This rich and creamy cheeseburger soup brings together all the flavors of a classic burger in a comforting bowl. It is a hearty dinner option that is easy to prepare using a slow cooker for maximum flavor development.
List of ingredients
- 1 pound ground beef – use 80/20 for optimal flavor.
- 4 cups Yukon gold potatoes – peeled and diced into small cubes.
- 3/4 cup onion – finely diced for consistent flavor distribution.
- 1/2 cup carrots – finely diced to add subtle sweetness.
- 4 cups beef broth – provides a savory liquid base.
- 1 1/2 cups milk – whole milk is recommended for maximum creaminess.
- 1/4 cup sour cream – adds a slight tang and helps thicken the soup.
- 1/2 teaspoon dried basil – adds an earthy herbal note.
- 1/2 teaspoon dried parsley flakes – enhances the overall color and taste.
- 1/4 teaspoon pepper – provides a mild spice.
- 1/2 teaspoon salt – enhances all the savory elements.
- 4 Tablespoons butter – adds richness and a velvety texture.
- 16 ounces Velveeta cheese – cubed for a smooth, melted consistency.
step-by-step instructions
- Brown the beef: Cook the ground beef in a large skillet over high heat until fully browned, then drain all excess grease to avoid an oily soup.
- Load the crock pot: Place the cooked ground beef, diced potatoes, onions, and carrots into a 6-quart slow cooker.
- Add liquid base: Pour the beef broth, milk, and sour cream over the meat and vegetables, stirring well to combine.
- Season the mixture: Stir in the dried basil, parsley flakes, pepper, and salt until evenly distributed.
- Slow cook: Cover the pot with the lid and cook on low for 6 hours or on high for 3 hours.
- Incorporate cheese: Add the butter and cubed Velveeta cheese into the pot.
- Final melt: Cover again and cook on low for approximately 30 minutes until the cheese is completely melted.
- Serve: Ladle into bowls and garnish with your preferred burger toppings.
Customizing the Soup Base
Substituting Ground Meats
If you prefer a leaner option, you can substitute the ground beef with ground turkey or ground chicken. When using turkey or chicken, you may want to add a small amount of olive oil to the skillet during browning since these meats have less natural fat.
Alternative Potato Choices
Yukon Gold potatoes are ideal because they hold their shape well during long cooking times. However, red potatoes are a great alternative if you prefer a slightly firmer texture in your soup.
Changing the Cheese Type
While Velveeta provides the smoothest melt, you can use shredded sharp cheddar or Monterey Jack for a stronger cheese flavor. Be aware that shredded cheeses may not create as velvety a texture and might require more stirring to incorporate.
Swapping the Broth
Beef broth is the standard for a cheeseburger taste, but vegetable broth can be used for a lighter profile. Chicken broth is also a suitable replacement if you have it on hand and want a more neutral base.
Gourmet Garnish Ideas
Fresh Green Onions
Thinly sliced green onions add a bright, sharp contrast to the richness of the cheese. Sprinkle them on top just before serving to maintain their crunch and color.
Diced Pickles
Adding finely diced dill pickles on top of the soup replicates the classic burger experience. The acidity of the pickles cuts through the heavy cream and cheese, balancing the flavor profile.
Extra Shredded Cheese
For those who love a cheese pull, adding a handful of shredded cheddar on top of the hot soup is a great touch. Let it melt slightly from the heat of the broth before eating.
Diced Fresh Tomatoes
Freshly diced Roma tomatoes provide a juicy, fresh element to the dish. They add a pop of red color and a bit of acidity that brightens the overall meal.
Crispy Fried Onions
Store-bought crispy fried onions add a necessary textural contrast to the soft potatoes and meat. These should be added at the very last second to prevent them from becoming soggy.
Smoked Beef Bits
To replace traditional pork-based toppings, use smoked beef bits or crispy beef bacon. This adds a salty, smoky depth that complements the cheeseburger theme perfectly.
Storage and Freshness Tips
Refrigeration Guidelines
Once the soup has cooled completely, transfer it to an airtight container. It can be stored safely in the refrigerator for up to 4 days.
Why Freezing is Not Recommended
Due to the high milk and sour cream content, this soup is not ideal for freezing. The dairy tends to separate during the freezing and thawing process, which can lead to a grainy or broken texture.
Stove-top Reheating Method
The best way to reheat this soup is in a pot over medium-low heat. Stir occasionally and add a splash of beef broth or milk if the soup has thickened too much while sitting in the fridge.
