Crock Pot Cheeseburger Soup
This creamy, slow-cooked cheeseburger soup combines ground beef, tender vegetables, and melty cheddar for a hearty weeknight meal.
Ingredients
For the soup
- 1 pound ground beef Use lean ground beef (90/10) to reduce fat.
- 1 each onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 cups potatoes, diced (Yukon Gold or russet)
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup shredded cheddar cheese Use sharp or mild cheddar.
- 1 cup milk Whole or 2% milk.
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
Optional toppings
- 6 strips crispy bacon
- 1 each sliced green onions
Instructions
Preparation
- Heat a large skillet over medium. Add the ground beef and cook, breaking it up with a spoon, until no longer pink — about 6–8 minutes. Drain off excess fat and discard safely.
- Transfer the browned beef to the Crock Pot. Add the chopped onion, minced garlic, beef broth, diced potatoes, carrots, and celery. Stir to combine.
Cooking
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the potatoes are fork-tender.
- About 30 minutes before serving, reduce the Crock Pot to low (if not already) and stir in the shredded cheddar and the milk. Stir gently and often to help the cheese melt without separating.
- Add Worcestershire sauce, then season with salt and pepper to taste. Give it a final stir and taste; adjust as needed.
- Serve hot in bowls. Top with crispy bacon and sliced green onions if using.
Notes
Drain excess fat when browning beef. Can substitute ground turkey or chicken. Use freshly shredded cheddar for the best melt.