Slow-Cooked Cheeseburger Soup
A creamy, crowd-pleasing soup that captures the flavors of a cheeseburger, making it a family-friendly meal perfect for cold nights.
Ingredients
Main Ingredients
- 1 lb ground beef (80/20) Can substitute with leaner beef.
- 4 small potatoes, peeled and diced (Yukon Gold recommended) Holds shape well in slow cooker; avoid russets.
- 1 small white onion, chopped
- 1 cup shredded carrots
- 3 cups beef broth Use low-sodium for less salt.
- 1 can (10.5 oz) cream of mushroom soup Can be substituted for heavy cream mixture.
- 1 tsp Italian seasoning
- 1 tsp minced garlic (or 2 tsp fresh)
- ½ tsp salt
- ½ tsp black pepper
- 2 cups shredded cheddar cheese Freshly grated for smoother melting.
- 8 oz cream cheese, cubed Can substitute with full-fat Greek yogurt.
Instructions
Preparation
- Heat a large skillet over medium-high heat and brown ground beef, breaking it up until no longer pink (about 5–7 minutes). Drain excess fat.
- Transfer the browned beef to the slow cooker.
- Add diced potatoes, chopped onion, shredded carrots, beef broth, and cream of mushroom soup to the slow cooker.
- Stir in Italian seasoning, minced garlic, salt, and black pepper.
Cooking
- Cover and cook on LOW for 6 hours or HIGH for 3 hours until potatoes are fork-tender.
Finishing Touches
- About 30 minutes before serving, stir in the shredded cheddar and cubed cream cheese.
- Replace the lid so the cheeses can melt into the soup.
- Give a gentle final stir to combine everything and serve hot.
Notes
For additional flavor, consider adding cooked crumbled bacon, or for a spicy version, incorporate smoked paprika and cayenne. This soup is freezer-friendly if dairy is added post-reheating.