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Easy Loaded Cheeseburger Potato Soup Recipe (Crockpot)

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A hearty, indulgent soup that tastes exactly like a loaded cheeseburger, made effortlessly in the slow cooker with ground beef, melted cheddar, potatoes, and all the classic burger toppings.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 6 cups Yukon Gold potatoes, peeled and diced into ½-inch cubes (about 2 pounds)
  • 4 cups low-sodium beef broth
  • 1 cup whole milk (or half-and-half)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper to taste
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 1 tablespoon ketchup
  • 1 teaspoon dill pickle juice
  • 4 slices bacon, cooked crisp and crumbled
  • ¼ cup sharp cheddar cheese, shredded extra for garnish
  • ¼ cup dill pickle slices or chopped pickles
  • Ketchup and mustard for drizzling
  • 2 green onions, sliced thin (optional)

Instructions

  1. Heat a large skillet over medium-high heat. Add the ground beef and diced onion. Cook, breaking the meat apart with a wooden spoon, until the beef is browned and the onion is soft and translucent, about 6 to 8 minutes. Add the minced garlic in the last minute of cooking and stir until fragrant. Drain off any excess fat if needed. Transfer the beef mixture to a 6-quart slow cooker.
  2. Add the diced potatoes to the slow cooker on top of the beef. Sprinkle in the smoked paprika, garlic powder, onion powder, and a generous pinch of salt and black pepper. Pour in the beef broth and Worcestershire sauce. Stir to combine. The broth should just about cover the potatoes; if not, add a splash of water or more broth.
  3. Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are fork-tender.
  4. About 20 minutes before serving, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until the mixture turns a light golden color. Slowly whisk in the milk, a little at a time, and continue whisking until the mixture thickens into a smooth sauce.
  5. Pour the milk mixture into the slow cooker and stir to combine. Add the shredded cheddar cheese, yellow mustard, ketchup, and pickle juice. Stir until the cheese is fully melted and the soup is smooth and creamy. Taste and adjust salt and pepper as needed. If the soup seems too thick, stir in a little extra milk or broth.
  6. While the soup finishes heating, cook the bacon in a skillet until crisp. Drain on paper towels and crumble. Slice the green onions.
  7. Ladle the hot soup into bowls. Top each serving with extra shredded cheddar, crumbled bacon, pickle slices, a drizzle of ketchup and mustard, and a sprinkle of green onions. Serve immediately.

Notes

Do not skip browning the beef for deep flavor. Shred your own cheese for smooth melting. Add dairy at the end to prevent curdling. Watch salt levels due to broth, bacon, cheese, and pickles. For a thicker soup, mash some potatoes against the side of the slow cooker or use a cornstarch slurry.

Nutrition

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

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