5.0 from 171 votes
Crockpot Cheeseburger Soup
This Crockpot Cheeseburger Soup is the perfect way to warm up after a long day. It's pure winter time comfort food that your whole family will love.
Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
Servings: 8 servings
Calories: 426 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 1/2 lb. lean ground beef
- 1 medium onion, diced
- 1 large russet potato peeled and chopped into small pieces
- 1/2 cup celery, diced
- 1 cup frozen corn
- 3 garlic cloves, minced
- 3/4 cup cherry tomatoes, chopped
- 1 (8 oz) package cream cheese
- 2 (14.5 oz) cans beef broth
- 3/4 cup tomato sauce
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- pepper to taste
- 1/4 cup all purpose flour
- 1 cup milk
- 2 cups shredded sharp cheddar
Instructions
- Brown ground beef with onion in a large skillet and drain.
- Add to crockpot along with potato, celery, corn, garlic, cream cheese, tomatoes, beef broth, tomato sauce, and spices. Stir all ingredients together.
- Cook over low heat for 6-8 hours (or 4 hours on high).
- About 10 minutes before serving, whisk together the milk and flour. Add to the crockpot along with the shredded cheese.
- Cook for 10 more minutes until cheese has melted and soup has thickened. Enjoy!
Cup of Yum
Notes
- Add the potato, celery, corn, beef broth, tomato sauce, and spices to the pan and bring to a boil. Reduce the heat to a simmer and add the tomatoes and cream cheese. Cook, stirring occasionally for 10 minutes until cream cheese is melted. Mix together the flour and milk and add to the pot along with the shredded cheddar cheese. Cook for 10 more minutes, stirring occasionally.
- You can replace the ground beef with ground turkey or ground chicken.
- My favorite kind of cheese to use in this soup is sharp cheddar. It adds such great depth to the flavor. I also recommend shredding your own cheese from a large block as it will melt beautifully.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- How to make on the stove: Cook the beef, onion, and garlic in a large sauce pan or dutch oven and drain the grease. Add the potato, celery, corn, beef broth, tomato sauce, and spices to the pan and bring to a boil. Reduce the heat to a simmer and add the tomatoes and cream cheese. Cook, stirring occasionally for 10 minutes until cream cheese is melted. Mix together the flour and milk and add to the pot along with the shredded cheddar cheese. Cook for 10 more minutes, stirring occasionally.
Nutrition Information
Calories
426kcal
(21%)
Carbohydrates
19g
(6%)
Protein
31g
(62%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Cholesterol
116mg
(39%)
Sodium
1139mg
(47%)
Potassium
780mg
(22%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
910IU
(18%)
Vitamin C
9.3mg
(10%)
Calcium
298mg
(30%)
Iron
3.5mg
(19%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 426
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 19g | 6% |
| Protein | 31g | 62% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 116mg | 39% |
| Sodium | 1139mg | 47% |
| Potassium | 780mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 910IU | 18% |
| Vitamin C | 9.3mg | 10% |
| Calcium | 298mg | 30% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.