Cheesy Crockpot Cheeseburger Soup

I love making comfort foods like this cheesy Crockpot Cheeseburger Soup because it has a creamy broth with flavorful ground beef for a filling bowl of goodness. With simple ingredients like ground beef, broth, potatoes, carrots, onion, cheese, milk, butter, and a few seasonings, this soup is easy to put together. I just add everything to the crockpot and let it cook all day until it is ready to serve.

We love hearty and creamy soups in my house, especially during the fall and winter seasons, and this cheesy cheeseburger soup recipe has become our new family favorite. My kids were the taste testers when I first made it, and they were the ones who told me to add more cheddar cheese, which honestly makes it so much better. Now I can’t make it any other way, and I know once you try it you will love it too. If you are looking for more creamy comfort meals, take a peek at my baked potato soup and instant pot French onion soup.

To keep things simple, I decided to use the slow cooker, which is a lifesaver when I don’t have the time to stand by the stove for hours. If you are a busy mom, you get it! I just sear the ground beef and then add it to the crockpot with the veggies, milk, broth, and of course the cheese because that ingredient is a must. It is such an easy recipe to prep ahead, and I love knowing dinner will be warm and ready for my family.

Why you will love this recipe

• A full meal in one bowl: This cheeseburger soup is hearty and filling with ground beef, potatoes, carrots, onion, and broth. I love that it keeps everyone satisfied without needing lots of side dishes.
• The slow cooker does the work: After searing the beef, I add everything to the pot and let it cook low and slow. By the time dinner rolls around, the veggies are tender and the flavors have blended together perfectly.
• Cheesy and creamy like a classic cheeseburger: The cheddar cheese, butter, and milk melt into the broth to make it rich and creamy. It is savory and cheesy in a way that reminds me of a cheeseburger in soup form.
• Perfect for family dinners in colder months: This recipe is simple enough for a weeknight meal and also perfect to share on a fall or winter evening.

What you will need

• Meat: Ground beef is the star here, and using it cooked in advance makes the process even quicker.
• Vegetables: I add potatoes, carrots, onion, and celery for texture and flavor.
• Cream base: Butter, flour, and milk or cream make the soup thick and rich.
• Broth: I pour in chicken broth to tie everything together. Low-sodium broth is my go-to so the seasoning is perfect.
• Cheese: I stir in plenty of shredded cheddar until it melts. It makes the soup cheesy, creamy, and delicious.
• Seasonings: I use parsley, basil, garlic powder, salt, and pepper for flavor.

How to make

Cook the ground beef: I brown the ground beef over medium-high heat in a large skillet until it is no longer pink. Then I drain the grease and pour the beef into the crockpot.

Add the veggies: I add the onions, potatoes, celery, basil, and parsley to the crockpot and pour the chicken broth over the top. Then I stir everything together, cover, and let it cook for seven hours on low or four hours on high until the potatoes are tender.

Make the cream sauce: I melt the butter in a skillet over low heat, then stir in the flour and let it cook until golden and bubbly, about one minute. After that, I whisk in the cream, salt, and pepper until smooth.

Stir in the cheese: After, pour the cream mixture into the crockpot and stir before adding the shredded cheese. 

Melt and serve: I cover the crockpot and let the soup cook for another 30 minutes until the cheese is fully melted. Then I serve it warm and creamy right away.

Expert tip

Shred your cheese fresh

The best expert tip for this Cheesy Crockpot Cheeseburger Soup recipe is to shred your own cheddar cheese instead of using the pre-shredded kind. Freshly shredded cheese melts so much smoother into the soup and makes the broth extra creamy without the grainy texture that bagged cheese sometimes has.

More tips to consider:

• I like to season as I go. A little garlic powder with the beef, then another pinch of salt and pepper after the cheese melts, makes the flavor perfect.
• If I know we will have leftovers, I cool the soup completely before storing it in containers. It reheats creamy and smooth without separating.
• For the best texture, I use waxy potatoes like red or white. They hold their shape better and do not turn mushy after hours in the crockpot.
• Be sure to use lean ground beef so you do not have too much-saturated fat.
• Use gluten-free flour for those who are on a gluten-free diet. It will still be the best soup you ever had. 
• Feel free to use beef or veggie broth instead of chicken. Or you can use chicken stock.

Recipe variations and add-ins:

• Bacon cheeseburger: I add about 1 cup of cooked, crumbled bacon to the crockpot along with the beef. The smoky flavor makes it taste just like a bacon cheeseburger in a bowl.
• Turkey burger: I swap the beef for ground turkey. It is a little lighter but still hearty and full of flavor.
• Loaded baked potato: I stir in sour cream and top each bowl with green onions, shredded cheese, and a few bacon bits. It turns into a creamy potato soup with a cheeseburger twist.
• Spicy style: I mix in a can of diced green chilies or a pinch of cayenne pepper.
• Veggie packed: I add extra vegetables like corn, peas, or zucchini. It makes the soup more colorful and gives it a little sweetness along with the savory beef.

Serving suggestions

I love serving this soup with something simple on the side like potato dinner rolls for dipping, or even crispy cabbage hash browns. For a fresh balance, I sometimes add my pear salad recipe to the table, which makes the meal hearty but still light.

When it comes to toppings, I treat this soup like a real cheeseburger. A drizzle of my homemade barbecue sauce, a spoonful of honey mustard sauce, or even sliced jalapeños make it extra fun, and the kids like to add ketchup to theirs. Whatever tastes good on a burger works perfectly in this bowl.

How to store leftovers:

• Store: I keep leftover crockpot cheeseburger soup in a sealed container in the fridge, and it stays good for about five days.
• Freeze: I pour the soup into a freezer bag or freezer-safe container. It freezes well for up to 60 days.
• Thaw: I thaw it overnight in the fridge so it is ready to reheat the next day.
• Reheat: I warm it on the stove over medium-low heat until it is hot and bubbling, or I pop it in the microwave for one to two minutes.

Frequently asked questions

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