Slow Cooker Crockpot Cheeseburger Soup with Ground Beef and Potatoes
This Slow Cooker Crockpot Cheeseburger Soup recipe is extra creamy and made with ground beef, potatoes, onions, cheddar cheese, and the perfect blend of spices for ultimate flavor.
Servings 8 cups
Calories 404kcal
Equipment
Ingredients
- 1 pound ground beef Ground turkey or chicken can be used.
- 1/2 -1 tablespoon Italian Seasoning Start with 1/2 a tablespoon and add more to fit your taste preference.
- 1 teaspoon garlic powder
- 1/2 tablespoon dried ground mustard Start with 1/2 tablespoon and adjust to taste if needed.
- salt and pepper to taste
- 1 cup diced onions
- 3-4 cups diced russet potatoes Peeled. This was 2 potatoes for me.
- 3 cups broth Chicken, beef, or vegetable.
- 1 teaspoon Worcestershire sauce
- 1 cup half and half cream
- 2-3 cups shredded cheddar cheese
- 2 oz cream cheese
Optional Thickener
- 1 tablespoon water
- 1 tablespoon all-purpose flour
Instructions
- Heat a skillet on medium-high heat.
- Add the ground beef to the skillet with the onions, Italian Seasoning, ground mustard, garlic powder, salt and pepper to taste. Break down the ground beef with a meat chopper.
- Stir and cook until the beef is no longer pink. Drain any excess fat from the beef if necessary.
- Add the cooked beef along with the diced potatoes, broth, and Worcestershire sauce to the slow cooker.
- Cook on High for 3-4 hours or on Low for 7-8 hours.
- Open the pot and add the half and half, shredded cheddar, and cream cheese. Stir and cook on High for 15-20 minutes until the soup thickens and the cheese melts.
- To thicken the soup create a slurry using 1 tablespoon of all-purpose flour and 1 tablespoon of water. Combine the two in a bowl along with 1 tablespoon of the cooked soup. Stir and then add the mixture to the pot. Stir and allow the soup to thicken.
Notes
Ground mustard can be substituted with liquid mustard.
If you aren’t a fan of mustard you can omit it from the recipe or you can add liquid mustard (enough to taste) as a substitute.
Be sure to drain excess fat from the beef when cooked.
Half and half can be substituted for heavy whipping cream or any milk of your choice. Heavy cream is thicker than half and half and will work great for this soup. Milk is less thick and your soup likely won’t be as creamy or thick if you choose to use it.
To make it on the stovetop: Add the cooked beef and remaining ingredients (excluding the half and half, cream cheese, and cheddar) to a large pot. Bring to a boil, then cover and simmer until potatoes are tender. Add in the half and half, cream cheese, and shredded cheddar.
Nutrition
Serving: 1cup | Calories: 404kcal | Carbohydrates: 14g | Protein: 26g | Fat: 26g