Crockpot Cheeseburger Soup: Easy Recipe
Featured in Soup.
A comforting, creamy, and cheesy crockpot cheeseburger soup that's incredibly easy to make and perfect for a cozy meal.
I remember those blustery autumn evenings, when the air had that crisp, biting chill, and all you craved was something truly soul-warming. That's when this Crockpot Cheeseburger Soup found its way into my heart, and my crockpot, honestly. It started as a way to get my kids to eat more vegetables—sneaky, I know! But the magic of the slow cooker transformed a simple blend of ground beef, potatoes, and a few veggies into this velvety, cheesy delight. It fills the house with the most comforting aroma, like a big, warm hug, and seeing everyone gathered around the table, eagerly spooning seconds, well, that's what cooking is all about for me.
Why You'll Love It
- •**Ultimate Comfort** - This soup is pure warmth and nostalgia, perfect for cold days.
- •**Effortless Slow Cooking** - Let your crockpot do all the heavy lifting, freeing up your evening.
- •**Family Favorite** - It’s a guaranteed hit, even with picky eaters who adore its cheesy goodness.
- •**Hearty & Filling** - Packed with ground beef, potatoes, and veggies, it’s a full meal in one bowl.
The first time I made this soup, my husband took a spoonful, closed his eyes, and just said, 'Wow.' He swore it tasted just like a cheeseburger, but in soup form! My daughter, who usually has a strict 'no chunky vegetables' policy, actually asked for more carrots because they were so tender and infused with all that delicious cheesy flavor. It’s become a regular request in our home, especially when the weather turns cold. It truly is a cheesy delight!
Essential Ingredient Guide
- Ground Beef: Choose lean ground beef (80/20 or 90/10) for flavor. Browning it before adding to the crockpot adds depth.
- Potatoes: Russet or Yukon Gold potatoes work best for a creamy texture. Dice them uniformly so they cook evenly.
- Cheddar Cheese: Sharp or medium cheddar is key for that classic cheeseburger flavor. Freshly grated melts much smoother than pre-shredded.
Complete Cooking Process
- •**Brown the beef well** for maximum flavor depth.
- •**Drain excess grease** from the beef to prevent an oily soup.
- •**Dice vegetables uniformly** for even cooking.
- •**Add cheese gradually** and off heat if possible to prevent clumping.
- •**Don't skip the cream cheese** for that essential creamy texture.
Start by browning your ground beef in a skillet over medium-high heat. You want to get some good color on it, breaking it up as it cooks. Once it's nicely browned, drain any excess grease. This step adds so much flavor, trust me, it’s worth the extra few minutes.
In the same skillet (or a fresh one if you prefer), add a little olive oil and sauté the diced onion until it softens and turns translucent. Then, toss in the minced garlic and cook for just another minute until fragrant. Oh, the smell is divine!
Transfer the browned beef, sautéed onion, and garlic to your crockpot. Add the diced potatoes, carrots, celery, beef broth, diced tomatoes, Worcestershire sauce, and seasonings. Give everything a good stir. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the vegetables are tender.
Once the vegetables are tender, it’s time for the magic! Stir in the cream cheese until it’s fully melted and the soup is wonderfully smooth. Then, gradually add the shredded cheddar cheese, stirring until it's completely melted and incorporated. This is where it really starts to taste like a cheeseburger!
For an extra creamy finish, you can stir in a splash of milk or half-and-half, if you like. Taste and adjust seasonings as needed – maybe a pinch more salt or pepper. Ladle into bowls and garnish with your favorite cheeseburger toppings like extra cheddar, green onions, or even some crushed croutons for crunch. Pure bliss, hon!
You Must Know
Seriously, this soup is a game-changer for those nights when you want something incredibly satisfying without slaving over the stove. The crockpot just does all the work, melding all those delicious flavors into one hearty, cheesy bowl. It's the kind of meal that makes everyone gather 'round the table with happy smiles. And who doesn't love that?
The Art of Browning Beef
Browning the ground beef before it goes into the slow cooker is a non-negotiable step for me. It creates those beautiful caramelized bits that are packed with umami. Those tiny crispy edges? They're flavor bombs! It's not just about cooking the meat; it's about building the foundation of flavor for your entire soup. So, don't rush this part. Let it get good and golden before you drain the grease.
Choosing Your Cheese Wisely
For this soup, the cheese is everything, right? I usually go for a sharp or medium cheddar for that classic cheeseburger zing. But here's a little secret: always, always grate your own cheese from a block. Pre-shredded cheeses often have anti-caking agents that can make your soup a bit grainy. Freshly grated cheddar melts like a dream and makes the soup unbelievably smooth and luxurious. It's a small step that makes a huge difference.
Vegetable Prep for Slow Cooking
When it comes to the veggies – the potatoes, carrots, and celery – consistency is key. Dicing them into roughly the same size ensures they all become tender at the same time. No one wants crunchy carrots in their otherwise soft soup, right? Aim for about half-inch pieces. This allows them to absorb all those wonderful beefy, cheesy flavors as they slowly simmer.
