Name: Crockpot Cheeseburger Soup
Prep time: 20 min
Cook time: PT-488251H52M20S
Total time: PT-488251H52M20S
Cuisine: American
Ingredients: 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; 2 cups shredded cheddar cheese; 1 cup heavy cream; Optional toppings: diced tomatoes, chopped green onions, extra shredded cheese, sour cream

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I bring all the juicy, cheesy flavors of a classic cheeseburger into a warm, comforting soup. This crockpot recipe makes it incredibly easy to enjoy a creamy, hearty dish packed with ground beef, tender vegetables, and melty cheese.

Why You’ll Love This Recipe

I love how this recipe captures everything I crave in a cheeseburger, but turns it into a cozy bowl of soup. It’s rich, creamy, and filling—and I barely have to do any work. I just prep, set it, and let the crockpot do the rest. It’s also great for leftovers and feels like comfort food at its best.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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
2 cups shredded cheddar cheese
1 cup heavy cream
Optional toppings: diced tomatoes, chopped green onions, extra shredded cheese, sour cream

directions

I start by browning the ground beef in a skillet over medium heat, breaking it up and cooking until fully done. I drain any extra fat and transfer the beef to the crockpot.
In the same skillet, I sauté the onion and garlic for a couple of minutes until soft, then add them to the crockpot too.
Next, I add the potatoes, carrots, celery, diced tomatoes with their juice, beef broth, Worcestershire sauce, basil, oregano, salt, and pepper. I stir everything to combine.
I cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the vegetables are soft and the flavors are blended.
About 30 minutes before serving, I stir in the shredded cheddar cheese and heavy cream. I let it continue cooking until the cheese has melted and the soup is creamy.
I give it a final taste and adjust the seasoning with more salt or pepper if needed.
I serve hot, with toppings like diced tomatoes, green onions, more cheese, or sour cream.

Servings and timing

Servings: 6
Prep Time: 20 minutes
Cook Time: 6–8 hours on low or 3–4 hours on high
Total Time: 6½ to 8½ hours, depending on setting

storage/reheating

Once the soup has cooled completely, I store it in an airtight container in the refrigerator for up to 4 days.
To freeze, I place cooled soup into freezer-safe containers and freeze for up to 3 months.
When reheating, I warm it on the stovetop over low heat, stirring occasionally. If using a microwave, I heat in short bursts and stir in between to keep the texture smooth.

FAQs

Can I make this without a slow cooker?

Yes, I cook it all in a large pot on the stove. I simmer the soup for about 45 minutes after sautéing the meat and vegetables, then add cheese and cream at the end.

Can I use ground turkey instead of beef?

I can definitely swap in ground turkey or chicken for a lighter option. It still turns out delicious and hearty.

What kind of potatoes work best?

I usually use russet or Yukon Gold potatoes because they hold their shape well and become perfectly tender in the crockpot.

How do I make the soup thicker?

To thicken the soup, I stir in a cornstarch slurry (1 tablespoon cornstarch mixed with a bit of water) during the last 15 minutes of cooking.

Is this soup good for meal prep?

Yes, it’s perfect for making ahead. I portion it into containers and keep it in the fridge or freezer for easy lunches or dinners throughout the week.

Conclusion

This Crockpot Cheeseburger Soup gives me all the satisfying flavors of a cheeseburger in a warm, creamy bowl. It’s simple to make, great for leftovers, and endlessly comforting. Whether I’m feeding the family or just want an easy weeknight meal, this soup always hits the spot.

Crockpot Cheeseburger Soup

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Author: Sue
Prep Time: 20 minutes
Cook Time: 6–8 hours on low or 3–4 hours on high
Total Time: 6½ to 8½ hours
Yield: 6 servings
Category: Soup
Method: Slow Cooker
Cuisine: American
Diet: Low Salt

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Description

This Crockpot Cheeseburger Soup captures all the rich, cheesy flavors of a classic cheeseburger in a warm, comforting bowl. With ground beef, tender vegetables, and melted cheddar cheese, it's the ultimate easy comfort food made right in the slow cooker.

Instructions

Brown the ground beef in a skillet over medium heat, breaking it up and cooking until fully done. Drain excess fat and transfer beef to the crockpot.
In the same skillet, sauté onion and garlic until soft, then add to the crockpot.
Add potatoes, carrots, celery, diced tomatoes with juice, beef broth, Worcestershire sauce, basil, oregano, salt, and pepper. Stir to combine.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until vegetables are tender.
About 30 minutes before serving, stir in shredded cheddar cheese and heavy cream. Continue cooking until cheese is melted and soup is creamy.
Taste and adjust seasoning if needed. Serve hot with optional toppings.