Crockpot Cheeseburger Soup is serious comfort food! It’s an easy, hearty soup that the whole family will love.
Now this is a hearty soup! Crockpot Cheeseburger Soup is full of ground beef, potatoes, and cheddar to create a piping hot, cheesy bowl of comfort food.
Best of all, it’s made in the crockpot! The only other piece of kitchen equipment that you’ll need is a skillet to brown the beef. Other than that, it’s one of those “throw everything into the crockpot” recipes (my favorite!).
The inspiration for this recipe is from a 1970s church cookbook. The original recipe is made on the stovetop. You can find instructions for how to do that below.
I love a good crockpot recipe (like my Crockpot Beef Stew), so I made this soup recipe even more hands-off by incorporating the crockpot.
It’s a very easy recipe, and it’s the perfect soup for a chilly day. I like serving it with crusty bread and a leafy green salad to complete the meal.
Love soup? Don’t miss my Old Fashioned Potato Soup!
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- One pound of ground beef stretches to feed at least 6 people in this recipe. You can use 80%, 85%, or 90% lean beef (you’ll drain it before adding it to the soup).
- Two russet potatoes make it extra hearty.
- Milk and flour to combine to create a rich, creamy sauce.
- I used a block of sharp cheddar, but you can use whatever cheese you like on burgers here (like American or Colby Jack).
How to make Crockpot Cheeseburger Soup
Start by browning one pound of ground beef. You can use any type of ground beef here (80%, 85%, or 90% lean). Drain the beef after cooking.
Add the beef to the bowl of a crockpot (this crockpot is similar to mine). Then add the onion, carrots, celery, potatoes, basil, parsley, salt, and chicken broth.
Cook on low for 4 hours or on high for 2 hours.
While the soup is cooking, shred the cheese using a box grater. I recommend using a block of cheese instead of pre-shredded cheeses. Pre-shredded cheese contains stabilizers that prevent it from creating a smooth sauce.
Then, whisk together the milk and flour in a large bowl.
After the initial cooking time, pour the milk mixture into the crockpot. Add the cheese and stir to combine.
Cover and continue cooking for 1 hour on high.
Crockpot Cheeseburger Soup is ready to serve!
Frequently Asked Questions
You can use 80% lean, 85% lean, or 90% lean beef. Drain the beef before adding it to the crockpot.
To freeze cheeseburger soup, transfer it to a freezer safe dish or resealable freezer bag. Freeze for up to 2 months. Defrost in the refrigerator overnight and warm on the stovetop or in the crockpot.
Cook and crumble 4–6 strips of bacon. Add it to the the soup right before serving, or sprinkle it on top to maintain the crispiness of the bacon.
I highly recommend using a block of cheese and shredding it yourself. Pre-shredded cheese contains potato starch, which helps it to stay in distinct shreds. As a result, it doesn’t melt as well into this soup. Shredding the cheese yourself will result in a creamier soup.
If you’re in a hurry, or don’t have a crockpot, you can still make this soup!
To do so, cook the ground beef in a large pot. Drain it and add it back to the pot. Add the onion, carrots, celery, potatoes, basil, parsley, salt, and chicken broth.
Bring the mixture to a boil, then reduce it to a simmer. Cover and cook for 20–25 minutes, or until the potatoes are tender.
Whisk together the flour and milk, then pour it into the soup. Bring to a boil, then reduce to a simmer and cook for 15 minutes. Stir in the cheese until melted, then serve.
Storing and reheating
Store any leftover Cheeseburger Soup in the refrigerator for up to 5 days. Reheat it in the microwave, on the stovetop, or in the crockpot.
Sour cream and chopped chives are the perfect toppers for Crockpot Cheeseburger Soup. You could also crumble strips of cooked bacon on top!
I like serving the soup with a dinner roll (or crusty bread, like a baguette) and a leafy green salad on the side.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Crockpot Cheeseburger Soup
- 1 Crockpot
- 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 teaspoon 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
- Place ground beef in a skillet over medium heat. Cook, breaking into pieces, until browned and cooked through. Drain.
- Place beef in a crockpot along with the onion, carrots, celery, potatoes, basil, parsley, salt, and broth. Cook on low for 4 hours or on high for 2 hours.
- Whisk together the flour and milk. Add to the crockpot, along with the butter and shredded cheese. Cook for an additional 1 hour on high.
- Transfer soup to bowls and garnish with sour cream and chives.