Description
Hearty Crockpot Cheeseburger Soup brings comfort with ground beef, potatoes, and cheesy goodness. A simple, delicious meal for any night.
Ingredients
Scale
- Soup Base & Meat:
- 1.5 lbs ground beef (85/15 or 90/10)
- 1 large yellow onion, diced
- 3–4 cloves garlic, minced
- 4 cups beef broth (low sodium)
- 2 lbs Russet or Yukon Gold potatoes, peeled and diced (about 4 cups)
- Flavor Boosters:
- 1/4 cup ketchup
- 2 tbsp yellow mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- Dairy & Thickener:
- 8 oz cream cheese, softened
- 2 cups sharp cheddar cheese, freshly grated
- 1 cup whole milk
- Finishing Touches:
- 1/2 cup cooked bacon bits, for garnish
- 2 tbsp fresh green onions, sliced, for garnish
Instructions
- Brown the Beef & Aromatics:: First things first, grab your biggest skillet and brown that ground beef over medium-high heat. Break it up into crumbles as it cooks. Once it’s no longer pink, drain off any excess grease – this is where I always remind myself of my first greasy batch! Then, toss in your diced yellow onion and minced garlic. Sauté them until they’re softened and smell absolutely heavenly, about 5-7 minutes. Oh, that aroma! It’s the start of something wonderful, trust me.
- Combine in the Crockpot:: Now for the easy part! Transfer your browned beef, onion, and garlic mixture into your trusty crockpot. Add the diced potatoes, beef broth, ketchup, mustard, and Worcestershire sauce. Give it a good stir to combine everything. This is where the magic really starts to happen, as all those flavors begin to mingle. Make sure everything is nestled in there nicely. I always make sure the potatoes are mostly submerged so they cook evenly.
- Slow Cook to Perfection:: Pop the lid on your crockpot and let it do its thing. Cook on low for 6-8 hours, or on high for 3-4 hours. You’re waiting for those potatoes to become fork-tender. Honestly, the longer it simmers on low, the more those flavors deepen, and the whole house will smell incredible. I didn’t expect that the first time; it was a pleasant surprise!
- Add the Cheesy Goodness:: Once the potatoes are tender, it’s time for the good stuff! Stir in the softened cream cheese until it’s fully melted and incorporated, making the soup wonderfully creamy. Then, gradually add your freshly grated cheddar cheese, stirring constantly until it’s all melted and smooth. This is where the Crockpot Cheeseburger Soup really gets its name! Don’t just dump it all in at once; a little patience here prevents clumpy cheese.
- Stir in Milk & Season:: Pour in the milk and give it another good stir. Let it heat through for about 15-20 minutes on low, or until it’s warmed but not boiling. Boiling can sometimes make the cheese separate, and we don’t want that. Taste the soup and season with salt and black pepper as needed. This is your chance to make it just right for your palate. I always add a little more pepper than I think I need.
- Serve It Up:: Ladle your warm, inviting Crockpot Cheeseburger Soup into bowls. Garnish with those crispy bacon bits and a sprinkle of fresh green onions. It should be thick, creamy, and bursting with that classic cheeseburger flavor. It always looks so inviting, a real feast for the eyes before you even take that first spoonful. Get ready for some happy sighs around the table!