Description
This creamy slow cooker cheeseburger soup is a comforting and hearty dish perfect for chilly days. It features ground beef, tender potatoes, and a luscious blend of cheddar cheese and cream, all slow-cooked to perfection for a rich, flavorful soup that’s easy to prepare.
Ingredients
Scale
Meat and Aromatics
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
Vegetables and Broth
- 4 cups potatoes, peeled and diced
- 3 cups chicken broth
Dairy and Thickener
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- 1/4 cup sour cream
- 2 cups milk
- 1/4 cup flour
- 2 tablespoons butter
Seasoning and Garnish
- Salt and pepper to taste
- Bacon bits (optional)
- Chopped green onions for garnish (optional)
Instructions
- Brown the beef: In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat and transfer the beef to your slow cooker.
- Sauté aromatics: Using the same skillet, sauté the diced onions and minced garlic for 2-3 minutes until soft and fragrant. Add them to the slow cooker with the beef.
- Add potatoes and broth: Place the peeled and diced potatoes into the slow cooker and pour in the chicken broth. Stir everything to combine evenly.
- Slow cook: Cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender and the flavors meld together.
- Prepare roux and milk mixture: About 30 minutes before serving, melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes to form a roux. Gradually whisk in the milk and cook until the mixture thickens.
- Combine dairy components: Stir the thickened milk mixture into the slow cooker soup, then add shredded cheddar cheese, heavy cream, and sour cream. Mix well and cook for an additional 30 minutes until the cheese is fully melted and the soup is creamy.
- Season and serve: Add salt and pepper to taste. Garnish each serving with optional bacon bits and chopped green onions if desired. Serve hot.
Notes
- You can substitute the potatoes with sweet potatoes for a slightly different flavor.
- For a lower fat version, use reduced-fat cheese and milk, and omit the sour cream.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop.
- Add more broth or milk to adjust soup thickness to your preference.
- Bacon bits add a nice smoky flavor but can be omitted for a milder taste.
