Description
A hearty and comforting slow cooker cheeseburger soup made with lean ground beef, tender potatoes, fresh vegetables, and melted cheddar cheese. This easy recipe simmers the ingredients to perfection, delivering rich cheeseburger flavors without the hassle.
Ingredients
Scale
Meat and Dairy
- 1 lb lean ground beef
- 1 cup shredded cheddar cheese
Vegetables
- 2 cups diced potatoes (Yukon Gold or Russet)
- 1 cup chopped onion
- 1 cup shredded carrots
Liquids and Seasonings
- 4 cups beef broth
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Onion powder, to taste
Instructions
- Brown the beef: In a skillet over medium heat, brown the lean ground beef until fully cooked and no longer pink. Drain any excess grease to keep the soup light.
- Combine ingredients in slow cooker: Transfer the browned beef to the slow cooker. Add diced potatoes, chopped onion, shredded carrots, and beef broth. Stir gently to combine all ingredients.
- Season the soup: Sprinkle salt, black pepper, garlic powder, and onion powder over the mixture in the slow cooker. Stir well to evenly distribute the seasonings.
- Cook low and slow: Set the slow cooker to low heat and cook the soup for 6 to 8 hours, or on high for 3 to 4 hours, until the potatoes and carrots are tender and flavors are melded.
- Add the cheese: About 5 minutes before serving, stir in the shredded cheddar cheese into the hot soup until it melts completely, creating a creamy texture.
Notes
- For a thicker soup, you can mash some of the cooked potatoes before adding the cheese.
- Use lean ground beef to reduce fat content and avoid excess grease.
- If you prefer a spicier kick, add a pinch of cayenne pepper or chili flakes when seasoning.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- You can substitute beef broth with vegetable broth for a slightly different flavor.
