Crockpot Turkey Cheeseburger Soup
This easy crockpot turkey cheeseburger soup is creamy, cheesy, and brings the flavors of a cheeseburger without all the hassle. Raw ground turkey cooks right in the slow cooker with potatoes and corn, so there’s no browning and no extra dishes. Top it with shredded lettuce, pickle slices and extra cheddar for even more cheeseburger flavor.
Ingredients
- 1 lb lean ground turkey 93% or higher
- 1½ lbs Yukon gold potatoes diced into ½-inch cubes
- 4 cups chicken broth
- 1 tbsp Worcestershire sauce **see recipe notes for substitution
- 2 tsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried parsley flakes
- 1 tsp salt
- ½ tsp black pepper
- 1 (14.75 oz) can cream-style corn
- 1 cup frozen corn
- ½ cup heavy cream
- 4 oz cream cheese cubed and softened
- 1 cup shredded cheddar cheese
Optional Toppings:
- shredded lettuce
- pickle slices
- crumbled bacon pieces
Instructions
Place the raw ground turkey in the bottom of the crockpot and use a wooden spoon or spatula to break into small pieces.
Add the potatoes, broth, Worcestershire, mustard, and all the seasonings. Stir to combine.
Cook on low for 6–7 hours or on high for 3–4 hours, breaking up the turkey into crumbles with a wooden spoon about an hour in. It’s done when the turkey is cooked through (165°F) and the potatoes are fork-tender.
Once turkey and potatoes are done, stir in the creamed corn, frozen corn, heavy cream, and cream cheese. Cover and cook on high for 15–20 minutes, until the cream cheese melts and the corn is heated through. (You may need to stir the soup several times to help the cream cheese melt into the rest of the broth.)
Taste, adjust the salt, and serve each bowl with a handful of cheddar cheese on top. Add any additional toppings you like and enjoy!
Recipe Notes
**If you don't have Worcestershire sauce, you can use 2 tsp soy sauce + 1 tsp apple cider vinegar.