Make this hearty, cheesy cheeseburger soup easily in your slow cooker. This recipe delivers classic burger flavor with minimal effort.
Author:Simon Carrington
Prep Time:15 min
Cook Time:7 hours
Total Time:7 hours 15 min
Yield:6 servings
Category:Soup
Method:Slow Cooking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1.5 lb ground beef
1 medium onion, chopped
2 cups beef broth
2 large potatoes, peeled and diced
1 teaspoon dried mustard powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon salt
1 (10.75 oz) can condensed cream of mushroom soup
1 (10.75 oz) can condensed cream of celery soup
8 oz cream cheese, cubed
2 cups shredded sharp cheddar cheese
1/2 cup milk (optional, for thinning)
Toppings: Bacon bits, extra cheese, chopped green onions
Instructions
Brown the ground beef in a skillet over medium heat. Drain off any excess grease.
Transfer the browned beef and the chopped onion to the basin of your slow cooker.
Add the beef broth, diced potatoes, mustard powder, garlic powder, pepper, and salt to the slow cooker. Stir to combine.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are tender.
Reduce the heat to the ‘Warm’ setting if necessary. Add the cream of mushroom soup, cream of celery soup, and cubed cream cheese. Stir until the cheeses are fully melted and the soup is smooth.
Stir in the shredded cheddar cheese until completely melted and incorporated. If the soup is too thick, stir in the milk until you reach your desired consistency.
Taste and adjust salt and pepper if needed before serving.
Serve hot with your favorite toppings.
Notes
For a richer flavor, you can add 4 slices of cooked, crumbled bacon along with the ground beef in step 2.
Shred your own cheese instead of buying pre-shredded; it melts smoother into the soup base.
If you do not have cream of celery soup, substitute it with an equal amount of cream of chicken soup.