Creamy Slow Cooker Cheeseburger Soup is the ultimate comfort food that combines all the delicious flavors of a cheeseburger into a rich and creamy soup. Perfect for cold nights, this hearty soup is easy to make and packed with all your favorite ingredients like ground beef, potatoes, carrots, and, of course, plenty of melty cheese. With minimal prep time and the help of a slow cooker, you can let it simmer and develop its flavors while you go about your day. Whether you’re serving it on a chilly evening or for a cozy family meal, this soup is sure to warm your heart and satisfy your hunger.
Why You’ll Love This Recipe
1. Comfort in a Bowl
This soup brings together the best elements of a cheeseburger—cheese, beef, and bacon—into a creamy, comforting bowl. It’s the ultimate way to enjoy those classic flavors without the need for a bun.
2. Easy and Hands-Off
Thanks to the slow cooker, you can throw in all the ingredients and let the magic happen. No need to babysit the stove, just let it cook and come back to a fully prepared, delicious meal.
3. Perfectly Creamy
The combination of heavy cream, cream cheese, and shredded cheddar gives this soup its signature rich and creamy texture, making every bite feel indulgent.
4. Hearty and Filling
With tender potatoes, ground beef, and vegetables, this soup is hearty enough to be a meal on its own, keeping you full and satisfied.
5. Customizable
You can easily adjust the ingredients to suit your preferences, from adding extra cheese to switching up the veggies. It’s versatile and can be made to fit your taste.
Ingredients
- Ground beef
- Yellow onion, diced
- Garlic, minced
- Carrots, diced
- Potatoes, peeled and diced
- Beef broth
- Heavy cream
- Cream cheese, softened
- Shredded cheddar cheese
- Dijon mustard
- Worcestershire sauce
- Bacon, cooked and crumbled (for topping)
- Salt and pepper, to taste
- Fresh parsley (for garnish, optional)
- Pickles, sliced (for garnish, optional)
Variations
- Spicy Version: Add a diced jalapeño or a pinch of cayenne pepper to give the soup a spicy kick.
- Vegetarian: Replace the ground beef with lentils or plant-based meat alternatives for a vegetarian twist.
- Low-Carb: Swap out the potatoes for cauliflower florets to create a lower-carb version without sacrificing the comforting texture.
- Extra Bacon: Top the soup with extra crispy bacon for a more indulgent touch, or stir in chopped bacon directly into the soup.
How to Make the Recipe
Step 1: Brown the Ground Beef
In a skillet, brown the ground beef over medium heat until fully cooked. Drain any excess fat and transfer the beef to the slow cooker.
Step 2: Add Vegetables and Broth
Add the diced onions, garlic, carrots, potatoes, and beef broth to the slow cooker. Stir to combine the ingredients.
Step 3: Cook the Soup
Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes and carrots are tender.
Step 4: Stir in Dairy and Cheese
Once the soup is cooked and the vegetables are tender, stir in the heavy cream, softened cream cheese, and shredded cheddar cheese. Add Dijon mustard and Worcestershire sauce for extra flavor. Season with salt and pepper to taste.
Step 5: Stir Until Smooth
Stir everything together until the cream cheese and cheese are fully melted and the soup is creamy and smooth. Allow it to heat through for another 5-10 minutes.
Step 6: Top and Serve
Ladle the soup into bowls and top with crumbled bacon, extra shredded cheese, and optional garnishes like sliced pickles or fresh parsley.
Tips for Making the Recipe
- Use Fresh Potatoes: Fresh, peeled potatoes will hold up better in the slow cooker and provide a more satisfying texture. Avoid frozen potatoes if possible.
- Brown the Beef First: Browning the beef before adding it to the slow cooker adds more flavor and helps prevent the soup from becoming greasy.
- Creamy Consistency: If you prefer a smoother texture, use an immersion blender to blend part of the soup after it’s cooked, or mash some of the potatoes.
- Adjust Cheese: You can add more cheese for a cheesier soup, or experiment with other types of cheese like Monterey Jack or mozzarella.
- Don’t Overcrowd the Slow Cooker: If you double the recipe, make sure your slow cooker is large enough to accommodate the extra ingredients.
How to Serve
Serve the Creamy Slow Cooker Cheeseburger Soup with a side of warm, crusty bread or a simple salad. You can also serve it with crackers or even some extra crispy bacon for added texture and flavor. This soup makes a hearty and satisfying meal on its own, but pairing it with a light side dish makes it even more filling.
Make Ahead and Storage
Storing Leftovers
Store leftover soup in an airtight container in the refrigerator for up to 3 days. The soup thickens as it sits, so you may want to add a little more broth or cream when reheating.
