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Creamy Crockpot Cheeseburger Potato Soup

Creamy crockpot cheeseburger potato soup combines browned ground beef, tender potatoes, and vegetables in a slow cooker. A warm milk-and-cheddar finish makes the broth thick and smooth.
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Prep Time 20 minutes
Cook Time 7 hours 8 minutes
Total Time 7 hours 28 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 1 tbsp olive oil
  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, chopped
  • 2 cloves garlic minced
  • 2 carrots peeled and diced
  • 2 celery ribs, diced
  • 2 lb russet potatoes peeled and cut into 1/2-inch cubes
  • 4 cups low-sodium beef broth
  • 1 tsp dried parsley
  • 0.5 tsp dried basil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
For the creamy finish
  • 3 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 2 cups whole milk
  • 8 oz sharp cheddar cheese freshly shredded

Equipment

  • 1 large skillet
  • 1 6-quart slow cooker

Method
 

Brown and slow-cook the soup
  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the ground beef and cook while breaking it into small pieces until browned and it reaches 160°F.
  3. Drain excess fat.
  4. Add the onion and garlic to the skillet and cook for 2 minutes, stirring.
  5. Transfer the mixture to a 6-quart slow cooker.
  6. Add the carrots, celery, potatoes, beef broth, parsley, basil, salt, and pepper to the slow cooker and stir to combine.
  7. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the potatoes are fork-tender.
Make the creamy finish
  1. Melt the butter in a medium saucepan over medium heat.
  2. Whisk in the flour and cook for 1 minute.
  3. Gradually whisk in the milk and cook, stirring, for 3 to 5 minutes, until thickened.
  4. Slowly whisk in 1 cup of hot cooking liquid from the slow cooker.
  5. Turn off the slow cooker and stir in the milk mixture.
  6. Add the cheddar a handful at a time, stirring until melted and smooth.

Notes

For the smoothest finish, use freshly shredded cheddar and add it a handful at a time. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the dairy may separate. For a gluten-free variation, use a 1:1 gluten-free flour blend.