Crockpot Cheeseburger Soup
Table of contents
Intro
This Crockpot Cheeseburger Soup is hearty, creamy, cheesy, and packed with all the cozy flavors of a classic cheeseburger. Ground beef, tender baby potatoes, carrots, and sharp cheddar cook together in a rich beef broth before heavy cream turns everything into an irresistible bowl of comfort food.
I already have a stovetop cheeseburger soup on my website, but you know I love a good slow cooker recipe. This version gives you the same creamy, cheesy goodness with very little hands-on work. Once the ground beef is browned, the slow cooker handles nearly everything else. You can find the stovetop version here!
Top each bowl with crumbled bacon, extra shredded cheddar, and sliced green onions. We served ours with garlic bread, and it was the perfect cozy dinner. But then again, I say that about nearly every soup I make because I am definitely a soup lover!
Check out these other great recipes while you are here!
Creamy Cajun Chicken Lasagna Soup
Marry Me Chicken and Gnocchi Soup
Why You’ll Love This Recipe
● Easy to prepare – After browning the beef, simply add everything to the slow cooker and let it do the work.
● Hearty and satisfying – Ground beef, potatoes, carrots, cheese, and cream make this filling enough for dinner.
● Full of cheeseburger flavor – Burger seasoning, sharp cheddar, bacon, and classic toppings bring all those familiar flavors together.
● Great for a cozy family meal – This recipe makes 6–8 servings and pairs well with bread, crackers, or a simple salad.
Ingredients
● Ground beef – I use 1 pound of ground beef as the hearty base of the soup.
● Onion – One diced onion adds plenty of savory flavor.
● Garlic – Five to six freshly minced cloves give the soup a delicious garlic flavor.
● Burger seasoning – Use 2 tablespoons of your favorite blend. I used Kinder’s Cowboy Butter Seasoning.
● Yellow baby potatoes – Quarter them and leave the thin skins on. Red baby potatoes also work well.
● Matchstick carrots – These cook evenly and add a little color and sweetness.
● Beef broth – Four cups create the rich, savory soup base.
● Cornstarch – Three tablespoons thicken the broth once the potatoes are tender.
● Heavy cream – This makes the soup rich and creamy. Half-and-half may be used for a slightly lighter option.
● Sharp cheddar cheese – Freshly shredded cheese melts more smoothly than packaged shredded cheese.
● White or black pepper – Add to taste after the cheese has melted.
● Optional toppings – Crumbled bacon, additional shredded cheddar, and sliced green onions.
How to Make Crockpot Cheeseburger Soup
Brown the ground beef with the diced onion and minced garlic in a large skillet over medium heat. Drain any excess grease if needed, then stir in the burger seasoning.
Transfer the beef mixture to the slow cooker. Add the quartered baby potatoes, matchstick carrots, and beef broth, then stir everything together.
Cover and cook on High for 4–5 hours or Low for 5–6 hours, until the potatoes are fork-tender.
Whisk the cornstarch into the heavy cream until completely smooth. Stir the mixture into the slow cooker, cover, and cook for another 15–20 minutes, or until the soup has thickened.
Turn off the slow cooker and stir in the freshly shredded sharp cheddar until completely melted. Taste and add white pepper, black pepper, or salt if needed. Serve right away with your favorite toppings.
Tips for the Best Cheeseburger Soup
● Shred the cheese yourself. Pre-shredded cheese contains anti-caking agents that can prevent it from melting as smoothly.
● Wait until the end to add salt. The broth, burger seasoning, cheese, and bacon may already provide enough.
● Whisk the cornstarch and cream together before adding them so the soup thickens without lumps.
● Add the cheese after the thickening step and stir just until melted. There is no need to continue cooking the soup once the cheese is incorporated.
● Cut the potatoes into similar-sized pieces so they become tender at the same time.
Potato Options
Yellow baby potatoes are ideal because they hold their shape while becoming tender and creamy. Leave the skins on and quarter them before adding them to the slow cooker.
