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Lighter Crockpot Cheeseburger Soup with Cheddar

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A lighter version of classic cheeseburger soup made in the slow cooker with Greek yogurt and sharp cheddar for a creamy, satisfying texture without the heaviness. Perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 1 lb (450g) lean ground beef (93% lean)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups (960 ml) low-sodium beef broth
  • 3 medium Russet potatoes, peeled and diced into ½-inch cubes
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 2 cups (200g) sharp cheddar cheese, freshly shredded
  • ½ cup (120g) plain Greek yogurt (full-fat or 2%)
  • ½ cup (120 ml) whole milk
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • Optional toppings: chopped fresh parsley, diced pickles or relish, crumbled bacon

Instructions

  1. Brown the beef: Heat a large skillet over medium-high heat. Add the lean ground beef and cook, breaking it up with a wooden spoon, until browned (5-7 minutes). Transfer to a plate lined with paper towels to drain excess fat.
  2. Sauté the aromatics: In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. Scrape up any browned bits from the bottom. Transfer to the slow cooker.
  3. Build the soup base: To the slow cooker, add the browned beef, diced potatoes, carrots, celery, tomato paste, Worcestershire sauce, Dijon mustard, and beef broth. Stir until the tomato paste is mostly dissolved. The liquid should just cover the vegetables; add a splash more broth or water if needed.
  4. Slow cook: Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until potatoes and carrots are fork-tender. About 30 minutes before serving, use an immersion blender to blitz about one-third of the soup for a thicker texture (or mash some potatoes with a fork).
  5. Temper the dairy: In a small bowl, whisk together the Greek yogurt and whole milk until smooth. Slowly ladle about ½ cup of hot broth from the slow cooker into the yogurt mixture, whisking constantly to prevent curdling.
  6. Add the cheese and finish: Turn the slow cooker to WARM or LOW. Gradually stir in the shredded cheddar cheese, a handful at a time, until fully melted. Pour in the tempered yogurt mixture and stir until smooth and creamy. Season with salt and pepper to taste.
  7. Serve immediately: Ladle into bowls and top with optional toppings like fresh parsley, diced pickles, or crumbled bacon.

Notes

Don’t skip the tempering step for the yogurt to avoid curdling. Grate your own cheese for smooth melting. The soup thickens as it cools; add a splash of milk when reheating. For make-ahead, stop after step 4, cool, refrigerate, then reheat and add dairy before serving.

Nutrition

Keywords: cheeseburger soup, crockpot soup, slow cooker soup, lighter soup, cheddar soup, comfort food, healthy soup, meal prep

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