Pour chicken broth over ground beef, plus 3 ingredients, into slow cooker for a creamy meal that’s the one everyone asks for

Add the condensed cream of potato soup and the condensed cheddar cheese soup directly to the slow cooker. Do not dilute the soups with water. Stir gently, just enough to combine the soups and broth around the beef while still leaving the meat in small chunks.

Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the ground beef is fully cooked through and breaks apart easily when stirred.

Halfway through the cooking time, give the soup a quick stir to help the beef finish breaking up and to keep everything cooking evenly.

Once the beef is cooked and the soup looks thick and creamy, stir in the shredded cheddar cheese a handful at a time until melted and smooth. Taste and adjust seasoning with salt and black pepper if desired (the canned soups and cheese are salty, so taste before adding).

Ladle the hot cheeseburger soup into bowls and serve immediately. If you like, top each bowl with extra shredded cheese, chopped green onions, or a few pickle slices for a classic cheeseburger vibe.

Variations & Tips

For a slightly lighter version, you can use 93% lean ground beef and reduced-fat condensed soups, though the texture will be a bit less rich. If you want more veggies without adding extra ingredients to the main 5, stir in a cup of frozen mixed vegetables or frozen diced hash browns during the last hour of cooking.