This Cheeseburger Soup is thick, hearty and loaded with ground beef, potatoes, veggies and plenty of cheese! Make it on the stovetop or in the slow cooker.
If you know me, you know I’ve been waiting for the return of soup season since the middle of June.
I love soup (much to my kids dismay), and anything thick and chunk and creamy goes right to the top of the list.
I first made a slow cooker Cheeseburger Soup back in February 2016 (does that make me a veteran blogger?), and it’s not the last time it’s appeared on our table.
It is just such an amazing combination, and one that warms you right through when it’s cold outside (though fingers crossed it’s a while before we’re building snowmen!).
But, I’ll be honest — I’m not always the best at planning meals ahead and being prepared and all that.
This comes as a shock even to me, who is an obsessive planner in pretty much every area of life, but just can’t always get my Cheeseburger Soup in the slow cooker in the morning.
For that reason, here we are with a simple stovetop Cheeseburger Soup — a meal that comes together in about 30 minutes, provided you aren’t chopping vegetables with a toddler on your hip.
How to make Cheeseburger Soup:
- Brown your ground beef and onions in a large dutch oven or soup pot.
- Add your spices — adding dried spices to a hot dry pan helps to liven up the flavor after being stored for so long.
- Add your vegetables and broth, cover and simmer until tender.
- Add your dairy at the end so it doesn’t curdle — cream and corn starch to make it thick and creamy, and cheese for that awesome cheeseburger flavor.
- Top it — choose your favorite cheeseburger toppings or add shredded cheese and green onions.
How to make Crockpot Cheeseburger Soup:
You can see my original Slow Cooker Cheeseburger Soup here, but really, you don’t do much differently.
You will need to brown your ground beef before adding it to the slow cooker, but then everything except for the dairy and thickeners can technically just be thrown in and cooked until down — I would give it about 8 hours on low.
Ways to lighten up this soup recipe:
- If you need to, you can swap the potatoes for cauliflower
- Substitute regular cheese for low fat cheese
- Add in extra veggies of your choosing
- Use extra lean ground beef or even ground turkey (though there isn’t a big difference in calories between the two)
- Use low fat milk
More soup recipes you might enjoy:
- Crockpot Vegetable Beef Soup recipe
- Instant Pot Vegetable Soup
- 30 Crockpot Soup Recipes
- Sausage Potato Soup with Kale
- Chicken Rice Soup
- 1/2 lb lean ground beef
- 1/2 medium onion finely chopped
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon dried parsley
- 1/2 teaspoon ground mustard
- 1/4 teaspoon black pepper
- 1 lb potatoes chopped
- 2 large carrots peeled and chopped
- 1 rib celery chopped
- 3 cups low sodium chicken or beef broth
- 3/4 cup half and half cream
- 3 tablespoons corn starch
- 1 cup shredded cheddar cheese
- In a large pot or dutch oven, cook ground beef and onions until browned. Drain fat if needed.
- Add garlic, salt, parsley, mustard and pepper and cook 1 minute.
- Add potatoes, carrots, celery and broth.
- Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover and simmer for 15-20 minutes until potatoes and carrots are tender.
- Whisk together cream and corn starch and add to soup along with cheese, cooking and stirring on low until thickened. Serve.