Oh my stars, if there’s one recipe that saves my sanity on busy weeknights, it’s this Extra Creamy Slow Cooker Soup! Picture this: you’re juggling homework, laundry, and a hungry family when – ding! – your crockpot serves up a steaming bowl of cheesy, beefy comfort that tastes like you spent hours in the kitchen. This soup is my secret weapon, blending all the cozy flavors of a cheeseburger with the ease of dump-and-go cooking. When my kids come home to that rich, creamy aroma wafting through the house? Pure magic, I tell you. And the best part? It practically makes itself while we’re out living life.
Why You’ll Love This Extra Creamy Slow Cooker Soup
Listen, this isn’t just soup – it’s a warm hug in a bowl that practically cooks itself while you tackle life. Here’s why it’s my go-to recipe every single time:
- Weeknight superhero: Brown the meat, dump everything else in, and let the slow cooker work its magic. No babysitting required!
- Crowd-pleaser: My picky eaters gobble it up (but don’t tell them it’s packed with veggies).
- Next-level creamy: That velvety cheese-and-cream combo makes it taste indulgent, even though it’s simpler than ordering takeout.
- Leftovers rock: The flavors get even richer overnight – if there’s any left, that is!
Trust me, one spoonful and you’ll understand why this soup has permanent rotation in my meal plan. If you love easy comfort meals, you might also enjoy this cheeseburger soup recipe.
Ingredients for Extra Creamy Slow Cooker Soup
Okay, let’s talk ingredients – and I promise, nothing too fancy here! The magic of this soup comes from simple, real foods you probably already have in your fridge. Here’s what you’ll need to create that dreamy, creamy texture:
- 1 lb ground beef (or turkey) – I like 85/15 for flavor without being too greasy
- 1 cup chopped onion – about 1 medium onion, diced nice and small
- 1 cup diced carrots (¼-inch pieces) – no need to peel if they’re fresh!
- 1 cup diced celery – including those leafy tops for extra flavor
- 4 cups chicken broth – low-sodium if you’re watching salt
- 2 cups diced potatoes – Yukon golds hold up beautifully
- 1 tbsp garlic powder – trust me, powder blends better than fresh here
- 1 tsp paprika – sweet or smoked, your choice!
- Salt and pepper – to taste, but go easy until the end
- 2 cups shredded sharp cheddar – freshly grated melts WAY better
- 1 cup heavy cream – the secret to that luscious texture
- Fresh parsley – optional, but makes it pretty!
See? Nothing weird or complicated – just good, honest ingredients that come together like magic in your slow cooker.
How to Make Extra Creamy Slow Cooker Soup
Alright, let’s get cooking! This soup couldn’t be easier, but there are a few tricks I’ve learned over the years to make it absolutely perfect every single time. Follow these steps and you’ll have the creamiest, dreamiest soup ready when you walk in the door after a long day.
Step 1: Brown the Meat
First things first – grab your favorite skillet and let’s brown that beef! Medium heat is perfect here – you want it to cook through without burning. Break it up with your spoon as it cooks until there’s no pink left. Now here’s my secret: tilt that pan and spoon out every last bit of excess fat. Trust me, your soup will thank you later when it’s rich but not greasy. Once drained, that beautiful browned beef goes straight into your slow cooker.
Step 2: Slow Cook the Base
Now for the easy part – dump in those chopped onions, carrots, and celery right on top of the beef. Pour in your chicken broth, add the potatoes, and sprinkle all those lovely spices over everything. Give it one good stir to combine, then pop the lid on. Set it to low for 6-8 hours or high for 3-4 – either way works! About an hour before serving, peek in and poke a potato piece with a fork. If it slides right off, you’re golden!
Step 3: Add Cream and Cheese
Here’s where the magic happens! Turn your slow cooker to warm (or off if it’s super hot). Stir in the heavy cream first, then slowly sprinkle in that shredded cheddar while stirring constantly. Watch how it melts into silky ribbons of deliciousness! Whatever you do, don’t let it boil after adding dairy – we want creamy, not curdled. Let it sit for about 15 minutes to thicken up beautifully while you set the table.
Tips for the Best Extra Creamy Slow Cooker Soup
Oh honey, let me tell you my little secrets for taking this soup from good to “can I have thirds?” amazing! First – and I can’t stress this enough – always grate your own cheese. Those pre-shredded bags have anti-caking agents that make your soup grainy instead of silky. If you’re out of heavy cream, plain Greek yogurt makes a fantastic tangy substitute – just stir it in at the very end. And for that extra “wow” factor? Toss in some crumbled bacon during the last 30 minutes. The smoky flavor cuts through the richness beautifully. One last thing – resist the urge to peek! Every time you lift that lid, you add 15-20 minutes to your cook time. Trust the process!
