Short description
I love diving into a warm bowl of this comforting cheeseburger soup. It transforms classic cheeseburger flavors—ground beef, creamy cheese, and hearty potatoes—into a satisfying, spoonable experience.
Why You’ll Love This Recipe
I like how this soup brings together all the familiar, cozy flavors of a cheeseburger in a creamy, comforting form. It’s hearty, easy to make in a crockpot, and perfect for both busy weekdays and relaxing weekends.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 lb (450 g) ground beef
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3 medium potatoes, diced
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1 medium onion, chopped
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4 cups vegetable or beef broth
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1 cup shredded cheddar cheese
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1 cup heavy cream or coconut cream
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2 cloves garlic, minced
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Salt and pepper to taste
Directions
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I brown the ground beef in a skillet, breaking it up until it’s fully cooked, then transfer it to the crockpot.
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I add in the diced potatoes, chopped onion, minced garlic, broth, salt, and pepper.
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I cover and cook the mixture on low for 6–7 hours or on high for 3–4 hours, until the potatoes are tender.
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About 30 minutes before serving, I stir in the cream and shredded cheddar cheese, letting everything melt together until smooth and creamy.
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I serve it warm, sometimes garnished with extra cheese or a sprinkle of pepper.
Servings and timing
This recipe makes about 6 to 8 servings.
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Prep Time: 15 minutes
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Cook Time: 6–7 hours on low or 3–4 hours on high
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Total Time: around 6 hours 15 minutes on low or 3 hours 15 minutes on high
Variations
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I sometimes use ground turkey or chicken instead of beef for a lighter version.
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For a different flavor, I mix in diced bell peppers or a pinch of smoked paprika.
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I can make it vegetarian by using plant-based ground meat and vegetable broth.
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Coconut cream works great if I want a dairy-free option.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stovetop over low heat, adding a splash of broth or water if it thickens too much. It also freezes well—I divide it into portions, freeze, and thaw it in the fridge before reheating on the stove.
FAQs
How can I make this soup quicker?
To save time, I cook it on the stovetop. I brown the beef, then simmer the soup with all ingredients until the potatoes are tender—usually around 30 to 40 minutes.
Can I use different cheese?
Yes, I sometimes swap cheddar for Monterey Jack or a cheese blend. Anything that melts well works.
Is it okay to skip the dairy?
Absolutely. I use coconut cream instead of heavy cream, and dairy-free shredded cheese if I want to keep it completely dairy-free.
Can I double the recipe?
Yes, I’ve doubled it before for meal prep or guests. Just make sure the pot is big enough and allow a bit more cooking time if needed.
Can I add more vegetables?
I like to add diced carrots or celery for extra nutrition. They go well with the base flavors and blend into the soup nicely.
Conclusion
This cheeseburger soup is one of my go-to comfort meals. It’s simple to make, loaded with flavor, and easy to adjust to whatever ingredients I have on hand. Whether I want a cozy solo dinner or a crowd-pleasing dish, it always hits the spot.
