A rich, creamy slow cooker soup packed with seasoned ground beef, tender potatoes, carrots, onions, and plenty of melted cheddar cheese. It has all the comforting flavors of a cheeseburger in a warm, hearty bowl.
Ingredients
For the Soup
1 1/2 lb ground beef
1 small yellow onion, finely diced
3 cloves garlic, minced
4 medium russet potatoes, peeled and diced
2 medium carrots, peeled and diced
2 stalks celery, diced
4 cups low-sodium beef broth
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried parsley
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 cup whole milk
1 cup heavy cream
3 cups shredded sharp cheddar cheese
4 oz cream cheese, softened
2 tablespoons all-purpose flour
2 tablespoons butter
2 green onions, sliced
Optional Cheeseburger Toppings
Cooked and crumbled bacon
Diced pickles
Extra shredded cheddar
Chopped green onions
Diced tomatoes
Crispy fried onions
Instructions
Brown the ground beef in a large skillet over medium-high heat until no longer pink. Break it into small pieces as it cooks.
Drain excess grease from the beef and transfer it to the slow cooker.
Add the diced onion, garlic, potatoes, carrots, and celery.
Pour in the beef broth.
Add the salt, black pepper, paprika, dried parsley, onion powder, garlic powder, Worcestershire sauce, and tomato paste.
Stir everything together until evenly combined.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes and carrots are tender.
About 30 minutes before serving, melt the butter in a small saucepan over medium heat.
Whisk in the flour and cook for about 1 minute to make a smooth roux.
Slowly whisk in the milk and heavy cream. Continue cooking for 2–3 minutes until slightly thickened.
Add the softened cream cheese and whisk until completely smooth.
Slowly add the shredded cheddar, stirring constantly until melted and creamy.
Pour the cheese mixture into the slow cooker and stir well.
Cover and cook on LOW for another 20–30 minutes, stirring once or twice, until the soup is thick, creamy, and heated through.
Taste and adjust the salt and pepper as needed.
Ladle into bowls and garnish with extra cheddar, green onions, bacon, diced pickles, or other cheeseburger toppings.
Tips for the Best Cheeseburger Soup
Use freshly shredded cheddar for a smoother cheese sauce.
Sharp cheddar gives the soup a stronger cheeseburger flavor.
Don’t add the dairy ingredients at the beginning because they can separate during long slow cooking.
Cut the potatoes into similar-sized pieces so they cook evenly.
For a thicker soup, mash a few of the cooked potatoes directly in the slow cooker before adding the cheese mixture.
For a thinner soup, add a little extra warm beef broth or milk.
Easy Variations
Bacon Cheeseburger Soup:
Add 6–8 slices of cooked, crumbled bacon just before serving.
Jalapeño Cheeseburger Soup:
Add 1–2 finely diced jalapeños with the vegetables.
Mushroom Cheeseburger Soup:
Add 1–2 cups sliced mushrooms with the potatoes and carrots.
Loaded Cheeseburger Soup:
Top each bowl with bacon, pickles, tomatoes, green onions, and extra cheddar.
Low-Carb Cheeseburger Soup:
Replace the potatoes with cauliflower and use a low-carb thickener instead of flour.
Nutritional Information
Approximate per serving, based on 8 servings:
Calories: 540
Protein: 30 g
Carbohydrates: 31 g
Fiber: 4 g
Net Carbs: 27 g
Fat: 35 g
Saturated Fat: 19 g
Cholesterol: 125 mg
Sodium: 780 mg
Sugar: 5 g
Nutrition will vary depending on the ground beef, cheese, broth, and dairy products used.
Q&A
Q: Can I use ground turkey instead of beef?
A: Yes. Ground turkey works well, although the soup will have a lighter flavor. Ground chicken can also be used.
Q: Can I use Velveeta instead of cheddar?
A: Yes. It melts very smoothly and produces an especially creamy soup. You can also use a combination of cheddar and processed cheese.
Q: Can I make this without flour?
A: Yes. Use cornstarch instead. Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the soup near the end.
Q: Can I use evaporated milk instead of heavy cream?
A: Yes. It will make the soup creamy while reducing some of the richness.
Q: Why did my cheese become grainy?
A: High heat can cause cheese to separate. Add the cheese mixture toward the end and keep the slow cooker on LOW while it melts.
Q: Can I add bacon?
A: Absolutely. Crispy bacon is an excellent addition and gives the soup an even stronger cheeseburger flavor.
Q: Can I make this ahead of time?
A: Yes. Refrigerate the finished soup in an airtight container for up to 3–4 days. Reheat gently and stir well.
Q: Can I freeze cheeseburger soup?
A: It can be frozen, but the dairy-based soup may separate slightly after thawing. Reheat slowly and whisk well to restore the texture.
Q: Can I make this on the stovetop?
A: Yes. Simmer the beef, vegetables, broth, and seasonings in a large pot for about 20–25 minutes, until the potatoes are tender. Then prepare and stir in the cheese mixture and simmer gently until creamy.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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