Crockpot Cheeseburger Soup
A creamy, hearty soup with ground beef, potatoes, and cheddar cheese, all slow-cooked for an easy, satisfying meal.
Ingredients
- 1 lb lean ground beef 450g
- 1 medium yellow onion chopped
- 1 cup shredded carrots 110g
- 1 cup diced celery 100g
- 2 cloves garlic minced
- 1 tsp dried basil
- 1 tsp dried parsley
- 2 lbs Yukon Gold potatoes peeled and diced into ½-inch cubes, 900g
- 4 cups chicken broth 960ml
- 3 tbsp unsalted butter 42g
- ¼ cup all-purpose flour 30g
- 2 cups whole milk 480ml
- 2 oz cream cheese softened, 55g
- 12 oz sharp cheddar cheese shredded, 340g
- ½ tsp salt or to taste
- ¼ tsp black pepper or to taste
Instructions
- In a large skillet over medium-high heat, cook the ground beef until browned, breaking it apart with a spoon. The beef is done when it reaches an internal temperature of 160°F (71°C). Drain off any excess fat and transfer the cooked beef to a 6-quart or larger slow cooker.
- Add the chopped onion, shredded carrots, diced celery, minced garlic, dried basil, dried parsley, diced potatoes, and chicken broth to the slow cooker. Stir to combine.
- Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the potatoes are tender when pierced with a fork.
- About 30 minutes before serving, prepare the cheese sauce. In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk the milk into the saucepan. Continue to cook, whisking frequently, until the sauce thickens and begins to bubble, about 3-5 minutes.
- Remove the saucepan from the heat and stir in the softened cream cheese until it has melted completely into the sauce.
- Pour the creamy milk mixture into the slow cooker. Stir well to combine with the soup base.
- Add the shredded cheddar cheese to the slow cooker in handfuls, stirring after each addition until the cheese is fully melted and the soup is smooth.
- Taste the soup and season with salt and pepper as needed. Serve hot.
Notes
For food safety, ensure the ground beef is cooked to a minimum internal temperature of 160°F (71°C).
Shredding your own cheese from a block results in a smoother, creamier soup. Pre-shredded cheeses often contain additives that can prevent them from melting well.
Feel free to add classic burger toppings when serving, such as crumbled bacon, diced dill pickles, or chopped green onions.
Waxy potatoes like Yukon Gold or red potatoes hold their shape better during slow cooking and are a good choice for this recipe.