Ingredients
Equipment
Method
- In a large skillet over medium-high heat, cook the ground beef until it’s browned, breaking it up with a spoon as it cooks. Drain off any excess grease.1 pound lean ground beef, 1 large yellow onion
- Add the chopped onion to the skillet with the browned beef and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.1 large yellow onion, 2 cloves garlic
- Transfer the browned beef and onion mixture to your slow cooker.
- Add the diced potatoes, shredded carrots, and undrained diced tomatoes to the slow cooker. Pour in the beef broth.4 cups beef broth, 2 cups diced potatoes, 1 cup shredded carrots, 1 14.5 ounce can diced tomatoes
- Stir in the dried Italian seasoning, salt, and black pepper.1 teaspoon dried Italian seasoning, ½ teaspoon salt, ¼ teaspoon black pepper
- Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the potatoes and carrots are tender.
- About 30 minutes before serving, stir in the milk. Then, stir in ¾ cup of the shredded cheddar cheese and the shredded Monterey Jack cheese until melted and the soup is creamy.1 cup milk, 1 cup shredded cheddar cheese, ½ cup shredded Monterey Jack cheese
- Taste the soup and add more salt and pepper if needed.½ teaspoon salt, ¼ teaspoon black pepper
- Ladle the Best Crockpot Cheeseburger Soup into bowls. Garnish with the remaining ¼ cup shredded cheddar cheese and any other desired toppings such as crumbled bacon, fresh parsley, croutons, or a dollop of sour cream.1 cup shredded cheddar cheese, cooked bacon, chopped fresh parsley, croutons, dollop of sour cream
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stovetop or in the microwave.
