Crockpot Cheeseburger Soup
This Crockpot Cheeseburger Soup transforms all the bold, satisfying flavors of a classic cheeseburger into a rich, creamy, slow-cooker soup. Tender ground beef, hearty russet potatoes, melted cheddar cheese, and savory vegetables come together in a velvety broth with minimal effort — just set it and let your crockpot do the work. Perfect for busy weeknights, picky eaters, and anyone who craves comfort food without the fuss.
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
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
Optional Toppings
- crumbled bacon optional topping
- diced pickles optional topping
- sliced green onions optional topping
- extra shredded cheddar cheese optional topping
- sour cream optional topping
Instructions
- 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.
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.
Nutrition
Serving: 1BowlCalories: 485kcalCarbohydrates: 22gProtein: 28gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 115mgSodium: 780mgPotassium: 720mgFiber: 3gSugar: 4gVitamin A: 25IUVitamin C: 18mgCalcium: 25mgIron: 17mg
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