Ingredients
Scale
- 2 lbs Lean Ground Beef (90% or leaner)
- 1 large Onion, finely chopped (or 1 cup frozen diced onions)
- 3 cups Russet Potatoes, peeled and cubed
- 4 cups Low-Sodium Beef Broth
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 2 cups Sharp Cheddar Cheese, shredded
- 1/2 cup Plain Non-Fat Greek Yogurt (for creaminess)
- Optional: Pickles, bacon bits, and green onions for garnish
Instructions
- Start by placing your raw, lean ground beef directly into the bottom of the crockpot. Break it up slightly with a wooden spoon. If you prefer a smoother texture, you can pre-brown the beef in a skillet, but using 90% lean beef allows you to skip this step for a true “dump and walk” experience. Add the chopped onions, cubed potatoes, garlic powder, onion powder, salt, and pepper on top of the meat.
- Pour the beef broth over the ingredients until everything is mostly submerged. Secure the lid on your crockpot. Set the heat to “Low” for 6 to 8 hours or “High” for 3 to 4 hours. The slow cooking process will naturally brown the beef and soften the potatoes into the perfect soup consistency. Once the time is up, use a spoon to break up any remaining large chunks of beef.
- Switch the crockpot to the “Warm” setting. Stir in the shredded cheddar cheese and Greek yogurt until the cheese is melted and the soup looks creamy. Ladle the hot soup into large bowls. Top each serving with extra cheese, crispy bacon bits, sliced pickles, or fresh green onions to mimic the full cheeseburger experience. Serve immediately while hot.
- Cook Time: 6 hours 5 minutes