Slow Cooker Cheeseburger Soup Recipe for Comforting Weeknights

Crockpot Cheeseburger Soup is serious comfort food! It’s an easy, hearty soup the whole family will enjoy.

This rich, warming soup combines browned ground beef, tender potatoes, and sharp cheddar for a creamy, satisfying meal. Made mostly in the crockpot, it’s low-effort and perfect for chilly days. You only need a skillet to brown the meat before transferring everything to the slow cooker.

The recipe is inspired by a classic church cookbook from the 1970s; instructions for making it on the stovetop are included below if you prefer that method. I like pairing this soup with crusty bread or dinner rolls and a simple green salad for a complete dinner.

Ingredients

• 1 lb lean ground beef (80%–90% lean; drain after browning)
• 1 large onion, chopped
• ½ cup chopped carrots
• ½ cup chopped celery
• 2 large russet potatoes, cut into ½-inch cubes
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1¾ teaspoons salt (adjust to taste)
• 3 cups low-sodium chicken broth
• ¼ cup flour
• 1½ cups milk
• 2 tablespoons butter
• 2 cups shredded sharp cheddar (shred from a block for best melting)
• To serve: sour cream and chopped chives (optional)

How to make Crockpot Cheeseburger Soup

1. Brown the ground beef in a skillet over medium heat, breaking it into pieces as it cooks. Drain well.

2. Place the drained beef in the crockpot and add the chopped onion, carrots, celery, cubed potatoes, basil, parsley, salt, and chicken broth.

3. Cook on low for 4 hours or on high for 2 hours, until the potatoes are tender.

4. While the soup cooks, shred the cheddar from a block for the creamiest result. In a bowl, whisk together the flour and milk until smooth.

5. After the initial cooking time, stir the milk-and-flour mixture into the crockpot. Add the butter and shredded cheese, stir to combine, then cover and cook on high for 1 more hour to thicken and melt the cheese.

6. Serve hot, garnished with a dollop of sour cream and a sprinkle of chives if desired.

Frequently Asked Questions

Stovetop instructions

If you don’t have a crockpot or need dinner faster, make this on the stovetop:

• Brown the ground beef in a large pot and drain.
• Add the onion, carrots, celery, potatoes, basil, parsley, salt, and chicken broth to the pot. Bring to a boil, then reduce heat and simmer, covered, for 20–25 minutes or until potatoes are tender.
• Whisk the flour into the milk until smooth, then stir into the pot. Bring to a gentle boil, reduce heat, and simmer 15 minutes to thicken.
• Stir in butter and shredded cheese until melted, then serve.

Storing and reheating

Refrigerate leftovers in a sealed container for up to 5 days. Reheat on the stovetop over low to medium heat, in the microwave in short intervals, or in the crockpot on low until warmed through, stirring occasionally.

Serving suggestions

Top each bowl with sour cream and chopped chives for brightness. Crumbled cooked bacon also makes a delicious garnish. Serve with crusty bread, dinner rolls, or a simple leafy green salad to round out the meal.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating or a comment below!

📖 Recipe

Crockpot Cheeseburger Soup

This hearty soup is perfect for a chilly day.

Prep Time: 15 mins

Cook Time: 3 hrs

Total Time: 3 hrs 15 mins

Servings: 8

Calories: 324 kcal

Equipment

• 1 Crockpot

Ingredients

• 1 lb lean ground beef
• 1 large onion, chopped
• ½ cup chopped carrots
• ½ cup chopped celery
• 2 large russet potatoes, cut into ½-inch cubes
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1¾ teaspoons salt
• 3 cups low-sodium chicken broth
• ¼ cup flour
• 1½ cups milk
• 2 tablespoons butter
• 2 cups shredded cheddar
• To serve: sour cream and chives

Instructions

• Brown the ground beef in a skillet over medium heat, breaking it into pieces. Drain well.
• Place the beef in the crockpot with onion, carrots, celery, potatoes, basil, parsley, salt, and chicken broth. Cook on low 4 hours or on high 2 hours.
• Whisk together the flour and milk, then add to the crockpot along with the butter and shredded cheese. Cook an additional 1 hour on high.
• Ladle into bowls and garnish with sour cream and chives.

Notes

You can use 80%, 85%, or 90% lean beef. For the creamiest texture, shred cheddar from a block instead of using pre-shredded cheese.

Nutrition

Calories: 324 kcal • Carbohydrates: 18 g • Protein: 24 g • Fat: 17 g

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