All of the amazing flavors of a classic cheeseburger wrapped up in a creamy, cheesy slow cooker soup! This is cozy comfort food you’ll crave all year long!
The past couple of days have been cooler and breezy and have most definitely put me in a fall mood. I even bought a new pair of cable knit knee-highs, the kind you can’t possibly pull on without feeling 10 shades of cozy.
I’m all about the slow cooker soups these days. Correction: I’m all about the slow cooker everything these days. They’re so easy to make, since the crockpot basically does all of the work, and it could be in my head but I swear the flavors intensify when they’ve been marrying together for a few hours.
I’ll take an ooey gooey cheeseburger any day of the week but if you’re looking for creamy comfort food you can whip up at home without firing up your grill, this soup is exactly what you need. The ground beef, sharp cheddar cheese, and potatoes make this soup hearty, filling, and just the thing to warm you up as the weather cools off. You’ve gotta try this!
What people are saying about this Slow Cooker Cheeseburger Soup
“This soup was excellent and extremely easy to make. It was delicious when paired with a crusty bread for dipping. I ended up adding a little more ground beef and veggies than called for, but it still came our perfect. Would make it again and have already sent the recipe to several friends!” – Sandy
“So delicious!! Making it again for the second time this week.We love it!” – Angela
“I made this for my family. I had it while living in Illinois and wanted to recreate it here in California. I did need more seasoning than stated but other than that it was simply delicious!” – Check
Slow Cooker Cheeseburger Soup
Ingredients
- 4 cups potatoes - peeled and diced
- 1 small onion - diced
- 1 stalk celery - chopped
- ¾ cup shredded carrots
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 3 cups chicken broth
- 8 ounces ground beef
- 1 tablespoon oil
- 4 tablespoons butter
- ¼ cup flour
- 1 ½ cups half and half - or heavy cream
- 1 teaspoon salt - (or to taste)
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ cup sour cream
- 2 cups shredded sharp cheddar cheese
Instructions
- Place potatoes, diced onion, celery, carrots, basil, parsley, and chicken broth in a slow cooker. Cook on low 7-8 hours or on high 3-4 hours.
- About 30 minutes before serving, add oil and ground beef to a large sauce pan and stir over medium heat for 4-5 minutes until browned. Transfer to a bowl and wipe out the pan with a paper towel.
- Add butter to pan and stir until melted. Add flour and stir until mixture clumps up. Slowly whisk in milk (half and half OR heavy cream) until mixture thickens. Stir in garlic powder, salt, pepper, and sour cream.
- Add cream mixture, ground beef, and shredded cheese to crock pot. Stir to combine all ingredients. Serve warm and top with additional cheese, bacon bits, and green onions if desired.
Notes
Nutrition
Recipe adapted from Taste of Home.
How much flour are you supposed to add?
This was delicious! However, I’m afraid to ask how many calories for one serving?
Isn’t it yummy?? So perfect for this chilly weather coming in! I’m not sure about the nutritional stats for this recipe – if you put the recipe in over at http://www.myrecipepal.com though you can get the stats! 🙂
how much flour do you use?
Sorry for the confusion – it’s 1/4 cup of flour, I’ve updated the recipe 🙂
How much flour? When to add the garlic powder? This looks delicious and I always love a new crockpot recipe. Thank you! (BTW, I wonder how it would be garnished with croutons as well, maybe even made from hamburger buns. 🙂
The time for cooking has a bit of a typo. i added the meat sooner.
Hi Mary, where is the typo in the time for cooking?
I’m not Mary, but I think she means the following:
“1.Add potatoes, diced onion, celery, carrots, basil, parsley, and chicken broth to slow cooker. Cook on low 7-8 hours or on low 3-4 hours.”
thinking the second temperature should be “high”.
Also on my view, the word “flour” doesn’t follow 1/4 cup. I’m on IE 11, if that means anything.
The recipe looks delicious, can’t wait to try it out!
Did she ever comment back about it being high for 3 to 4 hours ?
Does it freeze well?