Description
This Creamy Slow Cooker Cheeseburger Soup is a rich and comforting dish combining ground beef, tender potatoes, and a creamy cheese broth. Prepared mainly in a slow cooker, it allows flavors to meld beautifully over several hours, making it an easy, hearty meal perfect for any day of the week.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups potatoes, peeled and diced
- 3 cups chicken broth
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- 1/4 cup sour cream
- 2 cups milk
- 1/4 cup flour
- 2 tablespoons butter
- Salt and pepper to taste
Optional Garnishes
- Bacon bits
- Chopped green onions
Instructions
- Brown the Beef: In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat, then transfer the beef to your slow cooker.
- Sauté Onions and Garlic: Using the same skillet, sauté the diced onion and minced garlic for 2-3 minutes until softened and fragrant. Add this mixture to the slow cooker with the beef.
- Add Potatoes and Broth: Place the peeled and diced potatoes along with the chicken broth into the slow cooker. Stir all the ingredients to combine evenly.
- Slow Cook: Set the slow cooker to low and cook for 6-7 hours, or on high for 3-4 hours, until the potatoes are tender and flavors are well blended.
- Prepare Roux and Milk Mixture: About 30 minutes before serving, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes to form a roux. Gradually pour in the milk while whisking, cooking until the mixture thickens.
- Combine Dairy and Cheese: Stir the thickened milk mixture into the slow cooker. Add shredded cheddar cheese, heavy cream, and sour cream. Stir well and continue cooking for another 30 minutes to ensure the cheese melts fully and the soup becomes creamy.
- Season and Serve: Taste and season with salt and pepper as desired. Serve hot, garnished with optional bacon bits and chopped green onions for added flavor and texture.
Notes
- Use full-fat cheeses and creams for a richer soup, or substitute with lower-fat versions if preferred.
- If you want a thicker soup, reduce the amount of chicken broth slightly.
- For a quicker version, you can brown and sauté the ingredients directly in the slow cooker if it has a sauté function.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- Add some diced carrots or celery in step 3 for extra vegetables and flavor.
