Description
This Easy Slow Cooker Cheeseburger Soup is a hearty and comforting dish perfect for busy days. Ground beef, tender potatoes, and fresh vegetables simmer slowly in beef broth, then blended with creamy cheddar cheese for a deliciously rich and satisfying soup.
Ingredients
Scale
Main Ingredients
- 1 lb lean ground beef
- 2 cups diced potatoes (Yukon Gold or Russet)
- 1 cup chopped onion
- 1 cup shredded carrots
- 4 cups beef broth
- 1 cup shredded cheddar cheese
Seasonings
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
- Onion powder, to taste
Instructions
- Brown the beef: Heat a skillet over medium heat and cook the lean ground beef until fully browned, making sure to break it apart as it cooks. Drain any excess grease to keep the soup light.
- Combine ingredients in slow cooker: Transfer the browned beef to the slow cooker, then add the diced potatoes, chopped onion, shredded carrots, and beef broth.
- Season the soup: Add salt, pepper, garlic powder, and onion powder to the slow cooker. Stir well to evenly distribute the seasonings throughout the mixture.
- Slow cook: Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the potatoes and vegetables are tender and flavors are well developed.
- Add cheddar cheese: About 10 minutes before serving, stir in the shredded cheddar cheese until it is fully melted and incorporated into the soup, creating a creamy texture.
Notes
- For a thicker soup, mash some of the potatoes before adding cheese.
- You can substitute ground turkey for a leaner alternative.
- If you prefer a spicier flavor, add a pinch of cayenne pepper or hot sauce.
- Use fresh vegetables if possible for better texture and taste.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
