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Creamy Slow Cooker Cheeseburger Potato Soup: Easy Comfort Food

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This creamy slow cooker cheeseburger potato soup is a rich, comforting recreation of a beloved diner classic. Made with ground beef, potatoes, cheese, and a secret blend of seasonings, it’s a dump-and-go recipe that delivers big flavor with minimal effort.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 6 cups russet potatoes, peeled and cubed (about 3 medium potatoes)
  • 4 cups low-sodium chicken broth (or beef broth)
  • 1 can (10.5 oz) condensed cheddar cheese soup (preferably Campbell’s)
  • 1 cup whole milk (or half-and-half)
  • 1 cup shredded sharp cheddar cheese (plus more for topping)
  • 2 tablespoons unsalted butter
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon yellow mustard
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste
  • For toppings (optional): extra shredded cheddar cheese, cooked and crumbled bacon, chopped green onions or chives, pickle slices or chopped dill pickles, diced tomatoes

Instructions

  1. Brown the ground beef and onions. Heat a large skillet over medium-high heat. Add the ground beef and diced onion, breaking the meat up with your spoon. Cook until the beef is browned and the onions are soft and translucent—about 6 to 8 minutes. Drain excess fat if desired, leaving a little for flavor. Add the minced garlic in the last minute of cooking and stir until fragrant.
  2. Season the meat mixture. Stir in the Worcestershire sauce, yellow mustard, smoked paprika, onion powder, garlic powder, and a generous pinch of salt and pepper. Cook for another minute until well combined.
  3. Layer everything in the slow cooker. Transfer the beef mixture to a 6-quart slow cooker. Add the cubed potatoes on top, then pour in the chicken broth. Do not stir. Add the can of condensed cheddar cheese soup on top. Dot the top with the 2 tablespoons of butter.
  4. Cook on low for 6 to 7 hours or high for 3 to 4 hours, until the potatoes are fork-tender.
  5. About 30 minutes before serving, stir in the milk and shredded cheddar cheese. Stir gently until the cheese is fully melted and the soup is smooth and creamy. For a thicker soup, mash some of the potatoes with a potato masher or use an immersion blender for a few quick pulses.
  6. Taste and adjust seasonings. Add more salt, pepper, or an extra splash of Worcestershire sauce if desired.
  7. Serve hot with desired toppings.

Notes

Don’t skip browning the beef—it adds essential flavor. Grate your own cheese for smooth melting. The mustard is not optional; it gives the soup its burger flavor. If the soup curdles, add a splash of cold milk and whisk vigorously. For a thicker soup, mash some potatoes or use an immersion blender. This soup freezes well for up to 3 months.

Nutrition

Keywords: slow cooker cheeseburger potato soup, creamy potato soup, cheeseburger soup, comfort food, slow cooker soup, ground beef soup

Find it online: https://sweetstirring.com/creamy-slow-cooker-cheeseburger-potato-soup-easy-comfort-food/