This one’s for the nights when something warm, cheesy, and satisfying is just non-negotiable.
Think: everything good about a cheeseburger… but in soup form… and made in a slow cooker while the rest of life happens in the background.
Perfect for busy weeknights, picky eaters, cold weather, or when there’s just a general craving for comfort food with minimal effort.
Let’s make this easy.
What You’ll Need
Ingredients
- 1 lb ground beef (lean is great, but honestly—use whatever’s in the fridge)
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups potatoes, peeled and diced (Yukon Golds or russets work well)
- 1 cup carrots, finely chopped
- 1/2 cup celery, finely chopped
- 3 cups low-sodium chicken broth
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/4 cup sour cream
- 1 tsp garlic powder
- 1 tsp dried basil
- 1 tsp dried parsley
- Salt and black pepper, to taste
Optional Toppings
- Bacon bits
- Extra shredded cheese
- Chopped green onions
- Pickle slices (yes, seriously)
Pro Tips
- Brown the beef first Searing it before slow cooking adds so much flavor—definitely not a step to skip.
- Cut the potatoes and carrots small The smaller the pieces, the faster and more evenly they cook. Nobody wants a crunchy potato surprise in a creamy soup.
- Add cheese and cream at the end Letting it simmer too long with the dairy can mess with the texture. Keep things creamy by stirring those in toward the finish line.
- Let the kids add toppings Makes dinner more fun (and more likely to be eaten without complaints). Bacon and cheese are always a hit.
- Double the batch for leftovers This soup stores beautifully, and it tastes even better the next day.
Tools You’ll Need
- Skillet (for browning beef)
- 6-quart slow cooker
- Sharp knife
- Cutting board
- Small saucepan (for making the roux)
- Measuring cups & spoons
- Wooden spoon or spatula
Substitutions and Variations
- Ground turkey or chicken instead of beef
- Cauliflower florets in place of potatoes for a lower carb version
- Velveeta instead of cheddar for extra meltiness
- Non-dairy milk and cheese alternatives for a dairy-free version
- Add-ins like cooked bacon, jalapeños, or diced tomatoes for more flavor
Make Ahead Tips
- Dice veggies the night before and store them in the fridge
- Cook the beef ahead and refrigerate—just dump it in with the rest in the morning
- Fully cooked soup freezes well for up to 3 months. Let it cool first, then freeze in single portions for quick future meals
How to Make It
- In a skillet over medium heat, cook ground beef until fully browned. Drain any excess fat.
- Stir in diced onion and garlic, cooking for about 2 minutes until fragrant.
- Transfer beef mixture to a slow cooker. Add potatoes, carrots, celery, and chicken broth.
- Stir in garlic powder, dried basil, dried parsley, salt, and pepper.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours until vegetables are fork-tender.
- In a small saucepan, melt butter over medium heat. Whisk in flour to make a roux and cook for 1–2 minutes.
- Slowly whisk in milk until smooth and thickened. This usually takes about 5 minutes.
- Add the milk mixture (roux) to the slow cooker along with the heavy cream, shredded cheddar, and sour cream. Stir until cheese is melted and soup is creamy.
- Cover and let it heat for another 30 minutes on low.
- Serve with desired toppings.
Additional Details
Nutrition (Per Serving – Approximate)
- Calories: 550
- Protein: 25g
- Carbs: 30g
- Fat: 35g
Dietary Swaps
- Use gluten-free flour in the roux for a gluten-free version
- Replace dairy with plant-based options for lactose-free diets
- Swap potatoes for cauliflower for a low-carb option
What to Serve with It
- Crusty bread or garlic toast
- Side salad with vinaigrette
- Dill pickles for a tangy contrast
Time-Saving Tips
- Pre-shredded cheese and pre-diced onions = less prep
- Double the batch and freeze half for future you
Leftovers and Storage
- Fridge: Store in airtight containers for up to 4 days
- Freezer: Freeze once cooled, for up to 3 months
- Reheating: Warm on the stove over medium-low heat. Add a splash of milk or broth if it’s too thick after chilling
FAQ
Can this be made on the stovetop instead? Yes. Just use a large pot and follow the same steps. Simmer the soup until the veggies are tender, then stir in the roux and dairy ingredients.
Can other cheeses be used? Definitely. Monterey Jack, Colby, or a cheese blend works well. Velveeta makes it extra melty and smooth if that’s the goal.
Can this be made without a roux? It can, but it’ll be thinner. The roux helps create that thick, creamy texture. If skipping it, consider using less broth.
What if the soup is too thick? Add a splash of broth or milk until it reaches the desired consistency.
Are there other veggies that can be added? Totally. Corn, bell peppers, or even mushrooms would work well here.
Wrap Up
This soup checks all the boxes: creamy, cheesy, hearty, and no babysitting required while it cooks.
Perfect for cold days, busy schedules, or when the family needs something warm and comforting that’s also super satisfying.
Give it a try and share how it turned out in the comments. Any questions? Drop those too—this space is here to help.
