Crockpot Cheeseburger Soup

A warm bowl of soup on a chilly evening has a way of wrapping you in comfort like a cozy blanket. This crockpot cheeseburger soup brings together the rich flavors of a classic cheeseburger in a creamy, hearty soup that’s ready when you are. With just 20 minutes of prep time, it’s perfect for busy nights when you want something delicious with minimal effort.

This recipe is ideal for families seeking a filling weeknight meal or anyone who enjoys a comforting bowl of soup. It’s an excellent choice for meal prep, as it stores well and the flavors deepen after a day in the fridge.

Why You’ll Love This Recipe

• Loaded with savory ground beef and fresh vegetables, ensuring each bite is satisfying.
• The slow cooker does all the work, allowing flavors to meld beautifully over several hours.
• Creamy, cheesy texture that brings the essence of a cheeseburger into a comforting soup.
• Perfect for leftovers, making it an economical choice for families.

What You’ll Need

Gather your ingredients to create this delightful dish.

For the Soup

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium beef broth
• 3 cups potatoes, diced
• 2 cups carrots, diced
• 2 cups celery, diced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste

For the Creaminess

• 2 cups shredded cheddar cheese
• 1 cup heavy cream

For Serving

• Optional toppings: diced tomatoes, chopped green onions, crispy bacon bits, extra shredded cheese, sour cream

Use sharp cheddar for a stronger flavor.

Substitutions & Swaps

• Ground turkey can replace ground beef.
• Use vegetable broth for a vegetarian option.
• Milk can substitute heavy cream for a lighter version.
• Frozen vegetables work well if short on fresh.

How to Make It

Here’s how to prepare this delicious dish in your slow cooker.

Cook the ground beef

Brown the ground beef in a large skillet over medium heat until fully cooked. Drain any excess grease, then transfer the cooked beef to your slow cooker.

Sauté onions and garlic

In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes, or until softened and fragrant. Transfer the mixture to the slow cooker.

Combine ingredients

Add the beef broth, diced potatoes, carrots, celery, diced tomatoes (with juices), Worcestershire sauce, dried basil, dried oregano, salt, and pepper to the slow cooker. Stir everything together until well-mixed.

Cook

Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the vegetables are tender.

Add cheese and cream

About 30 minutes before serving, stir in the shredded cheddar cheese and heavy cream. Continue cooking until the cheese has melted and the soup is creamy and smooth.

Taste and season

Adjust seasoning as needed with more salt and pepper.

Serve

Ladle the soup into bowls and garnish with your favorite toppings, such as diced tomatoes, chopped green onions, crispy bacon bits, extra shredded cheese, and a dollop of sour cream. Enjoy!

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, for up to 3 months, but texture may change.
Reheat: Microwave for 1-2 minutes or until warmed through.

Tips for Best Results

• Brown the beef thoroughly for deeper flavor.
• Use freshly shredded cheese for better melting.
• Don’t skip the Worcestershire sauce; it adds umami.
• Taste before serving to adjust seasoning to your preference.

Serving Suggestions

• Pair with crusty bread or grilled cheese for a complete meal.
• Serve as a hearty lunch option on cold days.
• Perfect for game day gatherings or cozy family dinners.