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Easy Crockpot Cheeseburger Soup with Cheddar

crockpot cheeseburger soup - featured image
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This creamy, cheesy soup captures all the flavors of a classic cheeseburger in a warm, cozy bowl. With simple ingredients and a slow cooker doing most of the work, it’s the perfect comfort food for busy weeknights.

Ingredients

Scale
  • 1 lb ground beef (80/20)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 medium Russet potatoes, peeled and cubed
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 3 tablespoons all-purpose flour
  • 2 cups sharp cheddar cheese, shredded
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup dill pickles, chopped (plus more for garnish)
  • 1 tablespoon ketchup
  • Salt and black pepper to taste
  • Optional garnishes: extra shredded cheddar, chopped green onions, crumbled bacon, additional chopped dill pickles

Instructions

  1. Brown the 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. Leave about a tablespoon of fat in the pan. Transfer the beef to a 6-quart slow cooker using a slotted spoon.
  2. Sauté the aromatics: In the same skillet with the remaining beef fat, add the diced onion, carrots, and celery. Cook for 4-5 minutes until the onions are translucent and the veggies start to soften. Add the minced garlic and cook for another 30 seconds until fragrant. Scrape this into the slow cooker with the beef.
  3. Add the potatoes and broth: Add the cubed potatoes to the slow cooker. Pour in the chicken broth, Worcestershire sauce, Dijon mustard, and ketchup. Stir well. The liquid should just cover the vegetables; if not, add a little more broth or water.
  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.
  5. Make the cream mixture: About 20 minutes before serving, whisk together the whole milk, heavy cream, and all-purpose flour in a small bowl until no lumps remain.
  6. Thicken the soup: Pour the cream mixture into the slow cooker and stir well. Cover and cook on high for 15-20 minutes until the soup has thickened slightly.
  7. Add the cheese and pickles: Turn off the slow cooker. Add the shredded cheddar cheese in handfuls, stirring gently after each addition until fully melted. Stir in the chopped dill pickles. Taste and adjust salt and pepper.
  8. Serve immediately: Ladle the soup into bowls and top with your favorite garnishes. Serve with crusty bread or crackers for dipping.

Notes

Shred your own cheese for the smoothest melt. Add dairy at the end to prevent curdling. The soup thickens as it sits; add a splash of broth or milk if needed. For best results, freeze before adding cream and cheese.

Nutrition

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

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