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Creamy Crockpot Cheeseburger Soup with Hash Browns

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A rich, creamy cheeseburger soup made in the crockpot with frozen hash browns for a velvety texture. Perfect for busy weeknights, this easy 30-minute active prep recipe delivers all the classic cheeseburger flavors in a comforting bowl.

Ingredients

Scale
  • 1 lb ground beef (85/15)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 cups frozen shredded hash browns
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 4 oz cream cheese, softened
  • 2 cups sharp cheddar cheese, freshly shredded
  • 2 tablespoons ketchup
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • Optional toppings: chopped dill pickles, crumbled bacon, sliced green onions, extra shredded cheese

Instructions

  1. Brown the ground beef in a large skillet over medium-high heat, breaking it up with a wooden spoon, until no longer pink (6-8 minutes). Leave about 1 tablespoon of fat in the pan.
  2. Add the diced onion to the skillet and cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  3. Transfer the beef and onion mixture to a 5-6 quart crockpot.
  4. Add frozen hash browns and chicken broth to the crockpot. Stir to combine.
  5. Stir in ketchup, yellow mustard, and Worcestershire sauce until evenly distributed.
  6. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until hash browns are tender and soup has thickened slightly.
  7. About 30 minutes before serving, cut softened cream cheese into small cubes and add to the soup. Stir until fully melted and incorporated.
  8. Turn off the crockpot or switch to warm. Add shredded cheddar cheese a handful at a time, stirring gently after each addition until fully melted and smooth.
  9. Taste and adjust salt and pepper as needed. Ladle into bowls and top with desired toppings.

Notes

For best results, shred your own cheese from a block to avoid graininess. Add dairy at the end to prevent separation. If soup is too thick, stir in a splash of warm milk or broth. If too thin, cook uncovered on low for 15-20 minutes. Frozen hash browns should be used straight from the bag—do not thaw.

Nutrition

Keywords: cheeseburger soup, crockpot soup, hash brown soup, creamy soup, easy dinner, slow cooker, ground beef, cheddar cheese

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