Crock Pot Cheeseburger Soup
I grew up with a stove-top version of cheeseburger soup, but switching it to the Crock Pot made it weeknight-proof: set it, forget it, and come home to a bowl that tastes like a warm cheeseburger hug. This slow-cooked version layers browned beef, tender potatoes and veggies, and melty cheddar for a creamy, kid-friendly dinner that’s perfect for busy evenings, casual family meals, or game-day comfort food. If you like make-ahead dinners, this one’s a winner — and if you’re a fan of hearty slow-cooker soups like a crock pot lasagna soup, you’ll feel right at home. Try a lasagna-style cousin for another cozy option.
Why you’ll love this dish
This Crock Pot Cheeseburger Soup hits a lot of home-cooking sweet spots: it’s hands-off, budget-friendly, and wildly satisfying. Ground beef provides savory depth, potatoes and carrots add body and texture, and the late addition of cheddar keeps the soup silky instead of grainy. It’s also very adaptable — swap proteins, change the cheese, or add extra veg — so you can tailor it to what’s in your pantry.
"A real family pleaser — all the flavors of a cheeseburger but spoonable. Weeknight staple!" — home cook review
For a similar slow-cooker comfort recipe with a different flavor profile, check out this creamy chicken parmesan soup.
Step-by-step overview
- Brown the ground beef in a skillet and drain excess fat.
- Transfer beef to the slow cooker and add onion, garlic, beef broth, potatoes, carrots, and celery.
- Cook on low for 6–8 hours (or high for 3–4) until potatoes are tender.
- Stir in cheddar and milk about 30 minutes before serving; keep on low so the cheese melts gently.
- Season with Worcestershire, salt, and pepper. Serve with optional bacon and green onions.
What you’ll need
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 cups potatoes, diced (Yukon Gold or russet)
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup shredded cheddar cheese (sharp or mild)
- 1 cup milk (whole or 2%)
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
- Optional toppings: crispy bacon, sliced green onions
Notes/substitutions:
- Use lean ground beef (90/10) to reduce fat; drain excess after browning.
- For a lighter soup, substitute ground turkey or chicken (see FAQs).
- Swap half-and-half for milk for a richer finish, or use a dairy-free milk and a vegan cheese for a vegan attempt (texture will differ).
Step-by-step instructions
- Heat a large skillet over medium. Add the ground beef and cook, breaking it up with a spoon, until no longer pink — about 6–8 minutes. Drain off excess fat and discard safely.
- Transfer the browned beef to the Crock Pot. Add the chopped onion, minced garlic, beef broth, diced potatoes, carrots, and celery. Stir to combine.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the potatoes are fork-tender.
- About 30 minutes before serving, reduce the Crock Pot to low (if not already) and stir in the shredded cheddar and the milk. Stir gently and often to help the cheese melt without separating.
- Add Worcestershire sauce, then season with salt and pepper to taste. Give it a final stir and taste; adjust as needed.
- Serve hot in bowls. Top with crispy bacon and sliced green onions if using.
Best ways to enjoy it
- Serve with a crusty roll or toasted sourdough to soak up the broth.
- A simple green salad or steamed green beans lighten the plate.
- For a game-day spread, offer pickles, potato chips, or soft pretzels on the side.
- Drinks: a crisp lager or a light-bodied red (like Beaujolais) pairs nicely.
Storage and reheating tips
- Refrigerate: Cool soup within two hours and store in airtight containers for 3–4 days.
- Freeze: For best texture, remove about half the cheese and all the milk before freezing. Freeze cooled soup in freezer-safe containers for up to 3 months. Thaw in the fridge overnight. After reheating, stir in reserved milk and freshly shredded cheese.
- Reheating: Gently reheat on the stovetop over medium-low, stirring frequently. Do not boil once milk/cheese are added — high heat can cause separation. Microwave in short intervals, stirring between heats.
Pro chef tips
- Browning the beef well builds flavor. Don’t rush this step; a little color equals more savory depth.
- Drain fat but leave a tablespoon in the skillet if you want extra richness.
- Add the cheese and milk toward the end and keep the Crock Pot low — high heat causes the dairy to curdle or grain.
- Use freshly shredded cheddar (not pre-shredded) — it melts smoother because it lacks anti-caking agents.
- If you like a thicker soup, mash a cup of the potatoes against the side of the slow cooker and stir.
- For quick weeknight prep, chop the vegetables the night before and store them in the fridge. For more make-ahead meal ideas, see this alternative slow-cooker soup inspiration: a lasagna-style slow cooker soup.
Creative twists
- Bacon cheeseburger: crisp and crumble 6 strips of bacon; stir half in before serving and sprinkle the rest on top.
- Veg-forward: add mushrooms and bell peppers, or increase carrots and celery for more veg.
- Spicy: stir in 1–2 teaspoons of Dijon or a splash of hot sauce, or top with pickled jalapeños.
- Cheesy swap: try Monterey Jack or pepper jack for a milder or spicier profile.
- Low-carb: replace potatoes with cauliflower florets; cooking time may reduce slightly.
Your questions answered
Q: How long does it take to prepare this recipe from start to finish?
A: Active prep is about 15–20 minutes (browning beef and chopping veg). Cook time in the Crock Pot is 6–8 hours on low or 3–4 on high.
Q: Can I use ground turkey or chicken instead of beef?
A: Yes. Ground turkey or chicken works, but you’ll lose some of the beef’s deep savory flavor. Add a teaspoon of soy sauce or extra Worcestershire to boost umami.
Q: Can I make this dairy-free or freeze it after adding the milk and cheese?
A: For dairy-free, use unsweetened oat or soy milk and a plant-based shredded cheese, though texture may differ. Freezing after adding milk and cheese can cause separation; for best results, freeze the soup before adding dairy, then add milk and cheese after reheating.
Q: How can I thicken the soup if it’s too thin?
A: Mash a portion of the cooked potatoes into the broth, or mix 1–2 tablespoons of cornstarch with cold water and stir it in during the last 15 minutes of cooking while on low.
Q: Is it safe to leave the Crock Pot on while I’m out all day?
A: Slow cookers are designed for unattended cooking, but follow manufacturer guidelines. Don’t leave for longer than the recommended time, and ensure the unit sits on a heat-proof surface with proper ventilation.
Conclusion
If you want more slow-cooker cheeseburger-soup inspiration or alternative versions to compare, these two recipes are excellent references: Crockpot Cheeseburger Soup Recipe – Eating on a Dime and Slow Cooker Cheeseburger Soup – The Country Cook. They offer helpful variations and extra tips if you want to experiment with this cozy classic.
Crock Pot Cheeseburger Soup
Ingredients
For the soup
- 1 pound ground beef Use lean ground beef (90/10) to reduce fat.
- 1 each onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 cups potatoes, diced (Yukon Gold or russet)
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup shredded cheddar cheese Use sharp or mild cheddar.
- 1 cup milk Whole or 2% milk.
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
Optional toppings
- 6 strips crispy bacon
- 1 each sliced green onions
Instructions
Preparation
- Heat a large skillet over medium. Add the ground beef and cook, breaking it up with a spoon, until no longer pink — about 6–8 minutes. Drain off excess fat and discard safely.
- Transfer the browned beef to the Crock Pot. Add the chopped onion, minced garlic, beef broth, diced potatoes, carrots, and celery. Stir to combine.
Cooking
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the potatoes are fork-tender.
- About 30 minutes before serving, reduce the Crock Pot to low (if not already) and stir in the shredded cheddar and the milk. Stir gently and often to help the cheese melt without separating.
- Add Worcestershire sauce, then season with salt and pepper to taste. Give it a final stir and taste; adjust as needed.
- Serve hot in bowls. Top with crispy bacon and sliced green onions if using.
