Crockpot Cheeseburger Soup is what I turn to when the weather dips just a bit, or honestly, on rough days when I feel like only cheese and potatoes could possibly fix my mood. Ever tried to feed a house full of picky eaters with limited time and zero energy? Story of my life. This one’s the solution.
Minimal effort, maximum comfort. If you’ve ever wanted a soup that’s as easy as tossing everything into a pot and walking away, keep reading. Oh, and while you’re poking around the kitchen, you might want to check out this take on Crockpot cheeseburger soup for a different spin too.
Why This Hearty Soup Recipe Works
Alright, so why do I keep running back to this recipe? First off, Crockpot Cheeseburger Soup makes my house smell like a five-star diner somewhere smack in the Midwest. Rich beef flavor, cheesy goodness, and the magic of slow-cooked potatoes — it’s all there.
What’s wild is how simple it is. Have you got thirty minutes on a Sunday? That’s all you’ll need, most of it hands-free. My family’s happy, cleanup’s a breeze, and the soup’s even better the next day. I swear, it’s one of those meals where you barely need to measure or fuss.
And if you want to sneak in veggies for the kids (or your suspicious spouse), it hides them pretty well. I can vouch for it from, let’s just say, more than a few test runs on chilly Fridays.
“I’d honestly give it six stars if I could. This is the soup that made my son willingly eat celery. Total kitchen hero moment for this mom.” — Erica F., Oklahoma
Crockpot Cheeseburger Soup
Ingredients for Crock Pot Cheeseburger Soup
You want to keep it simple with this one. You’ll need:
- 1 pound lean ground beef (I use 80/20, but don’t stress)
- 3 cups diced potatoes, skin on or off, you choose
- 1 cup carrots, grated or finely chopped (hide them if you must)
- 1/2 cup celery, chopped small
- 1 small onion, chopped (or left out, for the pickier folks)
- 3 cups chicken broth (or beef, whatever’s in the cupboard)
- 1 1/2 cups shredded cheddar cheese (get the sharp stuff for flavor)
- 1 cup milk (whole is best, but 2% won’t ruin it)
- 1/4 cup sour cream, for swirliness
- Salt and pepper, to taste
- Optional: crumbled bacon on top (highly recommend for best life)
- Optional: some pickles, because why not
Crockpot Cheeseburger Soup
How to Make Slow Cooker Cheeseburger Soup
Here’s where you can take your time — or not, if you’re running late for soccer drop-off. Brown up your ground beef first, get a little crispy on those edges. Drain off the fat and toss the beef in the bottom of your slow cooker. Add those potatoes, carrots, celery, onion, and your broth. Give it a stir. Lid on. Low for about six hours — or high if you’re playing catch-up with the clock.
Now, here’s the critical bit: about 30 minutes before you’re ready to eat, open up the crockpot, dump in that cheddar cheese (don’t skimp), the milk, and the sour cream. Stir it together. Shut the lid. Let that magic do its thing till the cheese melts.
I’ll sometimes taste and adjust salt and pepper, then ladle out big bowls. This is when you add the bacon. Or pickles. Or both (no judgment).
Crockpot Cheeseburger Soup
Recipe Tips
Honestly, I’ve picked up little tricks after umpteen batches.
Try dicing your potatoes really small if you want them to melt into the soup. Big chunks? You’ll get that rustic, chunky vibe.
If the soup is a smidge thin at the end, sprinkle in a touch of instant mashed potatoes as a thickener. Old-school trick from my Nana.
Cheddar’s awesome, but don’t be afraid to blend in a little Monterey Jack if you want a gooier finish.
I sometimes set aside a scoop of the cooked beef to sprinkle on top for texture.
And for reheating – a little splash of milk keeps it from thickening up too much next day.
Crockpot Cheeseburger Soup
Crockpot Cheeseburger Soup Variations
Soup’s one of those rare foods you can tweak like crazy and still end up with something cozy. Add a diced green pepper for a kick. Swap shredded chicken for beef on a whim — yes, I’ve done that and no disasters happened. If you need this gluten-free, just double-check your broth and cheese for sneaky flour or additives.
Vegetarian? Use veggie crumbles. (My neighbor insists nobody can tell by the time the cheese’s in there.) You can even splash in hot sauce or a squeeze of yellow mustard for a true cheeseburger taste. Isn’t it wild how something so simple can become your own signature dish after just one or two tweaks? Go creative and see what happens. Someone will eat it — trust me.
Conclusion
Honestly, making Crockpot Cheeseburger Soup feels like letting the kitchen do all the work and taking credit for it. What I love most is how forgiving the recipe is — forgotten the carrots? Toss in an extra potato.
Want to keep it classic? Just stick to the basics. For even more ways to change things up, you can wander over to this Slow Cooker Bacon Cheeseburger Soup — Life In The Lofthouse recipe for extra ideas.
Bottom line: it’s hearty, guaranteed to win over even the skeptics at your table, and so easy it’s practically magic. Make it once and it’ll be your go-to, cross my heart.
Crockpot Cheeseburger Soup
Print
Crockpot Cheeseburger Soup
- Total Time: 375 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A hearty and comforting crockpot soup that combines lean ground beef, cheese, and potatoes for an easy meal perfect for busy days.
Ingredients
- 1 pound lean ground beef (80/20 recommended)
- 3 cups diced potatoes
- 1 cup carrots, grated or finely chopped
- 1/2 cup celery, chopped
- 1 small onion, chopped (optional)
- 3 cups chicken broth
- 1 1/2 cups shredded cheddar cheese
- 1 cup milk (whole or 2%)
- 1/4 cup sour cream
- Salt and pepper, to taste
- Optional: crumbled bacon for topping
- Optional: pickles for garnish
Instructions
- Brown the ground beef in a skillet until crispy on the edges, then drain off the fat.
- Add the beef to the bottom of the slow cooker.
- Add the diced potatoes, carrots, celery, onion, and chicken broth. Stir well.
- Cover the slow cooker and cook on low for 6 hours or on high for about 3 hours.
- About 30 minutes before serving, add the cheddar cheese, milk, and sour cream to the crockpot. Stir until melted and creamy.
- Taste and adjust seasoning with salt and pepper. Serve with optional toppings of bacon or pickles.
Notes
For a thicker soup, add instant mashed potatoes if needed. Diced potatoes can be smaller for a smoother texture. Try mixing in different cheeses for variation.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg