Easy Crock Pot Cheeseburger Soup Recipes

Confession: this soup is what happens when your inner child wants a cheeseburger but your adult body says, “Maybe let’s not chew.” It’s a cozy crock pot number with beef, potatoes, cheddar, and a little dill pickle swagger if you’re feeling flirty. It’s special because it tastes like drive-thru nostalgia, but it cooks itself while you do important things like ignoring laundry and Googling “can soup be dinner again?”

Last time I made it, my husband “helped” by taste-testing directly from the slow cooker. With a ladle. While it was still on. The kids staged a quiet onion mutiny and tried to bribe me with shredded cheese to “forget the green stuff.” I also browned the beef in a pan that was clearly too small because I enjoy chaos, then forgot to plug in the crock pot for a full 30 minutes. Did we eat late? Yes. Was it still a hug in a bowl? Also yes.

Time-Saving Hacks

– Use frozen pre-chopped onions. Is it lazy or brilliant? Yes.
– Brown a big batch of ground beef ahead, freeze flat, and snap off chunks like soup chocolate.
– Crock pot liners. I don’t want to hear the discourse—I want fewer dishes.
– Pre-shredded cheese melts fine if you add it at the end. Do I know the anti-caking lecture? Sure. Am I ignoring it? Also sure.
– Microwaving potatoes for 3 minutes before they go in the crock speeds things up. Don’t tell my grandmother.

Serving Ideas

– Top with shredded cheddar, minced pickles, sesame seeds, and a ketchup-mustard squiggle if you’re chaotic neutral.
– Serve with a pile of kettle chips and call them “croutons.” Elevated, obviously.
– Garlic bread if you’re feeling extra. Side salad if you’re feeling judged.
– Serve with wine if the kids drove you nuts; serve with root beer if you’re pretending to be wholesome.
– A toasted buttered bun on the side for dunking—yes, like burger soup fondue.

What to Serve It With

– Crispy tater tots or fries, because we’re theming.
– Dill pickle spears and sliced tomatoes—instant “burger bar” energy.
– Simple chopped salad with a zippy vinaigrette to cut the richness.
– Roasted broccoli for balance (and to impress future you).
– Soft dinner rolls or Hawaiian rolls, because carbs understand us.

✔Tips & Mistakes

– Brown the beef and drain it. You want soup, not an oil slick.
– Add dairy at the end on low heat so it doesn’t curdle. I speak from tragic, grainy experience.
– Cube potatoes evenly so they cook at the same pace. Uneven chunks = crunchy surprise.
– Season in layers: salt the beef, season the broth, taste before serving.
– Want it thicker? Stir in a cornstarch slurry or mash a few potatoes with a spoon. Instant cozy.
– If using pre-shredded cheese, turn the heat to warm and stir in slowly. Melt, don’t scorch.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keeps 3–4 days in an airtight container.
– Reheat gently on the stove over low heat with a splash of broth or milk.
– Dairy and potatoes can get weird in the freezer, but you can freeze the soup before adding cheese/cream. Stir those in fresh when you reheat.

✔Variations and Substitutions

– Bacon cheeseburger: add crispy bacon and a pinch of smoked paprika.
– Dill pickle deluxe: chopped pickles and a dash of pickle juice for twang.
– “Special sauce” swirl: a spoon of Thousand Island or burger sauce on top. Don’t @ me.
– Low-carb-ish: swap potatoes for cauliflower florets; still cozy, fewer carbs.
– Turkey or chicken: ground turkey works; add extra Worcestershire and mustard for oomph.
– Cheese swap: sharp cheddar, Colby Jack, or go Velveeta for molten nostalgia.
– Dairy-free: use coconut milk or a plant creamer, then stir in dairy-free cheese last.
– Gluten-free: thicken with cornstarch or potato flakes instead of flour.

Easy Crock Pot Cheeseburger Soup Recipes

All the flavors of a classic cheeseburger in a cozy, creamy slow cooker soup. Tender potatoes, seasoned beef, and melty cheddar make this an easy, family-friendly weeknight dinner.

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Prep Time: 20 minutes minutes

Cook Time: 6 hours hours

Total Time: 6 hours hours 20 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 pounds lean ground beef
• ▢ 1 cup yellow onion, diced
• ▢ 3 cups russet potatoes, peeled and 0.5-inch dice
• ▢ 1 cup carrots, diced
• ▢ 0.5 cup celery, diced
• ▢ 2 cloves garlic, minced
• ▢ 4 cups beef broth
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 0.25 cup ketchup
• ▢ 1 tablespoon yellow mustard
• ▢ 1.5 teaspoons kosher salt
• ▢ 1 teaspoon black pepper
• ▢ 0.5 teaspoon paprika
• ▢ 8 ounces cream cheese, softened and cubed
• ▢ 2.5 cups sharp cheddar cheese, shredded
• ▢ 2 cups whole milk
• ▢ 2 tablespoons unsalted butter
• ▢ 0.25 cup all-purpose flour
• ▢ 0.5 cup cooked bacon, crumbled optional, for topping
• ▢ 0.5 cup dill pickles, chopped optional, for serving
• ▢ 0.25 cup green onions, thinly sliced optional, for garnish

Instructions

Preparation Steps

• Cook ground beef and onion in a skillet over medium heat until beef is browned and crumbled. Drain excess fat and transfer beef mixture to a 5 to 6 quart slow cooker.
• Add potatoes, carrots, celery, garlic, beef broth, Worcestershire, ketchup, mustard, salt, pepper, and paprika to the slow cooker. Stir to combine.
• Cover and cook on Low for 6 hours (or on High for 3 to 4 hours) until the potatoes are tender.
• About 20 minutes before serving, make a quick roux: Melt butter in a saucepan over medium heat, whisk in flour and cook 1 minute. Slowly whisk in milk and simmer, whisking, until slightly thickened.
• Stir cream cheese into the slow cooker until fully melted. Gradually pour in the warm milk mixture while stirring, then add cheddar a handful at a time until melted and smooth.
• Taste and adjust seasoning with additional salt and pepper if needed. If you like a tangy cheeseburger note, stir in a splash of pickle juice.
• Serve hot and garnish bowls with crumbled bacon, chopped pickles, and green onions as desired.
• Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently over low heat; add a splash of milk if the soup thickens.

Notes

Use lean ground beef to minimize grease. For the creamiest texture, add dairy at the end and avoid boiling once cheese is added. Nutrition is calculated without optional toppings.