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Creamy Crockpot Cheeseburger Potato Soup

Slow cooker cheeseburger potato soup combines browned beef, russet potatoes, and a creamy cheddar and cream cheese finish. The potatoes turn fork-tender as the soup cooks low and slow, then a milk-and-flour mixture thickens the broth.
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Prep Time 15 minutes
Cook Time 7 hours 41 minutes
Resting 5 minutes
Total Time 8 hours 1 minute
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 2 lb russet potatoes peeled and cut into 1/2-inch cubes
  • 5 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp yellow mustard
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the creamy finish
  • 0.25 cup all-purpose flour
  • 1.5 cup whole milk cold
  • 1 block (8 oz) cream cheese softened and cut into cubes
  • 2 cup sharp cheddar cheese shredded

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

Brown the beef and start the soup
  1. In a 12-inch skillet over medium-high heat, cook the ground beef and onion for 8–10 minutes, breaking up the beef, until browned and it reaches 160°F.
  2. Drain excess grease.
  3. Stir in the garlic for 30 seconds.
  4. Transfer the beef mixture to a 6-quart slow cooker.
  5. Add the potatoes, beef broth, Worcestershire sauce, mustard, salt, and pepper to the slow cooker.
  6. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are fork-tender.
Make the creamy finish
  1. In a medium bowl, whisk the flour into the cold milk until smooth.
  2. Stir the mixture into the soup.
  3. Cover and cook on HIGH for 20–30 minutes, until slightly thickened.
  4. Turn off the slow cooker.
  5. Stir in the cream cheese and cheddar until melted and smooth.
  6. Let the soup rest for 5 minutes before serving.

Notes

For the smoothest finish, stir in the cream cheese and cheddar after turning off the slow cooker. Refrigerate leftovers for 3–4 days; freezing is not recommended because the dairy can separate. For a gluten-free option, use a 1:1 gluten-free flour blend.