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Crowd-Pleasing Crockpot Cheeseburger Soup with Hash Browns

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This creamy, hearty soup combines all the classic flavors of a cheeseburger with the comfort of a slow-cooked meal. Made with ground beef, Velveeta, cheddar, and frozen hash browns, it’s an effortless crowd-pleaser perfect for game days, potlucks, or cozy weeknights.

Ingredients

Scale
  • 2 pounds lean ground beef (80/20 works best)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 16 ounces Velveeta cheese, cubed
  • 2 cups shredded sharp cheddar cheese
  • 1 (30-ounce) bag frozen shredded or cubed hash browns
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon yellow or Dijon mustard
  • 2 tablespoons ketchup
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • For Toppings (optional):
  • 6 slices bacon, cooked and crumbled
  • 3–4 green onions, sliced
  • Dill pickle slices or relish
  • 1 tomato, diced

Instructions

  1. In a large skillet over medium-high heat, cook the ground beef and diced onion, breaking the meat apart with a spoon, until the beef is no longer pink and the onion is softened (6-8 minutes). Add the minced garlic and cook for another minute until fragrant. Drain any excess fat.
  2. Transfer the cooked beef mixture to a 6-quart slow cooker.
  3. Pour in the chicken broth, Worcestershire sauce, mustard, and ketchup. Stir to combine.
  4. Add the entire bag of frozen hash browns (no need to thaw). Gently stir to distribute evenly.
  5. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the hash browns are tender.
  6. About 15-20 minutes before serving, turn the slow cooker to HIGH (if not already). Add the cubed Velveeta, shredded cheddar, and whole milk. Stir well. Cover and cook for 10-15 minutes, stirring occasionally, until the cheese is fully melted and the soup is smooth and creamy.
  7. Taste and season with salt and pepper as needed. Ladle into bowls and top with desired toppings (crumbled bacon, sliced green onions, pickles, diced tomatoes).

Notes

Do not add the cheese at the beginning of cooking; it can separate or become grainy. Adding it at the end ensures a velvety smooth texture. The soup will look thin before adding the cheese—trust the process. For a thicker soup, cook on HIGH with the lid off for 10-15 minutes after adding cheese. For a thinner soup, stir in a splash of warm milk or broth. Leftovers keep in the refrigerator for up to 4 days. Freezing is not recommended as the dairy can become grainy.

Nutrition

Keywords: cheeseburger soup, crockpot soup, slow cooker soup, hash brown soup, ground beef soup, comfort food, crowd-pleasing, easy dinner

Find it online: https://gleamgulp.com/crowd-pleasing-crockpot-cheeseburger-soup-with-hash-browns/