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Cozy Crockpot Cheeseburger Soup: Easy & Hearty Recipe

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A rich, creamy, and hearty cheeseburger soup made in a crockpot, featuring ground beef, potatoes, carrots, and sharp cheddar cheese. Perfect for cozy nights and busy weeknights.

Ingredients

Scale
  • 1 lb ground beef (80/20 or leaner)
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 medium Russet potatoes, peeled and cubed
  • 4 cups low-sodium beef broth
  • 1 can (12 oz) evaporated milk
  • 2 cups sharp cheddar cheese, shredded
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon smoked paprika (or regular paprika)
  • Salt and black pepper to taste
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • Optional toppings: chopped pickles, crumbled bacon, extra shredded cheese, green onions

Instructions

  1. Brown the beef: Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until no pink remains (5-7 minutes). Drain excess grease and transfer beef to crockpot.
  2. Sauté aromatics: In the same skillet, melt butter over medium heat. Add onion, carrots, and celery. Cook until onion is translucent and carrots soften (about 5 minutes). Add garlic and cook 30 seconds more.
  3. Make a roux: Sprinkle flour over vegetables and stir constantly for 1-2 minutes until pasty.
  4. Deglaze pan: Slowly pour in 1 cup beef broth while stirring, scraping up brown bits. Simmer 1 minute, then pour into crockpot.
  5. Add remaining ingredients: Add cubed potatoes, remaining broth, Worcestershire sauce, Dijon mustard, and paprika to crockpot. Stir to combine.
  6. Cook low and slow: Cover and cook on low for 6-7 hours or high for 3-4 hours, until potatoes are fork-tender.
  7. Finish with dairy: About 10 minutes before serving, stir in evaporated milk and shredded cheddar cheese until melted and smooth. Adjust salt and pepper.
  8. Rest and serve: Let soup sit 5 minutes off heat. Ladle into bowls and add desired toppings.

Notes

Shred your own cheese for smooth melting. Add dairy at the end to prevent curdling. For a thicker soup, mash some potato cubes against the side of the pot. Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months (add dairy after thawing).

Nutrition

Keywords: cheeseburger soup, crockpot soup, slow cooker soup, hearty soup, comfort food, ground beef soup, cheddar soup

Find it online: https://noshbelle.com/cozy-crockpot-cheeseburger-soup-easy-and-hearty-recipe/