bowl of crockpot cheeseburger soup
Print

Crockpot Cheeseburger Soup

This Crockpot Cheeseburger Soup is a cold weather classic.  This delicious slow cooker recipe can be made ahead of time and placed in the freezer for later.
Course Soup
Cuisine American
Keyword cheeseburger soup
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 4
Calories 677kcal
Author Emily Grace

Ingredients

  • 1 pound ground beef, fully cooked
  • ½ cup onion, chopped
  • 14.5 oz can diced tomatoes
  • 1 tsp salt
  • ½ tsp pepper
  • 3 cups beef broth
  • 4 cups russet potatoes, peeled and diced
  • 8 ounces cheddar cheese shredded
  • 1/4 cup flour
  • 1 cup milk

Instructions

  • Fully cook the ground beef.  Peel and dice the potatoes into bite sized chunks.  Roughly chop the onion.
  • Place all ingredients (except shredded cheese, flour, and milk) in a freezer bag and mix well.  Freeze until ready.  (Remember, the meat should be fully cooked. Allow it to cool slightly before adding to the bag.)
  • Cook on low for 8 hours. 30 minutes prior to serving, whisk ¼ cup flour and 1 cup milk until no lumps remain and stir into the soup.
  • Add cheese and stir again.
  • Cover and continue cooking until soup is thickened, about 30 minutes.

Nutrition

Calories: 677kcal | Carbohydrates: 33g | Protein: 42g | Fat: 42g | Saturated Fat: 20g | Cholesterol: 140mg | Sodium: 1847mg | Potassium: 1548mg | Fiber: 6g | Sugar: 3g | Vitamin A: 690IU | Vitamin C: 35mg | Calcium: 539mg | Iron: 10.7mg