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Easy Crockpot Cheeseburger Potato Soup: Best Hearty Dinner

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This creamy, hearty soup tastes exactly like a cheeseburger in a bowl. Made with frozen hash browns, ground beef, and sharp cheddar, it’s a dump-and-go crockpot meal perfect for busy weeknights.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 can (12 oz) evaporated milk
  • 1 can (10.5 oz) condensed cheddar cheese soup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper to taste
  • 1 bag (30 oz) frozen shredded hash browns (do not thaw)
  • 2 cups sharp cheddar cheese, shredded
  • ½ cup heavy cream
  • Cooked and crumbled bacon (for topping, optional)
  • Chopped green onions or chives (for topping, optional)
  • Extra shredded cheddar cheese (for topping, optional)
  • Pickled jalapeños (for topping, optional)
  • Diced dill pickles (for topping, optional)

Instructions

  1. In a large skillet over medium-high heat, cook the ground beef and diced onion together, breaking the beef up with a wooden spoon. Cook until the beef is browned and the onion is soft, about 6-8 minutes. Add the minced garlic and cook for another minute until fragrant. Drain any excess fat (leave about a tablespoon for flavor).
  2. Add the frozen shredded hash browns to the bottom of your crockpot. Top with the browned beef and onion mixture.
  3. In a medium bowl, whisk together the chicken broth, evaporated milk, condensed cheddar cheese soup, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and a generous pinch of salt and pepper. Pour this mixture over the beef and potatoes. Do not stir yet.
  4. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are tender and the broth has thickened slightly.
  5. About 30 minutes before serving, stir in the shredded cheddar cheese and heavy cream. Stir until the cheese is completely melted and the soup is smooth and creamy. Taste and adjust seasoning.
  6. Ladle the soup into bowls and top with your favorite cheeseburger fixings: crumbled bacon, green onions, extra cheese, and diced pickles.

Notes

Do not thaw the hash browns; they hold their shape better during cooking. Shred your own cheese for the best melt. Brown the beef well for deep flavor. Add cheese at the end to prevent curdling. If soup is too thick, stir in a splash of warm broth or milk. If too thin, cook uncovered on HIGH for 20-30 minutes. Leftovers keep in the fridge for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: crockpot cheeseburger potato soup, slow cooker soup, cheeseburger soup, potato soup, easy dinner, comfort food, ground beef recipe, hash brown soup

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