Welcome to the ultimate comfort food experience! Our Slow Cooker Crockpot Cheeseburger Soup recipe is a decadent, extra-creamy delight designed to satisfy your cravings for a classic cheeseburger in a comforting bowl of soup. This hearty dish masterfully combines rich ground beef, tender potatoes, savory onions, and a generous blend of cheddar cheese, all infused with a perfect symphony of spices for an explosion of flavor. It’s the ideal meal for chilly evenings, busy weeknights, or whenever you desire a taste of pure American comfort, made incredibly easy with the magic of your slow cooker.
One of the primary reasons this recipe truly shines in a slow cooker is its inclusion of potatoes. Achieving that perfectly soft, melt-in-your-mouth texture for potatoes can often be a guessing game on the stovetop, but the slow cooker eliminates all the guesswork. It allows the potatoes to gently simmer for hours, absorbing all the delicious flavors of the broth and spices, resulting in a consistent, tender consistency every time without the risk of overcooking or undercooking. This hands-off approach makes preparing a deeply satisfying and complex-tasting soup effortlessly simple.
Table of Contents
Choosing Your Perfect Protein: Ground Beef and Beyond
For an authentic and rich cheeseburger flavor, I highly recommend using quality ground beef. My personal preference is organic, grass-finished beef, which typically offers a deeper flavor profile and can be a healthier option. When selecting ground beef, consider the fat percentage; a higher fat content (like 80/20) will render more flavorful drippings, which are excellent for building the soup’s base, though you’ll want to drain excess fat. If you’re looking for lighter alternatives, ground turkey or ground chicken can be excellent substitutes.
However, it’s crucial to note that leaner meats like ground turkey or chicken have less fat and can dry out if cooked for extended periods. If opting for these, I suggest browning them thoroughly on the stovetop and then adding them to the slow cooker towards the end of the cooking cycle (the last hour or two) to maintain their optimal texture and juiciness. This ensures your soup remains deliciously creamy and moist, regardless of your protein choice.
Selecting the Best Potatoes for a Creamy Texture
Potatoes are a cornerstone of this hearty soup, contributing to both its texture and its comforting appeal. While you can use any potato variety you prefer, I particularly like russet potatoes for this recipe. Russets are known for their high starch content, which helps them break down slightly during the long cooking process, adding a natural creaminess and body to the soup. Their neutral flavor also allows the other ingredients to shine.
If russets aren’t available, Yukon Gold potatoes are another excellent choice, offering a buttery flavor and a slightly waxy texture that holds up well without becoming mushy. Red potatoes can also work, though they tend to retain their shape more, resulting in a chunkier soup. Regardless of your choice, ensure they are peeled and diced into uniform, bite-sized pieces to guarantee even cooking and a pleasant texture in every spoonful.
The Secret Ingredient: Unpacking Dry Mustard’s Role
The addition of mustard is a subtle yet vital component in achieving that distinctive cheeseburger flavor in this soup. Ground mustard, also known as dry mustard, is simply made from finely ground mustard seeds and is readily available in the spice aisle of most grocery stores. It provides a sharp, pungent, and slightly spicy kick that rounds out the savory notes of the beef and cheese.
The key difference between dry mustard and liquid bottled mustard lies in their composition. While both originate from mustard seeds, liquid mustard contains added vinegar and water, which impacts its flavor and potency. Dry mustard, being concentrated, offers a more intense flavor without adding extra liquid or acidity that could alter the soup’s balance. If you’re not a fan of mustard, you can certainly omit it, though you might miss a layer of classic cheeseburger flavor. As an alternative, you can add a small amount of your favorite liquid mustard (to taste) to the finished soup, but be mindful of its vinegar content. I recommend starting with dry mustard for the best results in this recipe.
Step-by-Step: Crafting Your Slow Cooker Cheeseburger Soup
Making this creamy cheeseburger soup in your slow cooker is incredibly straightforward, ensuring a delicious meal with minimal fuss. The beauty of the slow cooker is its ability to meld flavors over time, creating a depth that’s hard to achieve quickly. Here’s a simplified overview of the process; remember, detailed measurements and full instructions are always available in the recipe card at the bottom of this post.
