Slow Cooker Cheeseburger Soup

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This Slow Cooker Cheeseburger Soup has all the flavors of a classic cheeseburger in one creamy bowl. Ground beef, potatoes, and veggies cook low and slow with mustard, pickle juice, and Worcestershire, then finish with melty cheddar and cream cheese for an easy, family friendly weeknight dinner

Prep Time30

Cook Time4

Total Time4 30

Course: Soup

Cuisine: American

Servings: servings

Calories: 619kcal

Author: Taylor Ellingson

Equipment

Slow Cooker

Ingredients

1 lb ground beef
1 onion diced
4-5 cups diced potatoes 2-3 medium russet potatoes or 7-9 yellow potatoes
3 carrots diced
2 celery stalks chopped
1 tablespoon yellow mustard
1 teaspoon Worcestershire sauce
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon salt
½ teaspoon onion powder
½ teaspoon pepper
⅓ cup pickle juice
4 cups low sodium beef broth
8 oz cheddar cheese freshly shredded
6 oz cream cheese cubed
¾ cup cold whole milk
2 tablespoon cornstarch

Instructions

Set the slow cooker to sauté mode. Add the ground beef, onion, carrots, and celery and cook for a few minutes until the beef is browned. Drain the fat if desired.
Stir in the seasonings, mustard, Worcestershire sauce, pickle juice, potatoes, and 3 cups of beef broth.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Turn the slow cooker to high. Stir in the cream cheese and cheddar and warm for 20-30 minutes, until melted.
Whisk the cornstarch into the cold milk, then stir the slurry into the soup. Cook another 10-15 minutes, until thickened.
Stir in the remaining cup of broth if you want a thinner soup.

Nutrition