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Creamy Slow Cooker Cheeseburger Potato Soup

creamy slow cooker cheeseburger potato soup - featured image
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A thick, cheesy, and comforting soup that tastes just like a cheeseburger in a bowl. Made in the slow cooker with simple ingredients, it’s the perfect weeknight dinner.

Ingredients

Scale
  • 1 lb (450g) ground beef (80/20 preferred)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 garlic cloves, minced
  • 4 medium Russet potatoes, peeled and diced into ½-inch cubes (about 4 cups)
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cups (960 ml) low-sodium beef broth
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 8 oz (226 g) cream cheese, softened and cubed
  • 2 cups (8 oz/226 g) sharp cheddar cheese, shredded
  • 1 cup (240 ml) whole milk (or 2%)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • For toppings (optional): 4 slices cooked bacon, crumbled; 3 green onions, sliced; pickle slices; extra shredded cheddar

Instructions

  1. Brown the beef: Place a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until fully browned (6-8 minutes). Drain excess fat, leaving about 1 tablespoon in the pan. Add the diced onion and cook for 3 minutes until translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
  2. Prep the vegetables: While the beef cooks, peel and dice the potatoes into ½-inch cubes. Dice the carrots and celery. Keep the potato cubes in a bowl of cold water to prevent browning; drain before adding to the slow cooker.
  3. Layer in the slow cooker: Transfer the browned beef and onion mixture to a 6-quart or larger slow cooker. Add the diced potatoes, carrots, and celery. Pour in the beef broth. Add the salt, black pepper, and smoked paprika. Stir gently.
  4. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender.
  5. Blend for creaminess: Using an immersion blender, blend about 1 cup of the soup (liquid and some potatoes) until smooth. If using a regular blender, carefully transfer 1 cup of soup, let cool for 5 minutes, blend, and stir back in.
  6. Add the creamy ingredients: Reduce the slow cooker to WARM or LOW. Add the cubed cream cheese, shredded cheddar, milk, Dijon mustard, and Worcestershire sauce. Stir gently until the cheeses are fully melted and the soup is smooth (3-5 minutes). Do not let it boil.
  7. Taste and adjust: Add more salt, pepper, or smoked paprika if needed. Add an extra splash of Worcestershire sauce for more burger flavor.
  8. Serve and garnish: Ladle the soup into bowls. Top with crumbled bacon, sliced green onions, pickle slices, and extra shredded cheddar. Serve immediately.

Notes

For best results, shred your own cheese from a block to avoid anti-caking agents. Add dairy at the end to prevent curdling. The soup thickens as it sits; add a splash of milk or broth when reheating. This soup tastes even better the next day.

Nutrition

Keywords: slow cooker, cheeseburger soup, potato soup, creamy soup, comfort food, weeknight dinner

Find it online: https://sparklespoon.com/creamy-slow-cooker-cheeseburger-potato-soup-recipe/