Crockpot Cheeseburger Soup
A cozy and filling cheeseburger soup made in the slow cooker, perfect for busy days and picky eaters.
Ingredients
Main Ingredients
- 1 pound Ground beef (lean) Helps keep the soup from getting greasy
- 1 medium Onion (yellow or white) Chopped
- 2 cloves Garlic Fresh is best, but jarred works in a pinch
- 2 medium Potatoes Yukon gold or russet, diced small
- 2 medium Carrots Optional, adds sweetness
- 2 stalks Celery Optional, enhances soup flavor
- 4 cups Beef broth Low sodium recommended
- 8 ounces Cream cheese Secret to that creamy, tangy bite
- 2 cups Shredded cheddar Sharp cheddar gives the best flavor
- 1 cup Milk Or half and half for richness
- 2 tablespoons Flour For thickening
- 2 tablespoons Butter For thickening
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Smoked paprika Optional, adds flavor
Instructions
Preparation
- Brown the beef in a skillet with chopped onion until the beef is no longer pink. Drain excess grease.
- Transfer the cooked beef and onions to the slow cooker. Add diced potatoes, carrots, celery (if using), garlic, and beef broth.
- Season with salt, pepper, and smoked paprika.
- Cook on LOW for 6-7 hours or on HIGH for 3-4 hours until potatoes are tender.
- About 30 minutes before serving, stir in softened cream cheese and shredded cheddar.
- In a small pan, melt butter, stir in flour, add milk and cook until thickened. Pour into the slow cooker for richness.
- Taste and add additional salt and pepper if needed.
Notes
Toppings like extra cheddar, crumbled bacon, and green onions make dinner feel fun. If leftovers thicken, stir in broth or milk when reheating.