Crock Pot Cheeseburger Soup
One chilly afternoon, I was craving something comforting, yet simple to make. I remembered how much my family loves cheeseburgers, but I wanted to try something different, so I decided to turn it into a soup. The idea of combining the flavors of a cheeseburger into a hearty, creamy soup sounded perfect. I put everything in the Crock Pot, and within hours, we were enjoying a warm, satisfying bowl of cheeseburger soup.Since then, this recipe has become a family favorite. The great thing about it is that it’s easy to make and doesn’t require a lot of ingredients. It’s perfect for a cozy night in, or when I need to feed the family without spending too much time in the kitchen. The best part is how creamy and cheesy it is, just like the cheeseburgers we love, but in soup form.
Equipment
- Crock pot or slow cooker
- Large skillet for cooking the ground beef
- Knife and cutting board for chopping vegetables
- Wooden spoon for stirring
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 4 medium potatoes, peeled and cubed
- 3 cups beef broth
- 1 cup milk (or half-and-half for a richer version)
- 2 cups shredded cheddar cheese
- 4 oz cream cheese, softened
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Start by heating a large skillet over medium-high heat. Add the ground beef and cook for about 5-7 minutes, breaking it up with a spoon until it’s browned and fully cooked. Drain any excess grease to prevent the soup from becoming too oily.Add the chopped onion to the skillet and sauté for 3-4 minutes, or until the onion becomes soft and translucent. This enhances the flavor and adds depth to the soup.Once cooked, transfer the beef and onion mixture to the Crock Pot.
- Peel and cube the 4 medium potatoes, then add them to the slow cooker with the beef mixture. Pour in 3 cups of beef broth, ensuring the potatoes are fully submerged.Stir in 1 teaspoon of garlic powder, along with salt and pepper to taste. These seasonings will enhance the soup’s rich, savory flavor as it slowly cooks.
- Cover the Crock Pot with the lid and set it to LOW. Let the soup cook for 4 hours, allowing the potatoes to become tender and the flavors to meld together. Stir occasionally if possible.If you’re in a hurry, you can cook it on HIGH for 2 hours, but the low and slow method develops the best flavor.
- Once the potatoes are soft and the broth is flavorful, it’s time to add the cheese and dairy for that classic cheeseburger taste.Stir in 2 cups of shredded cheddar cheese and 4 oz of softened cream cheese, mixing well until melted and fully incorporated. For a richer texture, pour in 1 cup of milk or half-and-half and stir to combine.Let the soup cook for another 15-20 minutes on LOW, just until everything is smooth and creamy. Taste and adjust the seasoning if needed.
- Ladle the hot cheeseburger soup into bowls and garnish with extra shredded cheddar cheese, crispy bacon bits, or chopped green onions for added flavor. Serve with toasted buns or crusty bread to soak up the creamy goodness.