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This creamy Crockpot Cheeseburger Soup delivers all the flavors of a classic cheeseburger in a warm, comforting bowl. With tender potatoes, savory ground beef, and rich cheddar, it has become a favorite for both kids and adults alike.
I first made this soup on a chilly evening, and my kids kept asking for seconds. Now it's a staple whenever I want comfort food without much fuss.
Ingredients
- Ground beef: 1 pound adds savory flavor and protein
- Potatoes: 4 cups diced provide creaminess and heartiness
- Onion: 1 diced brings a natural sweetness and depth of flavor
- Chicken broth: 4 cups creates a flavorful base for the soup
- Garlic powder: 1 teaspoon enhances overall taste
- Paprika: 1 teaspoon adds mild warmth and color
- Salt and pepper: to taste balance the flavors
- Heavy cream: 1 cup makes the soup rich and smooth
- Cheddar cheese: 2 cups shredded contributes sharp, melty cheesiness
- Crumbled bacon: for garnish adds smoky crunch
Step-by-Step Instructions
- Sear the Ground Beef:
- Cook the ground beef in a skillet over medium heat until fully browned and no pink remains. Drain excess fat to prevent a greasy soup.
- Combine Ingredients in Crockpot:
- Transfer the beef to the Crockpot and add diced potatoes, onion, chicken broth, garlic powder, paprika, salt, and pepper. Stir gently to combine.
- Cook Slowly:
- Cover and cook on low for 6 to 8 hours until the potatoes are tender. This slow cooking allows flavors to meld beautifully.
- Add Cream and Cheese:
- Stir in the heavy cream and shredded cheddar cheese. Cook on low for an additional 10 minutes until the cheese is fully melted and the soup is creamy.
- Serve and Garnish:
- Ladle the soup into bowls and top with crumbled bacon for an extra layer of flavor and texture.
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My favorite ingredient is the cheddar cheese because it melts perfectly into the soup, creating a velvety texture. One winter evening, my kids and I enjoyed this with homemade bread, and it became an instant family memory.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to prevent curdling.
Ingredient Substitutions
Use ground turkey or chicken for a lighter protein option. Swap heavy cream with half-and-half for a slightly lighter soup.
Serving Suggestions
Serve with crusty bread or soft dinner rolls. A simple green salad balances the richness of the soup.
Cultural Context
Cheeseburger soup has roots in American comfort food traditions, blending the familiar flavors of a burger into a hearty, shareable dish.
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Frequently Asked Questions About Recipes
- → Can I use a different type of cheese instead of cheddar?
Yes, you can substitute with other melting cheeses like Monterey Jack, Colby, or even a cheese blend. However, sharp cheddar provides the most authentic cheeseburger flavor that makes this soup so popular.
- → How long can I store leftover cheeseburger soup?
Store leftover soup in the refrigerator for up to 3-4 days in an airtight container. The soup may thicken when cold, so add a splash of broth or milk when reheating to restore the creamy consistency.
- → Can I make this soup on the stovetop instead of a crockpot?
Absolutely! Brown the beef in a large pot, add all ingredients except cream and cheese, simmer for 20-25 minutes until potatoes are tender, then stir in cream and cheese until melted.
- → What type of potatoes work best for this soup?
Russet or Yukon Gold potatoes work excellently as they become tender and slightly break down during cooking, helping to thicken the soup naturally while maintaining some texture.
- → Can I add vegetables to make this soup more nutritious?
Yes, diced carrots, celery, or frozen corn can be added with the potatoes. These vegetables complement the cheeseburger flavors while adding extra nutrition and color to the soup.
- → Is it necessary to brown the ground beef first?
While not absolutely required, browning the beef first develops deeper flavor and removes excess fat. This extra step significantly improves the overall taste and texture of the finished soup.