Cozy, comforting, and easy to make, this crockpot cheeseburger soup will quickly become a family favorite. Brown the meat, chop some vegetables, and toss everything into the slow cooker — about 20 minutes of prep yields a hearty, flavorful soup. Finish with your favorite cheeseburger toppings.
This post is sponsored by the Ohio Beef Council; opinions are my own. Thanks for supporting beef farmers!
Happy Crocktober! As the weather cools, I reach for my slow cooker more often, and this cheeseburger soup is a new favorite created with help from the Ohio Beef Council.
These days soup recipes are my comfort food of choice. This crockpot cheeseburger soup has quickly become a staple at our house — my husband adores it (beef and potatoes are his weakness), and I love that everyone can customize their bowl with different toppings so no two servings need to be the same.
Why We Love This Crockpot Cheeseburger Soup
Call it cheeseburger soup or a soup with cheese and hamburger — either way, it’s delicious.
We love this soup because:
- it’s warm and satisfying
- the flavor is rich and comforting
- you can top it with plenty of cheeseburger-inspired additions
- it freezes well for quick dinners later
- kids tend to love it — always a win
We had different preferences for soup thickness, so I’ve included notes below on how to adjust consistency. Most importantly, the flavor brings everyone to the table.
Did You Know?
- Most beef farms are family-run — about 97% are family-owned and operated.
- Ohio has more than 15,000 family-run beef farms across all 88 counties.
- Whether beef is grass-fed, grain-finished, organic, or conventional, differences come from how animals are raised and how the beef is marketed; all provide nutritious options.
Ingredient Notes
See the full ingredient list with measurements in the recipe card below.
- Choose lean ground beef like ground sirloin for a less greasy soup; any ground beef will work if you drain excess fat.
- Low-sodium beef broth helps control salt; beef stock, chicken broth, or chicken stock can substitute if needed.
- Freshly shredded cheese melts better than pre-shredded for a smoother finish.
Ways To Vary This Recipe
- Add more vegetables: bell peppers, tomatoes, spinach, peas, green beans, or mushrooms all work well.
- Add bacon: cooked and crumbled bacon makes a tasty bacon cheeseburger variation.
- Change the cheese: mix cheddars with pepper jack, gruyere, gouda, or colby jack for new flavor combinations.
- Mix up the toppings: shredded cheese, chopped bacon, fried onions, green onions, pickles, sour cream, parsley, cornbread crumbles, or croutons are all excellent choices.
Step-By-Step Instructions
Step 1: Sauté the diced onion in a little olive oil, then add the ground beef. Brown until cooked through, seasoning with garlic powder and salt, then drain excess grease.
Step 2: Place cubed potatoes, diced carrots, and chopped celery in the bottom of a 6-quart crockpot. Add the browned beef and onions and stir to combine.
Step 3: Pour in the broth and add seasoning. The liquid may not cover everything at first; vegetables release liquid as they cook, which builds the broth.
Step 4: Cook on HIGH for 3–4 hours or on LOW for 6–8 hours, until potatoes and vegetables are fork-tender.
Step 5: When vegetables are soft, add cubed cream cheese and shredded cheddar and stir to melt. If needed, switch the cooker to HIGH. Whisk cold milk with cornstarch until smooth to make a slurry.
Step 6: Slowly stir in the slurry, cover, and cook another 30–60 minutes to thicken. The soup will thicken as it cools, so be conservative with thickening. If it gets too thick, stir in up to an extra cup of broth. Serve with toppings like diced pickles, extra cheese, sour cream, fried onions, or parsley.
Recipe Tips
- Adjust thickness: Omit the cornstarch slurry for a thinner soup. Reduce the cornstarch by 1–1½ tablespoons for a lighter thickness, or add more broth to thin it further.
- Don’t overcook the beef: Brown it until just cooked through so it stays moist in the soup.
Storage
Refrigerate leftovers in an airtight container for 3–4 days. This soup freezes well — cool completely and transfer to a freezer-safe container for up to 3 months.
Other Crockpot Beef Recipes
Slow Cooker
Slow Cooker Beef Mushroom Stew Recipe
Slow Cooker
Crock Pot Shredded Beef
Soups & Chilis
Slow Cooker Beef Brisket Chili
Slow Cooker
Crock Pot Mississippi Pot Roast
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Crockpot Cheeseburger Soup
Equipment
- 6 Qt. Slow Cooker
Ingredients
For the Ground Beef
- 1 lb lean ground beef
- 1 onion, diced
- ½ tsp salt
- ½ tsp garlic powder
For the Soup
- 4–5 cups russet potatoes, cubed (about 2–3 medium/large)
- 4 carrots, diced
- 3 celery stalks, chopped
- 1 tsp Worcestershire sauce
- 1½ tsp dried oregano
- 1 tsp paprika
- ½ tsp onion powder
- 1 tsp garlic powder
- ¼ tsp ground mustard
- 1 tsp dried parsley
- ½ tsp each sea salt and pepper
- 3–4 cups low-sodium beef broth (start with 3, add the 4th to thin if desired)
- 8 oz cheddar cheese, freshly shredded
- 6 oz cream cheese, cubed
- ½ cup cold whole milk
- 3 Tbsp corn starch
Instructions
- Brown the beef: Heat a large skillet over medium-high. Add a tablespoon of oil, sauté the onions 3–4 minutes until translucent, add ground beef, season with garlic powder and salt, and brown until cooked through. Drain excess grease.
- Slow cook the soup: Place carrots, potatoes, and celery in the bottom of a 6-quart crockpot. Add the browned beef and onions and stir.
- Add broth and seasonings, then stir. The liquid may not cover everything; vegetables release liquid while cooking.
- Cook on HIGH for 3–4 hours or LOW for 6–8 hours, until vegetables are tender.
- When vegetables are soft, add cream cheese and shredded cheddar and stir to melt. If needed, set to HIGH. Whisk cold milk and cornstarch until smooth to form a slurry.
- Slowly stir in the slurry and cover. Cook another 30–60 minutes to thicken. Remember the soup thickens as it cools — add extra broth if it becomes too thick. Serve with toppings like diced pickles, extra cheese, sour cream, fried onions, and parsley.
Notes
Storage: Refrigerate leftovers for 3–4 days in an airtight container. Cool completely before freezing; freeze up to 3 months.
Thickness: To keep the soup thinner, omit the cornstarch slurry or reduce the cornstarch by 1–1½ tablespoons. Add more broth to thin as needed.
Beef: Brown the beef until just cooked through to avoid dryness in the finished soup.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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