Warm up with a bowl of “Creamy Comfort: Slow Cooker Cheeseburger Soup,” a deliciously creamy and hearty soup that captures all the flavors of a classic cheeseburger. This easy-to-make soup is perfect for busy weeknights or lazy weekends, delivering a comforting meal with minimal effort. Packed with ground beef, potatoes, cheese, and all the fixings, this soup is sure to become a family favorite.
Why You’ll Love Creamy Slow Cooker Cheeseburger Soup:
- Rich and Creamy: A luscious, cheesy broth that’s full of flavor.
- Hearty and Filling: Packed with beef, potatoes, and vegetables.
- Easy to Make: Simple ingredients and effortless preparation in the slow cooker.
- Family-Friendly: Loved by both kids and adults.
Ingredients Notes For Creamy Slow Cooker Cheeseburger Soup:
- Ground Beef: Lean ground beef for a rich, meaty base.
- Potatoes: Russet or Yukon Gold potatoes, diced.
- Carrots: Chopped, for added sweetness and nutrition.
- Celery: Chopped, for extra crunch and flavor.
- Onion: Finely chopped, for depth of flavor.
- Garlic: Minced, for an aromatic boost.
- Broth: Chicken or beef broth for a flavorful base.
- Cheese: Shredded cheddar cheese for a rich, cheesy broth.
- Cream Cheese: Adds creaminess to the soup.
- Milk: Helps create a creamy texture.
- Flour: Thickens the soup.
- Butter: For sautéing vegetables and adding richness.
- Salt and Pepper: To taste.
- Optional Toppings: Crumbled bacon, chopped pickles, diced tomatoes, shredded lettuce, and additional cheese.
Recipe Steps:
- Cook the Ground Beef:
- In a large skillet over medium heat, cook 1 pound of lean ground beef until browned. Drain any excess fat and transfer the beef to the slow cooker.
- Sauté the Vegetables:
- In the same skillet, melt 2 tablespoons of butter. Add 1 finely chopped onion, 2 minced garlic cloves, 2 chopped carrots, and 2 chopped celery stalks. Cook until the vegetables are tender, about 5 minutes. Transfer the sautéed vegetables to the slow cooker.
- Add the Potatoes and Broth:
- Add 4 cups of diced potatoes to the slow cooker. Pour in 4 cups of chicken or beef broth. Season with salt and pepper to taste. Stir to combine.
- Cook:
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes are tender.
- Make the Cheese Sauce:
- About 30 minutes before serving, melt 4 tablespoons of butter in a medium saucepan over medium heat. Whisk in 1/4 cup of all-purpose flour and cook for 1-2 minutes to form a roux. Gradually whisk in 2 cups of milk and continue to cook, stirring constantly, until the mixture is thickened and smooth. Add 2 cups of shredded cheddar cheese and 8 ounces of cream cheese, stirring until melted and well combined.
- Combine and Serve:
- Pour the cheese sauce into the slow cooker and stir to combine. Cover and cook on low for an additional 20-30 minutes, until the soup is heated through and creamy. Adjust seasoning with salt and pepper if needed.
- Serve:
- Ladle the soup into bowls and top with your favorite cheeseburger toppings such as crumbled bacon, chopped pickles, diced tomatoes, shredded lettuce, and additional cheese.
Storage Options:
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.
- Freeze: Freeze the soup (without the toppings) in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.
Ingredients
- 1 pound ground beef
- 1 medium onion diced
- 3 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 cups chicken or beef broth
- 1 can 14.5 oz diced tomatoes
- 2 cups diced potatoes peeled if desired
- 1 cup diced carrots
- 1/2 cup diced celery
- 2 cups shredded cheddar cheese
- 1 cup heavy cream or half-and-half
- 1/4 cup all-purpose flour optional, for thickening
- 3/4 cup sour cream
- Pickles diced tomatoes, and additional shredded cheese, for garnish
Instructions
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Prep the Meat:
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In a skillet over medium heat, brown the ground beef with the diced onion and minced garlic until the meat is no longer pink and the onions are translucent. Drain any excess fat.
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Season the beef with salt, pepper, and paprika. Transfer the mixture to the slow cooker.
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Add Vegetables and Broth:
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To the slow cooker, add the chicken or beef broth, canned diced tomatoes, diced potatoes, carrots, and celery. Stir to combine.
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Cook the Soup:
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Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender.
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Add Dairy Ingredients:
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About 30 minutes before serving, if you prefer a thicker soup, whisk the flour into the heavy cream until smooth, then stir this mixture into the soup. If you don’t need to thicken the soup, simply stir in the heavy cream.
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Add the shredded cheddar cheese and stir until melted and well incorporated.
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Finish with Sour Cream:
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Just before serving, stir in the sour cream for extra creaminess and adjust the seasoning if necessary.
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Serve:
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Ladle the soup into bowls.
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Garnish with additional shredded cheese, diced pickles, and tomatoes if desired.