Easy Crockpot Cheeseburger Soup: Best Cheesy Comfort Food
This Easy Crockpot Cheeseburger Soup is a hearty, cheesy comfort food that comes together in just 15 minutes of prep. Perfect for busy weeknights, it’s a crowd-pleaser that tastes like a cheeseburger in a bowl.
- Prep Time: 15 minutes
- Cook Time: 4 hours (high) or 7 hours (low)
- Total Time: 4 hours 15 minutes (high) or 7 hours 15 minutes (low)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 lb ground beef (80/20 recommended)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium Russet potatoes, peeled and cubed
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cups low-sodium chicken broth
- 1 cup whole milk
- 2 cups sharp cheddar cheese, shredded (from a block)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- Optional garnishes: chopped green onions, crispy bacon bits, sour cream
Instructions
- Brown the ground beef in a large skillet over medium-high heat until no longer pink, about 5-7 minutes. Drain excess fat, leaving about 1 tablespoon. Stir in Worcestershire sauce and cook 30 seconds.
- In the same skillet, sauté diced onion for 2 minutes until translucent. Add minced garlic and cook 30 seconds more. Add a splash of chicken broth if the pan looks dry.
- Layer cubed potatoes, diced carrots, and diced celery in the bottom of a 6-quart slow cooker. Place cooked beef and onion mixture on top. Pour in chicken broth (liquid should just cover vegetables).
- Cover and cook on low for 7 hours or on high for 4 hours, until potatoes are tender when pierced with a fork.
- About 30 minutes before serving, turn slow cooker to warm or off. Stir in milk. Gradually add shredded cheddar cheese, a handful at a time, stirring gently after each addition until smooth and creamy. Stir in Dijon mustard, salt, and pepper. Adjust seasoning to taste.
- If a thicker soup is desired, mix 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry. Stir into soup and cook on high for 15 minutes, uncovered.
- Ladle soup into bowls and garnish with green onions, bacon bits, or extra cheddar. Serve hot with crusty bread or crackers.
Notes
For best results, shred cheese from a block to avoid graininess. Add cheese off the heat to keep it smooth. Don’t lift the lid too often during cooking. Leftovers can be stored in the refrigerator for up to 4 days. To freeze, prepare up to step 4 (before adding milk and cheese), cool, and freeze for up to 3 months. Thaw overnight in the fridge, reheat, then add dairy.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 485
- Sugar: 6
- Sodium: 890
- Fat: 28
- Saturated Fat: 14
- Carbohydrates: 32
- Fiber: 3
- Protein: 28
Keywords: cheeseburger soup, crockpot soup, slow cooker soup, comfort food, easy dinner, ground beef soup, cheesy soup