When the weather turns chilly and you’re craving a bowl of something warm, creamy, and satisfying, this Slow Cooker Potato Burger Soup hits the spot every time. Imagine all the flavors of a juicy cheeseburger — beef, cheese, and seasonings — combined with tender potatoes in a velvety, comforting broth. It’s rich, flavorful, and the definition of cozy comfort food.
The best part? Your slow cooker does all the work. You simply brown the beef, toss in the ingredients, and let it simmer into perfection while you go about your day. By dinner time, your home smells incredible, and you have a hearty meal ready to serve with minimal effort.
Whether it’s a weeknight dinner, a football Sunday, or a potluck crowd-pleaser, this soup will earn a permanent place in your slow-cooker rotation.
Why You’ll Love This Slow Cooker Potato Burger Soup
- Easy one-pot recipe — minimal prep, maximum flavor.
- Creamy, cheesy, and hearty enough to be a full meal.
- Family-friendly — even picky eaters love it.
- Perfect for cold weather or busy weeknights.
- Freezer-friendly and great for meal prep.
Why You Should Try This Recipe
If you love creamy potato soup and classic cheeseburgers, this is your dream combo. The slow cooker melds everything together, creating a thick, rich soup with layers of flavor — savory beef, buttery potatoes, melted cheese, and a hint of onion and garlic.
Unlike stove-top versions, this one requires almost no babysitting. It’s budget-friendly, uses simple ingredients, and reheats beautifully for leftovers. Pair it with crusty bread or a crisp green salad, and you’ve got a meal that’s both comforting and satisfying.
Ingredients You’ll Need
For the Soup Base
- 1 lb (450 g) ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups potatoes, peeled and diced (Yukon Gold or Russet)
- 2 cups chicken broth
- 1 ½ cups milk (or half-and-half for richer texture)
- 1 cup shredded cheddar cheese
- 1 cup shredded carrots (optional for sweetness and color)
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon Worcestershire sauce
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme (optional)
Optional Garnishes
- Crispy bacon bits
- Extra shredded cheese
- Green onions or chives
How to Make Slow Cooker Potato Burger Soup (Step by Step)
Step 1: Brown the beef
In a skillet over medium heat, cook the ground beef until browned and crumbly. Drain excess grease, then add diced onion and minced garlic. Sauté for another 2–3 minutes until fragrant.
Step 2: Add to the slow cooker
Transfer the cooked beef mixture to your slow cooker. Add diced potatoes, shredded carrots (if using), Worcestershire sauce, paprika, salt, pepper, and thyme. Pour in the chicken broth and stir to combine.
Step 3: Slow cook until tender
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are fork-tender.
Step 4: Make the creamy base
About 30 minutes before serving, melt butter in a small saucepan. Whisk in flour to make a roux and cook for 1–2 minutes. Gradually whisk in the milk, stirring until smooth and slightly thickened.
Step 5: Add cheese and combine
Pour the roux mixture into the slow cooker, stir well, and add shredded cheddar cheese. Mix until melted and fully incorporated into the soup.
Step 6: Adjust and serve
Taste and adjust seasoning as needed. Serve hot, topped with bacon bits, extra cheese, and chopped green onions.
Tips for the Best Slow Cooker Potato Burger Soup
For the creamiest texture, use Yukon Gold potatoes — they hold their shape but blend beautifully into the soup. Russet potatoes work too, but they’ll create a thicker, more mashed consistency.
Always brown the beef first — this step builds flavor and keeps the soup from becoming greasy. Don’t skip sautéing the onions and garlic; they add depth and richness that raw aromatics can’t replicate.
If your soup thickens too much, add a splash of broth or milk before serving to loosen it up. For a thicker, chowder-like texture, mash a few potatoes inside the slow cooker before adding the cheese.
To boost flavor, add a dash of mustard or pickle juice at the end for a cheeseburger-style tang. For extra richness, stir in a few tablespoons of cream cheese or a dollop of sour cream before serving.
If you’re meal prepping, store the soup in portions and reheat gently on the stove or in the microwave — add a little liquid each time to maintain creaminess.
Variations & Substitutions
- Cheeseburger Twist: Add chopped dill pickles or a drizzle of ketchup and mustard before serving.
- Bacon Burger Soup: Stir in cooked bacon bits or top each bowl with crispy bacon.
- Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper.
- Vegetable Boost: Include corn, peas, or diced bell peppers.
- Gluten-Free: Replace flour with cornstarch to thicken the soup.
- Low-Carb Option: Swap potatoes for cauliflower florets.
- Tex-Mex Style: Add taco seasoning and top with pepper jack cheese.
- Turkey Version: Use ground turkey instead of beef for a lighter meal.
- Creamier Finish: Add cream cheese or heavy cream in place of milk.
- Loaded Style: Top with sour cream, chives, and shredded cheddar for a “loaded potato” feel.
What to Serve With Slow Cooker Potato Burger Soup
- Crusty bread or dinner rolls for dipping.
- Garlic toast or cheesy breadsticks.
- Crisp green salad with ranch or vinaigrette.
- Roasted vegetables for a balanced plate.
- Pickles or coleslaw for a tangy contrast.
- Baked sweet potato fries on the side.
- Iced tea or lemonade to balance the richness.
Storage & Reheating Tips
Let the soup cool completely before storing.
Refrigerate in airtight containers for up to 4 days, or freeze for up to 3 months.
Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of milk or broth if it has thickened. Avoid boiling once the cheese and dairy are in — this can cause separation.
If frozen, thaw in the fridge overnight before reheating.
Recipe FAQs
Can I use hash browns instead of diced potatoes?
Yes! Frozen hash browns make it even easier — no peeling required.
Can I make it without cheese?
Yes, but the cheese gives it a classic cheeseburger flavor. You can replace it with cream cheese for a milder, creamy texture.
Can I use ground turkey or chicken?
Definitely — both work well, though the flavor will be lighter.
How can I make it thicker?
Mash a few potatoes in the soup or whisk in an extra spoonful of flour when making the roux.
Can I double the recipe?
Yes! This soup doubles perfectly — just make sure your slow cooker is large enough (6–7 quarts).
Is it freezer-friendly?
Yes, but for best results, freeze before adding the cheese and milk. Add them fresh when reheating.
Can I skip the roux step?
You can, but it won’t be as creamy. You could stir in cream cheese or heavy cream instead.
What kind of cheese works best?
Sharp cheddar adds a great tang, but Colby-Jack or Monterey Jack are also delicious.
Can I add bacon?
Absolutely! Stir it in or sprinkle it on top right before serving.
What’s the best topping?
A combination of crispy bacon, shredded cheddar, and green onions makes it restaurant-level delicious.