Description
This creamy slow cooker cheeseburger soup combines savory ground beef, tender vegetables, and a rich cheesy broth to deliver a hearty and comforting meal. Perfect for chilly days, this easy-to-make soup offers a homemade twist on classic cheeseburger flavors.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups peeled and diced potatoes
- 1 cup diced carrots
- 1/2 cup diced celery
Broth and Seasonings
- 3 cups chicken or beef broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried basil
Roux and Dairy
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
Instructions
- Cook the ground beef and aromatics: In a skillet over medium heat, cook the ground beef until no longer pink. Drain excess grease. Add the diced onion and garlic and sauté for 2–3 minutes until softened. Transfer the mixture to a slow cooker.
- Add vegetables and broth: Add the potatoes, carrots, celery, broth, salt, pepper, and dried basil to the slow cooker with the beef mixture. Stir well to combine all ingredients.
- Slow cook the soup: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the vegetables are tender and flavors have melded.
- Prepare the roux and milk mixture: About 30 minutes before serving, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux. Slowly add the milk while whisking continuously until the mixture thickens and is smooth.
- Combine cheese and sour cream: Pour the milk mixture into the slow cooker and stir to combine. Stir in the shredded cheddar cheese until melted, then mix in the sour cream. Cover and cook on low for an additional 15–20 minutes to finish cooking.
- Serve: Stir the soup well before serving. Optionally garnish with extra shredded cheese, chopped green onions, or crumbled bacon. Serve hot with crusty bread or garlic toast for a complete meal.
Notes
- For a lighter alternative, substitute ground turkey for beef and use reduced-fat dairy products.
- This soup pairs wonderfully with crusty bread, garlic toast, or a side salad.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or microwave to avoid curdling the dairy.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 6g
- Sodium: 630mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg
