Can I make cheeseburger soup in a slow cooker?

Yes, brown the beef, onion, and garlic first, then transfer everything except the milk, cheese, and sour cream to your slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Add the dairy ingredients in the last 15 minutes.

What can I substitute for potatoes in this recipe?

Cauliflower florets work great as a low-carb alternative and cook in about the same time. You can also use sweet potatoes for a slightly sweeter flavor, or add diced carrots along with the potatoes for extra nutrition.

Why did my cheeseburger soup curdle?

Curdling happens when dairy is heated too quickly or at too high a temperature. Always reduce heat to low before adding milk and cheese, and remove from heat entirely before stirring in sour cream. Never let the soup boil after adding dairy products.

Easy Cheeseburger Soup Recipe - Delicious One-Pot Family Dinner (Comfort Food!)

Name: Cheeseburger Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb ground beef (80/20 blend); 1 yellow onion, diced; 2 cloves garlic, minced; 1/4 cup butter; 1/4 cup all-purpose flour; 3 cups beef broth; 2 cups potatoes, diced into 1/2-inch cubes (about 2 medium); 1 cup whole milk; 1 cup shredded sharp cheddar cheese; 1/4 cup sour cream; Salt and pepper to taste; Toppings: shredded lettuce, diced tomatoes, pickles, extra cheese

Cheeseburger Soup

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This cheeseburger soup has all the flavor of a cheeseburger in a warm, comforting bowl. Quick one-pot meal ready in 40 minutes.

Author: Sarah Mae Carter
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients

Scale

1 lb ground beef (80/20 blend)
1 yellow onion, diced
2 cloves garlic, minced
1/4 cup butter
1/4 cup all-purpose flour
3 cups beef broth
2 cups potatoes, diced into 1/2-inch cubes (about 2 medium)
1 cup whole milk
1 cup shredded sharp cheddar cheese
1/4 cup sour cream
Salt and pepper to taste
Toppings: shredded lettuce, diced tomatoes, pickles, extra cheese

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Instructions

In a large pot or Dutch oven over medium-high heat, brown the ground beef with diced onion and minced garlic for 6-8 minutes, breaking up the meat as it cooks. Drain excess fat.
Reduce heat to medium, add butter and let melt. Sprinkle in flour and stir constantly for one minute to create a golden roux.
Slowly whisk in beef broth, about 1 cup at a time, whisking constantly until smooth and lump-free.
Add diced potatoes and stir well. Bring to a gentle simmer, reduce heat to medium-low, cover, and cook for 15-20 minutes until potatoes are fork-tender.
Reduce heat to low. Stir in milk, then add shredded cheddar cheese in small handfuls, stirring until completely melted and creamy.
Remove from heat and stir in sour cream. Season with salt and pepper to taste. Do not let soup boil after adding dairy.
Serve hot topped with shredded lettuce, diced tomatoes, pickles, and extra cheese.

Notes

Use 80/20 ground beef for best flavor and texture. Ground turkey can substitute but add 1 tablespoon olive oil.
Add a slice of American cheese with the cheddar for authentic cheeseburger flavor and extra creaminess.
For bacon cheeseburger soup, cook and crumble 4-5 bacon slices for topping.
Never boil soup after adding milk, cheese, and sour cream to prevent curdling.

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 420 kcal
Sugar: 6 g
Sodium: 780 mg
Fat: 28 g
Saturated Fat: 14 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 32 g
Cholesterol: 95 mg

Find it online: https://www.benefitiany.com/cheeseburger-soup/