Crock Pot Cheeseburger Soup
There’s something about a big, cozy pot of soup gently simmering that makes a home feel warm and inviting. On busy weekdays when everything feels rushed, I turn to meals that mostly take care of themselves. This slow cooker cheeseburger soup has become a family favorite—especially when the weather cools or we’re craving something hearty and familiar.
The first time I made it was one of those “use what’s on hand” evenings: ground beef in the fridge, potatoes in the pantry, and cheese that needed to be used. Somehow, those simple ingredients came together into a creamy, comforting soup that tastes just like a loaded cheeseburger—only richer, warmer, and perfect by the spoonful.
Now it’s one of our regular comfort meals for weeknights, game days, and relaxed gatherings. Savory beef, tender potatoes, melted cheddar, and a creamy broth all combine into a dish that truly feels like comfort in a bowl.
🍲 Crock Pot Cheeseburger Soup
🛒 Ingredients
Ingredient | Amount | Notes
Ground beef | 1 lb, lean preferred | Reduces excess grease
Yellow onion | 1 small, finely diced | Adds sweetness
Garlic | 2 cloves, minced | Depth of flavor
Russet potatoes | 3 cups, peeled & diced | About 2–3 medium
Carrots | 1 cup, finely chopped | Adds color & sweetness
Celery | 1 stalk, diced | Classic soup base
Chicken broth | 3 cups, low-sodium | Keeps flavors balanced
Dried parsley | 1 tsp | Optional herb
Dried basil | ½ tsp | Subtle flavor
Paprika | ½ tsp | Gentle warmth
Salt & pepper | To taste | Season at the end
Unsalted butter | 2 tbsp | For roux
All-purpose flour | 2 tbsp | Thickens base
Whole milk | 1½ cups | Or half-and-half for richness
Sharp cheddar cheese | 2 cups, shredded | Melty & bold
Sour cream | ½ cup | Creamy finish
👩🍳 Instructions
Step 1: Brown the Beef
Cook ground beef and onion in a skillet over medium heat until browned and softened. Drain excess grease. Stir in garlic and cook for another 30 seconds.
Step 2: Load the Slow Cooker
Transfer the beef mixture to the crock pot. Add potatoes, carrots, celery, broth, parsley, basil, paprika, salt, and pepper. Stir gently to combine.
Step 3: Slow Cook
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are fork-tender.
Step 4: Make the Cream Base
About 20 minutes before serving, melt butter in a saucepan. Whisk in flour and cook for 1–2 minutes. Slowly whisk in milk until smooth and slightly thickened.
Step 5: Add Cheese & Finish
Pour the milk mixture into the crock pot. Stir in cheddar gradually, a handful at a time, until melted. Add sour cream and mix until smooth and creamy.
Step 6: Final Simmer
Cover and cook on LOW for 15–20 minutes to allow the soup to thicken.
Step 7: Serve
Ladle into bowls and top with optional cheeseburger-style toppings like extra cheese, pickles, or a drizzle of ketchup or mustard.
