Lightened Up Slow Cooker Cheeseburger Soup Recipe
This Lightened Up Slow Cooker Cheeseburger Soup is a comforting, hearty soup loaded with lean ground beef, tender potatoes, and a creamy cheese base, all made healthier by using low sodium broth and half and half instead of heavy cream. Perfect for an easy, set-it-and-forget-it meal that delivers all the classic cheeseburger flavors in a warm, satisfying soup.
- Prep Time: 15 minutes
- Cook Time: 8 hours 30 minutes
- Total Time: 8 hours 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Soup Base
- 1 pound lean ground beef
- ½ medium onion, finely diced
- 2 cloves garlic, minced
- 1½ pounds gold potatoes, peeled and cut into ½ inch pieces
- 2 large carrots, peeled and chopped
- 1 rib celery, finely chopped
- 4 cups low sodium chicken broth
- 1½ teaspoons salt
- 1 teaspoon dried parsley
- ¼ teaspoon black pepper
Thickening & Cheese
- 1 cup half and half
- 2 tablespoons all purpose flour or corn starch
- 1½ cups shredded cheddar cheese
Instructions
- Brown the Beef and Aromatics: In a medium or large skillet over medium-high heat, cook the ground beef and finely diced onion until the beef is browned and the onion is translucent. Add minced garlic and cook for an additional 1 minute until fragrant. Transfer the beef mixture to a 5-6 quart slow cooker.
- Add Vegetables and Broth: Add the peeled and quartered gold potatoes, chopped carrots, finely chopped celery, low sodium chicken broth, salt, dried parsley, and black pepper to the slow cooker. Stir to combine.
- Slow Cook the Soup: Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours, until the potatoes and carrots are tender and cooked through.
- Thicken the Soup: In a medium bowl, whisk together the half and half with the flour until smooth. Stir this mixture into the slow cooker. Cover and cook for another 60 minutes on HIGH, allowing the soup to thicken slightly. The soup will continue to thicken as it cools.
- Add Cheese and Serve: Turn the slow cooker to LOW and stir in the shredded cheddar cheese until melted and well incorporated. Serve the soup hot for a comforting meal.
Notes
- Using lean ground beef reduces fat content, making the soup lighter but still flavorful.
- If you prefer a thicker soup, you can add a little more flour or corn starch when whisking with the half and half.
- Low sodium chicken broth allows you to control the salt level; adjust salt to taste.
- This soup can be made ahead and tastes even better the next day as flavors meld.
- For a dairy-free version, substitute half and half and cheese with non-dairy alternatives.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
