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Easy Crockpot Cheeseburger Soup with Hash Browns

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This Easy Crockpot Cheeseburger Soup with Hash Browns is a comforting, creamy soup that tastes like a cheeseburger in a bowl. Made with ground beef, frozen hash browns, and a blend of Velveeta and cheddar cheese, it’s a simple, set-it-and-forget-it meal perfect for busy weeknights.

Ingredients

Scale
  • 1 pound ground beef (80/20 or 85/15)
  • 1 bag (30 ounces) frozen shredded hash browns
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 8 ounces Velveeta, cubed
  • 1 cup shredded cheddar cheese
  • 2 tablespoons ketchup
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • Salt and black pepper to taste
  • Optional toppings: chopped dill pickles, crispy bacon bits, sliced green onions, extra shredded cheese

Instructions

  1. Brown the ground beef in a large skillet over medium-high heat, breaking it up with a wooden spoon, until no longer pink (6-8 minutes). Drain excess fat, leaving about 1-2 tablespoons for richness.
  2. Add diced onion to the skillet with the beef and cook for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  3. Transfer the beef, onion, and garlic mixture to a 6-quart or larger slow cooker.
  4. Add the entire bag of frozen hash browns to the slow cooker. Do not thaw.
  5. Pour in chicken broth, ketchup, yellow mustard, Worcestershire sauce, and a pinch of salt and pepper. Stir gently to combine.
  6. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the soup is thick and bubbly.
  7. About 30 minutes before serving, stir in the whole milk, cubed Velveeta, and shredded cheddar cheese. Stir until melted and smooth.
  8. Taste and adjust seasoning with more salt, pepper, or Worcestershire sauce if needed. If too thick, add extra milk or broth; if too thin, cook uncovered for 15-20 minutes.
  9. Ladle into bowls and garnish with desired toppings such as chopped dill pickles, crispy bacon bits, sliced green onions, or extra shredded cheese.

Notes

For best texture, use frozen shredded hash browns (not fresh or cubed). Add dairy only in the last 30 minutes to prevent graininess. Soup thickens as it sits; add a splash of milk when reheating. For a thicker soup, use 3 cups of broth instead of 4. For a thinner soup, add extra broth or milk at the end.

Nutrition

Keywords: crockpot cheeseburger soup, hash brown soup, slow cooker soup, cheeseburger soup, easy soup recipe, weeknight dinner, comfort food

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