Can I make Cheeseburger Soup in a slow cooker?

Yes, you can! Brown the beef and onion as instructed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream cheese, milk, and cheddar during the last 30 minutes of cooking to prevent curdling.

Can I use ground turkey instead of beef in this recipe?

Absolutely! Ground turkey is a great substitute if you're looking for a leaner option. It will provide a similar texture without sacrificing flavor, making it a healthier alternative.

How can I store leftover Cheeseburger Soup?

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally to maintain the creamy consistency.

Cheeseburger Soup: Easy & Comforting Recipe

Name: Cheeseburger Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound ground beef; 1 medium yellow onion, chopped; 2 cloves garlic, minced; 4 cups beef broth; 1 (14.5 ounce) can diced tomatoes, undrained; 1 (4 ounce) can diced green chilies, undrained; 1 teaspoon dried Italian seasoning; 1/2 teaspoon salt, or to taste; 1/4 teaspoon black pepper, or to taste; 4 cups peeled and cubed potatoes (about 2 large potatoes); 1 cup shredded carrots; 4 ounces cream cheese, softened; 1 cup milk; 2 cups shredded cheddar cheese, plus more for topping; Optional toppings: cooked bacon crumbles, sour cream, green onions

Description

This Cheeseburger Soup recipe combines the savory flavors of a cheeseburger in a comforting, creamy soup form. With ground beef, cheddar cheese, and fresh vegetables, it’s a perfect dish for a cozy meal.

Ingredients

Scale

1 pound ground beef
1 medium yellow onion, chopped
2 cloves garlic, minced
4 cups beef broth
1 (14.5 ounce) can diced tomatoes, undrained
1 (4 ounce) can diced green chilies, undrained
1 teaspoon dried Italian seasoning
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
4 cups peeled and cubed potatoes (about 2 large potatoes)
1 cup shredded carrots
4 ounces cream cheese, softened
1 cup milk
2 cups shredded cheddar cheese, plus more for topping
Optional toppings: cooked bacon crumbles, sour cream, green onions

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Instructions

In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain any excess grease.
Add the chopped onion and cook until softened, about 5-7 minutes.
Add the minced garlic and cook for an additional minute.
Pour in the beef broth, diced tomatoes (undrained), and diced green chilies (undrained). Stir in the Italian seasoning, salt, and pepper.
Add the cubed potatoes and shredded carrots, bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes until the potatoes are tender.
Remove from heat and add softened cream cheese. Whisk until smooth.
Stir in the milk, then add the shredded cheddar cheese, stirring until melted and smooth.
Ladle into bowls and top with extra cheddar cheese, bacon crumbles, sour cream, and green onions as desired. Serve immediately.

Notes

Spice it up: Add red pepper flakes or hot sauce for extra heat.
Make it in a slow cooker: After browning the beef and onion, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, adding cheese at the end.
Low-carb option: Substitute potatoes with cauliflower rice for a lower-carb version.
Freezing: Freeze the soup for up to 2 months. Thaw in the refrigerator overnight before reheating.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 400-500
Sugar: 5-8g
Sodium: 800-1000mg
Fat: 25-35g
Saturated Fat: 15-20g
Unsaturated Fat: Varies
Trans Fat: Varies
Carbohydrates: 20-30g
Fiber: 2-4g
Protein: 25-35g
Cholesterol: 100-120mg