- **Brown the Beef:** Begin by heating a skillet over medium-high heat. Add your chosen ground meat (beef, turkey, or chicken) along with the diced onions, Italian Seasoning, ground mustard, garlic powder, and a generous pinch of salt and pepper.
- **Flavor Foundation:** Stir and cook the mixture, breaking up the meat until it’s evenly browned and no longer pink. This crucial step develops rich flavor. Drain any excess fat from the skillet to prevent a greasy soup.
- **Slow Cooker Assembly:** Transfer the cooked, seasoned meat and onions into your slow cooker. Add the diced potatoes, broth (chicken, beef, or vegetable all work beautifully), and Worcestershire sauce, which adds a savory, umami depth.
- **Set and Forget:** Cover the slow cooker and let it work its magic. Cook on high for 3-4 hours or on low for 7-8 hours, until the potatoes are wonderfully tender.
- **Creamy Finish:** Once the cooking time is nearly complete, open the pot and stir in the half and half cream, shredded cheddar cheese, and softened cream cheese. Stir gently until everything is well combined and the cheeses are melted, creating that irresistible creamy texture. Continue to cook for another 15-20 minutes on high until the soup is fully heated through and reaches your desired consistency.
Elevating Your Soup: Flavorful Add-Ins and Clever Substitutions
This cheeseburger soup is wonderfully versatile, making it easy to customize with additional vegetables or clever substitutions to suit your taste and dietary preferences. Experimenting with extra ingredients can enhance both the nutritional value and flavor complexity of your soup. Consider these delicious additions:
- **Cauliflower:** For a low-carb alternative or simply to add more vegetables, florets of cauliflower can be added along with the potatoes. They will soften beautifully and absorb the soup’s flavors.
- **Carrots:** Diced carrots bring a touch of sweetness and vibrant color, along with extra nutrients.
- **Celery:** Chopped celery adds a subtle crunch and a classic aromatic base note, complementing the onions and beef.
- **Broccoli:** Similar to cauliflower, broccoli florets can be a great addition for more green vegetables and a slight earthy flavor. Add them towards the last hour of cooking to retain some texture.
- **Tomatoes:** Diced fresh tomatoes, or even a can of petite diced tomatoes, can add a bright, tangy element that mirrors the fresh toppings on a classic cheeseburger.
- **Bell Peppers:** Green or red bell peppers, diced, can add a sweet and slightly bitter note, enhancing the savory profile.
Feel free to mix and match these additions based on what you have on hand or what your family enjoys most. Each ingredient will contribute its unique character, making your cheeseburger soup truly your own.
Topping Ideas: Customize Your Cheeseburger Soup Experience
Just like a real cheeseburger, the toppings are what truly complete the experience! They add texture, freshness, and an extra burst of flavor, transforming a simple bowl of soup into a personalized culinary adventure. Don’t skip this step – it’s where the fun really begins!
- **Crumbled Bacon:** Crispy bacon bits are a classic cheeseburger complement and add a smoky, salty crunch that is irresistible in the soup.
- **Pickles:** Diced dill pickles or relish offer a tangy, briny contrast that cuts through the richness of the cheese and beef, perfectly mimicking the condiment on a burger.
- **Shredded Cheese:** A fresh sprinkle of shredded cheddar or a sharp Monterey Jack on top adds an extra layer of cheesiness as it melts into the hot soup.
- **Shredded Lettuce:** Believe it or not, a small pile of finely shredded iceberg or romaine lettuce on top provides a refreshing, crisp coolness that’s wonderfully unexpected.
- **Sliced Avocado:** Creamy, ripe avocado slices add a luxurious texture and a mild, buttery flavor, making the soup even more satisfying.
- **Diced Tomatoes:** Freshly diced tomatoes provide a juicy burst of acidity and color.
- **Sliced Green Onions or Chives:** For a mild, fresh onion flavor and a pop of green.
