Classic Crockpot Cheeseburger Soup – Cozy, Creamy, and Comforting
There are nights when you want something warm, familiar, and easy. This Classic Crockpot Cheeseburger Soup checks every box. It tastes like a cheeseburger in a bowl, but it’s smoother, creamier, and perfect for a slow evening at home.
The crockpot does most of the work while you go about your day. By dinner time, you’ve got a hearty meal that’s ready to ladle, top, and enjoy.
Classic Crockpot Cheeseburger Soup - Cozy, Creamy, and Comforting
Ingredients
Method
- Brown the beef: Heat oil in a skillet over medium-high. Add ground beef and cook until browned, breaking it into crumbles.Season lightly with salt and pepper, then drain excess fat.
- Sauté aromatics: In the same pan, add onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant. Transfer everything to the slow cooker.
- Load the crockpot: Add carrots, celery, potatoes, beef broth, tomato paste, Worcestershire, dried mustard, paprika, and a pinch of salt and pepper.Stir to combine.
- Slow cook: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until potatoes are tender.
- Make a quick roux: About 30 minutes before serving, melt butter in a small saucepan. Whisk in flour and cook 1 minute. Slowly whisk in the milk or half-and-half until smooth and slightly thickened.
- Thicken the soup: Stir the roux into the crockpot.Add cream cheese (if using) and whisk gently until melted and smooth.
- Add the cheese: Sprinkle in the shredded cheddar a handful at a time, stirring until fully melted. Taste and adjust seasoning with more salt, pepper, and a splash of Worcestershire if needed.
- Finish with “burger” touches: For that cheeseburger vibe, stir in a teaspoon of yellow mustard or top bowls with diced pickles. Ladle into bowls and add your favorite toppings.
- Serve: Pair with toasted buns or crusty bread for dunking.Enjoy hot.
What Makes This Special
This soup brings together the best parts of a cheeseburger—savory beef, melted cheese, and classic toppings—without the fuss. The slow cooker builds flavor over hours, giving you a rich, restaurant-quality texture with minimal effort.
It’s also flexible: you can use ground turkey, swap in different cheeses, or add vegetables for more nutrition. Most importantly, it’s a family-friendly recipe that’s easy to customize and hard to mess up.
Shopping List
- Ground beef: 1 pound (80/20 or 85/15 for best flavor)
- Yellow onion: 1 medium, diced
- Garlic: 3 cloves, minced
- Carrots: 2 medium, diced
- Celery: 2 ribs, diced
- Russet potatoes: 2 large, peeled and diced small
- Low-sodium beef broth: 4 cups
- Tomato paste: 1 tablespoon (optional, for a hint of “burger” depth)
- Worcestershire sauce: 1–2 teaspoons
- Dried mustard: 1 teaspoon (or 1 tablespoon yellow mustard at the end)
- Paprika: 1 teaspoon
- Salt and black pepper: to taste
- Unsalted butter: 2 tablespoons
- All-purpose flour: 2 tablespoons
- Whole milk or half-and-half: 1.5 cups
- Shredded cheddar cheese: 2 cups (sharp cheddar melts with more flavor)
- Cream cheese: 4 ounces, softened (optional for extra creaminess)
- Neutral oil: 1 tablespoon (for browning beef)
- Optional toppings: diced pickles, chopped scallions, crumbled bacon, sesame seeds, extra shredded cheese
- Optional sides: toasted hamburger buns or crusty bread
Step-by-Step Instructions
- Brown the beef: Heat oil in a skillet over medium-high. Add ground beef and cook until browned, breaking it into crumbles.Season lightly with salt and pepper, then drain excess fat.
- Sauté aromatics: In the same pan, add onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant. Transfer everything to the slow cooker.
- Load the crockpot: Add carrots, celery, potatoes, beef broth, tomato paste, Worcestershire, dried mustard, paprika, and a pinch of salt and pepper.Stir to combine.
- Slow cook: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until potatoes are tender.
- Make a quick roux: About 30 minutes before serving, melt butter in a small saucepan. Whisk in flour and cook 1 minute. Slowly whisk in the milk or half-and-half until smooth and slightly thickened.
- Thicken the soup: Stir the roux into the crockpot.Add cream cheese (if using) and whisk gently until melted and smooth.
