Easy Crockpot Cheeseburger Soup

This soup is basically a hug in a bowl disguised as a weeknight miracle: cheeseburger flavors—juicy beef, tangy tomato, melty cheddar—all cozying up with potatoes and a creamy broth in your slow cooker. It’s comfort-food lazy: dump-and-simmer vibes but with actual depth if you brown the meat first and finish with sharp cheese. Try it because it tastes like a cheeseburger without the bun catastrophe, and it makes the house smell like dinner happened even if you forgot to plan.

My husband is relentless about this one. He called it “the soup that melts my brain” the first time I made it and now he treats it like a holiday. The kids like to fish out the potatoes and declare them “mini potatoes of power.” Once I made a double batch and hid half in the freezer because they were on a weeklong soup strike otherwise. It’s become the thing I turn to when everyone needs something warm and unarguable on the table.

Kitchen Talk

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I’ll be real: the first time I tried skipping the browning step to save time, the soup tasted fine but flat — so now I brown the meat when I can. Also, tomato things (ketchup/tomato paste) are the secret bridge between burger vibes and soup vibes; too little and it’s shy, too much and it’s ketchup-soup, so I do tiny tastes at the end. I once used bagged frozen shredded cheddar when I was out of fresh blocks and it clumped into sad little cheese islands — pre-shredded with starch is a convenience win, but a quick grate of real cheddar melts better and looks prettier. And yes, diced carrot was an accidental winner — sweetness that plays well with the savory beef.

Shopping Tips

– Protein: Use lean-to-medium ground beef (80/20 or 85/15) for flavor and a bit of fat; leaner meat is fine but you’ll likely want a splash more oil or butter for richness.
– Vegetables: Yukon or red potatoes hold up best — avoid super-waxy tiny ones if you want more potato-y body in the soup.
– Cheese: Sharp cheddar gives the best punch; buy a block and shred it yourself if you can for melt and texture.
– Dairy: If you’re using half-and-half or heavy cream, pick low-sodium options where possible and add salt slowly at the end.
– Canned Goods: Look for low-sodium beef broth (or stock) if you want more control — it’s easier to salt up than to fix if it’s too salty.
– Spices: Keep mustard powder or Dijon and Worcestershire on hand — they do heavy lifting for that “cheeseburger” character.

Prep Ahead Ideas

– Brown the ground beef the night before and store it in an airtight container in the fridge so you just dump it in the slow cooker the next day.
– Chop potatoes, onion, and carrots ahead and keep them in a zip-top bag or shallow container with a paper towel to absorb extra moisture.
– Mix any dry seasonings into a little jar so you don’t fumble with multiple measuring spoons in the morning.
– Label everything if you’re doing a big batch; prepped veg and meat keep 24–48 hours in the fridge, or freeze for longer.

✔Time-Saving Tricks

– Use frozen diced onions or a frozen mirepoix mix to skip chopping and still get good flavor.
– Tiny potatoes or pre-cubed refrigerated potatoes cut the softening time — but watch them so they don’t turn to mash.
– Don’t shred cheese from a cold straight-from-fridge block if you can avoid it; a minute at room temp makes melting faster.
– If you’re in a hurry, make it on the stovetop: simmer in a heavy pot for 30–40 minutes instead of 4 hours on low.

✔Common Mistakes

– Adding all the salt at the beginning: liquids reduce and flavors concentrate, so taste right before serving and adjust. I once salted early and had to dilute with extra broth — not ideal.
– Letting potatoes go too long and dissolve into the broth: use bigger chunks or add them later in the cook if possible.
– Tossing cheese in too hot/too early: it can separate or get grainy — stir it in off-heat at the end.
– Rushing the browning step: skipping it saves time but removes a layer of flavor; if you must skip, boost with extra Worcestershire or a pinch of smoked paprika.

What to Serve It With

– Crusty bread or a crusty baguette for dunking — pure soup therapy.
– A simple green salad dressed with lemon vinaigrette to cut the richness.
– Quick pickled red onions or dill pickles on the side for a sharp contrast.
– Cornbread or cheddar biscuits for an extra-kid-friendly combo.

