You love cheeseburgers—that savory, cheesy, juicy goodness. But you don’t always want a bun – and you definitely want something warm and comforting on a cold night.
This crockpot cheeseburger soup is exactly what you need.
All the flavors of a classic cheeseburger – seasoned ground beef, melty cheese, crispy bacon, and tender potatoes – in a creamy, comforting soup. The crockpot does all the work. Just brown the beef, toss everything in, and come back to dinner ready.
The best part? It’s a guaranteed crowd-pleaser. Kids love it. Adults love it. It’s the kind of meal that disappears fast.
Let’s get cooking.
Why This Recipe Works
- Tastes like a cheeseburger. Worcestershire and mustard add that classic tang.
- Creamy and comforting. Naturally thickened with potatoes, not just cornstarch.
- Crockpot-easy. The slow cooker does all the work.
- Kid-friendly. Mild, cheesy, and packed with familiar flavors.
- Budget-friendly. Simple, affordable ingredients.
Creamy Crockpot Cheeseburger Soup
You love cheeseburgers—that savory, cheesy, juicy goodness. But you don’t always want a bun – and you definitely want something warm and comforting on a cold night.
This crockpot cheeseburger soup is exactly what you need.
All the flavors of a classic cheeseburger – seasoned ground beef, melty cheese, crispy bacon, and tender potatoes – in a creamy, comforting soup. The crockpot does all the work. Just brown the beef, toss everything in, and come back to dinner ready.
The best part? It’s a guaranteed crowd-pleaser. Kids love it. Adults love it. It’s the kind of meal that disappears fast.
Let’s get cooking.
Ingredients
- 1.5 lbs lean ground beef (85-90% lean)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 6 slices bacon, cooked until crisp and crumbled (divided)
- 3.5 cups low-sodium beef broth
- 1.5 lbs Yukon Gold or baby potatoes, diced into 1/2-inch pieces
- 2 carrots, peeled and diced
- 2 celery stalks, sliced
- 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 cup evaporated milk or half-and-half
- 2 cups sharp cheddar cheese, freshly shredded
- 1-2 tsp yellow mustard
- 1 tbsp cornstarch mixed with 1 tbsp cold water (only if needed)
- Fresh parsley, chives, or green onions for garnish
Optional Cheeseburger Toppings:
- Chopped dill pickles
- Extra shredded cheddar
- Crumbled bacon
- Sour cream
- Oyster crackers or croutons
Instructions
- Brown the beef. Heat a large skillet over medium-high heat. Add the ground beef and spread it into an even layer. Let it cook undisturbed for about 1 minute before breaking it apart. Continue cooking for 5-6 minutes, until the beef is well browned and cooked through.
- Build the flavor. Add the onion and cook for 3-4 minutes until softened. Add the garlic and cook for 30 seconds, just until fragrant. Stir in the Worcestershire sauce and scrape up any browned bits from the bottom of the skillet. Drain excess grease if necessary.
- Transfer to the crockpot. Add the beef mixture to the crockpot. Add the beef broth, potatoes, carrots, celery, salt, black pepper, garlic powder, and smoked paprika. Stir to combine.
- Slow cook. Cover and cook on LOW for 4-6 hours or HIGH for 3-4 hours, until the potatoes and vegetables are fork-tender.
- Create a creamy base. Use a potato masher or large spoon to gently mash some of the potatoes directly against the side of the crockpot—Mash only a small portion of the potatoes. Leave plenty of pieces whole for texture. This naturally thickens the soup and gives it a creamy, hearty consistency.
- Adjust the thickness if needed. If you want a thicker soup, stir together the cornstarch and cold water. Stir the slurry into the crockpot and cook on HIGH for 10-15 minutes, until thickened. If the soup already has a creamy consistency after mashing some of the potatoes, skip this step.
- Add the creamy ingredients. Reduce the slow cooker to LOW or turn it OFF. Stir in the evaporated milk or half-and-half, along with yellow mustard. Add the freshly shredded cheddar one handful at a time, stirring gently after each addition until melted and smooth. Avoid boiling the soup after adding the cheese.
- Serve. Taste and adjust the salt and pepper. Ladle into bowls and top with crumbled bacon, extra cheddar, fresh chives or parsley, and chopped dill pickles if desired.
Notes
What to look for: The finished soup should be thick and creamy enough to coat a spoon but still loose enough to feel like soup. The potatoes should be tender, with some partially mashed into the broth to create body. The cheese should be smooth and fully incorporated rather than grainy or oily. The flavor should be deeply savory and cheesy, with subtle smoky notes from the paprika and bacon. The Worcestershire and mustard should provide a slight tang that makes the soup taste distinctly like a cheeseburger rather than simply creamy beef-and-potato soup.
Quick Tip: For the smoothest, creamiest soup, shred your own cheddar from a block. Pre-shredded cheese is convenient, but anti-caking agents can sometimes prevent it from melting as smoothly into soups and sauces.