- Add the cheese: Sprinkle in the shredded cheddar a handful at a time, stirring until fully melted. Taste and adjust seasoning with more salt, pepper, and a splash of Worcestershire if needed.
- Finish with “burger” touches: For that cheeseburger vibe, stir in a teaspoon of yellow mustard or top bowls with diced pickles. Ladle into bowls and add your favorite toppings.
- Serve: Pair with toasted buns or crusty bread for dunking.Enjoy hot.
How to Store
Let the soup cool to room temperature, then store it in airtight containers in the fridge for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave at 50–60% power, stirring often to prevent separating. If it thickens in the fridge, add a splash of broth or milk when reheating.
For longer storage, freeze in portions for up to 2 months, but note the dairy may slightly separate. Stir well after thawing for a silky texture.
Health Benefits
- Protein-rich: Ground beef provides protein for muscle support and steady energy.
- Vegetable boost: Carrots, celery, onions, and potatoes add fiber, vitamins A and C, and potassium.
- Customizable fat level: Using lean beef, low-sodium broth, and controlled cheese portions keeps it lighter.
- Balanced comfort: The combo of protein, carbs, and fat makes this a satisfying, stick-to-your-ribs meal that doesn’t require oversized portions.
What Not to Do
- Don’t skip browning the beef: It adds deep, savory flavor and improves texture.
- Don’t add cheese too early: Cheese can break if cooked for hours. Add it at the end for a smooth finish.
- Don’t over-salt at the start: Broth and cheese add saltiness.Season gradually and taste at the end.
- Don’t boil after adding dairy: High heat can cause curdling. Keep it low and gentle.
- Don’t skip the roux: It’s the key to a creamy, velvety soup that won’t feel watery.
Variations You Can Try
- Turkey Cheeseburger Soup: Swap ground turkey for beef and use chicken broth. Add a touch of olive oil to keep it moist.
- Bacon-Double: Stir in cooked, crumbled bacon and use smoked paprika for a diner-style twist.
- Loaded Veggie: Add diced bell peppers, cauliflower florets, or peas in the last hour for extra color and nutrients.
- Spicy Kick: Add a diced jalapeño with the veggies and finish with pepper jack cheese.
- Gluten-Free: Thicken with a cornstarch slurry (2 tablespoons cornstarch + 2 tablespoons cold water) instead of flour, added in the last 30 minutes.
- Low-Carb: Replace potatoes with diced cauliflower and reduce the milk to keep it lighter.
- <strong“Classic Toppings” Bowl: Finish with shredded lettuce, diced tomatoes, pickles, and a drizzle of burger sauce right before serving.
FAQ
Can I make this without a slow cooker?
Yes.
Use a large pot or Dutch oven. Brown the beef and sauté the aromatics, then add veggies, broth, and seasonings. Simmer on low until potatoes are tender, about 20–25 minutes.
Add the roux, then cheese and dairy at the end.
What cheese melts best?
Sharp cheddar brings classic flavor, but a blend of cheddar and American melts ultra-smooth. For extra creaminess, add a little cream cheese. Always add cheese off high heat and in small handfuls.
How can I make it lighter?
Use lean beef or ground turkey, choose low-fat milk, and reduce the cheese to 1–1.5 cups.
Add more vegetables and use low-sodium broth. The soup will still be satisfying.
Why did my soup separate?
Milk-based soups can split if boiled or overheated. Keep heat low after adding dairy and cheese, and stir gently.
If it separates slightly, whisk in a bit of warm milk to bring it back together.
Can I prepare it ahead?
Absolutely. Brown the beef and chop the vegetables the night before. In the morning, load the slow cooker with everything except dairy and cheese.
Finish with the roux and cheese before serving.
What can I use instead of potatoes?
Cauliflower, sweet potatoes, or parsnips work well. Cauliflower keeps it low-carb, while sweet potatoes add a touch of natural sweetness.
Is this freezer-friendly?
Yes, with a note. Dairy-based soups can separate when thawed, but the flavor stays great.
Freeze in portions, thaw overnight in the fridge, and reheat slowly, stirring well and adding a splash of milk if needed.
In Conclusion
This Classic Crockpot Cheeseburger Soup is comfort made easy. It’s rich without being heavy, customizable without being complicated, and cozy enough for any chilly night. With simple ingredients and slow-cooked flavor, it’s a dependable crowd-pleaser you’ll make again and again.
Set it, forget it, and let dinner take care of itself.
