Easy Crockpot Cheeseburger Soup with Ground Beef and Cheddar
Creamy slow cooker cheeseburger soup loaded with browned ground beef, tender potatoes, cheddar cheese, and optional bacon and pickle toppings.
Ingredients
- 1 pound ground beef
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 1 1/2 pounds Yukon Gold or russet potatoes peeled and diced
- 4 cups beef broth or chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika optional
- 1 cup whole milk
- 2 tablespoons cornstarch
- 4 ounces cream cheese softened and cubed
- 2 cups shredded sharp cheddar cheese
- Cooked bacon chopped dill pickles, green onions, and extra cheddar, optional, for serving
Instructions
- In a large skillet over medium heat, cook ground beef and onion until the beef is browned. Add garlic and cook for 1 minute. Drain excess grease.
- Transfer the beef mixture to a 6-quart or larger slow cooker. Add potatoes, broth, Worcestershire sauce, salt, pepper, and smoked paprika. Stir to combine.
- Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until potatoes are tender.
- Whisk milk and cornstarch in a small bowl until smooth. Stir into the soup along with the cream cheese.
- Cover and cook on high for 15 to 20 minutes, stirring once or twice, until the soup thickens and cream cheese melts.
- Stir in shredded cheddar a handful at a time until melted. Do not boil the soup after adding cheese.
- Taste and adjust seasoning. Serve with bacon, pickles, green onions, and extra cheddar if desired.
Notes
- Freshly shredded cheddar melts more smoothly than pre-shredded cheese.
- Add pickle toppings to individual bowls so the soup stays customizable.
- Freeze the soup base before adding dairy for the best freezer result.