Slow Cooker Creamy Cheeseburger Soup
Slow Cooker Creamy Cheeseburger Soup is a comforting and hearty dish perfect for chilly days. This creamy, cheesy soup features ground beef, potatoes, and vegetables, all simmered together to create a satisfying meal that your family will love.
Equipment
- 1 slow cooker
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 medium potatoes, diced About 4 cups.
- 2 cups beef broth
- 1 cup carrots, diced About 2-3 medium carrots.
- 1 cup celery, diced About 2 stalks.
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
Instructions
- In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat and transfer the beef to the slow cooker.
- Add the diced onion and minced garlic to the slow cooker, stirring to combine.
- Add the diced potatoes, carrots, celery, beef broth, Worcestershire sauce, basil, oregano, salt, and pepper to the slow cooker. Stir well.
- Cover and cook on low for 6 hours or on high for 3 hours, or until the vegetables are tender.
- About 30 minutes before serving, stir in the shredded cheddar cheese and heavy cream. Continue to cook on low or high until the cheese is melted and the soup is heated through.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot, garnished with extra shredded cheese if desired.
Notes
For a spicier flavor, add diced jalapeños or a dash of hot sauce.
You can substitute ground turkey for a lighter version.
Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave.