Description
Whip up this Easy Crockpot Cheeseburger Soup for a simple, hearty dinner. It’s a comforting classic that makes weeknights a breeze, full of savory flavors.
Ingredients
Scale
- Hearty Base:
- 1.5 lbs ground beef (80/20)
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 3 medium Russet potatoes, peeled and diced (about 3 cups)
- 6 cups beef broth (low sodium preferred)
- Flavor Powerhouses:
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried mustard
- 1 tsp smoked paprika
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- Creamy Finish:
- 8 oz cream cheese, softened
- 1/2 cup heavy cream (or evaporated milk)
- 2 cups sharp cheddar cheese, freshly shredded
- Toppings & Extras:
- 1/2 cup cooked bacon bits
- 1/4 cup sliced green onions
- Extra shredded cheddar, for serving
- Crusty bread or croutons, for serving
Instructions
- Brown the Beef & Aromatics:: First up, get a big skillet nice and hot over medium-high heat. Toss in your ground beef and break it up. Brown it until it’s no longer pink, then drain off all that extra grease. Honestly, this is where I usually get distracted and almost burn it, so stay close! Once that’s done, toss in your chopped onion and minced garlic. Sauté them for a few minutes until the onion softens and you can really smell that amazing garlic – oh, it’s the best smell, honestly! This step is crucial for building a flavorful base for our Easy Crockpot Cheeseburger Soup.
- Combine Base Ingredients:: Now for the easy part! Transfer your browned beef, onion, and garlic mixture into your trusty crockpot. Add the diced potatoes, beef broth, undrained diced tomatoes, tomato paste, Worcestershire sauce, dried mustard, paprika, salt, and pepper. Give everything a good stir until it’s all mixed up. I sometimes forget the Worcestershire sauce here, and it makes a noticeable difference, so don’t skip it! This is where the magic of the slow cooker really begins for this Easy Crockpot Cheeseburger Soup.
- Slow Cook to Perfection:: Pop the lid on your crockpot and set it to low for 6-8 hours, or high for 3-4 hours. You want those potatoes to be super tender, breaking down a bit to thicken the soup. The whole house will start to smell incredible, like a cozy diner, and that’s how you know it’s working! I didn’t expect that the aroma alone could make me so hungry, but it does every time. Just let it do its thing, no peeking allowed – well, maybe just one quick peek if you can’t resist!
- Add the Creamy Elements:: Once the potatoes are fork-tender, it’s time to make this Easy Crockpot Cheeseburger Soup truly creamy. Take your softened cream cheese and heavy cream (or evaporated milk) and whisk them together in a small bowl until smooth. Honestly, if you try to add the cream cheese cold, it’ll just clump up, and you’ll be fighting lumps. I learned that the hard way, oops! Pour this creamy mixture into the crockpot and stir it in really well until it’s completely combined and smooth throughout the soup.
- Stir in the Cheese:: Now for the main event of this Easy Crockpot Cheeseburger Soup: the cheese! Add about two cups of your freshly shredded sharp cheddar cheese to the crockpot. Stir it gently until it’s all melted and beautifully incorporated, making the soup rich and cheesy. Don’t overmix, or it can get a bit stringy. I always sneak a little taste at this point to check the seasoning; sometimes it needs a tiny bit more salt or pepper, depending on your broth. This is where the soup truly transforms!
- Serve and Garnish:: Ladle generous portions of your warm and hearty Easy Crockpot Cheeseburger Soup into bowls. Now for the fun part: toppings! Sprinkle with crispy bacon bits, a handful of fresh green onions, and maybe even a little extra shredded cheddar. I love serving it with some crusty bread for dipping, or even a few crushed potato chips for extra crunch. It should look rich, smell amazing, and taste like pure comfort. Enjoy your delicious creation!