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Crockpot Cheeseburger Soup

This Crockpot Cheeseburger Soup combines ground beef, melty cheese, and savory vegetables in a rich, creamy broth that captures all the flavors of America's favorite sandwich in spoonable form. Perfect for busy weeknights or cozy weekend meals, this slow-cooker marvel delivers big on flavor with minimal hands-on effort.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course, Soup
Cuisine American
Servings 8 servings
Calories 425 kcal

Equipment

  • Crockpot/Slow Cooker
  • Large Skillet
  • Slotted Spoon

Ingredients
  

Main Ingredients

  • 1 pound ground beef 85/15 lean-to-fat ratio works best
  • 6 slices bacon chopped
  • 1 medium onion diced
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 1 medium russet potato peeled and cubed (about 1 cup)
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon Worcestershire sauce

Seasonings

  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional
  • salt and pepper to taste

Dairy Components

  • 2 cups sharp cheddar cheese shredded
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 1/2 cup heavy cream

Garnishes

  • diced pickles for garnish
  • additional shredded cheese for garnish
  • chopped green onions for garnish

Instructions
 

  • In a large skillet over medium-high heat, cook the ground beef until no longer pink, about 5-6 minutes. Break it into small, bite-sized crumbles as it cooks. Transfer the cooked beef to your crockpot using a slotted spoon to leave excess fat behind.
  • In the same skillet, cook the bacon pieces until crisp. Reserve 2 tablespoons of bacon for garnish and add the rest to the crockpot.
  • Add the diced onion, carrots, and celery to the skillet with the remaining bacon grease. Cook for 3-4 minutes until the vegetables begin to soften. Add the garlic and cook for another 30 seconds until fragrant.
  • Transfer the sautéed vegetables to your crockpot. Add the diced potatoes, beef broth, tomato paste, Worcestershire sauce, dried oregano, smoked paprika, and cayenne pepper (if using).
  • Cover your crockpot and cook on high for 4 hours or low for 7 hours.
  • About 30 minutes before serving, whisk together the flour and milk in a small bowl until smooth. Slowly stir this mixture into the soup. Add the heavy cream and cook for an additional 30 minutes until the soup begins to thicken.
  • Turn the heat to low (if it isn't already). Gradually stir in the shredded cheddar cheese, adding about 1/2 cup at a time and stirring until completely melted before adding more.
  • Taste the soup and adjust seasoning with salt and pepper as needed. Ladle the hot soup into bowls and garnish with the reserved bacon, additional shredded cheese, diced pickles, and green onions.

Notes

- For a lighter version, use ground turkey instead of beef
- Use freshly grated cheese rather than pre-packaged shredded cheese for better melting
- This soup can be stored in the refrigerator for up to 4 days
- Freeze in individual portions for up to 3 months
- When reheating, do so gently to prevent dairy separation
- Add a splash of milk or broth when reheating if the soup has thickened too much

Nutrition

Calories: 425kcalCarbohydrates: 12gProtein: 24gFat: 32gSodium: 870mgFiber: 1.5gCalcium: 35mg
Keyword Cheeseburger Soup, Crockpot Soup, Slow Cooker Soup, Comfort Food
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