Crock Pot Cheeseburger Soup

 All the flavors of a classic cheeseburger – savory beef, tender potatoes, and melted cheddar – transformed into a rich, creamy soup. Made in the slow cooker for an easy, cozy meal.

Prep time: 20 minutes
Cook time: LOW 6–8 hours or HIGH 3–4 hours
Total time: 6–8 hours
Servings: 6–8

Ingredients

Ingredient	Quantity
Ground beef (lean preferred)	1 lb
Yellow onion, finely diced	1 small
Garlic, minced	2 cloves
Russet potatoes, peeled and diced	3 cups (about 2–3 medium)
Carrots, finely chopped	1 cup
Celery, diced	1 stalk
Chicken broth (low-sodium)	3 cups
Dried parsley (optional)	1 tsp
Dried basil	½ tsp
Paprika	½ tsp
Salt and pepper	to taste
Unsalted butter	2 tbsp
All-purpose flour	2 tbsp
Whole milk (or half-and-half)	1½ cups
Sharp cheddar cheese, shredded	2 cups
Sour cream	½ cup

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Instructions

Step 1 – Cook the beef
In a skillet over medium heat, cook the ground beef with the diced onion until the beef is browned and crumbly and the onion is softened, about 5–7 minutes. Drain excess grease. Add the minced garlic and cook for another 30 seconds, until fragrant.

Step 2 – Transfer to slow cooker
Transfer the cooked beef and onion mixture to a 6-quart slow cooker. Add the diced potatoes, carrots, celery, chicken broth, dried parsley (if using), dried basil, paprika, salt, and pepper. Stir to combine.

Step 3 – Slow cook
Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the potatoes and vegetables are tender.

Step 4 – Make the creamy base
About 30 minutes before serving, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until bubbly and golden. Gradually whisk in the milk (or half-and-half) until smooth. Cook, stirring, until the mixture thickens slightly.

Step 5 – Add cheese and sour cream
Reduce the heat to low. Add the shredded cheddar cheese to the milk mixture, stirring until melted and smooth. Stir in the sour cream. Pour the cheese mixture into the slow cooker and stir gently to combine with the soup.

Step 6 – Finish and serve
Cover and cook on HIGH for another 10–15 minutes, until heated through. Taste and adjust seasoning if needed. Serve hot, garnished with extra shredded cheese, crumbled bacon, or chopped green onions if desired.

Tips & Variations

• Lighter version – Use ground turkey or chicken, reduced-fat cheese, and low-fat milk.

• Add pickles – Chopped dill pickles or a swirl of pickle juice adds a classic cheeseburger tang.

• Bacon cheeseburger soup – Stir in ½ cup cooked, crumbled bacon at the end.

• Vegetable boost – Add diced bell peppers or mushrooms with the other vegetables.

• Thicker soup – Reduce chicken broth to 2½ cups or add an extra 1 tbsp flour to the roux.

• Make it on the stovetop – Simmer everything in a large pot for 30–40 minutes instead of using the slow cooker.

Storage & Reheating

• Refrigerator – Store in an airtight container for up to 4 days.

• Reheat gently – On the stovetop over low heat, stirring often. Add a splash of milk or broth if too thick.

• Freezer – Soup can be frozen for up to 3 months, but the texture of the potatoes may change slightly. Thaw overnight in the fridge before reheating.

Enjoy this warm, cheesy, comforting bowl of cheeseburger soup!