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Creamy Crockpot Cheeseburger Potato Soup: Easy 5-Ingredient Dinner

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This creamy crockpot cheeseburger potato soup is the kind of meal that makes you wonder why you ever bothered with complicated recipes. It’s rich, comforting, and tastes like a classic diner cheeseburger in a bowl.

Ingredients

Scale
  • 1 lb (450g) lean ground beef (85/15)
  • 1 medium yellow onion, diced
  • 4 medium Russet potatoes, peeled and diced into 1/2-inch cubes
  • 4 cups (960 ml) low-sodium beef broth
  • 2 cups (200g) shredded sharp cheddar cheese
  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Optional toppings: crumbled bacon, sliced green onions, extra shredded cheese, sour cream

Instructions

  1. Brown the ground beef in a large skillet over medium-high heat until no longer pink, about 5 minutes. Leave about a tablespoon of fat in the pan.
  2. Add the diced onion to the skillet and cook for 2-3 minutes until soft and translucent.
  3. Transfer the beef and onion mixture to a 6-quart slow cooker. Add the diced potatoes, beef broth, garlic powder, paprika, salt, and pepper. Stir to combine.
  4. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until potatoes are fork-tender.
  5. About 15 minutes before serving, stir in the shredded cheddar cheese gradually until fully melted and smooth.
  6. Taste and adjust seasoning with salt and pepper as needed.
  7. Ladle into bowls and garnish with desired toppings. Serve immediately.

Notes

For best results, use freshly shredded cheddar cheese to avoid clumping. Add cheese at the end of cooking to prevent graininess. To thicken soup, mash some potatoes against the side of the crockpot or use a cornstarch slurry. For freezing, freeze before adding cheese and add fresh cheese when reheating.

Nutrition

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

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