Crockpot Cheeseburger Soup

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Crockpot Cheeseburger Soup

Cozy and comforting and so simple to make, this crockpot cheeseburger soup is going to be a family favorite! Brown the meat, chop up some veggies and then dump it all in the slow cooker--about 20 minutes of prep pays off in the end. Top this one with your favorite cheeseburger toppings!

Prep Time25

Cook Time4

Total Time4 25

Course: Soup

Cuisine: American

Servings:

Author: Lorie Yarro

Equipment

6 Qt. Slow Cooker

Ingredients

For the Ground Beef

1 lb lean ground beef
1 onion diced
½ tsp salt
½ tsp garlic powder

For the Soup

4-5 cups russet potatoes, cubed (about 2-3 medium/large potatoes)
4 carrots diced
3 celery stalks chopped
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 each, sea salt and pepper
3-4 cups low sodium beef broth start with 3 cups, add in 4th at the end to thin out if desired
8 oz cheddar cheese freshly shredded
6 oz cream cheese cubed
½ cup cold whole milk
3 Tbsp corn starch

Instructions

Brown the Beef: Heat a large skillet to medium-high heat. Add a tablsepoon of your preferred cooking oil. Once oil is glistening, add onions and sauté for 3-4 minutes until they begin to become slightly translucent. Add in the ground beef, break it into small pieces and sprinkle garlic powder and sea salt over top. Brown the meat until cooked through and drain any excess grease.
Slow Cook the Soup: Add the carrots, potatoes and celery to the bottom of a 6 quart crockpot. Pour the browned beef and onions over top and stir to combine.
Add in the broth and seasoning and toss to combine. The broth will not cover all of the ingredients to start, but juices and liquid will be released as it cooks and add to the broth so don't worry!
Cook on HIGH heat setting for 3-4 hours, or until the potatoes and vegetables are fork tender. You can also cook on LOW heat setting for 6-8 hours.
When the potatoes and veggies are softened, add in the cream cheese and shredded cheddar cheese and stir to melt. If you are not on the high setting at this time, shift to high. Whisk together the corn starch and cold milk well until smooth to make slurry.
Slowly pour in the slurry and stir well to combine. Cover the pot and allow to cook for another 30 minutes to an hour to thicken. Note: the soup will thicken even more as it cools, so try not to let it thicken too much in the heat to balance this out. You can add any of the remaining cup of broth to thin the soup out if it becomes too thick.
Once soup is ready, serve it up with all of your favorite toppings! We love diced dill pickles, more cheese, sour cream, fried onions and parsley. Yum!

Notes

Storage: Store leftover soup for about 3-4 days in an airtight container in the refrigerator. This soup also freezes really well. Make sure you let it cool completely before transferring to a freezer-safe container. Freeze for up to 3 months.

My husband and I did not agree on the thickness of this soup. He wanted it super thick, and I wanted it a bit thinner. You can omit the corn start and milk slurry in the end for a much thinner soup overall. You can also lessen the amount of cornstarch by a tablespoon or tablespoon and a half for a thinner base. You can also add more broth for thinner soup, or lessen the broth a bit for a super thick soup. Whatever you like!

Brown the beef but make sure not to overcook it. Make sure the meat just comes to cooked through so that it doesn't become overly dry as it will then still be dry in the soup.

Nutrition