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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-cheddar finish. Brown the beef first, then let the slow cooker do the work until everything is soft and thickened.
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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
  • 1.5 lb ground beef Browned and drained.
Yukon gold potatoes
  • 4 Yukon Gold potatoes Diced into 1/2-inch cubes.
onion
  • 1 onion Diced.
garlic
  • 3 garlic Minced (about 3 cloves).
broth
  • 3 cup chicken or beef broth Use either.
cream of chicken soup
  • 1 can (10.5 oz) cream of chicken soup
garlic powder
  • 1 tsp garlic powder
onion powder
  • 1 tsp onion powder
smoked paprika
  • 0.5 tsp smoked paprika
salt
  • 0.5 tsp salt
black pepper
  • 0.25 tsp black pepper
cream cheese
  • 8 oz cream cheese Cubed.
sharp cheddar cheese
  • 2 cup shredded sharp cheddar cheese
toppings
  • 0.5 crumble cooked bacon For topping.
  • 0.5 sour cream For topping.
  • 1 fresh chives For topping.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown and load the slow cooker
  1. Brown the ground beef in a skillet over medium-high heat, then drain excess fat. Keep cooking until no longer pink.
  2. Add the diced potatoes, diced onion, minced garlic, and browned beef to the slow cooker. Spread into an even layer when possible.
  3. Pour in the broth and stir in the cream of chicken soup. Mix until the soup base coats the beef and potatoes.
  4. Add garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir thoroughly so the seasonings distribute evenly.
Slow cook until tender
  1. Cover and cook on low for 6–7 hours, or on high for 3–4 hours until the potatoes are tender. Check near the end by inserting a fork into the cubes.
Melt, thicken, and finish
  1. Add cubed cream cheese and shredded cheddar, then stir until fully melted and smooth. Keep stirring until no white streaks remain.
  2. Use a potato masher to lightly mash some of the potatoes for a thicker, creamier texture. Mash just enough to thicken without turning the soup fully smooth.
Serve
  1. Ladle the soup into bowls and top with crumbled bacon, sour cream, and fresh chives. Finish each bowl with a visible sprinkle of cheddar and herbs if desired.

Notes

For the creamiest texture, melt the cream cheese and cheddar over low heat after adding them, stirring until completely smooth before mashing. Store leftovers in the refrigerator for up to 4 days; reheat gently on the stove or in the microwave, stirring to restore creaminess. Freezing is not recommended because dairy can separate when reheated. For a lighter option, use reduced-fat cream cheese and reduced-fat shredded cheddar to cut calories while keeping the cheesiness.