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Cozy and comforting and so simple to make, this crockpot cheeseburger soup is going to be a family favorite! Brown the meat, chop up some veggies and then dump it all in the slow cooker–about 20 minutes of prep pays off in the end. Top this one with your favorite cheeseburger toppings!
This post is sponsored by the Ohio Beef Council, all opinions are my own. Thanks for supporting beef farmers!
Happy Crocktober! In October, I probably make more crockpot recipes than ever as the weather cools, and I have this new soup to share with you thanks to my friends at Ohio Beef Council.
In my 40s, soup recipes are my love language. I never appreciated them even in my early adult years so I am making up for lost time in a big way.
This new crockpot cheeseburger soup has become a comfort food staple quickly in our house. The husband LOVES it because beef and potatoes and it’s so amazing with some favorite cheeseburger toppings that I haven’t made it the same bowl twice yet!
Why We Love This Crockpot Cheeseburger Soup
Ok, my husband said this is not a cheeseburger in soup form, but I said it is a soup with cheese and hamburger so that is what it is if you ask me!
We LOVE this soup recipe so much because:
- it’s super cozy and comforting
- the flavor is just so so good
- we can add so many amazing toppings
- it’s freezer friendly
- the soup is very kid-friendly, and that is the best part I think!
We didn’t agree on the thickness of the soup, so I have a few tips and notes on that, but we certainly agreed on flavor and that’s what counts.
Try these other favorite slow cooker recipes as well: CrockPot Short Rib Ragu, Crockpot Red Wine Short Ribs, Crock Pot Shredded Beef or this Slow Cooker Shredded Beef Chili.
Hope you LOVE this recipe!
Did You Know?
- While many believe that industrial farming has taken the place of family farms and ranches, 97 percent of beef farms are family-owned and operated.
- Ohio is home to 15,000+ family-run beef farms, with cattle raised in all 88 counties. (Meet Ohio beef farmers who may live in communities near you at www.OhioBeef.org)
- Grass-fed, grain-finished, organic or conventional, there are no significant differences in the beef these variables. The difference is in the ways the animals are raised, as well as the way the beef is marketed to consumers.
Ingredient Notes
See full list of ingredients with exact measurements below in recipe card.
- We typically opt for a leaner ground beef such as ground sirloin, but any will work just fine, so long as you drain as much of the grease as possible.
- Low sodium beef broth is also suggested if you want to keep the sodium level down when making this cheeseburger soup. No sodium broth is great as well. Beef stock can work when making this soup if that is what you have on hand. If you don’t have beef broth on hand, chicken broth or chicken stock will certainly still work!
- Freshly shredded cheese will work best when making this soup. It melts so much better than pre-shredded cheese.
Ways To Vary This Recipe
- add other veggies: you can add in some diced bell peppers, diced tomatoes, chopped spinach, peas, green beans, mushrooms and more to give it a veggie boost.
- add bacon: cook up some bacon and make this a bacon cheeseburger soup! You can also just sprinkle some over top for serving.
- vary the cheese: probably the easiest way to change up this cheeseburger soup recipe. Shred some pepper jack along with your favorite cheddar, add in some gruyere, gouda, colby jack–you name it! Endless possible cheese combos to make.
- the toppings: so many toppings, so little time. Here are some ideas: more cheese, obviously, chopped bacon, cornbread crumbles or even croutons, sliced green onions, fried onions, chopped parsley, pickles, shredded lettuce??, jalapeño, pickles onions, and many many more.
Step-By-Step Instructions
Step 1: Sauté the onions in olive oil and then add in the ground beef. Brown the meat until cooked through and drain any excess grease.
Step 2: Add the carrots, potatoes and celery to the bottom of a 6 quart crockpot. Pour the cooked ground beef and onions over top and stir to combine.
Step 3: Add in the broth and seasoning and toss to combine. The broth will not necessarily cover all of the ingredients to start, but juices and liquid will be released as it cooks and add to the broth so don’t worry!
Step 4: Cook on HIGH setting for 3-4 hours, or until the potatoes and vegetables are fork tender. You can also cook on LOW heat setting for 6-8 hours.
Step 5: When the potatoes and veggies are softened, add in the cream cheese and shredded cheddar cheese and stir to melt. If you are not on the high setting at this time, shift to high. Whisk together the corn starch and cold milk well until smooth to make slurry.
Step 6: Slowly pour in the slurry and stir well to combine. Cover the pot and allow to cook for another 30 minutes to an hour to thicken. Note: the soup will thicken even more as it cools, so try not to let it thicken too much in the heat to balance this out. Once soup is ready, serve it up with all of your favorite toppings! We love diced dill pickles, more cheese, sour cream, fried onions and parsley. Yum!
Recipe Tips
- My husband and I did not agree on the thickness of this soup. He wanted it super thick, and I wanted it a bit thinner. You can omit the corn start and milk slurry in the end for a much thinner soup overall. You can also lessen the amount of cornstarch by a tablespoon or tablespoon and a half for a thinner base. You can also add more broth for thinner soup, or lessen the broth a bit for a super thick soup. Whatever you like!
- Brown the beef but make sure not to overcook it. Make sure the meat just comes to cooked through so that it doesn’t become overly dry as it will then still be dry in the soup.
Storage
Store leftover soup for about 3-4 days in an airtight container in the refrigerator. This soup also freezes really well. Make sure you let it cool completely before transferring to a freezer-safe container. Freeze for up to 3 months.
Visit www.OhioBeef.org, and follow the Ohio Beef Council on Facebook, Twitter and Instagram for beef nutrition facts, cooking tips, recipes and to meet Ohio’s beef farming families. Use #OhioBeef to share photos of your slow cooker meals this Crocktober!
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 potatoes)
- 4 carrots, diced
- 3 celery stalks, chopped
- 1 tsp Worcestershire sauce
- 1½ tsp 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 cups, add in 4th at the end to thin out 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 to medium-high heat. Add a tablsepoon of your preferred cooking oil. Once oil is glistening, add onions and sauté for 3-4 minutes until they begin to become slightly translucent. Add in the ground beef, break it into small pieces and sprinkle garlic powder and sea salt over top. Brown the meat until cooked through and drain any excess grease.
- Slow Cook the Soup: Add the carrots, potatoes and celery to the bottom of a 6 quart crockpot. Pour the browned beef and onions over top and stir to combine.
- Add in the broth and seasoning and toss to combine. The broth will not cover all of the ingredients to start, but juices and liquid will be released as it cooks and add to the broth so don't worry!
- Cook on HIGH heat setting for 3-4 hours, or until the potatoes and vegetables are fork tender. You can also cook on LOW heat setting for 6-8 hours.
- When the potatoes and veggies are softened, add in the cream cheese and shredded cheddar cheese and stir to melt. If you are not on the high setting at this time, shift to high. Whisk together the corn starch and cold milk well until smooth to make slurry.
- Slowly pour in the slurry and stir well to combine. Cover the pot and allow to cook for another 30 minutes to an hour to thicken. Note: the soup will thicken even more as it cools, so try not to let it thicken too much in the heat to balance this out. You can add any of the remaining cup of broth to thin the soup out if it becomes too thick.
- Once soup is ready, serve it up with all of your favorite toppings! We love diced dill pickles, more cheese, sour cream, fried onions and parsley. Yum!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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