Crockpot Cheeseburger Soup: Ultimate Easy Recipe
Enjoy a comforting and flavorful Crockpot Cheeseburger Soup, featuring savory ground beef, tender potatoes, and melted cheese in a rich broth. This easy-to-make soup is a family-friendly meal perfect for busy weeknights.
Equipment
- Crockpot (slow cooker)
- Large skillet
- Mixing spoon
- Measuring cups
- Measuring spoons
- Knife
- Cutting board
- Ladle
Ingredients
- 1 pound ground beef 80/20
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups peeled and diced potatoes Russet or Yukon Gold
- 1 cup chopped carrots
- 4 cups beef broth
- 8 ounces cream cheese, softened
- 1 cup milk whole or 2%
- 1 ½ cups shredded cheddar cheese
- 1 teaspoon yellow mustard
- ½ teaspoon Worcestershire sauce
- Salt to taste
- Pepper to taste
- Optional toppings: Cooked bacon, shredded lettuce, diced tomatoes, pickles, sour cream, green onions
Instructions
- In a large skillet, brown the ground beef over medium-high heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Drain off any excess grease.
- Transfer the browned ground beef mixture to your crockpot.
- Add the diced potatoes, diced tomatoes and green chilies (undrained), and chopped carrots (if using).
- Pour in the beef broth.
- Stir in the mustard and Worcestershire sauce.
- Season with salt and pepper to taste.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are tender.
- Once the potatoes are tender, stir in the softened cream cheese until melted and smooth.
- Stir in the milk.
- Add the shredded cheddar cheese and stir until melted and gooey.
- Ladle the Crock Pot Cheeseburger Soup into bowls and top with your favorite toppings.
Notes
For a thicker soup, mash some of the potatoes before adding the cream cheese and cheddar. To thin the soup, add more beef broth or milk. For a spicier soup, add a pinch of cayenne pepper or a dash of hot sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup can also be frozen for up to 2 months.