Cold evenings call for something warm, hearty, and incredibly satisfying. That’s exactly what this Crockpot Cheeseburger Soup delivers.
Imagine all the flavors of your favorite cheeseburger transformed into a creamy, comforting soup that practically makes itself in your slow cooker. The beauty of this recipe lies in its simplicity and convenience.
You’ll get tender ground beef, melted cheese, and savory vegetables all mingling together in a rich, velvety broth. The crockpot does all the heavy lifting while you go about your day.
This soup has become a weeknight staple in my home. My kids request it constantly, and I never mind making it because it requires minimal effort for maximum flavor.
The best part? You probably have most of the ingredients in your kitchen right now.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 6 hours |
| Total Time | 6 hours 15 minutes |
| Servings | 8 servings |
| Difficulty Level | Easy |
Why You’ll Love This Crockpot Cheeseburger Soup
This soup transforms a beloved classic into something even better. It’s comfort food at its finest, with all the familiar flavors you crave from a loaded cheeseburger.
The crockpot method means you can set it and forget it, making this perfect for busy weekdays or lazy weekends. No standing over the stove required.
- Family-friendly flavor: Even picky eaters love this soup because it tastes just like their favorite burger
- Budget-friendly: Uses simple, affordable ingredients that won’t break the bank
- Make-ahead friendly: Prep everything the night before and just turn on the crockpot in the morning
- Customizable: Add your favorite burger toppings as garnish for a personalized bowl
- Freezer-friendly: Makes a large batch that freezes beautifully for future meals
- One-pot wonder: Minimal cleanup means more time to relax and enjoy your meal
You might also enjoy: Slow Cooker Beef Stew with Onion Soup Mix
Ingredients
This hearty soup comes together with straightforward ingredients you likely have on hand. The combination creates a rich, satisfying meal that tastes like hours of work but requires minimal effort.
- 2 pounds ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 3 medium russet potatoes, peeled and diced
- 2 cups frozen mixed vegetables (carrots, peas, corn)
- 1 can (14.5 oz) diced tomatoes with juice
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- 3 tablespoons all-purpose flour
- 1/2 cup milk
Optional toppings:
- Crumbled bacon
- Diced pickles
- Sliced green onions
- Extra shredded cheese
- Sour cream
Kitchen Equipment Needed
Having the right tools makes this recipe even easier. You don’t need anything fancy, just a few basic kitchen essentials that make the cooking process smooth and efficient.
- 6-quart slow cooker or larger
- Large skillet for browning meat
- Sharp knife for chopping vegetables
- Cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Small bowl for mixing flour slurry
- Whisk
- Ladle for serving
Recommended Products for This Recipe
After making this soup countless times, I’ve found a few products that genuinely make the process easier and the results even better.
These are my personal recommendations based on real kitchen testing.
1. Hamilton Beach Programmable Slow Cooker
This 6-quart slow cooker has been my go-to for years, and it’s perfect for making large batches of soup.
The programmable timer means you can set it to switch to warm mode automatically, so your soup never overcooks. The removable stoneware insert makes cleanup incredibly easy.
2. Tillamook Sharp Cheddar Cheese
The quality of your cheese makes a huge difference in this soup.
Tillamook melts beautifully without becoming grainy or separating, and the sharp flavor stands up perfectly to the other ingredients.
Pre-shredded works in a pinch, but block cheese you shred yourself melts even better.
3. Better Than Bouillon Beef Base
While regular beef broth works fine, this concentrated beef base adds incredible depth of flavor to the soup.
A little goes a long way, and one jar lasts for months. It gives the soup that rich, savory quality that makes it taste like it’s been simmering for hours.
4. Lodge Pre-Seasoned Cast Iron Skillet
For browning the ground beef, nothing beats a good cast iron skillet. It develops a gorgeous sear on the meat, which adds tons of flavor to your soup.
This Lodge skillet is affordable, virtually indestructible, and gets better with every use.
Read Also: One Pot American Goulash
Step-by-Step Instructions: How to Make Crockpot Cheeseburger Soup
Follow these detailed steps to create a perfectly creamy, flavorful cheeseburger soup. Each step builds flavor and ensures the best possible texture.
1. Brown the Ground Beef
Start by preparing your meat base, which forms the foundation of flavor for your soup.
- Heat your large skillet over medium-high heat until hot
- Add the ground beef to the skillet, breaking it into small pieces with your spatula
- Cook for 8-10 minutes, stirring occasionally and breaking up any large chunks
- Continue cooking until the meat is completely browned with no pink remaining
- Season the beef with a pinch of salt and pepper while cooking
- Drain excess fat from the skillet, leaving about 1 tablespoon for flavor
- Transfer the browned beef to your slow cooker
2. Sauté the Aromatics
Building flavor starts with properly cooked onions and garlic that will infuse the entire soup.
