Ingredients
Scale
- 2 lbs Lean Ground Beef (90/10 or 93/7)
- 1 bag (24 oz) Frozen Cubed Potatoes or Hash Browns
- 1 jar (16 oz) Prepared Thick Beef Gravy or 2 cans Beef Broth
- 1 packet Onion Soup Mix
- 1 tablespoon Yellow Mustard
- 2 tablespoons Ketchup
- 2 cups Shredded Sharp Cheddar Cheese
- 1 cup Milk (or heavy cream for extra richness)
- Salt and Pepper to taste
- Optional toppings: Diced pickles, cooked bacon bits, green onions
Instructions
- Start by taking your slow cooker out and spraying it with non-stick cooking spray for easy cleanup later. If you are using pre-cooked or browned ground beef, add it directly to the pot. If you are in a true rush, you can use frozen pre-cooked beef crumbles. Add the frozen cubed potatoes, onion soup mix, mustard, ketchup, and beef broth or gravy into the slow cooker. Give it one quick stir to distribute the seasoning throughout the liquid.
- Cover the slow cooker with the lid. Set the temperature to “High” for 4 hours or “Low” for 7 to 8 hours. Since this is a dump-and-walk recipe, you do not need to check on it or stir it during the cooking process. The potatoes will soften and the beef flavors will meld with the savory broth to create a rich, burger-like base. Ensure the potatoes are fork-tender before moving to the next step.
- About 15 minutes before serving, stir in the milk and the shredded cheddar cheese. Keep the lid on for a few minutes until the cheese is completely melted and the soup looks creamy. Use a ladle to pour the soup into deep bowls. Garnish each bowl with diced pickles and extra cheese to mimic the experience of biting into a fully loaded cheeseburger. Serve warm with a side of toasted buns or crackers.
- Cook Time: 4 hours 5 minutes