Cheeseburger Soup in the Crock Pot, Creamy and Comforting
Crock Pot Cheeseburger Soup is a creamy, cheese-loaded soup that tastes like your favorite burger in a bowl, made almost entirely in one pot. It's the kind of dinner that simmers all afternoon so you're not standing over the stove when everyone's hungry.
You'll need ground beef, potatoes, and sharp cheddar, plus about 6 hours of mostly hands-off time in the slow cooker. It's great for busy weeknights, game day, or anytime you want dinner done without much cleanup. Save it for later!
| Prep | Cook | Total | Servings | Difficulty |
|---|---|---|---|---|
| 15 min | 6 h | 6 h 15 min | 6 servings | Advanced |
Why You'll Love This Recipe
- Dump and go: Brown the beef, toss everything in the crock, and walk away.
- One pot, less cleanup: Everything cooks in the slow cooker insert, so there's barely anything to scrub after.
- Kid-friendly flavor: Cheesy, mild, and familiar, this soup disappears fast at the table.
- Budget-friendly: Ground beef and potatoes stretch into a big pot of soup that feeds a family for not much money.
- Make-ahead ready: It reheats well, so leftovers make an easy lunch the next day.
Crock Pot Cheeseburger Soup Ingredients
- Ground beef brings the burger flavor; ground turkey works if you want something leaner.
- Potatoes (russet or Yukon gold) give the soup its heartiness; diced carrots can fill in if you're low on potatoes.
- Sharp cheddar cheese melts into that classic cheeseburger flavor; a Colby-Jack blend also works nicely.
- Beef broth builds the savory base; low-sodium broth lets you control the salt yourself.
- Cream cheese or heavy cream adds the rich, smooth body; evaporated milk is a lighter swap.
- Onion and garlic add aromatics; frozen diced onion saves chopping time on a busy night.
- Worcestershire-style seasoning deepens the beefy flavor; since traditional Worcestershire sauce often contains anchovies, use soy sauce with a splash of rice vinegar instead.
- Dill pickles aren't required but a small spoonful stirred in at the end gives that real cheeseburger tang.
For exact amounts, check the recipe card below.
Ways to Change It Up
- Swap the protein: Ground turkey or shredded rotisserie chicken both work if you want a change from beef.
- Add vegetables: Stir in frozen peas or corn in summer, or diced celery and carrots for more color in winter.
- Turn up the heat: A pinch of cayenne or a few dashes of hot sauce wakes up the whole pot.
- Lighten it up: Use ground turkey, light cream cheese, and reduced-fat cheddar for a lower-calorie version.
- No crock pot? This works just as well simmered on the stovetop in a Dutch oven for about 30 minutes, or try one of our other slow cooker dinners like Crock Pot Beef Stew for a similar hands-off approach.
How to Make Crock Pot Cheeseburger Soup
- Brown the beef. Cook the ground beef with onion in a skillet until no pink remains, about 6-8 minutes, then drain the excess fat.
- Load the crock pot. Add the browned beef, diced potatoes, garlic, and beef broth to the slow cooker and stir to combine.
- Cook low and slow. Cover and cook on low for 6 hours or on high for 3-4 hours, until the potatoes are fork-tender.
- Stir in the dairy. Add the cream cheese and shredded cheddar in the last 20-30 minutes, stirring until the soup turns smooth and the cheese fully melts.
- Adjust and season. Taste the soup, add salt and pepper as needed, and stir in a spoonful of chopped pickles if you like.
- Serve warm. Ladle into bowls and top with extra shredded cheese while it's still steaming.
Pro Tips from Our Kitchen
- Don't skip browning the beef. It cooks off extra fat and builds flavor you can't get by dumping raw meat straight into the pot.
- Cut potatoes evenly. Small, uniform cubes (about half an inch) cook at the same rate so you don't get mushy edges and raw centers.
- Add cheese at the end. Dairy can separate if it cooks too long on high heat, so stir it in during the last 20-30 minutes only.
- Check for doneness with a fork. The potatoes are ready when a fork slides in with almost no resistance.
- Thicken as needed. If the soup seems thin, mash a few potato cubes against the side of the pot to release extra starch.
What to Serve With It
This soup pairs well with crusty bread or soft dinner rolls for dipping, a simple green salad to balance the richness, or oyster crackers scattered on top. If you're planning a bigger spread, our Cheeseburger Soup with Potatoes makes a great companion dish for a soup-and-sandwich night, or try pairing it with a slice of warm cornbread.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months in a freezer-safe container, leaving room for expansion, and thaw overnight in the fridge before reheating. Reheat gently on the stovetop over medium-low heat, or in the microwave in 1-minute bursts, stirring between each, until heated through to about 165°F.
Crock Pot Cheeseburger Soup FAQ
Can I make this soup ahead of time?
Yes, you can brown the beef and chop the vegetables a day ahead, then store them in the fridge until you're ready to load the slow cooker. The finished soup also reheats well, so it's fine to make it a day or two in advance.
Can I double the recipe?
As long as your slow cooker has enough room (a 6-quart or larger works best), you can double every ingredient and extend the cook time by about 30-45 minutes.
Why did my soup turn grainy?
This usually happens when the cheese cooks on too high a heat for too long. Stir it in near the end of cooking and keep the heat on low once the dairy goes in.
Crock Pot Cheeseburger Soup
Ingredients
Method
- Brown the ground beef: In a skillet over medium heat, cook the ground beef and diced onion together until the beef is no longer pink, about 6-8 minutes. Drain off the excess fat before transferring to the slow cooker.
- Add potatoes and broth: Add the diced potatoes, minced garlic, and beef broth to the slow cooker with the browned beef. Stir everything together so the potatoes are mostly submerged in the broth.
- Season the base: Stir in the soy sauce, rice vinegar, salt, and black pepper. These add the deep savory flavor usually provided by Worcestershire sauce.
- Cook on low or high: Cover and cook on low for 6 hours or on high for 3-4 hours. The potatoes are done when a fork slides in with almost no resistance.
- Stir in cream cheese: During the last 20-30 minutes of cooking, add the cubed cream cheese to the pot. Stir occasionally until it fully melts into the broth.
- Add the shredded cheddar: Sprinkle in the shredded cheddar cheese and stir until the soup turns smooth and creamy. Keep the heat on low so the dairy doesn't separate.
- Mash some potatoes: If the soup seems thin, mash a few potato cubes against the side of the slow cooker insert. This releases starch and thickens the broth slightly.
- Taste and adjust: Taste the soup and add more salt or pepper as needed. Stir in the chopped dill pickles now if you want that classic cheeseburger tang.
- Serve warm: Ladle the soup into bowls while it's steaming hot. Top each bowl with extra shredded cheddar before serving.
More Recipes You'll Love
- The Best Cheeseburger Soup Recipe: a stovetop version if you want the same flavors without the slow cooker.
- Cheeseburger Soup with Baby Potatoes: a variation using smaller, waxy potatoes for a different texture.
- Crock Pot Beef Stew: another hearty, hands-off slow cooker dinner for colder nights.
- Crock Pot Cream Cheese Chicken Chili: for when you want creamy comfort food but with chicken instead of beef.
