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Extra Creamy Slow Cooker Cheeseburger Soup

Extra Creamy Slow Cooker Cheeseburger Soup is the ultimate comfort food that’s both hearty and indulgent. Imagine all the flavors of your favorite cheeseburger turned into a rich, velvety soup that’s perfect for chilly evenings.
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Equipment

  • Slow cooker (6-quart or larger)
  • Large skillet
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon
  • Ladle

Ingredients
  

  • 1 lb ground beef
  • 1 small onion diced
  • 2 cloves garlic minced
  • 4 cups potatoes peeled and diced
  • 3 cups chicken broth
  • 2 cups shredded cheddar cheese
  • 1 cup heavy cream
  • 1 cup milk
  • 1 cup carrots shredded or finely diced
  • 1 cup celery diced
  • 1/4 cup all-purpose flour
  • 1/4 cup unsalted butter
  • Salt and pepper to taste
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon smoked paprika optional
  • 1/4 cup sour cream optional, for extra creaminess

Instructions
 

  • In a large skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it into crumbles with a wooden spoon.
  • Add the diced onion and minced garlic to the skillet, and cook until the onion is soft and translucent.
  • Drain any excess fat from the skillet and transfer the beef mixture to the slow cooker.
  • Add the Vegetables:
  • Add the diced potatoes, shredded carrots, and diced celery to the slow cooker.
  • Pour in the chicken broth and stir in the dried basil, parsley, and smoked paprika (if using).
  • Season with salt and pepper to taste.
  • Cook in the Slow Cooker:
  • Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes and vegetables are tender.
  • Make the Roux:
  • About 30 minutes before serving, melt the butter in a small saucepan over medium heat.
  • Stir in the flour to create a roux, cooking for 1-2 minutes until the mixture is bubbly and golden.
  • Gradually whisk in the milk and heavy cream, stirring constantly until the mixture thickens.
  • Finish the Soup:
  • Add the roux to the slow cooker, stirring to combine.
  • Stir in the shredded cheddar cheese until fully melted and smooth.
  • For extra creaminess, stir in the sour cream if desired.
  • Let the soup cook for an additional 15-20 minutes on low to meld the flavors.
  • Serve:
  • Ladle the soup into bowls and garnish with additional shredded cheese, if desired.
  • Serve hot with crusty bread or rolls on the side.
  • Prep Time:
  • 20 minutes
  • Cook Time:
  • 6-8 hours on low (or 3-4 hours on high)
  • Total Time:
  • 6 hours 20 minutes to 8 hours 20 minutes
  • Nutrition (Per Serving):
  • Calories: 420
  • Carbohydrates: 25g
  • Protein: 18g
  • Fat: 28g
  • Saturated Fat: 15g
  • Cholesterol: 90mg
  • Sodium: 600mg
  • Fiber: 2g
  • Sugar: 5g