- Return the same skillet to medium heat (no need to wash it)
- Add the diced onion to the skillet with the remaining beef drippings
- Sauté for 4-5 minutes until the onion becomes translucent and softened
- Add the minced garlic to the skillet
- Cook for an additional 1-2 minutes, stirring constantly to prevent burning
- The garlic should become fragrant but not browned
- Transfer the sautéed onion and garlic to the slow cooker with the beef
3. Add the Base Ingredients
Now you’ll layer in the vegetables and liquids that create the soup’s body.
- Pour the beef broth into the slow cooker
- Add the diced potatoes, ensuring they’re cut into uniform 1/2-inch pieces
- Stir in the frozen mixed vegetables directly from the freezer
- Add the can of diced tomatoes with all their juice
- Spoon in the tomato paste and stir until it dissolves into the liquid
- Pour in the Worcestershire sauce for depth of flavor
- Add the dried basil, oregano, smoked paprika, black pepper, and salt
- Stir everything together thoroughly to ensure even distribution
4. Slow Cook the Soup
This is where the magic happens as the flavors meld together beautifully.
- Place the lid securely on your slow cooker
- Set the slow cooker to LOW heat for 6-7 hours or HIGH heat for 3-4 hours
- Resist the urge to lift the lid during cooking, as this releases heat
- The soup is ready when the potatoes are fork-tender and the vegetables are soft
- The liquid should be bubbling gently around the edges
- Stir once about halfway through if cooking on low
5. Prepare the Cheese Mixture
Creating a smooth, creamy base ensures your cheese melts perfectly without clumping.
- About 30 minutes before serving, check your soup’s progress
- In a small bowl, whisk together the flour and milk until completely smooth
- Make sure there are no lumps in this mixture, as they’ll affect the soup’s texture
- Pour the flour mixture into the slow cooker
- Stir thoroughly to incorporate it throughout the soup
- This will thicken the soup and create the perfect base for melting cheese
6. Add the Cream and Cheese
The final step transforms your soup into a rich, velvety masterpiece.
- Pour the heavy cream into the slow cooker
- Stir gently to combine the cream throughout the soup
- Add the shredded cheddar cheese gradually, one handful at a time
- Stir continuously as you add the cheese to encourage even melting
- Continue stirring until all the cheese has melted completely
- The soup should be smooth and creamy with no cheese clumps
- Cover and let cook for an additional 15-20 minutes on low
- Taste and adjust seasoning with salt and pepper if needed
7. Serve and Garnish
Presentation matters, and the right toppings take this soup over the top.
- Ladle the hot soup into individual bowls
- Add your choice of toppings like crumbled bacon, diced pickles, or green onions
- Sprinkle extra shredded cheese on top if desired
- Add a dollop of sour cream for extra richness
- Serve immediately while hot with crusty bread or crackers on the side
- Store any leftovers in airtight containers in the refrigerator
Another favorite: Slow Cooker Beef Stroganoff
Tips for The Best Crockpot Cheeseburger Soup
These expert tips will help you achieve soup perfection every single time. Small details make a big difference in flavor and texture.
- Brown the meat properly: Taking time to develop a good sear on your ground beef adds incredible depth of flavor to the finished soup
- Cut vegetables uniformly: Ensuring all potato and vegetable pieces are similar sizes means everything cooks evenly
- Don’t skip the flour slurry: Mixing flour with milk before adding prevents lumps and creates a smooth, creamy texture
- Use freshly shredded cheese: Pre-shredded cheese contains anti-caking agents that can make your soup grainy, so shred your own for best results
- Add cheese at the end: Adding cheese too early or at too high a temperature can cause it to separate and become stringy
- Let it rest: After turning off the slow cooker, let the soup sit for 5 minutes before serving to allow flavors to settle
- Adjust consistency: If your soup is too thick, add more broth; if too thin, make another flour slurry and stir it in
- Season in stages: Taste before serving and adjust salt and pepper as needed, since slow cooking can mellow seasonings
Serving Suggestions
This hearty soup pairs beautifully with various sides that complement its rich, cheesy flavors. Consider these options for a complete meal.
This soup is filling enough to serve as a main course, but adding a few complementary sides turns it into a complete feast.
The right accompaniments balance the richness and add textural contrast.
- Serve with crusty bread or Buttermilk Cornbread for dipping
- Pair with a crisp green salad dressed in a light vinaigrette to cut through the richness
- Offer Hash Browns on the side for extra potato goodness
- Set out a topping bar with bacon bits, pickles, and cheese for customization
- Serve with warm Buttery Dinner Rolls for soaking up every drop
- Add Onion Rings on the side for a fun burger-inspired accompaniment
For a lighter option, try: White Bean and Kale Soup
Variations of Crockpot Cheeseburger Soup
Transform this classic recipe with creative twists that add new dimensions of flavor. These variations keep things interesting while maintaining the soup’s comforting essence.