The Secret to the Best Crockpot Cheeseburger Soup
Brown the beef well. Slow cooking makes ingredients tender, but it does not create the deep browned flavor that comes from a hot skillet. Browning the beef first creates a savory foundation for the entire soup.
Use the potatoes to thicken the soup. Instead of relying entirely on cornstarch, mash a small portion of the cooked potatoes directly in the crockpot. Their natural starch creates a creamier texture and adds more body to the soup.
Add the cheese at the very end. Cheese can become grainy or separate when cooked too aggressively. Add freshly shredded cheddar after the soup has finished cooking and avoid letting it boil.
Use a touch of mustard. A small amount doesn’t make the soup taste like mustard. Instead, it adds a subtle tang reminiscent of a classic cheeseburger and balances the richness of the beef, bacon, cream, and cheese.
Keep the bacon crispy. Bacon adds the best texture when used as a topping. Adding it too early allows it to soften in the soup.
Tips for the Best Crockpot Cheeseburger Soup
Brown the beef well. This adds deep flavor you can’t get by just dumping everything into the crockpot.
Use sharp cheddar. It has more flavor than mild cheddar and melts beautifully.
Mash some potatoes for natural thickness. This creates a creamier texture without relying on cornstarch.
Add the dairy and cheese at the end. This prevents curdling and keeps the soup smooth.
Use a touch of mustard. It adds that classic cheeseburger tang.
Shred your own cheese. Pre-shredded cheese contains anti-caking agents that can make the soup grainy.
Keep the bacon as a topping. This keeps it crispy and adds a savory crunch.
Serving Suggestions
- Serve with crusty bread for dipping.
- Top with chopped dill pickles for a true cheeseburger flavor
- Add a dollop of sour cream.
- Serve with a side salad for a complete meal.
- Pair with oyster crackers or saltines
- Top with fresh chives or green onions
Storage and Meal Prep
Fridge: Store in an airtight container for 3-4 days.
Reheat: Reheat gently on the stovetop over low to medium-low heat, stirring frequently. Avoid boiling, which can cause the dairy and cheese to separate. Add a splash of beef broth or milk if the soup has thickened too much.
Freezer: For the best texture, freeze the soup before adding the evaporated milk and cheddar cheese. Thaw overnight in the refrigerator, reheat gently, and then add the dairy and cheese before serving.
Meal prep tip: Make a double batch of the soup base and freeze half. Add fresh dairy and cheese when reheating.
Recipe Variations
Make it spicy. Add diced jalapeños, a pinch of cayenne, or red pepper flakes.
Add pickles. Top each bowl with chopped dill pickles for a stronger cheeseburger flavor.
Make it extra cheesy. Increase the cheddar to 2.5 cups, adding it gradually at the end.
Use ground turkey. Substitute ground turkey for the beef and add an extra teaspoon of Worcestershire sauce for more savory depth.
Add burger-style toppings. Try chopped tomatoes, pickles, or crispy onions as toppings.
Make it on the stovetop. Sauté the beef and vegetables, add the broth and potatoes, and simmer for 20-25 minutes, then add the dairy and cheese.
Use Velveeta. Swap some of the cheddar for Velveeta for an extra creamy texture.
Frequently Asked Questions
How much protein is in this crockpot cheeseburger soup?
Each serving has approximately 30 g of protein. The exact amount depends on the types of ground beef and cheese you use.
Can I use frozen ground beef?
No. It’s not safe to cook frozen ground beef in a slow cooker. Thaw in the fridge overnight first.
Can I use a different potato?
Yes! Russet or Yukon Gold work well. Cut them into similar-sized pieces for even cooking.
Why is my soup watery?
The most common reason is not thickening the soup enough. Mash some of the potatoes and use the cornstarch slurry if needed.
Can I cook this on high instead of low?
Yes, cook on HIGH for 3-4 hours. LOW is preferred for the most flavor.
What if I don’t have evaporated milk?
You can use half-and-half or whole milk. The soup will be slightly less rich.
Can I use a different cheese?
Yes! Monterey Jack, American, or a Mexican blend all work well.
How do I make this soup thicker?
Mash some of the potatoes and add the cornstarch slurry if needed.
Can I freeze this soup?
Freeze the soup before adding the dairy and cheese. Add them when reheating.
What goes well with cheeseburger soup?
Crusty bread, a side salad, or oyster crackers are all great options.
Conclusion
This crockpot cheeseburger soup is proof that comfort food can be easy. With just a few minutes of prep and a slow cooker, you can create a creamy, cheesy, satisfying meal that everyone will love.
The savory beef, tender potatoes, melty cheese, and crispy bacon make this a recipe you’ll come back to again and again. Serve it with crusty bread for the ultimate cozy meal.
Give this recipe a try. Your family will ask for it again and again.
