Description
This Easy Slow Cooker Cheeseburger Soup is a hearty and comforting dish packed with ground beef, tender potatoes, carrots, and cheesy goodness. Perfect for busy days, this recipe allows you to set it and forget it while the slow cooker does all the work, delivering a rich and flavorful soup that tastes like your favorite cheeseburger in a bowl.
Ingredients
Scale
Meat
- 1 lb lean ground beef
Vegetables
- 2 cups diced potatoes (Yukon Gold or Russet)
- 1 cup chopped onion
- 1 cup shredded carrots
Liquids
- 4 cups beef broth
Dairy
- 1 cup shredded cheddar cheese
Seasonings
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
- Onion powder, to taste
Instructions
- Brown the ground beef: In a skillet over medium heat, cook the ground beef thoroughly until browned, then drain off any excess grease to keep the soup from becoming too oily.
- Add ingredients to slow cooker: Transfer the browned beef into the slow cooker along with the diced potatoes, chopped onion, shredded carrots, and beef broth, ensuring all elements are well combined for even cooking.
- Season the soup: Sprinkle in salt, pepper, garlic powder, and onion powder according to your taste preferences, then stir thoroughly to distribute the seasonings evenly throughout the mixture.
- Cook the soup: Cover and cook the soup on the low setting for 6 to 8 hours, or choose the high setting for 3 to 4 hours, until the vegetables are tender and flavors have melded.
- Add cheese before serving: Just before serving, stir in the shredded cheddar cheese, allowing it to melt completely to create a creamy, cheesy texture.
Notes
- You can use either Yukon Gold or Russet potatoes based on your preference for starchiness and texture.
- Adjust the seasoning to your desired taste, adding more garlic or onion powder if preferred.
- For a thicker soup, mash some of the potatoes against the side of the slow cooker before adding the cheese.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- Adding a splash of milk or cream before adding the cheese can make the soup even creamier.