- Bacon Cheeseburger Soup: Add 8 slices of cooked, crumbled bacon to the soup during the last hour of cooking for smoky richness
- Spicy Jalapeño Burger Soup: Stir in 2 diced jalapeños with the onions and top with pepper jack cheese instead of cheddar
- Mushroom Swiss Burger Soup: Replace cheddar with Swiss cheese and add 2 cups of sliced mushrooms sautéed with the onions
- BBQ Cheeseburger Soup: Add 1/4 cup of your favorite BBQ sauce and 1 teaspoon of liquid smoke for a smoky, tangy twist
- Pizza Burger Soup: Mix in 1 cup of diced pepperoni and 1 teaspoon of Italian seasoning, then top with mozzarella
- California Burger Soup: Add diced avocado and fresh tomatoes as toppings, with a squeeze of lime juice before serving
- Loaded Baked Potato Cheeseburger Soup: Increase the potatoes to 5 cups and top with sour cream, chives, and extra bacon
Read Also: Slow Cooker Chicken and White Bean Stew
Storage and Reheating
Proper storage ensures your soup stays fresh and delicious for days. These methods preserve both flavor and texture.
- Refrigerator storage: Cool the soup completely before transferring to airtight containers, then refrigerate for up to 4 days
- Freezer storage: Freeze the soup without the cream and cheese, adding those when reheating; store for up to 3 months in freezer-safe containers
- Portioning for freezing: Divide soup into individual servings before freezing for quick, easy meals later
- Thawing instructions: Transfer frozen soup to the refrigerator 24 hours before you plan to reheat it
- Stovetop reheating: Warm soup in a pot over medium-low heat, stirring occasionally until heated through, about 10 minutes
- Microwave reheating: Heat individual portions in microwave-safe bowls for 2-3 minutes, stirring halfway through
- Adding freshness: Stir in a splash of cream or milk when reheating to restore the soup’s creamy consistency
- Avoid repeated reheating: Only reheat the amount you plan to eat to maintain the best quality
Nutritional Facts
Per serving (1 cup, based on 8 servings):
- Calories: 485
- Total Fat: 32g
- Saturated Fat: 16g
- Cholesterol: 115mg
- Sodium: 780mg
- Total Carbohydrates: 22g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 28g
- Calcium: 250mg
- Iron: 3mg
Note: Nutritional values are approximate and will vary based on specific ingredients used and portion sizes. Toppings and garnishes will add additional calories and nutrients.
Health Benefits of Key Ingredients
While this soup is definitely comfort food, it contains several nutritious ingredients that contribute to a balanced meal.
Understanding what you’re eating helps you make informed choices.
- Ground beef: Provides high-quality protein essential for muscle maintenance and repair, plus iron for healthy blood cells and B vitamins for energy metabolism
- Potatoes: Offer potassium for heart health and blood pressure regulation, vitamin C for immune support, and resistant starch that supports gut health
- Tomatoes: Rich in lycopene, a powerful antioxidant linked to heart health, plus vitamin C and folate for overall wellness
- Mixed vegetables: Deliver fiber for digestive health, vitamins A and K for vision and bone health, and various antioxidants
- Onions and garlic: Contain sulfur compounds with anti-inflammatory properties and may support heart health and immune function
- Cheese: Provides calcium for strong bones and teeth, protein for satiety, and vitamin B12 for nerve function
For a healthier twist: Slow Cooker Sweet Potato and Black Bean Chili
FAQs About Crockpot Cheeseburger Soup
1. Can I use ground turkey instead of ground beef?
Absolutely, ground turkey works beautifully as a leaner alternative to beef.
You may want to add an extra tablespoon of butter or oil when browning since turkey is leaner and can stick to the pan more easily.
The flavor will be slightly milder, so consider adding an extra teaspoon of Worcestershire sauce or a beef bouillon cube to boost the savory notes.
2. Why did my cheese turn grainy or separate?
Cheese can separate when exposed to high heat for too long or when added too early in the cooking process.
Always add cheese during the last 20-30 minutes of cooking and make sure your slow cooker is on low heat.
Using freshly shredded cheese instead of pre-shredded also helps, as pre-shredded varieties contain anti-caking agents that interfere with smooth melting.
3. Can I make this soup without a slow cooker?
Yes, you can make this soup on the stovetop in a large pot or Dutch oven.
After browning the meat and sautéing the aromatics, add all ingredients except the cream and cheese, then simmer covered for 30-40 minutes until potatoes are tender.
Add the flour mixture, cream, and cheese as directed in the final steps.
4. How can I make this soup thicker?
If your soup is too thin, create another flour slurry by whisking 2 tablespoons of flour with 1/4 cup of milk until smooth, then stir it into the soup. Let it cook for another 15-20 minutes to thicken.
