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Creamy Crockpot Cheeseburger Potato Soup

creamy crockpot cheeseburger potato soup - featured image

An incredibly easy and budget-friendly slow cooker soup that combines the savory flavors of a cheeseburger with creamy potato soup. With just 5 main ingredients, it’s the ultimate comfort food for busy weeknights.

Ingredients

Scale
  • 1 lb ground beef (80/20 preferred)
  • 1 bag (30 oz) frozen shredded hash browns
  • 4 cups low-sodium chicken broth
  • 8 oz cream cheese, softened
  • 2 cups shredded cheddar cheese
  • Optional toppings: cooked and crumbled bacon, sliced green onions, diced tomatoes, pickles, extra shredded cheese

Instructions

  1. Brown the ground beef in a large skillet over medium-high heat for 8-10 minutes until fully cooked and no longer pink. Drain excess fat.
  2. Add the entire bag of frozen shredded hash browns to the slow cooker (do not thaw). Top with the drained, browned ground beef.
  3. Pour the chicken broth over the beef and potatoes. Stir gently to combine.
  4. Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours, until potatoes are very tender and starting to break down.
  5. About 30 minutes before serving, cut the softened cream cheese into cubes and stir into the soup until completely melted and incorporated.
  6. Add the shredded cheddar cheese and stir continuously until fully melted and the soup is smooth.
  7. Taste and season with salt, pepper, or other desired seasonings.
  8. Serve hot with optional cheeseburger toppings like crumbled bacon, sliced green onions, and diced tomatoes.

Notes

For best results, shred cheddar cheese from a block to avoid anti-caking agents. Add dairy when soup is not boiling to prevent curdling. The soup thickens as it sits; add a splash of milk or broth when reheating. Freezing is not recommended due to dairy separation.

Nutrition

Keywords: crockpot cheeseburger potato soup, slow cooker soup, cheeseburger soup, potato soup, easy dinner, comfort food, 5 ingredient dinner