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Creamy Slow Cooker Cheeseburger Potato Soup (Easy, 5-Ingredient Recipe)

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This creamy, ridiculously flavorful cheeseburger potato soup is made in the slow cooker with just 5 main ingredients. It tastes exactly like a classic cheeseburger and is perfect for busy weeknights or lazy weekends.

Ingredients

Scale
  • 1 lb ground beef (80/20)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 1 (30 oz) bag frozen shredded hash browns
  • 8 oz cream cheese, softened and cubed
  • 2 cups shredded sharp cheddar cheese
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • Cooked and crumbled bacon (optional, for topping)
  • Chopped green onions or chives (optional, for topping)
  • Extra shredded cheddar (optional, for topping)
  • Pickled jalapeños (optional, for topping)
  • Diced tomatoes (optional, for topping)
  • Dill pickle relish (optional, 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 and no longer pink, about 6-8 minutes. Leave about a tablespoon of fat in the pan for flavor. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
  2. Transfer to the slow cooker: Using a slotted spoon, transfer the beef mixture to your slow cooker.
  3. Add the broth and seasonings: Pour in the beef broth. Add the smoked paprika, onion powder, black pepper, and salt. Stir to combine.
  4. Add the hash browns: Dump the entire bag of frozen shredded hash browns into the slow cooker. Do not thaw them first. Stir everything together gently.
  5. Cook on low for 6-7 hours or high for 3-4 hours: The soup is ready when the potatoes are tender and the flavors have melded together.
  6. Add the cream cheese: About 30 minutes before serving, add the cubed cream cheese to the slow cooker. Stir until it is fully melted and incorporated.
  7. Stir in the cheddar cheese: Once the cream cheese is fully incorporated, add the shredded cheddar. Stir continuously until the cheese is melted and the soup is smooth and creamy, about 2-3 minutes.
  8. Taste and adjust: Add more salt, pepper, or smoked paprika if needed. If you want it thinner, add a splash of milk or extra broth. If you want it thicker, let it cook on low for another 15-20 minutes with the lid slightly ajar.
  9. Serve and garnish: Ladle the soup into bowls and top with your favorite cheeseburger toppings.

Notes

For best results, use full-fat cream cheese and freshly shredded cheddar. Do not skip browning the beef. Frozen hash browns are essential for the right texture. Add cheese at the end to prevent graininess. Leftovers taste even better the next day.

Nutrition

Keywords: slow cooker cheeseburger soup, cheeseburger potato soup, creamy potato soup, easy slow cooker soup, 5-ingredient soup, comfort food, ground beef soup

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