Easy Crockpot Cheeseburger Soup for Weeknight Comfort (Print Version)
Easy Crockpot Cheeseburger Soup: Enjoy a creamy, savory slow cooker meal with all your favorite flavors. Perfect for cozy nights & simple family dinners!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 26 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Dairy, Contains Beef
# Ingredients:
→ Main Ingredients
01 -
1 lb ground beef (80/20)
02 -
1 large yellow onion, chopped
03 -
4 cloves garlic, minced
04 -
4 cups beef broth
05 -
1 (14.5 oz) can diced tomatoes, undrained
06 -
2 large Russet or Yukon Gold potatoes, peeled and cubed (about 3 cups)
→ Flavor Boosters
07 -
2 tbsp Worcestershire sauce
08 -
2 tbsp ketchup
09 -
1 tbsp yellow mustard
10 -
1 tsp dried Italian seasoning
11 -
Salt and freshly ground black pepper, to taste
→ Finishing Touches
12 -
4 oz cream cheese, softened
13 -
2 cups sharp cheddar cheese, shredded
→ Optional Garnishes
14 -
Crispy bacon bits
15 -
Fresh green onions, sliced
16 -
Extra shredded cheddar
17 -
Crushed potato chips
# Instructions:
01 -
Alright, first things first, get a big skillet nice and hot over medium-high heat. Toss in your ground beef and break it up with a spoon. You want it browned all over, no pink bits, please! Drain off any excess grease – honestly, I used to skip this and ended up with a greasy soup, not ideal. Then, add your chopped onion and garlic to the skillet, letting them soften up and get fragrant, about 5-7 minutes. Oh, that smell! It’s the start of something wonderful. Don't let the garlic burn, that's a sad, bitter flavor we don't want.
02 -
Now, carefully transfer your browned beef mixture into your trusty crockpot. This is where the magic really begins to happen. Add in the beef broth, diced tomatoes (undrained!), cubed potatoes, Worcestershire sauce, ketchup, mustard, and Italian seasoning. Give it a good stir to combine everything. I always make sure the potatoes are mostly submerged so they cook evenly. I once forgot to stir properly and ended up with some undercooked potato bits, which was a bummer, so stir well!
03 -
Pop the lid on your crockpot. Set it to low for 6-8 hours or high for 3-4 hours. Honestly, I prefer the low setting for a longer time; it just lets all those flavors meld and deepen beautifully. The house will start to smell absolutely divine, like pure comfort food. This is the stage where you can go about your day, knowing dinner is doing its thing. It’s such a relief, isn't it? Just resist the urge to peek too much, let the slow cooker work its charm.
04 -
Once the cooking time is up and the potatoes are tender (test one!), it’s time for the creamy goodness. Add the softened cream cheese to the crockpot. Stir, stir, stir until it's completely melted and smoothly incorporated into the soup. This step is crucial for that rich, velvety texture. I've had times where I added cold cream cheese and it took forever to melt, leaving little lumps. So, let it sit out for a bit beforehand!
05 -
Now for the cheddar! Sprinkle in your shredded sharp cheddar cheese. Give it another gentle stir until the cheese is fully melted and luscious. The soup will thicken up a bit more and get this gorgeous, golden hue. This is the point where I always sneak a little taste, just to make sure the seasoning is spot-on. Sometimes it needs a tiny bit more salt or a crack of fresh black pepper. Trust your taste buds here!
06 -
Ladle your warm, inviting Easy Crockpot Cheeseburger Soup into bowls. It should be thick, creamy, and smell like all your favorite comfort foods combined. Garnish with your chosen toppings – a sprinkle of extra cheddar, some crispy bacon, or fresh green onions. This soup is a meal in itself, hearty and satisfying. The texture is velvety, the taste is savory and tangy, just like a deconstructed cheeseburger in a bowl. Enjoy every cozy spoonful, you've earned it!
# Notes:
01 -
Always make sure your cream cheese is at room temperature; it melts so much smoother and saves you from lumpy soup, trust me.
02 -
This soup keeps beautifully in the fridge for 3-4 days. I often make a double batch for easy lunches all week.
03 -
If you're out of cheddar, a mix of Monterey Jack and a touch of American cheese works surprisingly well for that gooey factor.
04 -
A sprinkle of crushed potato chips on top adds a fun, unexpected crunch, like the best kind of kitchen experiment!
# Tools You'll Need:
01 -
Large skillet
02 -
6-quart or larger slow cooker (crockpot)
03 -
stirring spoon
04 -
ladle
# Nutrition Facts (Per Serving):
Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 25-35g
Protein: 30-40g