Crockpot Cheeseburger Soup
A comforting and hearty soup that combines the flavors of a classic cheeseburger with nourishing vegetables, all cooked to perfection in a slow cooker.
Ingrédients
Main Ingredients
- 1 lb ground beef Can substitute with ground turkey or chicken for a leaner option.
- 1 medium onion, chopped
- 3 cups beef broth Can substitute with vegetable broth for a vegetarian option.
- 4 medium potatoes, peeled and diced Can substitute with cauliflower for a lower-carb alternative.
- 2 cups shredded carrots
- 1 can (15 oz) diced tomatoes
- 1 cup cheddar cheese, shredded Can use lactose-free cheese or omit for a dairy-free option.
- 1 cup milk Use coconut milk for a dairy-free version.
- 2 tbsp ketchup Use sugar-free version for healthier option.
- 2 tbsp mustard Use sugar-free version for healthier option.
- to taste Salt and pepper
Instructions
Preparation
- Gather all your ingredients and kitchen tools: a large skillet for browning the beef, your crockpot, chopping board, and knives for prepping veggies.
Cooking
- In a skillet over medium heat, add the ground beef and onion. Cook until the beef is browned and the onions are soft (about 5-7 minutes). Drain excess fat.
- Transfer the beef and onion mixture to your crockpot.
- Add the diced potatoes, shredded carrots, and the can of diced tomatoes, including their juices. Pour in the beef broth and stir.
- Stir in the ketchup, mustard, and a generous pinch of salt and pepper.
- Cover the crockpot and set it to cook on low for 6-8 hours, or on high for 3-4 hours.
- About 30 minutes before serving, stir in the milk and shredded cheddar cheese.
- Before serving, ensure the potatoes are fork-tender and the cheese has melted.
- Taste and adjust seasonings as needed.
- Ladle the soup into bowls and serve hot. Garnish as desired.
Notes
This soup is versatile and can be customized with different veggies and seasonings. Store leftovers in an airtight container for 3-4 days, or freeze for up to 3 months. Reheat and add milk or broth if too thick.