Crockpot Cheeseburger Soup

This Crockpot Cheeseburger Soup brings all the familiar flavors of a classic cheeseburger into a warm, hearty soup. It’s loaded with seasoned ground beef, tender potatoes, and vegetables, all swimming in a rich and cheesy broth.

With about 20 minutes of prep, the slow cooker does most of the work, making it a great option for a busy day. The result is a satisfying and comforting meal that’s ready when you are.

Why will you love Crockpot Cheeseburger Soup?

Slow cooking develops flavor: Letting the ingredients simmer for hours allows the flavors of the beef, vegetables, and broth to meld together deeply.

A creamy finish without curdling: Making a simple roux with flour and butter before adding the milk and cheese ensures the soup becomes thick and smooth.

Minimal active cooking time: After browning the beef, you can add everything to the crockpot and let it cook with little supervision, freeing up your time.

Crockpot Cheeseburger Soup Ingredients

• Ground Beef: Lean ground beef (90/10) works well, as it requires less draining. You can also use ground turkey or chicken.

• Potatoes: Yukon Gold or other waxy potatoes are recommended because they hold their shape well during the long cooking time.

• Cheese: For the smoothest texture, buy a block of sharp cheddar and shred it yourself. Pre-shredded cheese often contains anti-caking agents that can make the soup grainy.

• Broth: Chicken broth provides a light, savory base, but beef broth can be used for a deeper, richer flavor.

Exact quantities are in the recipe card below.

How to Make Crockpot Cheeseburger Soup

Step 1: Brown the Beef and Prep the Base

First, cook the ground beef in a skillet until browned. Drain the excess fat and transfer the cooked beef to your slow cooker. Add the chopped onion, shredded carrots, diced celery, minced garlic, dried herbs, diced potatoes, and chicken broth to the pot.

Step 2: Slow Cook the Soup

Stir everything together, then cover the slow cooker and set it to cook. You can cook it on the LOW setting for 6 to 8 hours or on HIGH for 3 to 4 hours, until the potatoes are completely tender.

Step 3: Make it Creamy and Cheesy

Shortly before serving, prepare the cheese sauce in a separate saucepan. Melt the butter, whisk in the flour to form a paste, and then slowly pour in the milk while whisking. Add the cream cheese and stir until smooth, then pour this mixture into the slow cooker. Stir in the shredded cheddar until the cheese is melted and the soup is thick and creamy.

What to Serve with Crockpot Cheeseburger Soup

Serve this soup hot, topped with classic cheeseburger fixings like crumbled bacon, chopped pickles, or green onions. A side of crusty bread is great for dipping.

Helpful Tricks for Crockpot Cheeseburger Soup

For food safety, ensure the ground beef is cooked to a minimum internal temperature of 160°F (71°C).

Shredding your own cheese from a block results in a smoother, creamier soup. Pre-shredded cheeses often contain additives that can prevent them from melting well.

Feel free to add classic burger toppings when serving, such as crumbled bacon, diced dill pickles, or chopped green onions.

Waxy potatoes like Yukon Gold or red potatoes hold their shape better during slow cooking and are a good choice for this recipe.

How to Store and Freeze Crockpot Cheeseburger Soup

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally until warm. Freezing is not recommended as the dairy and potatoes can change texture upon thawing.

Crockpot Cheeseburger Soup Recipe FAQs

Can I make this soup on the stovetop?

Yes, you can. Follow the same initial steps in a large pot or Dutch oven. After adding the broth and potatoes, bring to a simmer and cook for about 20-25 minutes, or until the potatoes are tender, before adding the cheese sauce.

My soup seems thin. How can I thicken it?

If the soup isn’t as thick as you like, you can make a small slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water, then stir it into the simmering soup and cook for another minute or two until it thickens.

Can I use a different kind of cheese?

Certainly. While sharp cheddar gives a classic cheeseburger flavor, you could also use Monterey Jack, Colby, or a processed cheese for an extra-creamy result.

Crockpot Cheeseburger Soup

A creamy, hearty soup with ground beef, potatoes, and cheddar cheese, all slow-cooked for an easy, satisfying meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Course Soup

Cuisine American

Servings 8 servings

Ingredients

  

• 1 lb lean ground beef 450g
• 1 medium yellow onion chopped
• 1 cup shredded carrots 110g
• 1 cup diced celery 100g
• 2 cloves garlic minced
• 1 tsp dried basil
• 1 tsp dried parsley
• 2 lbs Yukon Gold potatoes peeled and diced into ½-inch cubes, 900g
• 4 cups chicken broth 960ml
• 3 tbsp unsalted butter 42g
• ¼ cup all-purpose flour 30g
• 2 cups whole milk 480ml
• 2 oz cream cheese softened, 55g
• 12 oz sharp cheddar cheese shredded, 340g
• ½ tsp salt or to taste
• ¼ tsp black pepper or to taste

Instructions

 

• In a large skillet over medium-high heat, cook the ground beef until browned, breaking it apart with a spoon. The beef is done when it reaches an internal temperature of 160°F (71°C). Drain off any excess fat and transfer the cooked beef to a 6-quart or larger slow cooker.
• Add the chopped onion, shredded carrots, diced celery, minced garlic, dried basil, dried parsley, diced potatoes, and chicken broth to the slow cooker. Stir to combine.
• Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the potatoes are tender when pierced with a fork.
• About 30 minutes before serving, prepare the cheese sauce. In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly.
• Gradually whisk the milk into the saucepan. Continue to cook, whisking frequently, until the sauce thickens and begins to bubble, about 3-5 minutes.
• Remove the saucepan from the heat and stir in the softened cream cheese until it has melted completely into the sauce.
• Pour the creamy milk mixture into the slow cooker. Stir well to combine with the soup base.
• Add the shredded cheddar cheese to the slow cooker in handfuls, stirring after each addition until the cheese is fully melted and the soup is smooth.
• Taste the soup and season with salt and pepper as needed. Serve hot.

Notes

For food safety, ensure the ground beef is cooked to a minimum internal temperature of 160°F (71°C).

Shredding your own cheese from a block results in a smoother, creamier soup. Pre-shredded cheeses often contain additives that can prevent them from melting well.

Feel free to add classic burger toppings when serving, such as crumbled bacon, diced dill pickles, or chopped green onions.

Waxy potatoes like Yukon Gold or red potatoes hold their shape better during slow cooking and are a good choice for this recipe.

Keyword comfort food, crockpot cheeseburger soup, ground beef, slow cooker, soup