Extra Creamy Slow Cooker Cheeseburger Soup (Print version)

A rich slow cooker cheeseburger soup with ground beef, tender potatoes, cheddar, cream cheese, and burger-style toppings.

# Ingredients:

For the soup base

01 - 1 1/2 lb (680 g) ground beef
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 1/2 lb (680 g) Yukon Gold potatoes, peeled if desired and cut into 1/2-inch cubes
05 - 2 medium carrots, finely diced
06 - 2 celery ribs, finely diced
07 - 4 cups (950 ml) beef broth
08 - 1 tablespoon Worcestershire sauce
09 - 2 teaspoons yellow mustard or Dijon mustard
10 - 1 teaspoon kosher salt, plus more to taste
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon smoked paprika

For the creamy finish

13 - 6 oz (170 g) cream cheese, softened and cubed
14 - 1 cup (240 ml) heavy cream
15 - 2 1/2 cups (280 g) freshly shredded sharp cheddar cheese
16 - 1 tablespoon cornstarch mixed with 2 tablespoons cold water, optional

For serving

17 - 1/2 cup (55 g) extra shredded cheddar
18 - 1/3 cup chopped dill pickles
19 - 4 slices cooked bacon, crumbled, optional
20 - 2 scallions, thinly sliced

# Instructions:

01 - Cook the ground beef and onion in a large skillet over medium-high heat for 6-8 minutes, breaking the beef into small crumbles, until fully browned. Add the garlic for the last 30 seconds, then drain excess fat.
02 - Transfer the beef mixture to a 6-quart slow cooker. Add the potatoes, carrots, celery, beef broth, Worcestershire sauce, mustard, salt, pepper, and smoked paprika. Stir well.
03 - Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender when pierced with a fork.
04 - Stir in the softened cream cheese and heavy cream. Cover and cook on low for 15-20 minutes, stirring once or twice, until the cream cheese is mostly melted.
05 - Stir in the shredded cheddar a handful at a time until smooth. If you want a thicker soup, stir in the cornstarch slurry and cook on high for 10-15 minutes.
06 - Taste and adjust the salt and pepper. Serve hot with extra cheddar, chopped pickles, bacon, and scallions.

# Good to know:

01 - Use a 6-quart slow cooker for the best fit.
02 - Freshly shredded cheddar melts smoother than bagged shredded cheese.
03 - Keep the soup on warm after adding the cheese.

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