Slow Cooker Cheeseburger Soup
Using the crock pot makes this recipe incredibly hands-off. You can brown the beef in the morning, toss everything into the slow cooker, and let it work its magic while you go about your day.
Equipment
- Slow Cooker (Crock Pot)
- Large skillet
- Cutting Board & Knife
- Measuring Cups & Spoons
- Wooden spoon or spatula
- Ladle
Ingredients
For the Soup Base:
- 1 lb ground beef
- 4 cups beef broth
- 3 medium potatoes peeled and diced
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- 2 tbsp all-purpose flour
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika optional but tasty!
Optional Add-ins:
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup cooked bacon bits
Instructions
Step 1: Brown the Ground Beef
- Heat a large skillet over medium heat.
- Add the ground beef and cook until it’s no longer pink, breaking it up into small crumbles with a spatula.
- Drain any excess fat to keep the soup from being greasy.
- Pro tip: Browning the beef first adds so much flavor—you’ll notice a richer taste in the finished soup.
Step 2: Prep the Veggies
- Peel and dice the potatoes into bite-sized cubes.
- Chop the onion finely, and mince the garlic.
- If you’re adding optional veggies like carrots or celery, dice them similarly.
- Pro tip: Try to cut potatoes evenly so they cook at the same rate in the slow cooker.
Step 3: Mix the Soup Base
- In a bowl, whisk together the flour and heavy cream until smooth—this will thicken the soup beautifully.
- Stir in Worcestershire sauce, salt, pepper, and smoked paprika.
Step 4: Combine Everything in the Crock Pot
- Add the browned beef, diced potatoes, chopped onion, minced garlic, and any optional veggies to the slow cooker.
- Pour in the beef broth, then stir in the cream mixture.
- Give everything a gentle mix so the ingredients are evenly distributed.
Step 5: Cook the Soup
- Cover the crock pot and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender.
- Halfway through cooking, give it a gentle stir to make sure nothing sticks to the bottom.
Step 6: Add the Cheese
- About 15–20 minutes before serving, stir in the shredded cheddar cheese until melted and creamy.
- Pro tip: Add the cheese at the end to keep it smooth—if you add it too early, it can clump or separate.
Step 7: Serve and Enjoy
- Ladle the soup into bowls and top with extra cheese or cooked bacon if you like.
- Serve hot with crusty bread or crackers for a complete, cozy meal.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 420–460 kcal
- Protein: 22–25 g
- Fat: 30–34 g
- Carbohydrates: 20–24 g
- Fiber: 2–3 g
- Sugar: 3–4 g
- Sodium: 750–900 mg
- Calcium: 20–25% DV
- Iron: 15–20% DV