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Easy Slow Cooker Cheeseburger Soup with Sharp Cheddar

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This creamy, savory slow cooker cheeseburger soup is packed with sharp cheddar, tender potatoes, and ground beef. It’s the ultimate comfort food that tastes like a backyard cookout in a bowl, perfect for busy weeknights or feeding a crowd.

Ingredients

Scale
  • 1 ½ pounds (680g) ground beef (80/20)
  • 3 cups (340g) freshly shredded sharp cheddar cheese
  • 3 medium russet potatoes (about 1 ½ pounds / 680g), peeled and diced into ½-inch cubes
  • 2 medium carrots (about 150g), peeled and diced
  • 1 medium yellow onion (about 200g), diced
  • 2 ribs celery (about 100g), diced
  • 4 cloves garlic, minced
  • 4 cups (950ml) low-sodium chicken broth
  • 2 cups (475ml) whole milk
  • ¼ cup (30g) all-purpose flour
  • 2 tablespoons (28g) unsalted butter
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 teaspoon (5ml) Dijon mustard
  • Salt and black pepper to taste
  • Optional garnishes: chopped fresh parsley, extra shredded cheddar, crumbled cooked bacon, sliced green onions

Instructions

  1. Brown the ground beef in a large skillet over medium-high heat, breaking it up with a wooden spoon, until browned all the way through (6-8 minutes). Drain off excess fat and set aside.
  2. In the same skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until the onion is translucent and the vegetables have softened. Add the minced garlic and cook for another minute until fragrant.
  3. Stir in the Worcestershire sauce and Dijon mustard, scraping up any browned bits from the bottom of the skillet. Cook for about 30 seconds, then remove from heat.
  4. Layer the diced potatoes in the bottom of a 6-quart slow cooker. Top with the cooked ground beef, then the sautéed vegetable mixture. Pour the chicken broth over everything and stir gently to combine.
  5. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are tender when pierced with a fork.
  6. About 30 minutes before serving, whisk together the whole milk and all-purpose flour in a small bowl until smooth. Pour the slurry into the slow cooker and stir well.
  7. Add the freshly shredded sharp cheddar cheese to the slow cooker and stir until completely melted and the soup is smooth and creamy (about 2-3 minutes).
  8. Taste and season with salt and black pepper as needed. If the soup is too thick, stir in a splash of milk or broth. If too thin, let it cook uncovered for 10-15 minutes to thicken.
  9. Ladle into bowls and garnish with desired toppings. Serve hot with crusty bread or buttery crackers.

Notes

Shred your own cheddar cheese for the smoothest melt. Pre-shredded cheese contains anti-caking agents that can make the soup grainy. For a gluten-free version, use 2 tablespoons cornstarch mixed with ¼ cup cold milk instead of the flour slurry. The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months (note: potatoes may become grainy after freezing).

Nutrition

Keywords: slow cooker cheeseburger soup, cheeseburger soup, cheddar soup, ground beef soup, slow cooker soup, comfort food, easy soup recipe

Find it online: https://eliplate.com/easy-slow-cooker-cheeseburger-soup-with-sharp-cheddar/