Ingredients
The key to this dish lies in selecting the right ingredients—fresh vegetables, quality ground beef, and real cheese all play a crucial role. Growing up watching my mum and grandma cook, I learned that good ingredients make the difference between a “meh” meal and one that feels like a warm embrace. If you can, choose a lean ground beef to keep things balanced, and don’t skimp on the cheese; it’s what brings that signature cheeseburger flavor to life.
- 1 pound lean ground beef (85% lean works well)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups peeled and diced potatoes (Yukon Gold are my favorite)
- 2 cups shredded cheddar cheese
- 4 cups beef broth (low sodium if preferred)
- 1 cup milk or half-and-half for creaminess
- 1/2 cup shredded carrots (optional for a subtle sweetness)
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 1 tablespoon olive oil or butter
If you want to make it vegetarian, you can swap the beef for diced mushrooms and use vegetable broth instead. For a lighter twist, Greek yogurt stirred in at the end adds creaminess without extra fat.
Instructions
- Heat olive oil or butter in a skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks, about 6-8 minutes. Drain any excess fat.
- Add the chopped onion and garlic to the beef in the skillet, cooking for another 3-4 minutes until softened and fragrant.
- Transfer the beef mixture to your crockpot. Stir in diced potatoes, shredded carrots (if using), tomato paste, Worcestershire sauce, and beef broth.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender and the flavors have melded.
- About 30 minutes before serving, stir in the milk or half-and-half and shredded cheddar cheese. Mix until the cheese is melted and the soup is creamy.
- Season with salt and pepper to taste. If the soup feels too thick, add a splash more milk or broth to reach your desired consistency.
- Serve hot with your favorite crusty bread or a simple side salad.
One tip I’ve learned from my restaurant kitchen days is to add dairy towards the end to prevent curdling, ensuring the soup stays silky smooth. Plus, stirring gently in the crockpot helps keep everything evenly heated without breaking down the potatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
