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Crockpot Cheeseburger Soup Recipe

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3.9 from 9 reviews

This hearty Crockpot Cheeseburger Soup combines ground beef, tender potatoes, and a medley of vegetables slow-cooked to perfection in a flavorful broth, then enriched with cream cheese and cheddar for a delightful, creamy finish. It's a comforting, easy-to-make soup perfect for busy days that satisfies the craving for all the flavors of a classic cheeseburger in a warm bowl.

Ingredients

Main Ingredients

  • 1 lb lean ground beef
  • 1 onion, diced
  • ½ tsp salt
  • ½ tsp garlic powder
  • 4-5 cups russet potatoes, cubed (about 2-3 medium/large potatoes)
  • 4 carrots, diced
  • 3 celery stalks, chopped
  • 3-4 cups low sodium beef broth (start with 3 cups, add more if needed)

Seasonings and Sauces

  • 1 tsp Worcestershire sauce
  • 1½ tsp oregano
  • 1 tsp paprika
  • ½ tsp onion powder
  • 1 tsp garlic powder
  • ¼ tsp ground mustard
  • 1 tsp dried parsley
  • ½ tsp sea salt
  • ½ tsp pepper

Dairy and Thickeners

  • 8 oz cheddar cheese, freshly shredded
  • 6 oz cream cheese, cubed
  • ½ cup cold whole milk
  • 3 Tbsp corn starch

Instructions

  1. Brown the Beef: Heat a large skillet over medium-high heat and add a tablespoon of cooking oil. Once the oil is shimmering, add diced onions and sauté for 3-4 minutes until they become slightly translucent. Add the ground beef, breaking it into small pieces. Sprinkle garlic powder and sea salt over the meat. Cook until the beef is browned and cooked through, then drain any excess grease.
  2. Prepare the Slow Cooker: Place the diced carrots, cubed potatoes, and chopped celery at the bottom of a 6-quart crockpot. Pour the browned beef and onions over the vegetables and stir gently to combine.
  3. Add Broth and Seasonings: Pour in 3 cups of low sodium beef broth and add Worcestershire sauce, oregano, paprika, onion powder, garlic powder, ground mustard, dried parsley, salt, and pepper. Stir to mix. The broth won't initially cover all ingredients but will increase as the vegetables release liquid while cooking.
  4. Slow Cook the Soup: Cover and cook on HIGH for 3-4 hours, or until the potatoes and vegetables are fork tender. Alternatively, cook on LOW for 6-8 hours.
  5. Add Cheeses: Once the vegetables are softened, add the cubed cream cheese and shredded cheddar cheese to the crockpot. Stir well to melt the cheeses into the soup. If cooking on LOW, switch to HIGH heat at this stage.
  6. Make and Add Slurry: In a separate bowl, whisk the corn starch and cold whole milk thoroughly until smooth to create a slurry. Slowly pour the slurry into the crockpot, stirring well to combine. Cover and cook for another 30 minutes to an hour to allow the soup to thicken.
  7. Adjust Soup Consistency and Serve: If the soup becomes too thick, stir in some of the remaining beef broth to thin it out. Serve the soup hot, garnished with your favorite toppings like diced dill pickles, extra cheese, sour cream, fried onions, and parsley.

Notes

  • If you prefer a thicker soup, allow it to cook on the slurry stage for the full hour; for a thinner soup, reduce the time or add extra broth.
  • Using low sodium beef broth allows you to control the salt content better.
  • For a richer flavor, feel free to use a blend of cheddar cheeses or add a smoky variety like smoked gouda.
  • Leftovers store well in the refrigerator for 3-4 days and can be frozen for up to 2 months.
  • Adjust the seasoning at the end to taste, especially salt and pepper.

Find it online: https://cozyplatter.com/crockpot-cheeseburger-soup-recipe/