Slow Cooker Cheeseburger Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
6 hrs
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Total Time
6 hrs 20 mins
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Servings
8 servings
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Calories
416 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Cheeseburger Soup
Description
Slow Cooker Cheeseburger Soup combines onions, carrots, celery, garlic, and russet potatoes simmered in chicken broth enhanced with Worcestershire and hot sauce. After slow cooking to develop flavors and soften vegetables, lean ground beef is cooked separately and then added back to the pot. A slurry of milk and cornstarch thickens the soup to a creamy consistency. Finally, shredded cheddar cheese and sour cream are stirred in to melt smoothly, resulting in a hearty, velvety soup reminiscent of cheeseburger flavors. The soup is customizable with toppings such as extra cheddar cheese, diced onions, dill pickles, crumbled bacon, and fresh parsley, contributing crunch, tang, and smoky notes to the dish.
This soup serves well as a warm entrée, especially in cooler weather. Its thickness and mix of vegetables make for a filling dish. For accompaniment, waffle fries complement the cheeseburger theme and are perfect for dipping into the soup.
From the notes, cooking the ground beef separately ensures it’s well browned and drained before combining with soup, preventing excess grease. The slurry must be whisked smooth before adding to avoid lumps and stirred well during thickening. The slow cooker method allows flavors to meld over hours, but careful timing ensures beef is added late to keep it tender and avoid overcooking. This recipe can be adapted to stove-top or Instant Pot methods as well, with similar layering of steps.
Ingredients
SOUP
- 1 large yellow onion diced, or white onion
- 2 carrot peeled and diced
- 2 talks celery diced
- 3 cloves garlic minced
- 3 medium russet potato peeled and cubed into 1/2" cubes
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 cups chicken broth reduced sodium
- 1 1/2 Tbsp Worcestershire sauce
- 2 tsp hot sauce
ADD LATER
- 1 lb. ground beef lean
SLURRY
- 2 cups milk whole
- 1/3 cup cornstarch
ADD AT THE END
- 2 1/2 cups cheddar cheese shredded
- 2/3 cup sour cream
TO SERVE
- cheddar cheese extra shredded (cheddar), diced (white or red onion), chopped (dill pickles), crumbled (bacon), fresh (parsley
- onion
- dill pickle
- Bacon
- parsley
- Waffle Fries for dipping
Instructions
Cook soup
- To slow cooker insert, add onion, carrots, celery, garlic, potatoes, salt, pepper, chicken broth, Worcestershire sauce, and hot sauce.
- Cover and cook on LOW for 6 - 8 hours.
Brown beef
- About 35-40 minutes before serving, heat a skillet over MED HIGH heat with a small drizzle of oil. Once hot, add ground beef and cook, 5-7 minutes, crumbling beef as it cooks. Drain really well and add to slow cooker.
Add slurry
- In a mixing bowl, combine milk and cornstarch and whisk until smooth. Stir into slow cooker. Cover and cook on HIGH for 20-25 minutes, until thickened, stirring occasionally.
Stir in cheese/sour cream
- Turn off the slow cooker and stir in shredded cheese and sour cream until melted and smooth.
Serve
- Serve hot, topped with any desired toppings.
Notes
- Brown and drain ground beef separately before adding it to prevent excess grease in the soup.
- Whisk milk and cornstarch until smooth to avoid lumps before stirring into the soup for thickening.
- Cook the beef late in the slow cooker process to maintain tenderness.
- Customize toppings like onion, dill pickles, bacon, and parsley to enhance flavors and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Calories | 416kcal | 21% |
| Carbohydrates | 29g | 10% |
| Protein | 28g | 56% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 88mg | 29% |
| Sodium | 711mg | 30% |
| Potassium | 905mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 3165IU | 63% |
| Vitamin C | 9mg | 10% |
| Calcium | 384mg | 38% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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