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Best Crockpot Cheeseburger Soup with Cheddar

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This Crockpot Cheeseburger Soup with Cheddar is a rich, creamy, and comforting soup that captures all the flavors of a classic cheeseburger. Made with simple ingredients and a slow cooker, it’s the perfect cozy meal for cold days.

Ingredients

Scale
  • 1 lb ground beef (80/20)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 3 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 4 medium Yukon Gold potatoes, diced into 1/2-inch cubes (about 3 cups)
  • 3 cups low-sodium beef broth
  • 1 cup whole milk
  • 1/4 cup all-purpose flour
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste (start with 1/2 teaspoon salt and 1/4 teaspoon pepper)
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup heavy cream (optional)
  • 2 tablespoons cream cheese, softened
  • Chopped fresh parsley (for garnish, optional)
  • Crumbled bacon (for garnish, optional)
  • Extra shredded cheddar (for garnish, optional)
  • Pickled jalapeños (for garnish, optional)

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned all over, about 5 minutes. Transfer the beef to a 6-quart slow cooker using a slotted spoon, leaving the drippings in the pan.
  2. In the same skillet, add the diced onion, carrots, and celery. Cook over medium heat, stirring occasionally, until the vegetables start to soften, about 4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Transfer the vegetables to the slow cooker with the beef.
  3. Add the diced potatoes, beef broth, Worcestershire sauce, smoked paprika, and dried thyme to the slow cooker. Stir everything together until well combined. Season with salt and pepper to taste.
  4. Cover the slow cooker and cook on low for 3-4 hours or on high for 1.5-2 hours, until the potatoes are fork-tender and the carrots are soft.
  5. About 30 minutes before serving, whisk together the flour and milk in a small bowl until smooth. Slowly pour the slurry into the slow cooker while stirring gently. Cover and cook on high for another 20-30 minutes until the soup has thickened slightly.
  6. Turn off the slow cooker. Add the softened cream cheese and stir until fully melted and incorporated. Gradually add the shredded cheddar cheese, a handful at a time, stirring gently after each addition. If using heavy cream, add it now and stir until smooth and velvety.
  7. Taste the soup and adjust the seasoning with additional salt and pepper if needed.
  8. Ladle the soup into bowls and top with your favorite garnishes: crumbled bacon, extra shredded cheddar, fresh parsley, or pickled jalapeños. Serve immediately with crusty bread or a side salad.

Notes

For best results, shred your own cheddar cheese from a block to avoid graininess. Add the cheese off the heat to prevent clumping. The soup tastes even better the next day as flavors meld.

Nutrition

Keywords: cheeseburger soup, crockpot soup, slow cooker soup, cheddar soup, comfort food, ground beef soup

Find it online: https://zorbmeal.com/best-crockpot-cheeseburger-soup-with-cheddar/