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Crockpot Cheeseburger Soup

Crockpot Cheeseburger Soup Recipe

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 4 medium Yukon Gold potatoes, peeled and diced (about 1½ lbs)
  • 4 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp yellow mustard, optional
  • ½ tsp smoked paprika
  • ½ tsp salt, plus more to taste
  • ¼ tsp black pepper
  • 4 oz cream cheese, softened and cubed
  • 1½ cups shredded sharp cheddar
  • Chopped dill pickles, for serving

Method
 

  1. In a skillet over medium-high, brown the ground beef, breaking it up, about 5 minutes. Add the onion and cook 3 more minutes, then stir in the garlic for 30 seconds. Drain excess fat and transfer to a 6-quart slow cooker.
  2. Add the beef broth, potatoes, Worcestershire sauce, mustard (if using), smoked paprika, salt, and pepper. Stir well.
  3. Cover and cook on low for 6 to 7 hours, until the potatoes are very tender and starting to fall apart.
  4. Turn the slow cooker off, add the cream cheese and cheddar, and stir until fully melted and smooth. Ladle into bowls and top generously with chopped pickles.

Notes

If you are short on time, cook on high for 3 to 4 hours; just check that the potatoes are tender. The soup will thicken as it sits, so reheat leftovers with a splash of broth or milk. Leftovers keep well in the fridge for up to 4 days.