✔Tips & Mistakes

– Salt late. Always late. You can’t un-salt easily.
– If it’s too thin, mix a little cornstarch with cold water and whisk in while simmering until it thickens.
– Want it smokier? A pinch of smoked paprika or a drop of liquid smoke goes a long way.
– Don’t stir the cheese for too long — gentle is better to keep it creamy.

✔Storage Tips

Leftovers keep well in an airtight container in the fridge for 3–4 days. Freeze in meal-sized portions for up to 3 months; thaw overnight in the fridge before reheating. When reheating, add a splash of milk or broth — the potatoes soak up liquid and it helps it loosen up. Eating it cold for breakfast? No judgment here — I’ve done it with a sprinkle of extra cheddar and it’s weirdly satisfying, like leftover pizza but soup.

✔Variations and Substitutions

Ground turkey or chicken works if you want lighter meat — brown it well and consider adding a teaspoon of oil for richness. For vegetarian vibes, swap lentils or browned mushrooms and use vegetable broth; the texture changes but the goal (comfort) remains. Swap cheddar for pepper jack to make it spicy, or use Swiss for a milder, nuttier finish. If you need a dairy-free version, try coconut milk for creaminess and nutritional yeast for cheesiness — different, but cozy.

Frequently Asked Questions

Easy Crockpot Cheeseburger Soup

Cozy, creamy cheeseburger soup made in the slow cooker with tender potatoes, seasoned beef, and melty cheddar. Pile on your favorite burger-style toppings.

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Prep Time: 20 minutes minutes

Cook Time: 6 hours hours

Total Time: 6 hours hours 20 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 1.25 lb ground beef lean or regular
• ▢ 1 cup chopped onion
• ▢ 4 cup diced potatoes russet or gold, peeled
• ▢ 1 cup diced carrots
• ▢ 0.75 cup diced celery
• ▢ 2 tsp minced garlic
• ▢ 4.5 cup beef broth low sodium if preferred
• ▢ 1 tbsp ketchup
• ▢ 1 tbsp Worcestershire sauce
• ▢ 2 tsp yellow mustard
• ▢ 0.5 tsp paprika
• ▢ 1.25 tsp kosher salt plus more to taste
• ▢ 0.75 tsp black pepper
• ▢ 2 tbsp unsalted butter
• ▢ 3 tbsp all-purpose flour
• ▢ 1.25 cup whole milk or half-and-half
• ▢ 4 oz cream cheese, softened cut into cubes
• ▢ 2.5 cup shredded sharp cheddar cheese divided
• ▢ 2 tbsp dill pickle relish for serving, optional
• ▢ 2 tbsp sliced green onions for serving, optional

Instructions

Preparation Steps

• Brown the ground beef with the chopped onion in a skillet over medium heat. Drain excess fat.
• Add potatoes, carrots, celery, garlic, browned beef and onion to the slow cooker. Stir in broth, ketchup, Worcestershire, mustard, paprika, salt, and pepper.
• Cover and cook on Low 6–7 hours or High 3–4 hours, until potatoes are tender.
• Melt butter in a saucepan. Whisk in flour and cook 1 minute. Slowly whisk in milk; simmer until slightly thickened.
• Pour the milk mixture into the slow cooker. Add cream cheese and half the cheddar. Cover 10–15 minutes, then stir until smooth.
• Taste and adjust seasoning. Ladle into bowls and top with remaining cheddar, pickle relish, and green onions.

Notes

Variation: Stir in crisp bacon at the end or swap half the cheddar for pepper jack for a mild kick. Serving tip: Top with crushed kettle chips or toasted bun croutons for true cheeseburger vibes. Storage: Refrigerate up to 3 days; reheat gently and splash in a bit of milk if too thick.

This recipe is an original creation inspired by classic Easy Crockpot Cheeseburger Soup flavors. All ingredient ratios and instructions are independently developed.