Crockpot Cheeseburger Soup
A hearty, cheesy American soup made in a slow cooker. Combines savory ground beef, vegetables, and creamy dairy for a comforting meal perfect for busy weeknights.
- Prep Time: 15
- Cook Time: 480
- Total Time: 510
- Yield: 8 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
1 lb ground beef (90% lean)
1 medium onion, chopped
2 cloves garlic, minced
2 medium potatoes, peeled and cubed
2 large carrots, sliced
2 stalks celery, sliced
4 cups beef broth
1 (14.5 oz) can diced tomatoes
1 (6 oz) can tomato paste
1 tsp Worcestershire sauce (no anchovies if preferred)
1/2 cup yellow mustard
1 tsp salt
1 tsp black pepper
1 tsp chili powder
1/2 tsp ground cumin
1/2 cup Cream of Mushroom soup
2 cups shredded cheddar cheese
1/4 cup cornstarch (optional for thickening)
Fresh chives or parsley for garnish (optional)
Instructions
Brown ground beef in a skillet until fully cooked. Add onions and garlic; sauté until softened. Transfer beef mixture to crockpot.
Stir in potatoes, carrots, celery, beef broth, diced tomatoes, tomato paste, Worcestershire sauce, mustard, salt, pepper, chili powder, and cumin. Stir well.
Cover and cook on low for 8 hours or high for 4 hours. During the final 30 minutes, add Cream of Mushroom soup and shredded cheese. The soup will thicken slightly.
Before serving, stir in cornstarch mixed with 2 tbsp cold broth if a thicker consistency is desired. Garnish with chives or parsley.
Notes
Opt for lean ground beef to reduce fat content.
Muenster or colby jack can replace cheddar for a stronger cheese flavor.
Add canned kidney beans or peas for extra protein and fiber.
Store leftovers in an airtight container for up to 3 days in fridge or 4 weeks in freezer.
Find it online: https://cookingwithramsay.com/crockpot-cheeseburger-soup/