Print

Creamy Crockpot Cheeseburger Soup with Cheddar

creamy crockpot cheeseburger soup with cheddar - featured image
Print Recipe

This creamy crockpot cheeseburger soup with cheddar is thick, cheesy, and comforting, made with ground beef, sharp cheddar, and simple pantry staples. It comes together in under 30 minutes of active prep, with the slow cooker doing the rest.

Ingredients

Scale
  • 1 lb ground beef (80/20 works best)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 2 cups whole milk
  • 2 cups sharp cheddar cheese, shredded
  • 4 oz cream cheese, softened
  • 3 medium russet potatoes, peeled and diced (about 3 cups)
  • 2 large carrots, peeled and diced
  • 2 celery stalks, diced (optional)
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 tsp smoked paprika
  • 1 tsp dried parsley
  • ½ tsp dried thyme
  • ½ tsp salt, plus more to taste
  • ¼ tsp black pepper
  • Pinch of cayenne pepper (optional)
  • 2 tbsp unsalted butter (for thickening, optional)
  • 2 tbsp all-purpose flour (for thickening, optional)
  • ¼ cup water (for thickening, optional)
  • Chopped fresh parsley or chives (for garnish)
  • Extra shredded cheddar cheese (for serving)
  • Crumbled cooked bacon (optional, for serving)
  • Crusty bread or garlic toast (for serving)

Instructions

  1. Brown the ground beef in a large skillet over medium-high heat, breaking it apart, until browned (6-8 minutes). Drain excess fat, leaving about 1 tablespoon in the pan. Transfer beef to slow cooker.
  2. In the same skillet, sauté diced onion, carrots, and celery over medium heat for 4-5 minutes until onions are translucent. Add garlic and cook 30 seconds until fragrant. Scrape into slow cooker.
  3. Add beef broth, milk, diced tomatoes (with juices), diced potatoes, smoked paprika, dried parsley, thyme, salt, and pepper to the slow cooker. Stir to combine.
  4. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until potatoes are fork-tender.
  5. About 30 minutes before serving, add cubed cream cheese to the soup. Stir until fully melted and incorporated.
  6. Add shredded cheddar cheese a handful at a time, stirring gently after each addition, until fully melted and smooth.
  7. If soup is too thin, make a slurry: whisk 2 tablespoons flour with ¼ cup cold water, then stir into soup. Cook on HIGH for 10-15 minutes to thicken. If too thick, add a splash of milk or broth.
  8. Taste and adjust seasoning with salt, pepper, or cayenne.
  9. Ladle into bowls and garnish with extra cheddar, parsley or chives, and crumbled bacon. Serve with crusty bread.

Notes

Shred your own cheddar for best melting. Let cream cheese soften before adding. Brown the beef properly for deeper flavor. Soup tastes even better the next day. For gluten-free, use cornstarch slurry instead of flour.

Nutrition

Keywords: cheeseburger soup, crockpot soup, slow cooker soup, cheddar soup, ground beef soup, creamy soup, comfort food, easy weeknight dinner

Find it online: https://novanosh.com/creamy-crockpot-cheeseburger-soup-with-cheddar-easy-30-min-recipe/