Alternatively, you can mash some of the potatoes against the side of the slow cooker to naturally thicken the soup without adding more flour.
5. Can I add uncooked ground beef directly to the slow cooker?
While technically possible, I strongly recommend browning the beef first.
Browning develops complex flavors through the Maillard reaction and allows you to drain excess fat, preventing a greasy soup. It only takes 10 minutes and makes a significant difference in the final result.
Crockpot Cheeseburger Soup
Ingredients
- 2 lbs ground beef 900g; 80/20 blend recommended
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups beef broth 960ml; or substitute with beef base and water
- 3 medium russet potatoes peeled and diced into ½-inch pieces; about 3 cups or 450g
- 2 cups frozen mixed vegetables 480ml; carrots, peas, and corn blend
- 14.5 oz canned diced tomatoes 411g; with juice
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp black pepper
- 1 tsp salt plus more to taste
- 2 cups shredded cheddar cheese 225g; freshly shredded from block for best melting
- 1 cup heavy cream 240ml
- 3 tbsp all-purpose flour for thickening slurry
- ½ cup milk 120ml; for flour slurry
- crumbled bacon optional topping
- diced pickles optional topping
- sliced green onions optional topping
- extra shredded cheddar cheese optional topping
- sour cream optional topping
Equipment
- 6-quart slow cooker Or larger; programmable model recommended
- Large skillet For browning meat and sautéing aromatics
- Sharp knife For chopping vegetables
- Cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Small bowl For mixing flour slurry
- Whisk
- Ladle For serving
Method
- Heat a large skillet over medium-high heat, add the ground beef, and cook for 8–10 minutes, breaking it into small pieces, until fully browned with no pink remaining. Drain excess fat, leaving about 1 tablespoon, then transfer the beef to your slow cooker.
- In the same skillet over medium heat, sauté the diced onion for 4–5 minutes until softened, then add the minced garlic and cook for 1–2 minutes until fragrant. Transfer to the slow cooker.
- Add the beef broth, diced potatoes, frozen vegetables, diced tomatoes (with juice), tomato paste, Worcestershire sauce, basil, oregano, smoked paprika, salt, and pepper to the slow cooker. Stir to combine.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are fork-tender and vegetables are soft. Avoid lifting the lid during cooking.
- About 30 minutes before serving, whisk together the flour and milk in a small bowl until completely smooth, then stir the mixture into the slow cooker to thicken the soup.
- Stir in the heavy cream, then gradually add the shredded cheddar cheese one handful at a time, stirring continuously until fully melted and smooth. Cover and cook on LOW for an additional 15–20 minutes.
- Taste and adjust seasoning, then ladle the soup into bowls and top with your choice of crumbled bacon, diced pickles, green onions, extra cheese, or sour cream. Serve immediately with crusty bread or crackers.
Nutrition
Notes
- Always brown the beef before adding it to the slow cooker — it develops deeper flavor through the Maillard reaction and allows you to drain excess fat for a less greasy soup.
- Shred your own cheese from a block rather than using pre-shredded. Pre-shredded cheese contains anti-caking agents that can make the soup grainy or prevent smooth melting.
- Cut all potato pieces to a uniform ½-inch size so they cook evenly and become perfectly tender at the same time.
- Add cheese only during the last 20–30 minutes of cooking on LOW heat. Adding it too early or at too high a temperature can cause it to separate or become stringy.
- If the soup is too thin, whisk another 2 tablespoons of flour with ¼ cup of milk and stir it in, cooking for 15–20 more minutes. To thin it out, add extra broth.
- Ground turkey can be substituted for a leaner option — add an extra tablespoon of butter when browning and a beef bouillon cube to boost savory flavor.
- To make ahead, prep all ingredients the night before, refrigerate separately, and start the slow cooker in the morning.
- For freezing, store the soup without the cream and cheese and add those fresh when reheating. Freeze in airtight containers for up to 3 months.
- When reheating, stir in a splash of cream or milk to restore the soup’s creamy consistency.
- You can also make this on the stovetop: simmer all ingredients (except cream and cheese) in a large pot for 30–40 minutes until potatoes are tender, then finish with the slurry, cream, and cheese.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Crockpot Cheeseburger Soup brings together everything we love about cheeseburgers in a warm, comforting bowl. It’s the kind of meal that makes everyone at the table happy.
The beauty of this recipe lies in its simplicity and flexibility. You can make it exactly as written or customize it with your favorite burger toppings and variations.
I hope this soup becomes a regular in your dinner rotation, just as it has in mine. There’s something special about coming home to a house filled with the aroma of this delicious soup simmering away.
Give this recipe a try and let me know how it turns out! I’d love to hear about any creative variations you come up with or how your family enjoyed it. Drop a comment below and share your experience!
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