Dare I say this easy cheeseburger soup recipe might taste just as good as the real thing? I’ll admit, it is tough to compare much to a juicy delicious cheeseburger but this soup is a close contender for that satisfying, fill-you-up taste! Plus, with the added nutrition of extra veggies and no processed cheeses, this will be a family favorite you can serve guilt-free!
Drain excess grease as needed and add to slow cooker
Mix flour with 1/4 cup of broth until smooth and add to slow cooker
Add remaining broth along with diced carrots and celery, seasoning, cheese, cream cheese, and half and half
Cover and cook on high for 3-4 hours or low for 6-8 hours
Stir to combine well until cheeses are smooth
Cook tater tots according to package directions
Top soup with additional cheese and tater tots if desired
Notes
Store in the fridge for up to 3 days and reheat over the stove or in the microwave.
To prep ingredients ahead for the freezer, brown and cool the ground beef. Add it to a freezer bag or freezer-safe container with the remaining ingredients. Store in the freezer for up to 3 months and thaw before cooking.
For a stovetop version of this recipe, brown the meat as directed and add the diced carrots and celery into the skillet to soften. Add all ingredients to a large pot and cook on medium heat until all cheeses are smoothly melted. Stir to combine and serve immediately.
Shredding cheese from the block instead of using pre-shredded will yield the best results.
Nutrition info is calculated without tater tots or toppings.