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Slow-Cooked Cheeseburger Soup

A creamy, cheesy, beef-and-potato soup that encapsulates all the comforting flavors of a cheeseburger, perfect for weeknight dinners or potlucks.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef (80/20) Gives good flavor; leaner works but may need extra seasoning
  • 4 small potatoes, peeled and diced Yukon Golds hold shape well; russets will break down more
  • 1 small white onion, chopped
  • 1 cup shredded carrots
  • 3 cups beef broth Use low-sodium if monitoring salt
  • 1 can cream of mushroom soup (10.5 oz) Use gluten-free version if needed
  • 1 tsp Italian seasoning
  • 1 tsp minced garlic (or 2 tsp fresh)
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 cups shredded cheddar cheese Sharp cheddar adds more punch
  • 8 oz cream cheese, cubed

Method
 

Preparation
  1. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until no longer pink, about 5–7 minutes. Drain excess fat.
  2. Place the browned beef into your crockpot. Add peeled, diced potatoes, chopped onion, and shredded carrots.
  3. Pour in the beef broth and the can of cream of mushroom soup. Stir in Italian seasoning, minced garlic, salt, and black pepper.
Cooking
  1. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until potatoes are tender.
  2. Stir in shredded cheddar and cubed cream cheese. Replace the lid and allow cheeses to melt for about 30 minutes.
Serving
  1. Stir gently to combine and serve with burger-style toppings such as bacon bits, diced dill pickles, or shredded lettuce.

Notes

Great for batch cooking and potlucks. Store leftovers in airtight containers for up to 3–4 days in the refrigerator, or freeze for up to 3 months. Reheat gently and add a splash of milk if needed.