Extra Creamy Slow Cooker Soup: 1 Pot Comfort in Every Bite
A rich and creamy slow cooker soup that combines the flavors of a cheeseburger with hearty vegetables and melted cheese.
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
Ingredients
- 1 lb ground beef (or ground turkey)
- 1 cup chopped onion
- 1 cup diced carrots
- 1 cup diced celery
- 4 cups chicken broth
- 2 cups diced potatoes
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream
- Fresh parsley for garnish (optional)
Instructions
- Brown the beef in a skillet over medium heat until no longer pink. Drain excess fat and transfer to the slow cooker.
- Add chopped onion, diced carrots, and diced celery to the slow cooker with the browned meat.
- Pour in the chicken broth and add the diced potatoes. Sprinkle with garlic powder, paprika, salt, and pepper.
- Stir everything together. Cover and cook on low for 6-8 hours or on high for 3-4 hours until vegetables are tender.
- About 30 minutes before serving, stir in the heavy cream and shredded cheddar cheese. Let it melt and combine.
- Serve hot, garnished with fresh parsley if desired.
Notes
- You can substitute ground turkey for a lighter version.
- For extra flavor, add cooked bacon bits before serving.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
Variations of Extra Creamy Slow Cooker Soup
Listen, I make this soup at least twice a month, so I’ve had plenty of time to play around with fun twists! Swap the beef for ground turkey if you want it lighter – just add an extra pinch of paprika for depth. Sweet potatoes instead of regular? Yes please! They add the most gorgeous color. And when my kids are feeling adventurous, I’ll toss in some broccoli florets during the last hour. The best part? Every version still gives you that same creamy, dreamy texture we all love. For other cozy, slow-cooked meals, check out our crockpot lasagna soup recipe.
Serving Suggestions
Oh, let’s talk about making this soup a whole meal experience! I love serving mine with thick slices of crusty sourdough – perfect for dunking into that creamy goodness. A simple green salad with tangy vinaigrette cuts through the richness beautifully. And toppings? Don’t get me started! We go wild with extra shredded cheese, crispy bacon bits, chopped green onions, and sometimes even a dollop of sour cream for that true cheeseburger vibe. My kids call it “soup sundae” night! You can find more great side dish ideas on our recipes page.
Storing and Reheating Extra Creamy Slow Cooker Soup
Now, let’s talk leftovers – because let’s be real, this soup tastes even better the next day! Store any extra in airtight containers in the fridge for up to 3 days. Want to freeze it? Just skip the dairy – stir in fresh cream and cheese when you reheat. Thaw overnight in the fridge, then warm it gently on the stove over low heat, stirring often. Whatever you do, don’t boil it or you’ll lose that luscious creamy texture. Pro tip: add a splash of broth if it thickens too much!
Nutritional Information
Now, I’m no nutritionist, but here’s the scoop on what’s in each comforting bowl of this soup (give or take based on your ingredients!). Per serving, you’re looking at about 450 calories, with 25g of protein to keep you full and 25g of carbs – not too shabby for something that tastes this indulgent! Of course, if you use turkey instead of beef or swap in low-fat cheese, those numbers will change. But hey, sometimes a little creamy comfort food is exactly what the soul needs, am I right? If you want to see more of our kitchen adventures, follow us on Facebook!
FAQs About Extra Creamy Slow Cooker Soup
I get asked about this soup ALL the time – here are the questions that pop up most often in my kitchen (and my inbox!):
Can I use frozen hash browns instead of fresh potatoes? Absolutely! Those frozen shredded hashbrowns work like a charm – just toss in about 3 cups straight from the freezer. They’ll cook down perfectly and give your soup that wonderful hearty texture we all love in crockpot cheeseburger soup with hashbrowns.
Help! My soup is too thin – how can I thicken it? No worries! Mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir it in during the last 30 minutes of cooking. Or, mash some of those tender potatoes against the side of the pot – instant thickness! For other thickening tips, check out our guide on 5 ingredient chicken salad (just kidding, but we have great tips elsewhere!).
Can I make this healthy cheeseburger soup in the crockpot ahead? You bet! Prep everything except the dairy the night before. In the morning, dump it all in and add the cream/cheese when you get home. Works like magic for busy weeknights!
What if I don’t have heavy cream? Try evaporated milk or even whole milk mixed with a tablespoon of butter. For that updated slow cooker cheeseburger soup tang, Greek yogurt works wonders too – just stir it in at the very end.