- **Croutons:** Store-bought or homemade croutons, especially garlic-butter flavored ones, add a delightful crunch.
Achieving the Perfect Creaminess: Thickening Your Soup
Our slow cooker cheeseburger soup is designed to be wonderfully creamy thanks to the generous additions of half and half and cream cheese. However, if you prefer an even thicker, more luxurious consistency, a simple slurry is an excellent solution. A slurry is a common thickening agent made by combining a starch, like flour or cornstarch, with a cold liquid.
To create a flour slurry, whisk together 1 tablespoon of all-purpose flour with 1 tablespoon of cold water in a small bowl until completely smooth and lump-free. For an extra touch of flavor and to temper the temperature difference, you can scoop a tablespoon of the hot soup into the slurry mixture and stir it in before adding it back to the main pot. This helps prevent the flour from clumping when it hits the hot liquid. Gradually pour the slurry into the slow cooker while stirring continuously. Allow the soup to simmer for another 15-30 minutes, or until it reaches your desired thickness. The starch in the flour will absorb liquid and expand, beautifully thickening your soup to perfection. For a gluten-free option, cornstarch can be used in the same manner (use 1 tablespoon cornstarch to 2 tablespoons cold water).
Dairy Choices: Finding the Right Creaminess with Substitutes for Half and Half
Half and half cream contributes significantly to the rich, creamy texture of this cheeseburger soup, but it’s not the only option. You have several choices for dairy substitutes, each with a slightly different impact on the final consistency and flavor:
- **Heavy Whipping Cream:** If you desire an even richer and thicker soup, heavy whipping cream is an excellent substitute for half and half. It has a higher fat content, resulting in a more decadent and velvety texture. It will make your soup incredibly luxurious and thick, requiring less or no additional thickening agent.
- **Milk (Whole, 2%, Skim):** You can use any milk of your choice, but be aware that using lighter milks (like 2% or skim) will result in a less creamy and thinner soup due to their lower fat content. If using milk, especially skim, you will likely need to rely more heavily on the optional thickener (flour or cornstarch slurry) to achieve a desirable consistency. Whole milk strikes a good balance if you want to reduce the richness slightly without losing too much creaminess.
- **Evaporated Milk:** This can also be a good substitute for a rich, creamy consistency without the high fat content of heavy cream, and it freezes better than fresh cream.
- **Non-Dairy Milk (e.g., Cashew, Oat):** For a dairy-free option, unsweetened cashew milk or oat milk can work, though they may alter the flavor slightly and might require additional thickening to match the desired creaminess.
Choose your substitute based on your desired level of richness and creaminess. Remember, fat content directly correlates with how thick and luxurious your soup will be.
No Slow Cooker? No Problem! Stovetop Method Guide
Even if you don’t have a slow cooker, you can still enjoy this incredibly delicious cheeseburger soup with a few adjustments for stovetop cooking. The key is to ensure the potatoes cook thoroughly and the flavors have enough time to meld. Here’s how to adapt the recipe:
- **Brown the Meat:** Start by browning your ground beef and onions in a large, heavy-bottomed pot or Dutch oven over medium-high heat, just as you would for the slow cooker method. Add the Italian seasoning, ground mustard, garlic powder, salt, and pepper. Cook until the meat is no longer pink, then drain any excess fat.
- **Simmer the Base:** To the pot with the cooked beef and onions, add the diced potatoes, broth (chicken, beef, or vegetable), and Worcestershire sauce.
- **Cook Until Tender:** Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer. Cook for about 20-30 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
- **Creamy Finish:** Once the potatoes are tender, remove the lid and stir in the half and half cream, cream cheese, and shredded cheddar cheese. Continue to cook on low heat, stirring constantly, until the cheeses are fully melted and the soup is smooth and creamy. Do not let it boil after adding the dairy, as this can cause it to separate or curdle.
- **Thicken (Optional):** If you desire a thicker soup, prepare a slurry (1 tablespoon all-purpose flour whisked with 1 tablespoon cold water) and slowly stir it into the simmering soup. Cook for another 5-10 minutes, stirring, until thickened to your liking.
