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The Ultimate Creamy Crockpot Cheeseburger Soup (Easy Weeknight Recipe)

A close-up of a white bowl filled with crockpot cheeseburger soup, featuring potatoes, ground beef, and melted cheddar cheese.
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Welcome! I’m Sarah, and I’m so happy you’re here. This easy slow cooker cheeseburger soup brings the hearty, cheesy flavor of a classic burger right to your bowl. It is a perfect set-it-and-forget-it meal for busy weeknights.

Ingredients

Scale
  • 2 pounds ground beef
  • 1 large onion, chopped
  • 4 cups beef broth
  • 2 large potatoes, peeled and diced
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 (10.5 ounce) can condensed cream of celery soup
  • 1 cup milk
  • 16 ounces sharp cheddar cheese, shredded
  • 1/2 cup all-purpose flour
  • 1/2 cup cold water
  • Optional toppings: extra shredded cheddar, chopped green onions, bacon bits

Instructions

  1. Place the ground beef and chopped onion into a large skillet. Cook over medium heat until the beef is fully browned. Drain off any excess grease.
  2. Transfer the cooked beef and onion mixture to your slow cooker.
  3. Add the beef broth, diced potatoes, Italian seasoning, salt, pepper, and garlic powder to the slow cooker. Stir everything together.
  4. Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the potatoes are tender.
  5. In a separate bowl, whisk together the cream of mushroom soup, cream of celery soup, and milk until smooth. Pour this mixture into the slow cooker and stir well.
  6. In a small bowl, whisk the flour and cold water together until you have a smooth slurry. Pour this into the soup and stir to combine.
  7. Cover and cook on low for another 30 minutes, or until the soup has thickened slightly.
  8. Reduce the heat to the ‘Keep Warm’ setting. Gradually stir in the shredded cheddar cheese, a handful at a time, stirring until each addition is fully melted and smooth before adding more. Do not let the soup boil after adding the cheese.
  9. Taste the soup and adjust seasonings if needed. Serve hot with your favorite toppings.

Notes

  • Browning the beef first adds depth to this hearty cheeseburger soup flavor.
  • Shred your own cheese from a block; pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
  • This recipe is a great base for a potato and cheese soup slow cooker meal.

Nutrition

Find it online: https://cutcooktaste.com/crockpot-cheeseburger-soup-recipe/