Print

Best Creamy Cheeseburger Potato Soup Crockpot Recipe

creamy cheeseburger potato soup crockpot - featured image
Print Recipe

This creamy cheeseburger potato soup in the crockpot combines all the flavors of a classic cheeseburger—savory beef, sharp cheddar, tangy pickles—in a warm, comforting bowl. It’s an easy, set-it-and-forget-it meal perfect for busy weeknights.

Ingredients

Scale
  • 1 lb ground beef (80/20)
  • 1 medium yellow onion, diced
  • 3–4 cloves garlic, minced
  • 2 lbs russet potatoes, peeled and diced into 1/2-inch cubes
  • 4 cups low-sodium beef broth
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 2 tablespoons dill pickle juice
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 2 tablespoons ketchup
  • Salt and black pepper to taste
  • 2 cups sharp cheddar cheese, freshly shredded
  • 4 oz cream cheese, softened
  • 4–5 slices crispy bacon, crumbled (for topping)
  • Dill pickles, chopped (for topping)
  • Green onions, sliced (for topping)
  • Sour cream (for topping)
  • Extra shredded cheddar (for topping)

Instructions

  1. Brown the beef: Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned and no longer pink. Leave about 1 tablespoon of fat in the pan. Transfer beef to slow cooker using a slotted spoon.
  2. Sauté aromatics: In the same skillet with remaining beef fat, add diced onion. Cook 3-4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Scrape into slow cooker with beef.
  3. Add potatoes and liquids: Add diced potatoes to slow cooker. Pour in beef broth, Worcestershire sauce, yellow mustard, ketchup, and dill pickle juice. Stir to combine.
  4. Slow cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until potatoes are tender.
  5. Add creaminess: 15-20 minutes before serving, turn slow cooker to warm or low. Add softened cream cheese, stirring until completely melted and incorporated.
  6. Melt in cheese: Gradually add shredded cheddar, a handful at a time, stirring constantly until fully melted and smooth. Taste and adjust salt and pepper.
  7. Thicken if needed (optional): Use a potato masher to gently mash some potatoes in the crockpot for a thicker soup.
  8. Stir in milk and cream: Pour in whole milk and heavy cream, stirring gently. Let heat through for 2-3 minutes. Do not boil after adding dairy.
  9. Serve and top: Ladle soup into bowls. Top with crumbled bacon, chopped pickles, sliced green onions, sour cream, and extra shredded cheddar as desired.

Notes

Shred your own cheese for smooth melting. Add dairy at the end to prevent curdling. Let soup rest 10-15 minutes before serving for best flavor. Soup thickens upon refrigeration; add milk or broth when reheating.

Nutrition

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

Find it online: https://noshbelle.com/best-creamy-cheeseburger-potato-soup-crockpot-recipe/