Super Sloppy Cheeseburger Soup
Prep: 15 minutes
Cook: 4.5 to 10 hours
Yields: 4 servings
Get ready to dive into the world of comfort food with this mouth-watering Slow Cooker Cheeseburger Soup!
This easy recipe is a game-changer for a cozy night in, and the best part? It’s ridiculously simple to make! Just toss all the ingredients into your slow cooker and let the magic happen.
First, cook up some ground beef and yellow onion in a large skillet over medium heat until browned, breaking it up with a wooden spoon as you go. Don’t forget to drain that excess fat!
Next, transfer the beef mixture to a 4- to 5-quart slow cooker. Add in some lower sodium beef broth, chopped russet potatoes, diced tomatoes, condensed Cheddar cheese soup, tomato sauce, ketchup, and yellow mustard. Stir it all up and get ready for a flavor explosion!
Cover that slow cooker and cook on Low for 9 to 10 hours or on High for 4 1/2 to 5 hours, until those potatoes are nice and tender.
When you’re ready to serve, stir in some shredded Cheddar cheese and get ready for a creamy, dreamy soup. Top it off with some chopped dill pickle slices, finely chopped red onion, and a dollop of ketchup and mustard for the ultimate cheeseburger experience!
This Slow Cooker Cheeseburger Soup is the perfect comfort food for a chilly evening, and it’s sure to become a family favorite. So go ahead, grab a spoon, and dig in!
Printable Recipe
Ingredients
- 1 pound ground beef
- 1 yellow onion, chopped
- 4 cups lower sodium beef broth
- 2 russet potatoes, chopped
- 1 can diced tomatoes
- 1 can condensed Cheddar cheese soup
- 1/2 cup tomato sauce
- 1/4 cup ketchup
- 2 tablespoons yellow mustard
- 1 cup shredded Cheddar cheese
- Chopped dill pickle slices for garnish
- Finely chopped red onion for garnish
Instructions
- 1. Cook ground beef and yellow onion in a large skillet over medium heat until browned, breaking it up with a wooden spoon. Drain excess fat.
- 2. Transfer the beef mixture to a 4- to 5-quart slow cooker.
- 3. Add lower sodium beef broth, chopped russet potatoes, diced tomatoes, condensed Cheddar cheese soup, tomato sauce, ketchup, and yellow mustard to the slow cooker. Stir to combine.
- 4. Cover the slow cooker and cook on Low for 9 to 10 hours or on High for 4 1/2 to 5 hours, until the potatoes are tender.
- 5. When ready to serve, stir in shredded Cheddar cheese.
- 6. Top with chopped dill pickle slices, finely chopped red onion, and a dollop of ketchup and mustard before serving.
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