Microwave Reheating Tips
If using a microwave, heat the soup in short intervals of 60 to 90 seconds. Stir between each interval to ensure the cheese and beef are heated evenly throughout without scorching the bottom.
Optimizing the Cooking Process
Pre-browning the Meat
To save time during your morning routine, brown the ground beef the night before. Store the cooked meat in the fridge and simply dump it into the crockpot when you are ready to start the slow cooker.
Uniform Vegetable Cutting
Cut your carrots and potatoes into roughly the same size cubes. This ensures that all the vegetables reach the same level of tenderness at the same time, preventing some from being mushy while others are undercooked.
Adjusting the Soup Thickness
If you prefer a thinner soup, stir in an additional half-cup of beef broth at the end. For a thicker, stew-like consistency, you can mash a few of the cooked potatoes against the side of the pot.
Managing Temperature Settings
Cooking on low for 6 hours generally results in more tender vegetables and a more cohesive flavor. If you are in a rush, the high setting for 3 hours works well, but you may need to check the potato tenderness more frequently.
Common Troubleshooting
Preventing Cheese Clumping
To ensure the cheese melts smoothly, cut the Velveeta into small, uniform cubes rather than adding large chunks. This increases the surface area and allows the cheese to integrate into the broth faster.
Fixing a Thin Consistency
If the soup is too thin after adding the cheese, leave the lid off and cook on high for another 30 minutes. This allows some of the liquid to evaporate and concentrate the flavors.
Balancing the Salt Level
Because Velveeta and beef broth both contain significant sodium, taste the soup before adding the final salt measurement. You can always add more salt at the end, but you cannot remove it once it is in.
Handling Potato Mushiness
If your potatoes are breaking down too much, it may be due to overcooking or using a potato with too much starch. Sticking to Yukon Gold and adhering to the suggested cook times helps maintain the cube shape.
Frequently Asked Questions
Can I use a different brand of cheese?
Yes, you can use any processed cheese with slices or blocks, such as American cheese. However, processed cheeses melt more evenly than natural aged cheeses, which can sometimes separate or become oily.
Do I have to brown the beef first?
Browning the beef is highly recommended to develop a deeper flavor through the Maillard reaction. Additionally, browning allows you to drain the excess grease, which prevents the soup from having a layer of oil on top.
Can I make this in an Instant Pot?
Yes, you can adapt this for a pressure cooker by sautéing the beef first and then pressure cooking the vegetables and broth for about 10-15 minutes. Stir in the dairy and cheese during the sauté function at the end.
What are the best sides for this soup?
This soup is very filling, but it pairs excellently with crusty sourdough bread or buttery dinner rolls. A light side salad with a vinaigrette can also help balance the richness of the cheese.
Print
Slow Cooker Cheeseburger Soup
- Total Time: 7 hours 15 minutes
- Yield: 6 servings 1x
- Diet: General
Description
Creamy Crock Pot Cheeseburger Soup with ground beef, potatoes, and cheddar cheese — an easy, hearty dinner everyone will love.
Ingredients
- 1 pound ground beef
- 4 cups Yukon gold potatoes, peeled and diced
- ¾ cup onion, finely diced
- ½ cup carrots, finely diced
- 4 cups beef broth
- 1 ½ cups milk
- ¼ cup sour cream
- ½ teaspoon dried basil
- ½ teaspoon dried parsley flakes
- ¼ teaspoon pepper
- ½ teaspoon salt
- 4 Tablespoons butter
- 16 ounces Velveeta cheese, cubed
Instructions
- Step: Brown ground beef in a large skillet over high heat. Drain any excess grease.
- Step: Place the ground beef, potatoes, onions, and carrots in a 6 quart crock pot.
- Step: Add the beef broth, milk, and sour cream over the vegetables. Stir until combined.
- Step: Add basil, parsley flakes, pepper, and salt and stir.
- Step: Cover crock pot with the lid and cook on low for 6 hours or high for 3 hours.
- Step: Add the butter and velveeta cheese into the crock pot.
- Step: Cover again and cook for about 30 minutes on low until the cheese is melted.
- Step: Serve with your favorite burger toppings.
Notes
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stove top or in the microwave. Freezing is not recommended due to the milk content.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 591 kcal
- Sugar: 12 g
- Sodium: 2146 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 114 mg