By Cassie Johnston
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Ready in 8 hours, 20 minutes
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I don’t think it’d be a stretch to call this soup the ultimate comfort food. When it’s a rainy and cold fall day, I’m chilled to the bone, and no matter how many layers I put on, I’m still freezing—this is the soup I want to eat for dinner. In fact, I wouldn’t be mad if my dinners just rotated between this soup and Taco Chili for the rest of fall and winter.
This soup isn’t going to win any gourmet cooking awards. This is a workhorse soup—it honestly isn’t even that pretty. It probably isn’t the kind of thing you want to serve when your in-laws are in town and you want to impress them with your superior kitchen skills.
But it is the kind of soup you’ll want to have in your weekly dinner rotation November through February because it is easy enough for a weeknight dinner, simple enough to use mostly pantry items, and tasty enough that your entire family will gobble it up without complaint.
In general, I prefer slow cooker recipes that don’t have a lot of prep to them. Who has time to devote an extra half hour to putting something in the slow cooker before they head off to work for the day? But this is a case where I recommend a bit of prep time. You can definitely do this recipe without the prep (check the notes section of the recipe for tips on how to do that), but I think a little bit of prep time goes a long way to help the flavor of the soup.
Browning off the ground beef before it goes into the slow cooker really helps give it that grilled cheeseburger flavor. It’s worth it to carve out 20 minutes or so before the kids get up to get this in the slow cooker—or do all the prep the night before and just stash the removable crock of you slow cooker in the fridge. And if you don’t have a slow cooker with a removable crock (this is mine), it’s time to upgrade. Seriously. You’ll wonder how you got by without one before.
There are lots of slow cooker cheeseburger potato soup recipes out there (go ahead, Google it, I’ll wait). And many of them use highly processed ingredients like cream of whatever soups and processed cheese. I tried to make my version more simple by using whole food ingredients that we usually have on hand in our kitchen.
Real cream. Real cheddar cheese. Real chicken broth. This makes the soup not even close to a low-calorie dish, but I do think it makes it a healthier and tastier dish. Of course, that’s just my opinion—everyone has their own definition of health. If you prefer to (or need to because of lack of availability or resources) make a different choice for your family, I totally get it. I’d love to hear how the recipe turns out with substitutions in the comments (actually, I’d always love to hear how tweaks and substitutions turn out—leaving your experience in the comments really helps me become a better recipe developer and other readers have more success with their dishes).
If you aren’t afraid of a good carb-heavy dinner, I’d serve this Slow Cooker Cheeseburger Potato Soup up with some fresh bread alongside (breadsticks or focaccia would be wonderful), and then a nice green side salad to balance out all the starch. And then invite me over, because YUM. Enjoy.
This Slow Cooker Cheeseburger Potato Soup is the ultimate in comfort food. It’s just a bonus that is simple and easy to make!
If you want to save on prep time, chop the veggies all at once using a food processor. You can also skip the browning of the ground beef (although, it does add a nice grilled, cheeseburger-y flavor). Just sprinkle the raw ground beef into the bottom of the slow cooker, add the flour, and toss to coat. Add in the chicken broth, then follow the recipe as written.
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This looks like a great hearty soup for cold fall nights.
Any recommendations on how to make this on the stove instead? I love the slow cooker option but sometimes want to make the dish a little sooner. :)
Sure thing! Go ahead and brown the beef in a large stock pot or Dutch oven, as written. Then add in the onion, garlic, celery, and carrots and cook until just beginning to tenderize, about 10 minutes (you might need to add a nob of butter or a splash of olive oil if the veggies seem dry while sautéing—and depending on how fatty your beef is). Then add in the flour, and stir to coat. Then add in the potatoes, chicken broth, bay leaves, salt, and pepper. Bring to a boil, reduce heat and simmer for 10-15 minutes, or until the potatoes are fork tender. Remove from heat, mash up a little bit with a potato masher, then stir in the cheese, half and half, and sour cream. Return to medium heat, and heat until just warmed through. Adjust seasonings. And then enjoy!
Thanks so much! :)
I made this souo tonight and absolutely loved it!!! It was very easy to make, the prep time was quick I cut the veggies up while my meat browned. I made almost exactly as directed other than the half and half as I didn’t have any so I used 1% milk instead still turned out thick and creamy. I will most definitely be making this again soon
Thank you so much for a great recipe!
Just curious if you have ever substituted sweet potatoes for the regular ones? If not, do you think it would work?
I haven’t, but I’m thinking the sweet flavor of the sweet potatoes might overwhelm everything else that is going on. At most, I would try swapping out have the regular ones for sweet potatoes—and I’m not even sure about that. If you try it, let me know! I’m definitely curious. :)
My husband made this but it smelt awful and didn’t taste right sadly :(
I made this on the stovetop with about half of a bell pepper added to the veggie mix – I’d have used a whole one but my toddlers are a bit selective right now ;) – and it tasted kind of like a philly cheesesteak sandwich. So good!
Do you happen to have any suggestions to substitute for the flour to make it gluten free? Thanks for any tips!!
I’d just leave out the flour step, and instead, slurry together a tablespoon of either cornstarch or arrowroot powder with a 1/4 cup of cold water. And then mix that in. Should thicken it right up!
I use Greek yogurt instead of sour cream a lot because I always have it in the fridge and when I buy sour cream I end up throwing the rest away. Do you think it could be substituted in this recipe as well?
You absolutely can, although Greek yogurt breaks down at high temperatures. So make sure to let the soup cool for a good 15-30 minutes before adding the yogurt.
I was wondering if this soup freezes well. I’m cooking for 1 and love having leftovers to freeze for easy week night suppers.
Sure does! Just freeze flat in gallon zip top bags. :)
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