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Creamy Loaded Cheeseburger Soup (Easy Slow Cooker Recipe)

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A rich and creamy slow cooker soup packed with all the flavors of a classic cheeseburger, featuring ground beef, potatoes, melted cheddar cheese, and all the fixings. This easy set-it-and-forget-it recipe is perfect for busy weeknights and delivers pure comfort in a bowl.

Ingredients

Scale
  • 1 lb ground beef (80/20 works best)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 tablespoons all-purpose flour
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried parsley
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional)
  • 3 medium russet potatoes, peeled and diced into ½-inch cubes (about 3 cups)
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cups sharp cheddar cheese, shredded (shred from a block)
  • ½ cup cooked and crumbled bacon (about 6 slices)
  • ¼ cup dill pickle slices, chopped
  • 2 tablespoons ketchup
  • 1 tablespoon yellow mustard
  • Fresh chives or green onions, chopped (for garnish)

Instructions

  1. Brown the beef and aromatics: Place a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until nicely browned (6-8 minutes). Drain off most of the fat, leaving about 1 tablespoon. Add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds more until fragrant.
  2. Transfer to the slow cooker: Dump the beef and onion mixture into a 6-quart or larger slow cooker. Add the diced potatoes, carrots, and celery. Sprinkle the smoked paprika, dried parsley, salt, black pepper, and cayenne over everything. Stir to combine.
  3. Add the broth and cook: Pour in the beef broth and stir. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender.
  4. Make the creamy base: About 30 minutes before serving, ladle out about 2 cups of the soup (mostly broth and softer veggies) into a blender. Blend until completely smooth. Alternatively, use an immersion blender directly in the slow cooker and pulse just a few times to thicken the broth while leaving chunky texture.
  5. Add the dairy and thickener: In a small bowl, whisk together the whole milk, heavy cream, and all-purpose flour until smooth. Pour into the slow cooker and stir gently. Turn the heat to HIGH if not already. Cook uncovered for 15-20 minutes, stirring occasionally, until the soup thickens and coats the back of a spoon.
  6. Melt in the cheese: Reduce heat to LOW or turn off the slow cooker. Add the shredded cheddar cheese a handful at a time, stirring gently after each addition until fully melted and smooth.
  7. Stir in the burger flavors: Add the ketchup and yellow mustard. Stir until combined. Taste and adjust salt and pepper if needed.
  8. Serve and garnish: Ladle the soup into bowls. Top each serving with crumbled bacon, chopped pickles, and a sprinkle of fresh chives or green onions. Serve immediately.

Notes

Do not skip browning the beef—it adds essential flavor. Always shred your own cheese from a block for smooth melting. When adding dairy, ensure the soup is not boiling to prevent curdling. Blend only a portion of the soup to maintain chunky texture. Let the soup rest on WARM for 15 minutes after adding cheese for best flavor. For a lighter version, use ground turkey, evaporated skim milk, and reduced-fat cheddar. For a spicy version, add diced jalapeño and use pepper jack cheese. Soup can be refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: cheeseburger soup, slow cooker soup, creamy soup, comfort food, ground beef soup, cheddar soup, easy dinner, loaded soup

Find it online: https://tablemira.com/creamy-loaded-cheeseburger-soup-easy-slow-cooker-recipe/