Slow Cooker Cheeseburger Soup

Crockpot Cheeseburger Soup Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Ground beef: This brings that classic burger taste and keeps the soup hearty. I prefer to use lean beef but you can use extra-lean or whatever kind you have.
Potatoes: They turn tender and help make the soup feel substantial. I used Russet potatoes in mine, as they don’t fall apart during the simmer.
Onion: Adds a savory base note as it cooks down.
Carrots and celery: These build a mellow sweetness and extra depth.
Corn: Adds little pops of sweetness in every spoonful and another texture.
Fresh garlic: Boosts the overall savory flavor.
Worcestershire sauce: Adds deep, meaty flavor fast.
Italian seasoning: Brings a warm, herby background flavor.
Beef broth: Forms the base and carries the seasonings through the pot. Use low-sodium broth if you’re concerned about the sodium content in this.
Heavy cream: Makes the broth richer and smoother.
All-purpose flour: Helps thicken the soup so it eats like a meal.
Shredded cheddar cheese: Melts into the broth for that unbeatable cheesy finish.
Fresh parsley: Brightens the bowl right at the end.

How to Make Crockpot Cheeseburger Soup

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Brown the beef: Cook it in a large skillet, then drain and discard excess grease.
Soften the aromatics: Add onion and garlic to the skillet and cook until fragrant.
Build the slow cooker base: Add potatoes, beef, carrots, celery and corn to the slow cooker.
Pour in the broth: Stir in beef broth, Worcestershire sauce and Italian seasoning.
Cook until tender: Let it simmer until the potatoes are fork-tender.
Make the slurry: Whisk flour into heavy cream until smooth.
Thicken the soup: Stir the slurry into the slow cooker and mix well.
Melt the cheese: Add shredded cheddar and stir gently until smooth.
The finishing touches: Sprinkle with parsley and add your favorite cheeseburger toppings if liked.

Substitutions and Variations

Protein swap: Use lean ground beef, ground turkey or ground chicken.
Broth choice: Beef broth gives the boldest flavor, but vegetable broth, chicken stock or broth works too if you want more lightness in the finished dish.
Spice it up: Use shredded pepper jack cheese, add a pinch of red pepper flakes or stir in a little hot sauce to make your tongue tingle!
Extra creamy finish: Stir in cream cheese or sour cream near the end for a richer texture.
Cheese switch: Try shredded pepper jack cheese, sharp cheddar cheese or a mix of whatever shredded cheeses you happen to have on hand. Even Velveeta cheese will work if you want to add a little of that too.
Gluten-free tweak: Use gluten-free flour or cornstarch instead of all-purpose flour.
Dairy-free version: Use an unsweetened dairy-free cream alternative and a dairy-free shredded cheddar-style cheese alternative.
Frozen potatoes: You can use frozen potatoes but don’t add them until halfway through cooking so they don’t get too soft.
Veggie add-ins: Stir in finely chopped shredded carrots, diced celery, bell pepper, or even sliced mushrooms, depending on what’s on hand. Chopped pickles are also good.
Bacon cheeseburger soup: Sprinkle your finished cheesy soup with chopped cooked bacon on top before serving. I love lots of crispy bacon on mine!

Serving Suggestions

With bread: Parker house rolls, cloverleaf rolls or sourdough bread are ideal for this beef and cheddar soup. Crusty bread lets you scoop up every last drop!
With a sandwich: If you’re in a soup and sandwich kind of mood, check out this pimento cheese sandwich recipe.
With a salad: Round out the meal by adding a white bean salad to this comforting soup lunch or dinner.

How to Store

Store: Refrigerate in an airtight container and eat within 3 days.
Freeze: Freeze cooled soup in freezer-safe containers, leaving room for expansion. It should freeze well for up to 2 months.
Thaw: Thaw overnight in the fridge.
Reheat: Warm gently in a pan on the stove or in the microwave, stirring often.