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Creamy Slow Cooker Cheeseburger Soup with Sharp Cheddar

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This creamy slow cooker cheeseburger soup captures everything you love about a bacon cheeseburger in a warm, comforting bowl. With sharp cheddar, tender potatoes, and a velvety broth, it’s the perfect easy weeknight dinner that tastes like a hug from an unlikely source.

Ingredients

Scale
  • 1 lb ground beef (80/20 blend)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 medium russet potatoes, peeled and diced into ½-inch cubes
  • 4 cups low-sodium beef broth
  • 1 cup whole milk
  • ½ cup heavy cream
  • 4 oz cream cheese, softened
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • Optional toppings: crumbled cooked bacon, sliced green onions, extra shredded cheddar, pickled jalapeños, sour cream

Instructions

  1. Brown the ground beef in a large skillet over medium-high heat, breaking it apart with a wooden spoon, until browned and no longer pink (6-8 minutes). Leave about 1 tablespoon of fat in the pan.
  2. Add the diced onion to the skillet with the beef and cook for 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
  3. Transfer the beef mixture to a 6-quart slow cooker using a slotted spoon, leaving excess grease behind.
  4. Add the diced carrots, celery, and potatoes to the slow cooker. Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine.
  5. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until potatoes and carrots are tender.
  6. About 30 minutes before the soup is done, remove cream cheese from the fridge to soften to room temperature.
  7. Once vegetables are tender, turn the slow cooker to warm or low. Add the softened cream cheese and stir until fully melted and smooth.
  8. Pour in the whole milk and heavy cream, stirring gently. Let heat through for about 10 minutes. Do not let it boil.
  9. Stir in 1½ cups of the shredded sharp cheddar until completely melted. Taste and adjust salt and pepper as needed.
  10. Ladle soup into bowls. Sprinkle remaining ½ cup shredded cheddar on top, then add desired toppings. Serve immediately.

Notes

Shred your own cheese for smooth melting—pre-shredded cheese contains anti-caking agents that can make the soup grainy. Add dairy at the end of cooking to prevent curdling. If soup is too thick, stir in extra broth or milk. If too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in, cooking 10 more minutes. For best results, let cream cheese soften before adding.

Nutrition

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

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