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Cozy Crockpot Cheeseburger Soup: Easy Chilly Night Dinner

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A rich, creamy, and hearty cheeseburger soup made in the crockpot with ground beef, potatoes, carrots, and a blend of Velveeta and cheddar cheese. Perfect for chilly nights and potlucks, this easy recipe delivers deep comfort food flavor with minimal active prep time.

Ingredients

Scale
  • 1 pound (450g) lean ground beef (85/15 works perfectly)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 3 medium Russet potatoes, peeled and diced into ½-inch cubes (about 3 cups)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 4 cups (950ml) low-sodium beef broth
  • 1 cup (240ml) whole milk
  • 8 ounces (225g) Velveeta cheese, cubed
  • 1 cup (100g) sharp cheddar cheese, shredded
  • 2 tablespoons (28g) unsalted butter
  • ¼ cup (30g) all-purpose flour
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried parsley
  • Salt and black pepper to taste (start with ½ teaspoon salt and ¼ teaspoon pepper)
  • Optional toppings: crispy bacon bits, sliced green onions, extra shredded cheddar, or pickled jalapeños

Instructions

  1. Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned all over—about 6-8 minutes. Drain off excess fat, leaving about 1 tablespoon in the pan. Season with a pinch of salt and pepper.
  2. Sauté the aromatics: In the same skillet, add the butter and let it melt over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the onions are translucent and the veggies start to soften. Add the minced garlic and smoked paprika, then cook for another 30 seconds until fragrant.
  3. Make the roux: Sprinkle the flour over the sautéed vegetables and stir constantly for about 2 minutes to cook out the raw flour taste. The mixture will look pasty.
  4. Combine in the crockpot: Transfer the browned beef and vegetable mixture to a 6-quart crockpot. Add the diced potatoes, dried parsley, and beef broth. Stir to combine.
  5. Slow cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are fork-tender. About 30 minutes before serving, stir in the milk, cubed Velveeta, and shredded cheddar cheese. Let cook for another 20-30 minutes, stirring occasionally, until the cheese is fully melted and the soup is creamy.
  6. Adjust and serve: Taste and add more salt and pepper if needed. Ladle into bowls and top with desired garnishes. Serve hot with crusty bread or crackers.

Notes

Don’t add the cheese too early or it can separate and turn grainy. If the soup seems too thick after adding the cheese, stir in a splash more milk or broth. The soup will thicken as it cools. For best results, shred cheese from a block rather than using pre-shredded cheese. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months (leave out potatoes if freezing).

Nutrition

Keywords: cheeseburger soup, crockpot soup, slow cooker soup, comfort food, ground beef soup, easy dinner, potluck recipe, chilly night dinner

Find it online: https://breezybake.com/cozy-crockpot-cheeseburger-soup-easy-chilly-night-dinner/