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Cheesy Crock Pot Hamburger Potato Soup

Cheesy crock pot hamburger potato soup with tender Yukon Gold potatoes and a smooth, melty cheddar-cream cheese finish. Slow-cooked on low for hands-off flavor, then lightly mashed for a thick, creamy texture.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

browned and drained ground beef
  • 1.5 lb ground beef
diced Yukon Gold potatoes
  • 4 Yukon Gold potatoes dice into 1/2-inch cubes
diced onion
  • 1 onion dice
minced garlic
  • 3 garlic mince
broth
  • 3 cup chicken or beef broth
cream soup base
  • 1 can (10.5 oz) cream of chicken soup
seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
cheese swirl
  • 8 oz cream cheese cubed
  • 2 cup shredded sharp cheddar cheese
toppings
  • 1 crumbled cooked bacon
  • 1 sour cream for topping
  • 1 fresh chives for topping

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown the ground beef in a skillet over medium-high heat until cooked through and no longer pink, then drain excess fat. The beef should look crumbly with a reduced amount of grease in the pan.
Build the slow cooker soup
  1. Add the diced potatoes, diced onion, minced garlic, and browned beef to the slow cooker. Spread the potatoes into an even layer so they cook at the same rate.
  2. Pour in the broth and mix in the cream of chicken soup, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir until the seasonings are evenly distributed.
  3. Cover and cook on LOW for 6–7 hours (or on HIGH for 3–4 hours) until the potatoes are tender. The soup should be gently bubbling and the potatoes should mash easily.
Melt the cheese and thicken
  1. Add the cubed cream cheese and the shredded sharp cheddar cheese, then stir until fully melted and smooth. Look for a glossy, thickened surface with no visible cheese lumps.
  2. Use a potato masher to lightly mash some of the potatoes for a thicker, creamier texture. You should see partial chunks broken down throughout the pot.
Serve
  1. Ladle the soup into bowls and top with crumbled cooked bacon, sour cream, and fresh chives. The cheddar should pool slightly while the bacon and chives add contrast on top.

Notes

Pro tip: drain the beef well before it goes into the slow cooker to keep the soup creamy rather than greasy. Store leftovers in the fridge up to 3 days in a covered container; reheat gently on the stove or in the microwave, stirring to smooth the cheese again. Freeze is not recommended because the cream cheese and cheddar can separate after thawing. For a lighter option, use reduced-fat cream cheese and reduced-fat shredded cheddar to reduce calories while keeping the same melty texture.