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Creamy Crockpot Cheeseburger Soup

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This creamy crockpot cheeseburger soup is an easy, comforting weeknight dinner that delivers all the flavors of a cheeseburger in a warm, spoonable form. With simple ingredients and a slow cooker, it’s a kid-approved, adult-adored meal that feels like a hug in a bowl.

Ingredients

Scale
  • 1 lb ground beef (80/20)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 medium russet potatoes, peeled and diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 2 cups sharp cheddar cheese, freshly shredded
  • 4 oz cream cheese, softened
  • 1/4 cup dill pickles, finely chopped
  • 1 tbsp yellow mustard
  • 2 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper (or to taste)
  • Optional toppings: shredded cheddar, crumbled bacon, chopped green onions, extra diced pickles, drizzle of ketchup or mustard

Instructions

  1. Brown the ground beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink (about 6-8 minutes). Leave about 1 tablespoon of fat in the pan for flavor. Transfer the beef to a 6-quart slow cooker.
  2. Sauté the aromatics: In the same skillet, add the diced onion, carrots, and celery. Cook for 4-5 minutes until the onion is translucent and the veggies start to soften. Add the minced garlic and cook for another 30 seconds until fragrant. Transfer everything to the slow cooker.
  3. Add the potatoes and liquids: Add the diced potatoes, chicken broth, Worcestershire sauce, ketchup, and yellow mustard to the slow cooker. Stir to combine. Season with salt and pepper (start with 1 tsp salt and 1/2 tsp pepper).
  4. Slow cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are fork-tender and the carrots are soft but not mushy.
  5. Add the dairy: About 30 minutes before serving, stir in the softened cream cheese until fully melted and incorporated. Then add the whole milk and heavy cream. Stir gently.
  6. Melt the cheese: Gradually add the shredded cheddar cheese, a handful at a time, stirring after each addition. Keep the heat on low or warm to prevent graininess. Stir until the cheese is completely melted and the soup is smooth and creamy.
  7. Add the pickles: Stir in the finely chopped dill pickles. Taste and adjust seasoning with more salt or pepper if needed.
  8. Serve and garnish: Ladle the soup into bowls. Top with extra shredded cheddar, crumbled bacon, chopped green onions, and extra pickle pieces if desired. A drizzle of ketchup or mustard adds a classic cheeseburger vibe.

Notes

For best results, use freshly shredded cheddar cheese to avoid graininess. Add dairy at the end to prevent curdling. If soup is too thick, stir in extra warm broth or milk. If too thin, cook uncovered for 15-20 minutes on low. The soup tastes even better the next day. For freezing, freeze before adding dairy and add it when reheating.

Nutrition

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

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