Print

Easy Loaded Crockpot Cheeseburger Soup (Kid-Approved)

loaded crockpot cheeseburger soup - featured image
Print Recipe

A creamy, cheesy soup that tastes just like a cheeseburger in a bowl. Made in the slow cooker with simple ingredients, it’s a family-friendly meal that comes together with minimal effort.

Ingredients

Scale
  • 1 lb ground beef (80/20 works best for flavor; drain excess fat)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 2 cups whole milk
  • 2 tablespoons all-purpose flour
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 medium russet potatoes, peeled and diced into ½-inch cubes
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 8 oz sharp cheddar cheese, shredded
  • 4 oz cream cheese, softened and cut into cubes
  • Cooked, crumbled bacon (for topping, optional)
  • Diced dill pickles or pickle relish (for topping, optional)
  • Chopped fresh chives or green onions (for topping, optional)
  • Extra shredded cheddar cheese (for topping, optional)

Instructions

  1. Brown the Beef: In a large skillet over medium-high heat, cook the ground beef, breaking it up with a wooden spoon, until no longer pink (about 5-7 minutes). Drain off any excess fat. Transfer the cooked beef to the bottom of your slow cooker.
  2. Sauté the Aromatics: In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. Transfer the onion and garlic to the slow cooker.
  3. Add the Vegetables and Broth: Add the diced potatoes, carrots, and celery to the slow cooker. Pour in the beef broth, Worcestershire sauce, smoked paprika, salt, and pepper. Give everything a good stir to combine.
  4. Cook on Low: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender. The soup should be bubbling gently around the edges.
  5. Make the Slurry: About 30 minutes before serving, whisk the flour into the cold milk until smooth. Pour the slurry into the slow cooker and stir well. Cover and cook on HIGH for another 20-30 minutes, until the soup has thickened slightly.
  6. Add the Cheese: Turn the slow cooker to WARM or LOW. Add the cubed cream cheese and stir until it’s mostly melted. Then gradually add the shredded cheddar, a handful at a time, stirring constantly.
  7. Taste and Adjust: Give the soup a taste. Adjust salt, smoked paprika, or other seasonings as needed. If the soup is too thick, stir in a splash of milk. If it’s too thin, let it cook on HIGH for another 15 minutes with the lid off.
  8. Serve and Top: Ladle the soup into bowls and let everyone customize their own toppings with bacon, pickles, chives, and extra cheese.

Notes

For best results, shred your own cheese from a block to avoid anti-caking agents. Add dairy at the end to prevent curdling. The soup thickens as it sits; add a splash of milk when reheating. For a stovetop version, simmer in a Dutch oven for 30-40 minutes until potatoes are tender, then add cheese.

Nutrition

Keywords: cheeseburger soup, crockpot soup, slow cooker soup, ground beef soup, easy dinner, kid-friendly, comfort food

Find it online: https://daintydine.com/easy-loaded-crockpot-cheeseburger-soup-kid-approved/