I bring you a cozy, satisfying soup that captures the flavors of a classic cheeseburger — juicy ground beef, tender vegetables, and melty cheddar in a creamy broth. With the ease of a crock‑pot, it’s one of my favourite go‑to meals for chilly evenings.
Why You’ll Love This Recipe
I love this recipe because it’s comfort food made simple: I do the minimal prep, set it up in the slow‑cooker, and come back to a rich, flavourful soup. It’s versatile—easy to customize with what I have on hand—and the aroma that fills the kitchen makes dinner feel special even on a busy day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound lean ground beef
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, chopped
2 medium Yukon Gold potatoes, diced
4 cups low-sodium beef broth
1 cup shredded sharp cheddar cheese
1 cup whole milk or heavy cream
Salt and pepper to taste
Directions
I brown the ground beef in a skillet over medium heat until fully cooked, then drain off any excess fat.
I dice the onion, chop the carrots and potatoes into bite-sized pieces so they cook evenly.
In the crock‑pot, I combine the browned beef, chopped vegetables, minced garlic, and beef broth. I give it all a good stir.
I cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until the vegetables are fork-tender.
Once it’s cooked, I stir in the shredded cheddar cheese and the milk or cream until smooth and melted. Then I season with salt and pepper to taste.
I serve it warm, sometimes topping with extra cheese or croutons for a bit of crunch.
Servings and timing
This recipe makes about 6 servings.
Prep time is around 15 minutes, and cook time is 6–8 hours on Low or 3–4 hours on High.
Variations
I swap in ground turkey or a plant-based meat substitute for a lighter option.
I like to add different veggies like bell peppers, frozen corn, or peas depending on what I have.
For extra flavour, I sometimes stir in a dash of smoked paprika or cayenne pepper.
If I want a richer texture, I add 2–3 tablespoons of cream cheese in the last hour of cooking.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of broth or milk to keep it creamy and heat it gently on the stovetop or in the microwave.
If I want to freeze it, I let it cool completely first. I portion it into containers and freeze for up to 2 months. When reheating from frozen, I thaw it overnight in the fridge before warming.
FAQs
What is Crockpot Cheeseburger Soup?
It’s a creamy, cheesy soup that brings together all the flavours of a cheeseburger — ground beef, cheddar, and hearty vegetables — slow-cooked into a comforting bowl of goodness.
How long does it take to make this soup?
It takes about 15 minutes to prep and then 6 to 8 hours on Low or 3 to 4 hours on High in the crock‑pot.
Can I customise the ingredients?
Yes, I often switch the protein, use different veggies, or play with cheese types depending on what’s in my fridge.
What can I serve with this soup?
I love serving it with crusty bread, garlic toast, or a side salad. The bread is perfect for soaking up the creamy broth.
Can I make this ahead or freeze it?
Absolutely. It stores well in the fridge for a few days and also freezes nicely. Just keep in mind the potatoes may soften slightly when frozen and reheated.
Conclusion
This Easy Crockpot Cheeseburger Soup gives me all the flavors of a cheeseburger in the form of a warm, creamy, comforting soup. It’s simple, adaptable, and always hits the spot when I want something hearty without spending hours in the kitchen. I love making a big batch, knowing leftovers will be just as good the next day.
This Easy Crockpot Cheeseburger Soup is a cozy, creamy bowl of comfort loaded with ground beef, vegetables, cheddar cheese, and a rich broth. It captures all the flavors of a classic cheeseburger with minimal prep and slow-cooker convenience.
Ingredients
1 pound lean ground beef
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, chopped
2 medium Yukon Gold potatoes, diced
4 cups low-sodium beef broth
1 cup shredded sharp cheddar cheese
1 cup whole milk or heavy cream
Salt and pepper to taste
Instructions
Brown ground beef in a skillet over medium heat. Drain excess fat.
Dice onion, chop carrots and potatoes into bite-sized pieces.
In the crockpot, combine browned beef, vegetables, garlic, and beef broth. Stir well.
Cover and cook on Low for 6–8 hours or High for 3–4 hours, until vegetables are tender.
Stir in shredded cheddar and milk or cream. Mix until cheese is melted and smooth.
Season with salt and pepper to taste. Serve warm with optional toppings like extra cheese or croutons.
Notes
Substitute ground turkey or plant-based meat for a lighter option.
Customize with additional veggies like corn, peas, or bell peppers.
Add cream cheese during the last hour for extra richness.
Freeze cooled soup in containers for up to 2 months.
Reheat with a splash of milk or broth to maintain creaminess.
