Slow Cooker Cheeseburger Soup2021-10-05
- Cuisine: Canadian
- Course: Main Dish
- Skill Level: Beginner, Easy
- Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 11:00 h
- Ready In: 11:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat3.1 g
Trans Fat0 g
Unsaturated Fat0.4 g
Slow cooker cheeseburger soup. Delicious beef soup with vegetables and cheese cooked in a slow cooker. You may also like Sausage Gnocchi Soup
What is Cheeseburger Soup?
This soup is a hearty and healthy meal that is perfect for the winter. It’s full of flavor and it’s easy to make.
This soup is made with ground beef, onion and garlic, mixed vegetables, and beef broth. It is then simmered in the slow cooker for 10 hours. To finish it off, shredded cheddar cheese is added to the pot.
It’s easy to make this soup in the slow cooker because you don’t have to stir it while it cooks. Just set it and forget it!
Cheeseburger Soup, the Best of Just About Everything
Making a cheeseburger soup is a great way to use your slow cooker. It’s also the best way to use up leftover burgers and cheese.
The ingredients for this recipe are simple and it’s easy to make. This soup is perfect for a cold day or when you’re feeling under the weather.
Making cheeseburger soup in your slow cooker is an easy way to use up leftover hamburgers and cheese. It’s also perfect if you’re feeling under the weather or if it’s a cold day outside.
What are the benefits of making Cheeseburger Soup in a slow cooker?
The benefits of making Cheeseburger Soup in a slow cooker are that it is easy to make, can be made in bulk, and is a hearty soup.
Slow Cooker Cheeseburger Soup
- 1 pound (480 g) ground beef
- 1 medium yellow onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 cups (500 g) peeled and cubed russet potatoes
- 1 medium carrot, peeled and sliced
- 1/4 cup (60 g) ketchup
- 2 tablespoons mustard
- 1 tablespoon finely chopped fresh serrano chile peppers
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 14½ oz (430 g) each cans beef broth
- 10 ¾ oz (320 g) can cheddar cheese soup
- 1/2 cup (125 g) shredded cheddar cheese
In a large nonstick skillet, cook, stirring occasionally, ground beef, onion, and garlic over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat.
In a slow cooker, combine beef mixture, potatoes, carrots, ketchup, mustard, serrano peppers, and seasoning. Mix well. Stir in beef broth and cheese soup.
Cover the slow cooker and cook on low-heat setting for 10-11 hours.
Remove cooked cheeseburger soup from slow cooker. Ladle into soup bowls. Top each serving with shredded cheddar cheese and serve.
posted by Mike Reeves on July 17, 2016
For a zippy twist add some roasted, peeled New Mexico green chile. A couple of tablespoons per serving added when already in the individual serving dishes. Heating/cooking the green chiles can result in making them uncomfortably “hot” spicy, so add them last.