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Creamy Crockpot Cheeseburger Potato Soup

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A rich, velvety soup that tastes like a classic cheeseburger in a bowl. Made in the slow cooker with ground beef, potatoes, cheddar cheese, and a secret ingredient—dill pickles—for that authentic burger flavor.

Ingredients

Scale
  • 1 pound (450g) ground beef (80/20 or 85/15)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 pounds (about 4 medium) russet potatoes, peeled and diced into ½-inch cubes
  • 4 cups (960ml) low-sodium chicken broth
  • 1 cup (240ml) heavy cream
  • 1 cup (240ml) whole milk
  • 2 cups (200g) sharp cheddar cheese, shredded (from a block)
  • ¼ cup (about 3–4 pickle spears) dill pickles, finely chopped
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons ketchup
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon paprika (smoked or sweet)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • For garnish: extra shredded cheddar, chopped green onions, crumbled bacon, additional chopped dill pickles

Instructions

  1. Brown the ground beef in a large skillet over medium-high heat, breaking it up with a wooden spoon, until cooked through (6-8 minutes). Drain excess fat, leaving about 1 tablespoon in the pan. Transfer beef to a plate and set aside.
  2. In the same skillet, sauté the diced onion over medium heat for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant, scraping up any brown bits from the bottom of the pan.
  3. Peel and dice the russet potatoes into ½-inch cubes. Rinse in cold water to remove excess starch, then drain well.
  4. Layer the diced potatoes in the bottom of a 6-quart or larger slow cooker. Top with the cooked ground beef and the sautéed onions and garlic.
  5. Add the chicken broth, Worcestershire sauce, ketchup, yellow mustard, salt, black pepper, paprika, garlic powder, and onion powder. Stir to combine. The liquid should mostly cover the potatoes; add a little more broth or water if needed.
  6. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender.
  7. Once the potatoes are tender, stir in the heavy cream and whole milk. Gradually add the shredded cheddar cheese, handful by handful, stirring after each addition until melted.
  8. Optional: For a thicker soup, use an immersion blender to partially blend about half of the soup, or use a potato masher to mash some of the potatoes right in the crockpot.
  9. Stir in the finely chopped dill pickles.
  10. Taste and adjust seasoning with additional salt, pepper, Worcestershire, or mustard as desired.
  11. Ladle into bowls and garnish with extra shredded cheddar, chopped green onions, crumbled bacon, and additional pickle pieces. Serve hot with crusty bread or crackers.

Notes

For best results, shred your own cheese from a block—pre-shredded cheese contains anti-caking agents that can make the soup grainy. Add dairy only in the last 30 minutes of cooking to prevent curdling. The soup thickens as it sits; add a splash of broth or milk when reheating. Leftovers taste even better the next day.

Nutrition

Keywords: crockpot cheeseburger potato soup, slow cooker soup, cheeseburger soup, potato soup, fall dinner, comfort food, easy soup recipe

Find it online: https://sparklechew.com/creamy-crockpot-cheeseburger-potato-soup-easy-fall-dinner/