Slow Cooker Cheeseburger Soup

Slow Cooker Cheeseburger Soup is a family favorite for the cold months that's super easy to make on weeknights in the slow cooker! It's creamy and hearty with ground beef, tender potatoes, veggies, and lots of gooey cheese.

Course Soup

Cuisine American

Keyword Crockpot Cheeseburger Soup, Slow Cooker Cheeseburger Soup

Prep Time 30

Cook Time 8

Total Time 8 30

Servings servings

Calories 451kcal

Author Michelle

Ingredients

1 pound lean ground beef
½ large sweet onion diced
4 garlic cloves minced
4 medium Russet potatoes peeled and cubed
1 cup shredded carrots
1 cup finely chopped celery
1 teaspoon dried basil
½ teaspoon salt
½ teaspoon black pepper
4 cups chicken broth

45 Minutes Before Serving

¼ cup butter
¼ cup flour
2 cups milk
12 ounces cheddar shredded
Salt & pepper to taste
Crispy bacon crumbles and sliced green onions *optional* for garnish

Instructions

In a skillet over medium heat, cook ground beef with onions and garlic until cooked through and no longer pink.
Once ground beef is cooked, drain any extra grease and transfer ground beef to a large slow cooker.
To the slow cooker, add potatoes, carrots, celery, basil, salt, pepper, and chicken broth. Stir to combine.
Cook on low for about 7 hours or on high for 4 to 5.

About 45 minutes before serving

In a large pot over medium heat, melt butter.
Add the flour. Whisk to combine, and allow to continue cooking for another 1-2 minutes, until heated through.
Slowly add the milk, about a ¼ cup at a time, stirring to prevent lumps.
Allow the mixture to heat through to steaming, then add shredded cheese. Stir until cheese is melted and incorporated.
Add cheese mixture to soup, and stir to combine.
Cook for an additional 20 minutes to allow flavors to meld.
Serve warm topped with crumbled bacon and green onions if desired.

Video

Notes

Storage: Store leftovers covered in the refrigerator for up to 5 days. Reheat in a pot on the stove over medium heat or in a microwave-safe bowl in the microwave for 1-2 minutes.
Freezer Directions: Prepare soup according to recipe instructions. Allow to cool. Then transfer to a freezer dish or bag. Freeze for up to 3 months. To use, thaw in the refrigerator overnight. Reheat in a large stockpot over medium heat.

Nutrition