Why You’ll Love This Cheeseburger Soup
Creamy ground beef soup with cheddar
This soup combines savory browned ground beef with tender potatoes and melted cheddar. The result is creamy, rich, and cheesy, with the familiar flavor direction of a classic hamburger.
All the flavor of a cheeseburger
Onion, garlic, Worcestershire sauce, cheddar, and optional pickle toppings give the soup a cheeseburger-inspired taste. Serving the toppings at the table lets everyone build their bowl to taste.
A comforting slow cooker family dinner
After browning the ground beef, the slow cooker handles the rest of the meal. This makes it useful for busy weekdays when you want a warm dinner without standing over the stove.
Perfect for busy weeknight meals
Serve this soup with a simple salad, crusty bread, or crackers. The potatoes and beef make it filling enough for dinner, and leftovers are convenient for lunch the next day.
Ingredients for Crockpot Cheeseburger Soup
Ground beef, onion, garlic, and potatoes
Ground beef forms the savory base. Brown it first for the best flavor and drain excess fat. Yukon Gold or russet potatoes work well; dice them evenly so they become tender at the same time.
Beef broth or chicken broth
Beef broth provides a deeper burger-like flavor, but chicken broth can be used for a lighter profile. Use a low-sodium broth when possible so you can control the final seasoning.
Cheddar cheese, milk, and cream cheese
Sharp cheddar gives the strongest cheese flavor. Milk and a little cream cheese make the soup creamy. Add cheese gradually after the potatoes are tender so it melts smoothly.
Bacon, dill pickles, and green onions for toppings
Crispy bacon, chopped dill pickles, green onions, and extra cheddar create a loaded-cheeseburger bowl. These are optional, but they give guests a fun way to customize their serving.
How to Make Slow Cooker Cheeseburger Soup
Brown ground beef before slow cooking
Cook the ground beef with onion in a skillet until browned and no pink remains. Add garlic for the final minute, then drain the excess fat. This step concentrates flavor and avoids a greasy soup.
Add potatoes, onion, broth, and seasonings
Transfer the beef mixture to the crockpot with potatoes, broth, Worcestershire sauce, salt, pepper, and paprika. Stir everything together before covering the slow cooker.
Cook until the potatoes are tender
Cook on low for 5 to 6 hours or high for 3 to 4 hours. The potatoes should be easy to pierce with a fork before dairy and cheese are added.
Stir in creamy dairy and cheddar cheese
Whisk milk and cornstarch together, then stir the mixture into the soup with cream cheese. Once the broth thickens, add shredded cheddar in small handfuls, stirring until it melts.
Tips for Creamy Hamburger Soup
Drain excess grease from the ground beef
Ground beef adds flavor, but excess grease can make the soup heavy. Drain it after browning, especially if you use a higher-fat beef blend.
Prevent cheddar cheese from becoming grainy
Use freshly shredded cheese when possible and add it over low heat. Pre-shredded cheese often contains anti-caking ingredients that can affect smooth melting. Do not let the soup boil hard after cheese is added.
Thicken cheeseburger soup when needed
Cornstarch mixed with cold milk or broth thickens the soup without lumps. You can also mash a few potatoes directly in the cooker for a naturally thicker texture.
Use Yukon Gold or russet potatoes
Yukon Gold potatoes hold their shape and have a creamy texture. Russets break down more and create a thicker soup. Both are good choices depending on the consistency you want.
Toppings, Storage, and Variations
Add bacon cheeseburger toppings
Top bowls with crisp bacon, shredded cheddar, diced tomatoes, pickles, green onions, or crushed crackers. Keep toppings separate until serving so they stay crisp.
Try dill pickles for classic burger flavor
Finely chopped dill pickles or a small spoonful of pickle brine adds tanginess. Add them to individual bowls rather than the full pot so diners can choose the level of pickle flavor.
Store and reheat leftover soup
Refrigerate cooled leftovers in airtight containers for up to 3 days. Reheat slowly on the stovetop or in the microwave, stirring occasionally. Add a little broth or milk if the soup thickens too much.
Freeze cheeseburger soup without dairy when possible
For the best freezer texture, freeze the soup before milk, cream cheese, and cheddar are added. Thaw the soup base, reheat it, and add dairy and cheese fresh before serving.
Easy Crockpot Cheeseburger Soup with Ground Beef and Cheddar
Ingredients
- 1 pound ground beef
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 1 1/2 pounds Yukon Gold or russet potatoes peeled and diced
- 4 cups beef broth or chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika optional
- 1 cup whole milk
- 2 tablespoons cornstarch
- 4 ounces cream cheese softened and cubed
- 2 cups shredded sharp cheddar cheese
- Cooked bacon chopped dill pickles, green onions, and extra cheddar, optional, for serving
Instructions
- In a large skillet over medium heat, cook ground beef and onion until the beef is browned. Add garlic and cook for 1 minute. Drain excess grease.
- Transfer the beef mixture to a 6-quart or larger slow cooker. Add potatoes, broth, Worcestershire sauce, salt, pepper, and smoked paprika. Stir to combine.
- Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until potatoes are tender.
- Whisk milk and cornstarch in a small bowl until smooth. Stir into the soup along with the cream cheese.
- Cover and cook on high for 15 to 20 minutes, stirring once or twice, until the soup thickens and cream cheese melts.
- Stir in shredded cheddar a handful at a time until melted. Do not boil the soup after adding cheese.
- Taste and adjust seasoning. Serve with bacon, pickles, green onions, and extra cheddar if desired.
Notes
- Freshly shredded cheddar melts more smoothly than pre-shredded cheese.
- Add pickle toppings to individual bowls so the soup stays customizable.
- Freeze the soup base before adding dairy for the best freezer result.
