Level up your burger game with this creamy, cheesy soup that overflows with flavor.
Do you see your breath when you step outside? It’s that time of year again when we crave coziness. Do you hear the cold wind whipping against your house? That’s the sound of soup season. So, break out your Crock-Pot and let’s get cooking!
I don’t know about you, but I did not have my fill of cheeseburgers over the summer. My family and I just didn’t spend as much time grilling. But no worries! That’s where this hearty, one-of-a-kind soup comes in. Crock-Pot cheeseburger soup is the kind we start making earlier in the day so that by the time we’re hungry for dinner, it’s ready, filling the whole house with the scent of onions, garlic, and beef. We can’t get that kind of experience with a traditional cheeseburger.
Crock-Pot cheeseburger soup combines the best of tender burger meat with a creamy, cheesy broth and delicate bites of potato. It’s everything I love about summertime picnics in a warm and winter-friendly soup. With such a delicious family meal, what more could we ask for?
The Crock-Pot’s origin story
Nearly a century old, the Crock-Pot has become an iconic and integral part of American cooking. But it had humble beginnings in the innovative mind of a Jewish inventor named Irving Naxon, who first patented his slow-cooker design in 1940. The inspiration for its creation came from the long-held tradition of Jewish families cooking cholent stew for the Sabbath dinner. This was a slow-cooked stew of meat, beans, and vegetables, which was eaten before sunset on their day of rest. While this tradition has continued, its method of cooking has shifted since the Crock-Pot has become such a staple in modern households. Now, we can make all kinds of slow-cooked meals in just a handful of hours, not needing to sweat over a hot stove or near a bustling oven all day. That’s what makes this invention so special—it was designed to make things easier in the kitchen, without sacrificing cultural and family traditions.
How do I store leftovers?
Let your leftover Crock-Pot cheeseburger soup cool and then transfer it to an airtight container. Refrigerate for 3-4 days or freeze it in a freezer-safe container for up to 3 months. Thaw it in the fridge overnight and then reheat it in a pot on the stove, stirring it occasionally over medium heat until it starts to simmer.
Similar recipes to try
Since we are slipping into the cold months, you may want to gather a few different soup recipes to try so your loved ones stay warm and nourished. If you’d like to try some of the classics, which typically pop up on restaurant menus, check out Keto French Onion Soup and Healthy Roasted Tomato-Basil Soup. Both are great options if you’re craving savory dishes with a hint of smoky, caramelized sweetness. Another American tradition is Vegetable Beef Soup, which is quite hearty and simple to craft. Pair any of these soups with a slice of buttered Keto Cauliflower Bread or Keto Cornbread, and you have a mouthwatering meal on your hands.
Crock-Pot Cheeseburger Soup
Ingredients
- 16 ounces lean ground beef
- 3 medium potatoes peeled and diced
- 1 small white onion chopped
- 1 cup shredded carrots
- 3 cups low-sodium beef broth
- 1 can reduced-fat cream of mushroom soup (10 1/2 ounces)
- 1/2 teaspoon dried parsley
- 1/2 teaspoon Italian seasoning
- 1 1/2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded reduced-fat cheddar cheese
- 8 ounces reduced-fat cream cheese cut into small pieces
- Green onions chopped (for garnish)
Instructions
- In a large skillet over medium-high heat, cook the lean ground beef until it is browned. Drain off any excess grease.
- Transfer the browned beef, diced potatoes, chopped onion, and shredded carrots to your Crock-Pot. Pour in the beef broth and cream of mushroom soup. Stir in dried parsley, Italian seasoning, minced garlic, salt, and black pepper.
- Cover the Crock-Pot and cook on low for 3-4 hours, or until the vegetables are tender to your liking. Cooking it longer allows the flavors to meld more.
- After the cooking time, stir in the shredded cheddar cheese and cream cheese pieces. Cover and cook on low for an additional 30 minutes, stirring once to help the cheeses melt into the soup.
- Ladle the warm soup into bowls. Garnish with green onions. For extra flavor, you may top with a little extra cheese or your favorite burger toppings.
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