Red baby potatoes are another good choice. You may also use regular yellow potatoes; peel them first if desired and cut them into bite-sized pieces. I do not recommend russet potatoes because they are starchier and may break down too much during the long cooking time.
What to Serve With Cheeseburger Soup
This rich soup is delicious with garlic bread, toasted baguette slices, croutons, or crackers. A simple green salad also makes a fresh side to balance the creamy soup.
Storing and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3–4 days. Reheat it gently on the stovetop over low heat or in the microwave, stirring occasionally. If it becomes too thick after chilling, add a splash of beef broth or cream until it reaches your preferred consistency.
Cream-based soups can separate and potatoes may change texture after freezing, so this soup is best enjoyed fresh or refrigerated rather than frozen.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Crockpot Cheeseburger Soup
Ingredients
- 1 lb Ground Beef
- 1 Yellow Onion, Diced
- 5=6 Garlic Cloves, minced
- 2 tbsp Burger Seasoning Blend
- 1.5 lbs Yellow Baby Potatoes, quartered
- 1 Cup Matchstick Carrots
- 4 Cups Beef Broth
- 3 tbsp Cornstarch
- 1 Cup Heavy Cream or Half and Half
- 2 Cups Shredded Cheddar Cheese plus more for topping if desired
- Salt and Pepper to taste
- Optional toppings: crumbled cooked bacon, shredded cheddar cheese, and sliced green onions
Instructions
- Add the ground beef, diced onion, and minced garlic to a large skillet over medium heat. Cook until the beef is browned and the onion has softened, breaking the meat apart as it cooks. Drain any excess grease if needed, then stir in the burger seasoning.
- Transfer the seasoned beef mixture to a slow cooker. Add the quartered baby potatoes, matchstick carrots, and beef broth. Stir to combine.
- Cover and cook on High for 4–5 hours or Low for 5–6 hours, until the potatoes are fork-tender.
- Whisk the cornstarch and heavy cream together in a bowl until smooth. Stir the mixture into the slow cooker. Cover and cook for another 15–20 minutes, or until the soup has thickened.
- Turn off the slow cooker or turn it to the warm setting. Add the shredded sharp cheddar and stir well until it is completely melted.
- Taste and season with salt and pepper if needed. Serve immediately with crumbled bacon, extra cheddar, and sliced green onions, if desired.
Notes
Frequently Asked Questions
Can I use a different kind of potato?
Yes. Red baby potatoes work just as well as yellow baby potatoes. You can also use regular yellow potatoes, peeled if desired and cut into bite-sized pieces. I do not recommend russet potatoes because they are starchier and may break down too much during the long cooking time.
Can I use half-and-half instead of heavy cream?
Yes. Half-and-half will work in place of the heavy cream. The finished soup may be slightly less rich, but it will still be creamy and delicious.
Do I need to cook the ground beef before adding it to the slow cooker?
Yes. Browning the ground beef with the onion and garlic first gives the soup better flavor and allows you to drain away any excess grease before adding it to the slow cooker.
Can I use pre-shredded cheese?
Yes but, freshly shredded cheese is best because it melts more smoothly. Packaged shredded cheese contains anti-caking agents that can sometimes give the soup a grainy texture.
How do I keep the cheese from becoming grainy?
Turn off the slow cooker or turn it to warm before adding the cheese, then stir until it has completely melted. Avoid boiling or continuing to cook the soup after the cheese is added.
Why did my soup get thicker after it cooled?
The potatoes and cornstarch will continue to thicken the soup as it sits. Stir in a splash of beef broth, heavy cream, or half-and-half while reheating to loosen it to your preferred consistency.
Can Crockpot Cheeseburger Soup be frozen?
I do not recommend freezing it. Cream-based soups may separate after thawing, and the potatoes can become grainy or mushy. Store leftovers in the refrigerator and enjoy them within 3–4 days.
