Extra Creamy Slow Cooker Cheeseburger Soup
A rich and creamy soup that captures the flavors of a cheeseburger, perfect for chilly nights and busy weeknights.
Ingredients
Main Ingredients
- 1 lb ground beef (or ground turkey)
- 1 cup chopped onion
- 1 cup diced carrots
- 1 cup diced celery
- 4 cups low-sodium chicken broth (or vegetable broth) Use low-sodium broth for seasoning to taste.
- 2 cups diced potatoes (Yukon Gold or russet) Uniform 1/2-inch dice cooks evenly.
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- to taste Salt and pepper
- 2 cups shredded sharp cheddar cheese Grate from a block for best melting.
- 1 cup heavy cream Substitute half-and-half for lighter creaminess.
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Heat a large skillet over medium. Add the ground beef (or turkey) and cook until no longer pink, breaking it into bite-sized pieces. Drain excess fat and transfer the meat to the slow cooker.
- Add the chopped onion, diced carrots, and diced celery to the slow cooker. Stir to combine.
- Pour in the chicken broth and add the diced potatoes. Sprinkle garlic powder, paprika, salt, and pepper over the top. Stir once to distribute seasonings.
Cooking
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the potatoes and carrots are tender.
- About 30 minutes before serving, stir in the heavy cream. Add the shredded cheddar cheese and mix until melted and creamy.
- If the soup is too thin, let it cook uncovered for 15–20 minutes to reduce, or thicken with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
- Taste and adjust seasoning with salt and pepper. Serve hot with a sprinkle of fresh parsley, if using.
Notes
Use low-sodium broth so you can season to taste at the end. For a creamier texture, mash a cup of the potatoes against the side of the slow cooker before stirring in the cheese.