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Slow Cooker Cheeseburger Potato Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 4 medium potatoes, peeled and cubed
  • 4 cups beef broth
  • 1 cup milk
  • 2 cups shredded cheddar cheese
  • 2 tablespoons ketchup
  • 1 tablespoon yellow mustard
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Instructions
 

  • Brown the ground beef and diced onion in a skillet over medium heat until the beef is no longer pink. Drain any excess fat.
  • Transfer the beef and onion mixture to the slow cooker. Add the cubed potatoes, beef broth, ketchup, yellow mustard, garlic powder, salt, and pepper.
  • Stir everything together, cover, and cook on low for 6 to 7 hours until the potatoes are fork-tender.
  • Stir in the milk and shredded cheddar cheese until the cheese melts fully into the soup.
  • Taste and adjust salt and pepper if needed before serving.

Notes

Stir the cheese in slowly at the end of cooking so it melts smoothly without separating. If the soup thickens too much after sitting, add a splash of warm milk when reheating. Leftovers store well in the fridge for up to three days and reheat gently on the stovetop or in the microwave.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Large Skillet