Crockpot Cheeseburger Soup | Creamy Slow Cooker
Cozy Crockpot Cheeseburger Soup with ground beef, potatoes, cheddar, and dill pickles. Creamy, hearty, no Velveeta. Weeknight‑easy.
Equipment
- 5–6 qt slow cooker
- 1 skillet
- 1 immersion blender (optional)
Ingredients
- 450 g lean ground beef
- 1 small onion diced
- 2 garlic cloves minced
- 1½ lb Yukon Gold or russet potatoes peeled and 1/2‑inch diced
- 1 carrot diced
- 1 celery stalk diced
- 4 cups low‑sodium beef or chicken broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon or yellow mustard
- 1 tsp smoked paprika
- ½ tsp dried thyme optional
- 1 tsp kosher salt + 1/2 tsp black pepper to taste
- 1 cups half‑and‑half or heavy cream add at the end
- 2 - 2½ cups sharp cheddar freshly shredded
- 1-2 tsp Optional thickener: 1–2 tbsp cornstarch mixed with equal water
- Optional mix‑ins: 4 slices cooked bacon crumbled; 1/4 cup diced dill pickles
- Toppings: scallions extra cheddar, bacon, diced pickles, sesame “bun” croutons
Instructions
- Brown beef with onion in a skillet; drain fat. Stir in garlic for 30 seconds.
- Add beef mixture, potatoes, carrot, celery, broth, Worcestershire, mustard, paprika, thyme, salt, and pepper to slow cooker; stir.
- Cook on Low 6–7 hr or High 3–4 hr until potatoes are tender.
- Mash some potatoes or add slurry for thickness. Stir in cream cheese and half‑and‑half on Warm/Low until smooth.
- Gradually add cheddar, stirring until melted.
- Stir in bacon and pickles if using. Taste, adjust seasoning, and serve hot with desired toppings.
Notes
For a lighter version, use 93% turkey and evaporated milk.
For extra burger flavor, add 1 tbsp ketchup and 1 tsp pickle brine at the end.