Ingredients
Equipment
Method
Brown and load the slow cooker
- Brown the ground beef in a skillet over medium-high heat until no longer pink, then drain any excess grease. Add the browned beef to the slow cooker.
- Add the russet potatoes, onion, garlic, beef broth, cheddar cheese soup, Worcestershire sauce, garlic powder, and mustard powder to the slow cooker. Stir to combine so the potatoes are evenly coated.
Cook until the potatoes are tender
- Cook on Low for 6-8 hours, or on High for 3-4 hours, until the potatoes are very tender. Cover and avoid stirring during the main cook time.
Mash and finish creamy
- Mash some of the potatoes directly in the pot to thicken the soup while keeping chunks for texture. Stir to distribute the mashed potato.
- Add the cubed cream cheese and stir until fully melted and smooth. Keep the heat on until no cream cheese streaks remain.
- Add the shredded cheddar and stir until melted and the soup is smooth. If needed, stir a little longer to fully melt the cheese.
Serve like a cheeseburger
- Ladle the soup into bowls and top with diced pickles. Finish with a drizzle of ketchup and mustard for the cheeseburger experience.
Notes
Pro tip: if the soup looks too thick after cooking, loosen it with a splash of hot beef broth and stir until silky. Store leftovers in the refrigerator up to 3-4 days; reheat gently on the stovetop or microwave, stirring often to keep it smooth. Freezing is not recommended because the dairy can change texture after thawing. For a lighter option, use reduced-fat cream cheese and a reduced-fat cheddar cheese soup while keeping the same method.