Print

Creamy Crockpot Cheeseburger Soup with Cheddar

creamy crockpot cheeseburger soup - featured image
Print Recipe

This creamy crockpot cheeseburger soup combines all the flavors of a classic cheeseburger in a comforting, hearty bowl. With ground beef, sharp cheddar, potatoes, and a rich broth, it’s the ultimate comfort food that’s easy to make and perfect for busy weeknights.

Ingredients

Scale
  • 1 lb ground beef (80/20 works best)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 2 cups sharp cheddar cheese, freshly shredded
  • 3 medium russet potatoes, peeled and diced into ½-inch cubes
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced (optional)
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 tsp smoked paprika
  • ½ tsp dried thyme
  • Salt and black pepper to taste
  • Optional toppings: crispy bacon bits, sliced green onions, extra shredded cheddar, sour cream, or pickled jalapeños

Instructions

  1. Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through—about 6-8 minutes. Drain off any excess fat (leave about 1 tablespoon for flavor). Transfer the beef to the slow cooker.
  2. Sauté the aromatics: In the same skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened—about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
  3. Deglaze the skillet: Slowly pour in about 1 cup of the chicken broth while stirring, scraping up any browned bits from the bottom of the pan. Let it simmer for 1 minute, then pour the entire mixture into the slow cooker with the beef.
  4. Add the remaining ingredients: Pour in the rest of the chicken broth, the milk, diced potatoes, smoked paprika, and dried thyme. Stir everything together until well combined.
  5. Slow cook: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are fork-tender.
  6. Add the cheese: About 30 minutes before serving, turn the slow cooker to warm (or low if it’s already on low). Gradually sprinkle in the shredded cheddar, stirring gently after each addition until fully melted. Taste and adjust salt and pepper as needed.
  7. Finish and serve: Let the soup sit for 5-10 minutes to thicken slightly. Ladle into bowls and top with your favorite garnishes.

Notes

For best results, shred your own cheese from a block—pre-shredded cheese contains anti-caking agents that prevent smooth melting. Add cheese at the end on low or warm heat to avoid graininess. If soup is too thick, stir in extra broth or milk; if too thin, add a cornstarch slurry. This soup tastes even better the next day as flavors meld.

Nutrition

Keywords: cheeseburger soup, crockpot soup, slow cooker soup, creamy soup, comfort food, ground beef soup, cheddar soup

Find it online: https://forkmila.com/creamy-crockpot-cheeseburger-soup-with-cheddar/