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Cheesy Crock Pot Hamburger Potato Soup

Cheesy crock pot hamburger potato soup made in a slow cooker until potatoes turn tender, then finished with melted cream cheese and sharp cheddar for a thick, smooth texture. Ground beef, Yukon Gold potatoes, and a savory broth base come together with a hearty bacon-and-chive topping.
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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: 580
Ingredients Equipment Method Notes

Ingredients
  

Hamburger potato soup base
  • 1.5 lb ground beef Brown in a skillet and drain excess fat before adding to the slow cooker.
  • 4 Yukon Gold potatoes Dice into 1/2-inch cubes.
  • 1 onion Dice.
  • 3 garlic cloves Minced.
  • 3 cup chicken or beef broth Use whichever you prefer for the flavor base.
  • 1 can (10.5 oz) cream of chicken soup Add with the broth and seasonings.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Cheesy finishing
  • 8 oz cream cheese Cube for faster melting and smoother texture.
  • 2 cup shredded sharp cheddar cheese Add after the cream cheese melts.
Toppings
  • 0.25 crumbled cooked bacon For topping, add at serving.
  • 0.25 sour cream For topping, add at serving.
  • 0.25 fresh chives For topping, add at serving.

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, then drain excess fat so the soup stays rich but not greasy.
Build the slow cooker soup
  1. Add the diced potatoes, diced onion, minced garlic, and browned ground 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 until evenly combined, using a visible swirl to distribute seasonings.
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 when pierced with a fork.
Melt and thicken
  1. Add the cubed cream cheese and stir until fully melted and the base looks smooth and creamy with no visible cream cheese lumps.
  2. Add the shredded sharp cheddar cheese and stir until melted and smooth, with a glossy, thick texture that lightly coats the spoon.
  3. Use a potato masher to lightly mash some of the potatoes for a thicker, creamier texture, leaving some chunks for body.
Serve with toppings
  1. Ladle into bowls and top each serving with crumbled cooked bacon, sour cream, and fresh chives for a fresh, savory finish.

Notes

For the smoothest cheese texture, add the cream cheese and cheddar after the potatoes are tender and stir until fully melted before mashing. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently to avoid grainy cheese. Freezing is not recommended because dairy can change texture when thawed and reheated. If you want a lower-fat option, use reduced-fat cream cheese and reduced-fat cheddar while keeping the same melting steps.