Description
This Crockpot Cheeseburger Soup captures all the rich, cheesy flavors of a classic cheeseburger in a warm, comforting bowl. With ground beef, tender vegetables, and melted cheddar cheese, it's the ultimate easy comfort food made right in the slow cooker.
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups low-sodium beef broth
- 3 cups potatoes, diced
- 2 cups carrots, diced
- 2 cups celery, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- Optional toppings: diced tomatoes, chopped green onions, extra shredded cheese, sour cream
Instructions
- Brown the ground beef in a skillet over medium heat, breaking it up and cooking until fully done. Drain excess fat and transfer beef to the crockpot.
- In the same skillet, sauté onion and garlic until soft, then add to the crockpot.
- Add potatoes, carrots, celery, diced tomatoes with juice, beef broth, Worcestershire sauce, basil, oregano, salt, and pepper. Stir to combine.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until vegetables are tender.
- About 30 minutes before serving, stir in shredded cheddar cheese and heavy cream. Continue cooking until cheese is melted and soup is creamy.
- Taste and adjust seasoning if needed. Serve hot with optional toppings.
Notes
- Use russet or Yukon Gold potatoes for best texture.
- Swap ground beef with turkey or chicken for a lighter version.
- Add a cornstarch slurry if you prefer a thicker soup.
- Perfect for meal prep—stores well in fridge or freezer.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 95mg