The Cream Cheese Secret
Okay, so the cheddar gives the flavor, but the cream cheese? That's what gives this soup its incredible, velvety texture. It melts down so beautifully and adds a richness that just can't be beat. Make sure it's softened at room temperature a bit before you add it; it'll incorporate much more easily. It's the unsung hero that takes this soup from good to absolutely glorious.
You Must Know
- •**Brown the beef well** for maximum flavor depth.
- •**Drain excess grease** from the beef to prevent an oily soup.
- •**Dice vegetables uniformly** for even cooking.
This Crockpot Cheeseburger Soup isn't just a recipe; it's an invitation to slow down, to savor, and to enjoy the simple pleasures of a homemade meal. It’s perfect for a cozy night in, a potluck, or just whenever you need a little bowl of cheer. It warms your hands, your belly, and your soul. Honestly, it's just so good, you'll wonder why you didn't make it sooner!
Frequently Asked Questions
→Can I use ground turkey instead of beef?
Yes, absolutely! Ground turkey works wonderfully. Just make sure to brown it well for flavor, just like you would with beef.
→How do I thicken the soup if it's too thin?
If your soup is too thin, you can create a cornstarch slurry: whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the simmering soup and cook for a few more minutes until thickened.
→Can I make this soup ahead of time?
Yes, this soup is fantastic for making ahead! The flavors actually deepen overnight. Reheat gently on the stovetop or in the microwave, stirring occasionally.
→What can I serve with this soup?
Crusty bread or rolls are perfect for dipping! You could also serve it with a simple side salad to balance the richness.
Crockpot Cheeseburger Soup: Easy Recipe
Easy and comforting crockpot cheeseburger soup recipe! A warm, creamy soup perfect for chilly nights. Try this cheesy delight today!
Timing
Prep Time
20 Minutes
Cook Time
4-6 Hours
Total Time
4 Hours 20 Minutes
Recipe Details
Ingredients
For the Soup
- 011.5 lbs lean ground beef
- 021 medium yellow onion, diced
- 032 cloves garlic, minced
- 044 cups beef broth
- 052 cups diced potatoes (about 2 medium)
- 061 cup diced carrots (about 2 medium)
- 071 cup diced celery (about 2 stalks)
- 081 (14.5 oz) can diced tomatoes, undrained
- 091 tsp dried parsley
- 101/2 tsp dried basil
- 111/2 tsp salt, or to taste
- 121/4 tsp black pepper, or to taste
- 131 tbsp Worcestershire sauce
For Finishing
- 018 oz cream cheese, softened
- 022 cups shredded sharp cheddar cheese
- 031/4 cup milk or half-and-half (optional, for extra creaminess)
- 04Fresh green onions, chopped (for garnish)
- 05Extra shredded cheddar, for garnish
Instructions
In a large skillet, brown the ground beef over medium-high heat, breaking it apart as it cooks. Once fully browned, drain any excess grease thoroughly. This step is key for flavor, don't skip it!
Add the diced onion to the skillet with a tiny bit of olive oil (if needed) and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. Oh, the aroma is just lovely.
Transfer the browned beef, sautéed onion, and garlic to your 6-quart (or larger) crockpot. Add the diced potatoes, carrots, celery, beef broth, undrained diced tomatoes, dried parsley, dried basil, salt, pepper, and Worcestershire sauce. Give everything a good stir to combine.
Cover the crockpot and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, or until the vegetables are tender. My kitchen always smells amazing during this part – it’s the best kind of anticipation!
Once the vegetables are tender, uncover the crockpot. Add the softened cream cheese and stir until it's completely melted and incorporated, making the soup beautifully smooth. It might take a few minutes, but it's worth the patience.
Gradually add the shredded cheddar cheese, stirring until it's fully melted and the soup is wonderfully cheesy. If you desire an even creamier consistency, stir in the optional milk or half-and-half. Taste and adjust seasonings as needed. Ladle into bowls and garnish with fresh green onions and extra cheddar. Enjoy every warm, comforting spoonful!
Notes & Tips
- 1If you prefer a thicker soup, you can reduce the amount of beef broth slightly.
- 2For a bit of heat, add a pinch of red pepper flakes along with the other seasonings.
- 3Don't overcrowd your skillet when browning the beef; cook in batches if necessary.
- 4This soup is wonderfully versatile! Feel free to adjust the vegetable quantities to your liking.
Tools You'll Need
- •**Don't skip browning the beef!** This creates a deep, rich flavor foundation for your soup.
- •**Grate your own cheddar cheese.** Pre-shredded cheese often contains anti-caking agents that can make your soup grainy.
- •**Ensure cream cheese is softened** before adding it to the hot soup; it will blend in much more smoothly.
- •**Taste and adjust seasonings** at the end. Different broths and cheeses can vary in saltiness.