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Extra Creamy Slow Cooker Cheeseburger Soup

A comforting soup that combines the flavors of a classic cheeseburger with tender vegetables, perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 lb ground beef (or ground turkey) Turkey makes it lighter.
  • 1 cup chopped onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 4 cups chicken broth Low-sodium if adding salt later.
  • 2 cups diced potatoes Yukon Gold or russet both work.
  • 1 tablespoon garlic powder
  • 1 teaspoon paprika
  • to taste salt and pepper
For the Creamy Finish
  • 2 cups shredded sharp cheddar cheese Grate your own for best melting.
  • 1 cup heavy cream Half-and-half works for a lighter finish.
  • for garnish fresh parsley Optional.

Method
 

Preparation
  1. Heat a large skillet over medium. Add the ground beef (or turkey). Cook until no longer pink, breaking it apart with a spoon. Drain excess fat.
  2. Transfer the cooked meat to the slow cooker.
  3. Add the chopped onion, diced carrots, and diced celery to the slow cooker. Stir to combine.
  4. Pour in the chicken broth. Add the diced potatoes. Sprinkle garlic powder, paprika, salt, and pepper on top.
  5. Stir everything once to distribute the seasonings.
Cooking
  1. Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the vegetables are tender.
  2. About 30 minutes before serving, stir in the heavy cream and shredded cheddar cheese. Mix until the cheese melts and the soup becomes creamy.
  3. Taste and adjust seasoning.
  4. Serve hot with a sprinkle of fresh parsley, if using.

Notes

This soup is great for leftovers and pairs well with crusty bread, a simple salad, or crispy bacon bits for added texture. Adjust thickness by mashing some potatoes against the side of the slow cooker if desired.