Print

Slow Cooker Cheeseburger Potato Soup – Easy Creamy Dinner

slow cooker cheeseburger potato soup - featured image
Print Recipe

A creamy, savory soup that tastes like a bacon cheeseburger in a bowl, made effortlessly in a slow cooker with simple ingredients.

Ingredients

Scale
  • 1 lb ground beef (80/20 works best for flavor; drain excess fat after browning)
  • 4 cups russet potatoes, peeled and diced into ½-inch cubes (Yukon Gold also works great)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium beef broth (I prefer Swanson for consistent flavor)
  • 1 cup whole milk (adds creaminess without being too heavy)
  • ½ cup heavy cream (for that velvety finish)
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour (to thicken the soup)
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 cups shredded cheddar cheese (sharp cheddar gives the best tang; shred it yourself for smoother melting)
  • 2 tbsp ketchup
  • 1 tbsp yellow mustard
  • 2 tbsp dill pickle relish (sweet relish works too, but dill keeps it savory)
  • 1 tsp Worcestershire sauce
  • ½ cup shredded cheddar cheese (for topping)
  • 4 slices bacon, cooked and crumbled (for topping)
  • 2 green onions, sliced (for topping)
  • Pickle slices (for topping)

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—about 6-8 minutes. Drain any excess fat (leave about 1 tablespoon for flavor). Transfer the beef to the slow cooker.
  2. Sauté the aromatics: In the same skillet, melt 1 tablespoon of the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for 30 seconds more, until fragrant. Scrape this into the slow cooker with the beef.
  3. Add the potatoes and broth: Add the diced potatoes, beef broth, salt, and pepper to the slow cooker. Stir everything together, then cover and cook on LOW for 6 hours or HIGH for 3 hours, until the potatoes are fork-tender.
  4. Make the creamy base: About 30 minutes before serving, melt the remaining 1 tablespoon of butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Slowly whisk in the milk and heavy cream, then cook until the mixture thickens slightly, about 2-3 minutes. This is your roux—it keeps the soup creamy without getting gluey.
  5. Blend (optional but recommended): For a smoother soup, use an immersion blender to partially blend the soup right in the slow cooker. I like to leave about half the potatoes chunky for texture. If you don’t have an immersion blender, transfer 2 cups of the soup to a regular blender, blend until smooth, and stir it back in. Be careful with hot liquid—let it cool for a few minutes first.
  6. Add the cheeseburger flavors: Stir in the milk-cream mixture, shredded cheddar cheese, ketchup, mustard, pickle relish, and Worcestershire sauce. Stir until the cheese is fully melted and everything is well combined. Taste and adjust seasoning—add more salt, pepper, or a splash of hot sauce if you like.
  7. Simmer and serve: Let the soup cook on LOW for another 15-20 minutes to let the flavors meld. Ladle into bowls and top with extra shredded cheddar, crumbled bacon, sliced green onions, and a few pickle slices if you’re feeling fancy. Serve hot!

Notes

Don’t skip browning the beef—it adds depth. For a gluten-free version, use cornstarch instead of flour to thicken. Shred your own cheese for smoother melting. Add ketchup, mustard, and relish at the end to keep their tangy flavor. If the soup thickens too much, stir in extra broth or milk.

Nutrition

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

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