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Cheesy Crock Pot Hamburger Potato Soup

Cheesy crock pot hamburger potato soup with tender Yukon Gold potatoes and a smooth, melted-cheese finish. Slow-cooked until the flavors meld, then finished by stirring in cream cheese and cheddar for a 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
  

Ground beef soup base
  • 1.5 lb ground beef Brown in a skillet and drain excess fat.
  • 4 Yukon Gold potatoes Dice into 1/2-inch cubes.
  • 1 onion Dice.
  • 3 garlic Minced.
  • 3 cup chicken or beef broth Measure 3 cups.
  • 1 can (10.5 oz) cream of chicken soup Add to the slow cooker.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt Adjust to taste if needed.
  • 0.25 tsp black pepper
Cheese finish and toppings
  • 8 oz cream cheese Cube for easier melting.
  • 2 cup shredded sharp cheddar cheese Shred or use packaged, then melt until smooth.
  • Crumbled cooked bacon For topping; add at serving.
  • sour cream For topping; add at serving.
  • fresh chives For topping; add at serving.

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Brown the beef
  1. Brown the ground beef in a skillet over medium-high heat, then drain excess fat so the soup isn’t greasy.
Slow-cook the soup
  1. Add the potatoes, onion, garlic, and browned beef to the slow cooker.
  2. Pour in the broth and stir in the cream of chicken soup, garlic powder, onion powder, smoked paprika, salt, and black pepper.
  3. Cook on low for 6–7 hours (or high for 3–4 hours) until the potatoes are tender.
Melt in the cheeses
  1. Add the cubed cream cheese and stir until fully melted.
  2. Add the shredded sharp cheddar and stir until melted and smooth.
Thicken and serve
  1. Use a potato masher to lightly mash some of the potatoes for a thicker, creamier texture.
  2. Serve hot with crumbled cooked bacon, sour cream, and fresh chives on top.

Notes

Pro tip: cube the cream cheese and add it after the potatoes are tender so it melts quickly into the broth. Store leftovers in the refrigerator up to 4 days; reheat gently to avoid separating, stirring as needed. Freezing is not recommended due to dairy texture changes. For a simple dietary swap, use low-fat cream cheese and reduced-fat cheddar to cut calories while keeping the same creamy finish.