Serve hot with your favorite toppings and enjoy the same rich flavors in less time!
Storage and Meal Prep: Enjoying Your Soup Later
This slow cooker cheeseburger soup is perfect for meal prepping or enjoying as leftovers throughout the week. Properly stored, it maintains its delicious flavor and creamy texture for several days. Once the soup has cooled completely, transfer it to an airtight, sealable container. Store it in the refrigerator for 3-4 days. When reheating, you might find that the soup has thickened slightly; a splash of extra broth or milk can help bring it back to your desired consistency. Reheat gently on the stovetop over low heat or in the microwave, stirring frequently, until warmed through.
Freezer Tips
While technically you can freeze this cheeseburger soup for up to 6 months, it’s important to manage expectations regarding its texture upon thawing and reheating. Soups that contain a significant amount of dairy, like this creamy cheeseburger soup, tend to separate when frozen. The milk and cheese components can crystallize and then become grainy or curdle once thawed, leading to a less desirable texture.
If you plan to freeze it, I recommend omitting the half and half, cream cheese, and shredded cheddar during the initial cooking process. Freeze the beef, potatoes, and broth base. Once thawed and reheated, you can then stir in the dairy components for the best creamy results. Alternatively, if you freeze the complete soup, be prepared to whisk it vigorously or even use an immersion blender during reheating to try and emulsify the separated dairy back into the soup, though it may not return to its original smoothness.
Beyond Cheeseburger: Explore More Delicious Soup Recipes
If you’ve fallen in love with the comforting warmth of this cheeseburger soup, you’ll be thrilled to explore more of our delightful soup creations. From rich and creamy to light and savory, we have a soup for every occasion and every palate. Dive into these other fantastic recipes:
Slow Cooker Crockpot Broccoli Cheese Soup
Creamy Chicken Alfredo Soup
Roasted Creamy Poblano Soup
Slow Cooker Crockpot Chicken Taco Soup
Homestyle Chicken Noodle Soup
Lasagna Soup
Rotisserie Chicken Noodle Soup
Pizza Soup
Bread Bowl Soup
Slow Cooker Chicken Pot Pie
Effortless Meals: Discover More Slow Cooker Delights
The slow cooker is an indispensable kitchen tool for creating flavorful, set-it-and-forget-it meals. If you appreciate the convenience and deep flavors achieved with minimal effort, you’ll want to add these slow cooker recipes to your rotation. They’re perfect for busy schedules and satisfying hearty appetites:
Slow Cooker Chili Mac
Slow Cooker Crockpot Chicken Fajitas
Slow Cooker Chicken Stroganoff
Slow Cooker Crockpot Gumbo
The Complete Recipe: Slow Cooker Crockpot Cheeseburger Soup with Ground Beef and Potatoes
Brandi Crawford
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Equipment
- Slow Cooker
Ingredients
- 1 pound ground beef Ground turkey or chicken can be used.
- ½ -1 tablespoon Italian Seasoning Start with ½ a tablespoon and add more to fit your taste preference.
- 1 teaspoon garlic powder
- ½ tablespoon dried ground mustard Start with ½ 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
**Draining Fat:** Always be sure to drain any excess fat from the browned ground beef. This prevents the soup from becoming greasy and helps maintain a balanced flavor.
**Half and Half Alternatives:** Half and half can be substituted with heavy whipping cream for a richer, thicker soup, or with any type of milk (whole, 2%, skim) for a lighter version. Keep in mind that lighter milks will result in a less creamy consistency, potentially requiring more thickening.
**Stovetop Method:** For those without a slow cooker, this soup can be made on the stovetop. Brown the beef and onions in a large pot. Add potatoes, broth, and Worcestershire sauce, bring to a boil, then simmer until potatoes are tender (about 20-30 minutes). Finally, stir in the half and half, cream cheese, and shredded cheddar, cooking gently until melted and creamy. Do not boil after adding dairy.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.