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Cheesy Crockpot Cheeseburger Soup

Cheesy Crockpot Cheeseburger Soup

Cheesy Crockpot Cheeseburger Soup is a creamy, savory comfort bowl that combines browned ground beef, tender potatoes, and melty cheddar cheese for an easy weeknight dinner. The slow cooker builds deep flavors while keeping hands free, producing a rich, satisfying texture perfect for cold evenings. Make it for a family meal or meal prep, and enjoy leftovers that reheat smoothly and stay indulgent.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Course Soups
Cuisine American
Servings 8 servings
Calories 350 kcal

Equipment

  • Large Skillet
  • Crockpot
  • Whisk
  • Measuring Cups

Ingredients
  

  • 1 lb . ground beef browned and drained Browned and drained to provide a savory, meaty base and rich umami flavor that grounds the soup; tossing excess fat improves clarity and prevents greasiness. Adds protein and hearty texture that complements the vegetables and cheese, creating a filling meal.
  • 4 small potatoes peeled and diced Peeled and diced to contribute tender, starchy body that thickens the broth slightly as it cooks and absorbs surrounding flavors. Provides mild earthiness and a comforting texture that pairs well with the creamy cheese base.
  • 2 carrots peeled and diced Peeled and diced to bring a touch of natural sweetness and color, balancing savory elements while softening during slow cooking. Adds bite and nutrients, enhancing overall mouthfeel and visual appeal.
  • 1 celery stalks peeled and diced Peeled and diced to supply crisp, aromatic backbone that mellows with cooking and contributes subtle vegetal flavor. Offers a contrasting texture and light savory notes that support the soup’s complexity.
  • 1 onion diced Diced to deliver pungent, aromatic depth that becomes sweet and mellow when simmered, enriching the soup’s savory profile. Helps build the flavor base alongside the other aromatics and seasonings.
  • 1/2 tsp . salt Added to season and round out flavors, enhancing other ingredients without overpowering; balances sweetness from vegetables and richness from cheese. Used sparingly to control overall saltiness, especially with low-sodium broth.
  • 1/4 tsp . pepper Used to gently sharpen and contrast richer components, providing mild heat and depth when combined with other spices. Helps accentuate savory notes without dominating the soup’s flavor profile.
  • 1 teaspoon dried basil Sprinkled for floral, slightly sweet herbaceous notes that lift and brighten the overall flavor; complements the meat and cheese for a more complex profile. Dried basil holds up well during long, slow cooking.
  • 1 teaspoon dried parsley Stirred in for green, slightly bitter herb character that enhances freshness and balances richness from dairy and beef. Dried parsley integrates seamlessly and supports the aromatic base.
  • 1/2 teaspoon garlic powder Sprinkled to impart warm, mellow garlic flavor without adding moisture; offers consistent seasoning throughout slow cooking. Enhances umami and rounds savory flavors in combination with onion and herbs.
  • 3 cups chicken broth low sodium Poured as the primary liquid component, offering savory depth and a light saline backbone while keeping sodium lower for controlled seasoning. Low-sodium choice allows better control when combined with added salt and cheese.
  • 1 lb . cheddar cheese Shredded or cubed to create the signature creamy, rich cheese flavor and melt into the soup for velvety texture and savory sharpness. Provides calcium and a robust, tangy character that defines cheeseburger-style soups.
  • 3 tablespoons unsalted butter Added to enrich the soup with creamy fat, aiding in sautéing or blooming flour for a smooth roux; contributes flavor and mouth-coating richness. Unsalted butter allows precise control over overall seasoning.
  • 1/4 cup all-purpose flour Whisked in to thicken the soup by creating a roux with butter, giving body and silkiness while preventing separation of dairy. All-purpose flour helps the soup cling to solids and maintain a cohesive, creamy consistency.
  • 2 cups milk or cream Poured in to finish the base with creamy richness and a smooth texture, providing lactose sweetness and velvety mouthfeel. Option for milk or cream adjusts final richness; milk lightens while cream intensifies decadence.

