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One Pot Creamy Vegetable Soup — Silky, Simple, and Easy to Store Pinterest recipe pin

Crock Pot Cheeseburger Soup

A creamy slow-cooker cheeseburger soup made with browned ground beef, tender potatoes, and sharp cheddar—finished off-heat for a smooth texture and practical reheating guidance for busy cooks.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 pound ground beef 80/20
  • 1 medium yellow onion diced (about 1 cup)
  • 2 cloves garlic minced
  • 1/2 cup beef broth for deglazing
  • 4 cups low-sodium beef broth
  • 2 medium russet potatoes peeled and cut into 1/2-inch cubes (about 2 cups)
  • 1 cup carrots diced
  • 1 cup canned diced tomatoes drained
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 cup half-and-half
  • 2 cups shredded sharp cheddar cheese shredded from a block
  • 2 green onions thinly sliced, for garnish (optional)
Optional additions
  • 1/2 teaspoon red pepper flakes optional, for heat

Equipment

  • 1 6-quart slow cooker
  • 1 12-inch skillet
  • 1 Wooden spoon or heatproof spatula
  • 1 Cutting board and chef's knife

Method
 

Prepare and brown the beef
  1. Heat a 12-inch skillet over medium-high heat and add 1 tablespoon vegetable oil; add 1 pound ground beef and brown, breaking into pieces, until no longer pink, about 6–8 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper while browning.
  2. Add 1 medium diced yellow onion to the skillet and cook 3–4 minutes until softened, then stir in 2 minced garlic cloves and cook 30–45 seconds until fragrant.
  3. Pour 1/2 cup beef broth into the hot skillet and scrape up browned bits with a wooden spoon, then transfer the beef, onions, garlic, and deglazing liquid to a 6-quart slow cooker.
Assemble and slow cook
  1. To the slow cooker, add 4 cups low-sodium beef broth, 2 cups 1/2-inch cubed russet potatoes, 1 cup diced carrots, 1 cup drained diced tomatoes, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1 teaspoon onion powder, and 1/2 teaspoon smoked paprika; stir to combine.
  2. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until potatoes are tender but not falling apart.
Finish and serve
  1. About 20 minutes before serving, stir in 1 cup half-and-half, then add 2 cups shredded sharp cheddar cheese a handful at a time, stirring until fully melted and smooth; turn the slow cooker off and let the soup rest for 5 minutes.
  2. Taste and adjust salt and pepper as needed, ladle into bowls, and garnish with sliced green onions.
  3. If the soup is too thick after refrigeration or freezing, thin with a little hot broth when reheating.

Notes

Brown the beef first and deglaze the pan for superior flavor; add half-and-half and shredded cheese near the end off heat to avoid separation. Store in airtight containers for 3–4 days in the fridge; freeze up to 3 months but expect slightly softer potatoes after thawing.