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Slow Cooker Cheeseburger Soup Recipe

Slow Cooker Cheeseburger Soup

Wholesome Cove
This slow cooker cheeseburger soup turns everything you love about a loaded burger into a thick, cheesy bowl with ground beef, tender potatoes, and a smooth cheddar base you can eat with a spoon.
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Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 420 kcal

Equipment

Ingredients
  

Optional Toppings

  • cooked crumbled bacon - optional topping
  • sliced green onions - optional topping
  • extra shredded cheddar - optional topping
  • dill pickle chips - optional topping

Instructions
 

  • Heat a large skillet over medium-high heat and add the ground beef. Break it apart and cook 6 to 8 minutes until no pink remains and the meat is well browned.
  • Add the diced onion during the last 3 minutes and cook until softened. Drain excess grease, then transfer the beef and onion to the slow cooker.
  • Add the shredded carrots, diced celery, and diced potatoes on top of the beef. Pour in the chicken broth and sprinkle in the basil and parsley. Season with salt and pepper, then stir to distribute evenly.
  • Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the potatoes are fork-tender and the carrots have softened. Avoid lifting the lid repeatedly.
  • About 30 minutes before serving, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook 1 to 2 minutes until nutty and pale gold.
  • Slowly pour in the milk while whisking and keep whisking until the mixture thickens into a smooth, pourable sauce, about 4 to 5 minutes.
  • Pour the thickened milk mixture into the slow cooker and stir it through the soup. Add the shredded cheddar a handful at a time, stirring after each addition until fully melted.
  • Cover and cook on LOW for another 20 to 30 minutes until the soup is thick, creamy, and heated through.
  • Taste and adjust with more salt and pepper as needed. If too thick, stir in a splash of warm broth or milk to loosen it.
  • Ladle into bowls and finish with crumbled bacon, green onions, extra cheddar, or a few dill pickle chips for that true cheeseburger touch.

Notes

  • Always brown the beef first. Slow cookers don't sear, so skipping this step leaves the meat gray and flat instead of deeply savory.
  • Cut potatoes uniformly into 1/2-inch cubes so they cook at the same rate and you don't get a mix of mushy and undercooked pieces.
  • Add the cheese at the end. Dairy added too early can curdle over long cooking times, so the last 30 minutes is the sweet spot.
  • Grate cheese from a block. The anti-caking coating on bagged shredded cheese resists melting and can leave a grainy texture.
  • Don't boil after adding dairy. Keep it on low once the milk and cheese go in, since a hard boil can break the sauce.
  • Use russet potatoes for thickness. Their high starch content naturally thickens the broth as they cook down.
  • Taste before salting hard. Broth and cheese both bring salt, so season lightly early and adjust at the very end.
  • Pour the milk in slowly while whisking when making the roux to avoid lumps.
  • Storage: Refrigerate in an airtight container for up to 4 days. Reheat gently and add a splash of broth or milk to loosen.
  • Freezing note: Dairy-based soups can separate when frozen. For best results, freeze before adding the cheese and milk, then stir those in fresh after reheating.

Nutrition

Serving: 1BowlCalories: 420kcalCarbohydrates: 22gProtein: 24gFat: 27gSaturated Fat: 14gCholesterol: 90mgSodium: 780mgFiber: 2gSugar: 6g
Keyword cheeseburger soup recipe, cheesy ground beef soup, crockpot cheeseburger soup, easy slow cooker soup, slow cooker cheeseburger soup
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