-easy-recipe/