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Thick and cheesy crockpot cheeseburger soup is rich and creamy with plenty of chunks for a stick-to-your-ribs kind of soup!
Just like a cheeseburger!
This crockpot cheeseburger soup was a fast favorite in our house! It’s so thick and hearty, filled with meat and veggies. And yes, it does taste like a cheeseburger!
The added veggies make it even more filling. For a stovetop version, check out our Cheeseburger Soup recipe!
Low and Slow
MEAT + VEGGIES. Add cooked hamburger, garlic, beef broth, carrots, potatoes, and onion powder to a slow cooker and cook on LOW for 7 hours.
SAUCE. While the soup is coming up to 7 hours, make the sauce by melting butter in a large saucepan. Whisk in the flour and cook for another minute (or until golden brown). Whisk in evaporated milk and Worcestershire sauce and cook for an additional 5 minutes until the sauce thickens.
CHEESE. Add cheese and stir until it is all melted. Add basil, thyme, seasoning salt and pepper. Pour cheese sauce into the slow cooker and stir to combine.
Cook on LOW for another hour.
SEASON + SERVE! Add more milk for a thinner consistency and add any additional salt and pepper needed. Top with more shredded cheese and bacon pieces. Serve warm.
Toppings. Just like a cheeseburger, this soup tastes great with your favorite burger toppings. Go ahead and add some caramelized onions, diced tomatoes, sauteed mushrooms, sliced avocados, dill pickles, and a dollop of sour cream.
Slow Cooker Tips
Crockpots are a convenient way to cook. Use these tips to get the best results every time!
- A properly filled pot should be between ½-¾ of the way full.
- When using ground beef it must be browned before putting it in the slow cooker. Drain any excess oil.
- Cut the ingredients into similar bite-sized pieces.
- High altitude may need extra cooking time.
- Cooking on the low setting takes twice as long as cooking on high.
- Soup can start to burn after 8 hours on low or 4 hours on high heat. Once you’ve hit the maximum time, switch the setting to warm and it can stay in the pot for another couple of hours.
- Do not remove the lid during the cooking time as it will take 20 minutes to get back to the correct temperature.
Beef. Brown the ground beef. I used lean ground beef. If using a higher fat percentage drain any excess grease. You can also use ground turkey, ground chicken, or mild Italian pork sausage.
Broth. Use beef broth, chicken broth, or vegetable broth. For extra flavor use stock.
Potatoes. Russet potatoes are my spud of choice, but Yukon gold potatoes or red potatoes will also work.
- Add heat with red pepper flakes, pepper jack cheese, jalapenos, or hot sauce.
- Include extra vegetables like chopped celery and corn.
- Fresh herbs can really make a difference. Substitute 1 tsp of dried herbs with 1 tbsp of fresh herbs. Note that when using fresh herbs wait to add them during the last 30 minutes of cooking time.
Texture. To thin it out add more water or broth. To thicken you can add more cheese, extra cream, smash a few potato cubes or add a cornstarch slurry.
Hamburger Bun Croutons
Pair your soup with a bun to make it even more like a burger!
PREP. Purchase a package of hamburger buns and cut them into bite-sized cubes. (The number of buns you cut will depend on the number of croutons you want.) Toss the cubes in a little olive oil.
Preheat the oven to 400°F. Line a baking pan with parchment paper and spread the bread cubes evenly over the pan.
TOAST. Sprinkle on some garlic salt. Toast them for 10-15 minutes until golden brown, toss halfway.
Allow the slow cooker cheeseburger soup to cool before storing it in the fridge or freezer.
STORE the soup in one large portion or divide it into individual servings. Store it in the fridge for up to 4 days.
FREEZE. Keep soup in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat the crockpot cheeseburger soup recipe in the microwave or stovetop. If the soup was frozen, reheat it slowly on low heat and stir frequently. Add extra milk to help smooth out the texture.
Soup can stay in the crock pot for up to 4 hours on high heat and 8 hours on low. When the maximum time has been reached, switch the setting to warm to keep the soup from overcooking. It can stay on the warm setting for another 2 hours.
Brown the ground beef and drain excess oil, otherwise it can make the soup greasy. Using lean ground beef will reduce the amount of grease as well.
For more slow cooker soups, try:
- Crockpot Turkey Chili
- Crock Pot Spinach Tortellini Soup
- Slow Cooker Chili
- Crock Pot Baked Potato Soup
- Crock Pot Taco Soup
- Slow Cooker Beef Stew
Crock Pot Cheeseburger Soup Recipe
- 1 lb ground beef cooked
- 1 tablespoon minced garlic
- 1 – 32 oz. carton beef broth full sodium
- 1 cup carrots peeled and diced
- 3 medium potatoes peeled and cubed
- 1 tablespoon onion powder
- 2 tablespoons butter unsalted
- 1/2 cup flour
- 2 cans 12 oz. evaporated milk, or half and half
- ¼ cup Worcestershire Sauce
- 2 cups shredded cheddar cheese
- 1 teaspoon basil
- 1 teaspoon thyme or Italian seasoning
- 2 teaspoons Lawry’s seasoning salt
- pepper to taste
- Bacon optional
- Add cooked hamburger, garlic, beef broth, carrots, potatoes, and onion powder to a slow cooker and cook on LOW for 7 hours.
- While the soup is coming up to 7 hours, make the sauce by melting butter in a large saucepan. Whisk in the flour and cook for another minute (or until golden brown). Whisk in evaporated milk and Worcestershire sauce and cook for an additional 5 minutes until the sauce thickens.
- Add cheese and stir until it is all melted. Add basil, thyme, seasoning salt, and pepper. Pour cheese sauce into the slow cooker and stir to combine.
- Cook on LOW for another hour.
- Add more milk for a thinner consistency and add any additional salt and pepper needed. Top with more shredded cheese and bacon pieces. Serve warm.
Nutrition information is automatically calculated, so should only be used as an approximation.