Ingredients
Equipment
Method
Brown the beef and load the slow cooker
- Brown the ground beef in a cast iron skillet over medium-high heat, then drain it to remove excess fat. Add the browned beef to the slow cooker.
- Add the russet potatoes, onion, and minced garlic to the slow cooker. Mix in the beef broth, cheddar cheese soup, Worcestershire sauce, garlic powder, and mustard powder.
Slow cook until tender
- Cook on Low for 6-8 hours, or on High for 3-4 hours, until the potatoes are very tender. Look for potatoes that mash easily when pressed with a spoon.
- Mash some of the potatoes directly in the pot to thicken the soup. Stir and check that the texture is creamy with visible chunks.
Melt cheeses and finish
- Stir in the cubed cream cheese and keep stirring until fully melted. The soup should look smooth and glossy.
- Add the shredded cheddar and stir until smooth and thick. Watch for the cheese to fully melt without graininess.
Serve like a cheeseburger
- Serve hot and top each bowl with diced pickles. Add a ketchup drizzle and a mustard drizzle for the cheeseburger look and flavor.
Notes
For the creamiest texture, mash more potatoes if you want it thicker. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stovetop or microwave, stirring to loosen. Freezing is not recommended because the cheddar/cream cheese can separate after thawing. For a lighter option, use reduced-fat cream cheese and reduced-fat cheddar cheese.