Freezing
This soup can be frozen for up to 3 months. Let it cool completely before transferring it to an airtight container or freezer bag. When you’re ready to eat, thaw in the refrigerator overnight and reheat on the stovetop.
Reheating
Reheat the soup on the stove over low heat, stirring occasionally. If it has thickened too much in the fridge or freezer, add a splash of broth or milk to reach your desired consistency.
FAQs
1. Can I make this soup on the stovetop instead of the slow cooker?
Yes, you can. Brown the beef and sauté the vegetables in a pot, then add the broth and let it simmer until the potatoes are tender. Stir in the cream, cheese, and seasonings as directed.
2. Can I make this soup dairy-free?
To make this soup dairy-free, use a dairy-free cream alternative (such as coconut cream) and dairy-free cheese. You can also skip the cream cheese and use more broth for a lighter version.
3. How do I thicken the soup?
If the soup is too thin, you can mash some of the potatoes directly in the slow cooker to thicken it. Alternatively, you can add a cornstarch slurry (cornstarch mixed with water) to achieve the desired thickness.
4. Can I make this soup spicier?
Yes, add a diced jalapeño, a pinch of cayenne pepper, or some hot sauce to give the soup a spicy kick.
5. How do I store leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months.
6. Can I use ground turkey instead of beef?
Yes, ground turkey is a leaner alternative and works well in this recipe.
7. Can I add other vegetables?
Feel free to add extra veggies like celery, corn, or bell peppers for more flavor and texture.
8. Can I use frozen vegetables?
Frozen vegetables can be used, but fresh vegetables tend to hold up better in the slow cooker and provide a better texture.
9. Can I make this soup vegetarian?
Yes, you can substitute the ground beef with lentils, mushrooms, or a plant-based meat substitute for a vegetarian version.
10. Can I top the soup with anything else?
You can top the soup with additional cheese, crumbled chips, or even a dollop of sour cream for an extra touch.
Conclusion
Creamy Slow Cooker Cheeseburger Soup is a delightful, easy-to-make dish that brings the best parts of a cheeseburger into a comforting, creamy soup. With the help of your slow cooker, this dish is simple to prepare and perfect for cozying up on a cold day. The combination of ground beef, cheese, bacon, and veggies makes for a hearty and satisfying meal that’s sure to become a family favorite. Whether you’re serving it for dinner or making a batch to enjoy throughout the week, this soup is a guaranteed hit!
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Creamy Slow Cooker Cheeseburger Soup
- Total Time: 6-7 hours
- Yield: 6–8 servings 1x
- Diet: Gluten Free
Description
This Creamy Slow Cooker Cheeseburger Soup is a comforting, rich, and savory dish that brings all the delicious flavors of a classic cheeseburger into a creamy, hearty soup. Made with ground beef, potatoes, cheese, and a flavorful broth, this soup is perfect for cold days or anytime you need a satisfying, easy-to-make meal. Let your slow cooker do all the work for you!
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups potatoes, peeled and diced (about 3 medium potatoes)
- 3 cups beef broth
- 1 cup milk (or use heavy cream for a richer texture)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- Salt to taste
- 1/2 cup sour cream (optional, for extra creaminess)
- 1 tablespoon Worcestershire sauce (optional)
- Fresh chopped parsley or green onions for garnish (optional)
Instructions
- Brown the ground beef: In a skillet over medium heat, cook the ground beef with the diced onion until the beef is browned and the onion is softened, about 5-7 minutes. Drain any excess fat.
- Transfer to the slow cooker: Add the browned beef and onions to the slow cooker. Then, add the minced garlic, diced potatoes, beef broth, thyme, black pepper, and Worcestershire sauce (if using). Stir to combine.
- Cook the soup: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.
- Add the cream and cheese: About 30 minutes before serving, stir in the milk (or heavy cream), shredded cheddar cheese, and mozzarella cheese. Continue cooking on low until the cheese is fully melted and the soup is creamy.
- Finish the soup: If you want an extra creamy texture, stir in the sour cream just before serving. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls, garnish with fresh parsley or chopped green onions, and serve with crusty bread for dipping if desired.
Notes
- Feel free to add cooked bacon bits for extra flavor.
- You can use ground turkey or ground chicken instead of beef for a leaner version.
- To thicken the soup, mash some of the potatoes after cooking or add a cornstarch slurry (mix cornstarch and water) for extra creaminess.
- This soup can be stored in an airtight container in the fridge for up to 3 days or frozen for up to a month.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (on low) or 3-4 hours (on high)
- Category: Soup, Comfort Food
- Method: Slow Cooker
- Cuisine: American