Description
This Easy Slow Cooker Cheeseburger Soup is a comforting and hearty meal perfect for busy days. Loaded with lean ground beef, tender potatoes, carrots, onions, and a creamy cheddar cheese finish, this soup simmers all day in the slow cooker creating rich, delicious flavors with minimal effort.
Ingredients
Scale
Soup Ingredients
- 1 lb lean ground beef
- 2 cups diced potatoes (Yukon Gold or Russet)
- 1 cup chopped onion
- 1 cup shredded carrots
- 4 cups beef broth
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
- Onion powder, to taste
Finishing Ingredients
- 1 cup shredded cheddar cheese
Instructions
- Brown the Beef: In a skillet over medium heat, brown the lean ground beef until fully cooked. Drain any excess grease to keep the soup less fatty.
- Combine Ingredients in Slow Cooker: Transfer the browned beef to the slow cooker. Add the diced potatoes, chopped onions, shredded carrots, and beef broth.
- Season the Soup: Add salt, pepper, garlic powder, and onion powder to taste. Stir all ingredients well to combine the flavors.
- Cook the Soup: Set the slow cooker to low and cook for 6 to 8 hours, or on high for 3 to 4 hours, until the vegetables are tender and flavors are well developed.
- Add Cheese and Serve: Stir in the shredded cheddar cheese until fully melted and incorporated before serving the soup warm.
Notes
- Use lean ground beef to reduce the fat content in the soup.
- You can substitute the beef broth with low sodium broth to control sodium levels.
- For a thicker consistency, mash some of the potatoes after cooking or add a tablespoon of cornstarch mixed with cold water before cooking.
- Feel free to add additional vegetables such as celery or bell peppers for variety.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
