Description
This Easy Slow Cooker Cheeseburger Soup combines the comforting flavors of a classic cheeseburger in a creamy, hearty soup. Made with ground beef, fresh vegetables, and sharp cheddar cheese, it’s perfect for an effortless weeknight meal that’s both satisfying and rich in taste. The slow cooker method allows all the ingredients to meld beautifully while giving you the convenience of hands-off cooking.
Ingredients
Scale
Meat & Vegetables
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups peeled and diced potatoes
- 1 cup shredded carrots
- 1/2 cup diced celery
Liquids & Seasonings
- 3 cups chicken or beef broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
Thickening & Dairy
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 1 1/2 cups whole milk
- 2 cups shredded cheddar cheese
- 1/4 cup sour cream
Instructions
- Brown the beef: In a skillet over medium heat, cook the ground beef until browned. Drain excess fat. Add the chopped onion and garlic and sauté for 2–3 minutes until softened.
- Combine ingredients in slow cooker: Transfer the beef mixture to the slow cooker. Add the diced potatoes, shredded carrots, diced celery, broth, salt, pepper, dried basil, and dried parsley. Stir well to combine.
- Cook soup: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the vegetables are tender and the flavors meld.
- Prepare roux and milk mixture: About 30 minutes before serving, melt the unsalted butter in a small saucepan over medium heat. Whisk in the all-purpose flour and cook for 1–2 minutes to form a roux. Gradually whisk in the whole milk until the mixture is smooth and thickened.
- Finish the soup: Stir the milk and roux mixture into the slow cooker. Add the shredded cheddar cheese and stir until melted and creamy.
- Add sour cream and serve: Just before serving, stir in the sour cream until combined. Serve hot with optional toppings like crumbled bacon, green onions, or extra cheese.
Notes
- For a thicker soup, mash some of the potatoes in the pot before adding the cheese.
- Use ground turkey or chicken for a leaner protein variation.
- Leftovers store well and the flavors intensify, making it taste even better the next day.
- For a gluten-free option, substitute the all-purpose flour with gluten-free flour.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 95mg
