Crock Pot Cheeseburger Soup
Crock Pot cheeseburger soup is the answer if you’re looking for cozy comfort in a dish. It’s hearty and easy to make, creating tender potatoes, creamy soup, and fantastic meaty flavors.
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours and 15 minutes
Servings: 6 servings
Preparation Level: Beginner +
If you’ve got picky eaters, they will love this cheeseburger soup. You can get it cooking in the morning and it will be ready by dinnertime. All you have to do is add a little shredded cheddar cheese and dinner is served.
How To Make The Recipe
Start by adding your ground beef to the Crock Pot. I try chopping it up and spreading it out in the cooker. Then, sprinkle the onion soup mix on top of the beef.
Next, add the cubed potatoes and condensed cream of cheese soup.
Add the cream cheese on top of the ingredients.
Finally, pour the beef or chicken broth into a Crock Pot and stir everything. I try to ensure the potatoes are under the broth so they will get nice and tender as they cook. Place the lid on top and cook for eight hours on low temperature.
Once the eight hours are up, stir the ingredients until they are all combined, and the cream cheese is melted. Then, add the shredded cheese, stir, and serve.
What To Serve With Cheeseburger Soup
- Rosemary Foccacia Bread from Gimme Some Oven
- Moist Jiffy cornbread
- Homemade dinner rolls
- Jiffy jalapeño cornbread
How To Reheat And Store The Slow Cooker Cheeseburger Soup
Keep any leftovers in an airtight container and refrigerate them. To reheat the soup, either add it to the stovetop and cook on medium for 15-20 minutes or until the soup is hot, or add to a microwave-safe bowl and heat in the microwave for three to four minutes.
Crock Pot Cheeseburger Soup
Ingredients
- 2 pounds ground beef
- 4 Russet potatoes peeled and cubed
- 1 ounce dried onion soup mix
- 10.5 ounce can of condensed cream of cheese soup
- 2 – 8 ounce blocks of cream cheese
- 32 ounces chicken broth
- 2 cups shredded cheddar cheese
Instructions
- Add the ground beef to the Crock Pot and spread it out.
- Peel and cube the potatoes and add them to the Crock Pot.
- Sprinkle the onion soup mix over the potatoes.
- Spread the cheese soup over the potatoes.
- Add the cream cheese and pour the broth over the potatoes. Make sure the potatoes are covered with liquid.
- Place the lid on top and cook on low temperature for eight hours.
- After eight hours, stir the ingredients until the cream cheese has melted. Add the shredded cheese, stir, and serve.