Instructions
 

  • Cook the ground beef in a large skillet over medium-high heat. Drain the grease out of it and add the cooked beef to the pot.: The skillet should hiss softly as the ground beef hits the hot surface, and you'll notice juices escaping and the meat slowly browning. As the beef browns, it develops nutty, caramelized notes that are essential for a deep savory base. Stir occasionally to expose all surfaces to the pan, and watch for small browned bits sticking to the bottom, they are flavor gold. A common mistake is crowding the pan, which traps steam and prevents proper browning, leaving the beef gray and lacking depth. Drain the grease to keep the soup from becoming oily, but reserve a little if you want extra flavor, just be cautious not to overdo it.
  • Place potatoes, onions, carrots, celery, dried basil, and parsley in the crockpot.: After draining, the cooked ground beef should be warm and slightly crisp at the edges, with a concentrated savory aroma. Transferring it to the crockpot lets the meat knit into the broth and vegetables as they simmer together. The gentle exchange of juices between the beef and broth builds complexity over hours. Avoid adding any cold or waterlogged meat directly from storage, as that can lower the overall temperature and extend cooking time.
  • Then, add the chicken broth over it. Cover with lid. Cook on LOW for about 7 hours OR on HIGH for about 4, or until potatoes are tender.: As you layer the diced potatoes , onion , carrots , and celery , you'll see a colorful mosaic that promises varied textures. The dried basil and parsley sprinkled among them will slowly infuse their aromas. Properly diced vegetables ensure even softening during the long cook. Cutting pieces unevenly is a frequent misstep that results in some vegetables turning to mush while others remain firm, so aim for uniformity.
  • Next, add butter to a clean skillet and melt it over low heat. When melted, slowly whisk in flour and cook until golden brown and bubbly (about 1 minute).: Pouring the warm or room temperature chicken broth over the layered ingredients encourages them to start hydrating and releasing their flavors. The broth should come close to covering the solids, but leaving a little headspace avoids boil overs when the crockpot builds steam. You should hear a soft slosh and see the broth settle around the vegetables. Using an overly salty broth will lock in a high sodium level, so low sodium is recommended to maintain flexibility when seasoning later.
  • Whisk in the milk (or cream), salt, and pepper.: Over several hours on low the soup will exude a warm, homey aroma as starches mellow and the flavors consolidate. The potatoes should become fork tender, yielding but still holding shape. On high, the process is expedited but the slow low method typically offers the best melding of flavors. Resist the urge to lift the lid frequently, each peek lets heat escape and extends cooking time, which is a common source of uneven doneness.
  • Pour the mixture into the crockpot and stir to combine everything.: The butter should soften into a glossy pool, releasing a gentle, creamy aroma that signals you are starting the roux. Low heat prevents browning at this stage, which could alter the flavor balance. Take care not to let the butter foam and darken, because that changes the finished taste. If you notice browning, pull the pan off the heat briefly to cool a touch before proceeding.
  • Add the shredded cheese to the crockpot and gently stir.: As you whisk the flour into the melted butter, you will feel the mixture thicken and see tiny bubbles appear when it reaches the right point. This brief cook develops a nutty aroma and removes raw flour taste, which is important for a smooth, pleasant finish. Stir constantly to avoid hotspots that burn, since burnt roux will impart bitterness. Leaving the flour uncooked is a typical pitfall, resulting in a pasty texture or raw flavor in the final soup.
  • Cover with lid and cook another 30 minutes or until cheese is melted.: Adding the milk or cream will transform the roux into a glossy sauce, and you should whisk until the mixture is uniform and slightly thickened. The scent becomes rich and dairy forward, and the texture should be velvety, free of lumps. Seasoning with the measured salt and pepper at this point allows the dairy to carry the seasoning through the soup. Pour too quickly without whisking and you risk lumps, which are a common frustration but easily prevented with a steady hand.
  • Serve immediately with your favorite toppings, we recommend pickle slices and croutons.: When the warm, creamy sauce meets the simmering broth and vegetables, you will hear a quiet integration and see the liquid become more opaque and cohesive. Stirring helps the sauce coat the solids and distribute the thickening agents evenly. This melding is why the roux matters for mouthfeel, it brings body without heaviness. Be careful not to over stir vigorously, which can break up tender potatoes and make the soup too soft.
  • Add the shredded cheese to the crockpot and gently stir: As you sprinkle in the shredded cheddar cheese , the aroma will shift to a warm, cheesy richness, and the strands should melt into ribbons as they meet the hot liquid. Gentle stirring encourages even melting without clumping. If the crockpot is too cold, the cheese can seize and form grainy bits, so ensure the soup is warm. Avoid adding very cold cheese straight from the fridge, it lengthens melting time and risks texture issues.
  • Cover with lid and cook another 30 minutes or until cheese is melted: In the final half hour the soup will take on a uniformly creamy texture, with the cheese fully integrated and the broth slightly thickened. You should see small, slow bubbles at the edges and smell a rich, rounded scent that signals readiness. This finishing time allows flavors to marry and the texture to normalize. A common mistake is underestimating this stage, serving too soon when cheese is only partially melted, resulting in uneven texture.
  • Serve immediately with your favorite toppings we recommend pickle slices and croutons: Serve while warm so the soup feels silky on the palate, and the suggested pickle slices and croutons add bright acidity and crunchy contrast. The contrast of textures elevates each spoonful into a more composed experience. Letting the soup cool too long before serving can make the cheese thicken and dull the mouthfeel, so time your toppings and bowls ahead for a smooth service.

Notes

  • Season as you go I like adding a dash of garlic powder while browning the ground beef, then adjusting salt and pepper at the end for more controlled flavor development.
  • Choose your potato For a firmer texture after long cooking, pick waxy varieties like red or new potatoes, they hold shape and avoid becoming mealy.
  • Adjust richness Swap milk for cream to deepen the mouthfeel, or use a lower fat milk for a lighter bowl without changing the overall profile too much.
  • Swap the broth If you prefer a heartier base, use beef or vegetable broth instead of chicken broth, but taste for salt since broths vary in sodium.
  • Mind the cheese Use freshly shredded cheddar cheese rather than pre-shredded to reduce anti caking additives and achieve a smoother melt.
  • Make it gluten free Replace the all purpose flour with a gluten free flour blend to accommodate dietary needs while maintaining body in the soup.
Keyword cheeseburger soup recipe, cheesy crockpot soup, comfort food soup, easy slow cooker soup