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Crockpot Cheeseburger Soup

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A hearty and creamy soup that combines the nostalgic flavors of a cheeseburger, perfect for chilly evenings and busy weekdays.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 8 hours
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 390
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef The main protein that gives the soup its heartiness.
  • 1 small onion, diced Adds sweetness and flavor.
  • 2 cloves garlic, minced For that lovely aroma and taste.
  • 4 cups low-sodium beef broth Opt for low sodium to control salt levels.
  • 3 cups potatoes, diced Russet or Yukon Gold add creaminess.
  • 2 cups carrots, diced Adds sweetness and color.
  • 2 cups celery, diced Great for texture and depth of flavor.
  • 1 can (14.5 oz) diced tomatoes, undrained Contributes to the soup’s base and adds acidity.
  • 1 tablespoon Worcestershire sauce A flavor enhancer that adds depth.
  • 1 teaspoon dried basil Herbaceous flavor profile.
  • 1 teaspoon dried oregano Works beautifully with the other herbs.
  • Salt and pepper, to taste Essential for seasoning.
  • 2 cups shredded cheddar cheese For that creamy cheeseburger element.
  • 1 cup heavy cream Adds richness and creaminess.
Optional Toppings
  • Diced tomatoes
  • Chopped green onions
  • Crispy bacon bits
  • Extra shredded cheese
  • Sour cream

Method
 

Preparation
  1. In a large skillet over medium heat, brown the ground beef until fully cooked. Be sure to drain any excess grease and transfer it to your slow cooker.
  2. In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes, or until softened and fragrant, then transfer this aromatic mix to the slow cooker.
  3. Add beef broth, diced potatoes, carrots, celery, diced tomatoes (with juices), Worcestershire sauce, dried basil, dried oregano, salt, and pepper to your slow cooker. Stir everything together until well-mixed.
Cooking
  1. Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the veggies are tender.
  2. About 30 minutes before serving, stir in the shredded cheddar cheese and heavy cream. Continue cooking until the cheese has melted and the soup is creamy and smooth.
  3. Adjust seasoning with more salt and pepper if necessary.
Serving
  1. Ladle the soup into bowls and garnish with your favorite toppings like diced tomatoes, chopped green onions, crispy bacon bits, extra shredded cheese, and a dollop of sour cream. Enjoy!

Nutrition

Serving: 1gCalories: 390kcalCarbohydrates: 25gProtein: 25gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 4gSugar: 5g

Notes

For added flavor, cook the beef with a pinch of salt and pepper while browning. You can use ground turkey instead of beef for a lighter option. To thicken your soup further, you can mash some of the potatoes after cooking.
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