A Cozy Crockpot Cheeseburger Soup Recipe
As the chilly winds of fall sweep in, there’s nothing quite like the warmth of a homemade meal to make you feel at home. When I think of comfort food, my heart instantly points to a creamy, hearty soup, and this Crockpot Cheeseburger Soup is one that warms both the body and the soul. It’s a delightful blend of savory ground beef, tender vegetables, and the richness of melted cheddar.
This soup reminds me of cozy family gatherings where laughter filled the air and the kitchen smelled of delicious homemade goodness. Each spoonful transports me back to those moments, brimming with memories and warmth. With just a bit of prep time, you can set it to cook in your slow cooker, leaving you free to embrace the joys of autumn while your meal simmers away. Whether you’re searching for an easy weeknight dinner or a dish to share during the weekend with friends, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Comforting and Creamy: Each bite is a warm hug, filled with creamy richness and familiar flavors.
- Effortless Preparation: Simply brown the meat and toss everything in the slow cooker for a hassle-free meal.
- Family-Friendly: Kids and adults alike adore the taste; it’s a sure way to please your entire crew!
- Versatile Toppings: Personalize your bowl with lots of delicious toppings that everyone can enjoy.
- Make Ahead: Prepare it in advance for those busy weeknights — just reheat and serve!
- Wholesome Ingredients: Packed with hearty vegetables and protein, it’s a wholesome meal you can feel good about.
Ingredients You’ll Need for Crockpot Cheeseburger Soup
To recreate this cozy dish, gather these simple ingredients:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups low-sodium beef broth
- 3 cups potatoes, diced
- 2 cups carrots, diced
- 2 cups celery, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- Optional toppings: diced tomatoes, chopped green onions, crispy turkey bacon bits, extra shredded cheese, sour cream
How to Make Crockpot Cheeseburger Soup
Let’s create this comforting meal together!
Cook the ground beef: In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess grease, then transfer the cooked beef to your slow cooker.
Sauté onions and garlic: In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes, or until softened and fragrant. Transfer the mixture to the slow cooker.
Combine ingredients: Add the beef broth, diced potatoes, carrots, celery, diced tomatoes (with juices), Worcestershire sauce, dried basil, dried oregano, salt, and pepper to the slow cooker. Stir everything together until well mixed.
Cook: Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the vegetables are tender.
Add cheese and cream: About 30 minutes before serving, stir in the shredded cheddar cheese and heavy cream. Continue cooking until the cheese has melted and the soup is creamy and smooth.
Taste and season: Adjust seasoning as needed with more salt and pepper.
Serve: Ladle the soup into bowls and garnish with your favorite toppings, such as diced tomatoes, chopped green onions, crispy turkey bacon bits, extra shredded cheese, and a dollop of sour cream. Enjoy!
Total Cook Time: 6.5 – 8.5 hours (prep time: 20 minutes)
Fun Ways to Customize It
While this Crockpot Cheeseburger Soup is delicious as it is, here are a few creative ideas to make it your own:
- Spicy Kick: Add a dash of hot sauce or a sprinkle of crushed red pepper flakes for a zesty flavor boost.
- Different Cheeses: Swap out cheddar for pepper jack for a creamy, spicy twist, or try gouda for a smoky richness.
- Add Greens: Stir in some fresh spinach or kale at the end of cooking for a pop of color and added nutrition.
- Swap the Meat: Ground turkey or a mix of ground beef and turkey creates a lighter, leaner option without sacrificing flavor.
Chef Emma’s Helpful Tips
- Make Ahead: This soup can be made a day ahead! Just store it in the refrigerator and reheat when you’re ready to serve.
- Ingredient Substitutions: If you’re short on fresh veggies, frozen mixed vegetables work wonderfully in this recipe — just adjust the cooking time slightly.
- Storage Suggestions: Leftovers can be stored in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
- Thicker Soup: For a thicker consistency, mash some of the potatoes once cooked, or mix in a bit of cornstarch slurry before serving.
What’s Inside – Nutrition Breakdown
Per Serving (without toppings):
- Serving Size: 1 bowl
- Calories: ~390
- Carbohydrates: 29g
- Sugars: 4g
- Fat: 24g
- Protein: 22g
- Sodium: 600mg
Frequently Asked Questions
- Can I make this ahead? Yes! This soup is perfect for meal prep and stores well in the fridge.
- Can I use different ingredients? Absolutely! Feel free to mix in whatever vegetables you have on hand or prefer.
- How do I store leftovers? After cooking, let the soup cool, then refrigerate in an airtight container for up to 3 days.
- How long does it last? Properly stored in the fridge, this soup can be enjoyed for about 3 days; freeze for longer shelf life.
A Cozy Closing Note
This Crockpot Cheeseburger Soup is not just a recipe; it’s a heartfelt reminder of cozy moments spent around the kitchen table. With its creamy texture and rich flavors, it’s a bowl of comfort that wraps you in warmth on a chilly evening. Save this Crockpot Cheeseburger Soup to your cozy dinners board so it’s ready when you need a comforting treat! Enjoy your cooking journey, and may your home always be filled with the enticing aroma of delicious meals!
Print
Cozy Crockpot Cheeseburger Soup
- Total Time: 410 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A creamy and hearty Crockpot Cheeseburger Soup filled with savory beef, vegetables, and melted cheddar, perfect for chilly days.
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups low-sodium beef broth
- 3 cups potatoes, diced
- 2 cups carrots, diced
- 2 cups celery, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- Optional toppings: diced tomatoes, chopped green onions, crispy turkey bacon bits, extra shredded cheese, sour cream
Instructions
- Cook the ground beef: In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess grease, then transfer the cooked beef to your slow cooker.
- Sauté onions and garlic: In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes, or until softened and fragrant. Transfer the mixture to the slow cooker.
- Combine ingredients: Add the beef broth, diced potatoes, carrots, celery, diced tomatoes (with juices), Worcestershire sauce, dried basil, dried oregano, salt, and pepper to the slow cooker. Stir everything together until well mixed.
- Cook: Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the vegetables are tender.
- Add cheese and cream: About 30 minutes before serving, stir in the shredded cheddar cheese and heavy cream. Continue cooking until the cheese has melted and the soup is creamy and smooth.
- Taste and season: Adjust seasoning as needed with more salt and pepper.
- Serve: Ladle the soup into bowls and garnish with your favorite toppings, such as diced tomatoes, chopped green onions, crispy turkey bacon bits, extra shredded cheese, and a dollop of sour cream. Enjoy!
Notes
This soup can be made in advance and stored in the refrigerator. For a thicker consistency, mash some potatoes or mix in a cornstarch slurry before serving.
- Prep Time: 20 minutes
- Cook Time: 390 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg
