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Crowd-Pleasing Crockpot Cheeseburger Soup with Cheddar

Crockpot Cheeseburger Soup - featured image
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This creamy, rich cheeseburger soup is made in the slow cooker with ground beef, potatoes, and sharp cheddar cheese. It’s the ultimate comfort food that tastes just like a cheeseburger in a bowl, perfect for feeding a crowd with minimal effort.

Ingredients

Scale
  • 1 lb ground beef (80/20)
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 medium potatoes, peeled and cubed into ½-inch pieces (Yukon Gold recommended)
  • 4 cups low-sodium chicken broth
  • 1 can (10.75 oz) condensed cheddar cheese soup
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt and black pepper to taste
  • 4 oz cream cheese, softened and cubed
  • ½ cup heavy cream
  • 2 cups sharp cheddar cheese, freshly shredded
  • 2 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • Chopped fresh parsley (for garnish)
  • Crumbled cooked bacon (for garnish)
  • Pickle slices or chopped dill pickles (for garnish)
  • Extra shredded cheddar (for garnish)

Instructions

  1. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned and no longer pink (6-8 minutes). Drain excess fat, leaving about 1 tablespoon. Add diced onion and cook 2-3 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
  2. Transfer the beef mixture to a 6-quart or larger slow cooker. Add diced carrots, celery, and potatoes. Sprinkle with smoked paprika, garlic powder, and onion powder. Pour in chicken broth and add condensed cheddar cheese soup. Stir until combined.
  3. Cover and cook on Low for 4-6 hours or on High for 2-3 hours, until potatoes are fork-tender.
  4. About 15 minutes before the soup is done, melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in heavy cream, stirring constantly until smooth and slightly thickened.
  5. Turn the slow cooker to Warm or Low. Add cream cheese cubes and stir until mostly melted. Pour in the cream mixture and stir well. Turn the heat off completely. Gradually add shredded cheddar cheese, a handful at a time, stirring gently until each addition is fully melted. Season with salt and pepper to taste.
  6. Ladle soup into bowls. Top with crumbled bacon, extra shredded cheddar, parsley, and pickle slices. Serve immediately with crusty bread or buttery crackers.

Notes

Always shred your own cheese for the smoothest melt. Turn the heat off before adding cheese to prevent graininess. For gluten-free, use a cornstarch slurry (2 tbsp cornstarch mixed with 3 tbsp cold water) instead of flour. The soup can be stored in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of milk or broth to thin if needed. Freezing is not recommended due to the dairy content.

Nutrition

Keywords: cheeseburger soup, crockpot soup, slow cooker soup, cheddar soup, ground beef soup, comfort food, easy soup recipe

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