Description
Creamy Crockpot Cheeseburger Soup that’s easy, comforting, and packed with flavor. A family dinner win, even for picky eaters!
Ingredients
Scale
- Main Ingredients:
- 1.5 lbs ground beef (80/20 recommended)
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 2 lbs Yukon Gold potatoes, peeled and diced (about 4–5 cups)
- 6 cups beef broth (low sodium preferred)
- 1 (14.5 oz) can diced tomatoes, undrained
- Flavor Boosters:
- 2 tbsp Worcestershire sauce
- 1 tbsp yellow mustard
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- Creamy Finish:
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese, divided
- Garnish & Toppings:
- 1/2 cup crispy bacon bits
- 1/4 cup chopped fresh green onions
Instructions
- Brown the Beef & Aromatics:: First things first, get a large skillet going over medium-high heat. Toss in your ground beef and break it up with a spoon, browning it until there’s no pink left. This is where all that amazing flavor starts! Drain off most of the grease, but leave a little for flavor – I usually leave about a tablespoon. Then, add your chopped yellow onion and minced garlic. Sauté them for about 5 minutes, until the onion is soft and translucent, and the garlic is super fragrant. Oh, the smell at this stage is just heavenly, it signals good things are coming!
- Combine in the Crockpot:: Now for the easy part! Transfer that beautifully browned beef, onion, and garlic mixture into your slow cooker. Add in the diced potatoes, beef broth, canned diced tomatoes (undrained, please!), Worcestershire sauce, yellow mustard, and smoked paprika. Give it a good stir to combine everything. This is where I sometimes forget to add the mustard right away, and then I have to fish around for it later – learn from my mistakes, friend! Make sure everything is nestled in there nicely.
- Slow Cook to Perfection:: Pop the lid on your slow cooker and set it to low for 3-4 hours, or high for 1.5-2 hours. You’re looking for those potatoes to be super tender, easily pierced with a fork. Honestly, the longer it simmers, the more those flavors meld together, it’s just magic! The kitchen will start to smell absolutely incredible during this step, like a cozy diner, but better. I didn’t expect that first time, but it’s now my favorite part of the cooking process!
- Add Creamy Goodness:: Once the potatoes are tender, it’s time to make it creamy! Stir in your softened cream cheese until it’s completely melted and smooth. This can take a few minutes, and you might need to whisk a bit to avoid any lumps – I’ve had lumps before, and it’s not the end of the world, but smooth is better! Then, pour in the heavy cream and stir it all together. This is where the soup transforms into that rich, luscious texture we’re aiming for.
- Melt the Cheddar:: Finally, stir in most of your shredded cheddar cheese, reserving a little for garnish. Let it melt into the soup, stirring occasionally, until it’s all gooey and delicious. This usually takes about 5-10 minutes with the lid back on, or just let it sit for a bit if your crockpot is still hot. I always sneak a little taste here, just to make sure it’s perfect, and honestly, it always is! Sometimes I add a touch more salt and pepper at this stage, depending on my mood.
- Serve It Up:: Ladle that glorious Crockpot Cheeseburger Soup into bowls. Top each serving with the reserved shredded cheddar, crispy bacon bits, and a sprinkle of fresh chopped green onions. This is where it really comes alive, looking like a fancy restaurant dish but tasting like pure home comfort. The flavors should be rich, tangy, and wonderfully savory, just like a deconstructed cheeseburger in a bowl. Enjoy every spoonful, you’ve earned it!