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Easy Crockpot Cheeseburger Soup with Cheddar – Best Recipe

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This rich, creamy crockpot cheeseburger soup tastes like a cheeseburger in a bowl—without the bun. It’s the perfect easy weeknight dinner that the whole family will love.

Ingredients

Scale
  • 1 lb ground beef (80/20 works best)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth (or beef broth)
  • 2 cups whole milk (2% works too)
  • 3 medium russet potatoes, peeled and diced into ½-inch cubes (about 3 cups)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 1 can (10.5 oz) condensed cheddar cheese soup
  • 8 oz sharp cheddar cheese, shredded (about 2 cups)
  • 2 tbsp unsalted butter
  • 1 tsp paprika (smoked paprika adds depth)
  • ½ tsp salt (plus more to taste)
  • ¼ tsp black pepper
  • 2 tbsp cornstarch mixed with ¼ cup cold water (for thickening)
  • Crumbled cooked bacon (about 4 slices, optional for garnish)
  • Chopped fresh chives or green onions (optional for garnish)
  • Extra shredded cheddar cheese (optional for garnish)
  • Pickle slices (optional for garnish)

Instructions

  1. Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned—about 5-7 minutes. Drain off any excess fat. Transfer the beef to your slow cooker.
  2. Sauté the aromatics: In the same skillet (don’t wipe it clean), add the butter over medium heat. Once melted, add the onion, carrots, and celery. Cook for 4-5 minutes until the onion is translucent. Add the garlic and cook for 30 seconds more until fragrant. Transfer everything to the slow cooker.
  3. Add the liquids and potatoes: Pour in the chicken broth, milk, and condensed cheddar cheese soup. Stir to combine. Add the diced potatoes, paprika, salt, and pepper. Give it a good stir.
  4. Cook low and slow: Cover the slow cooker and cook on LOW for 6 hours or HIGH for 3-4 hours. The soup is ready when the potatoes are fork-tender.
  5. Thicken the soup: In a small bowl, whisk the cornstarch with ¼ cup cold water until smooth. Pour this slurry into the slow cooker and stir well. Cook uncovered for 15-20 minutes on HIGH. The soup will thicken as it sits.
  6. Add the cheese: Turn off the slow cooker. Gradually sprinkle in the shredded cheddar cheese, stirring constantly until completely melted.
  7. Adjust seasoning and serve: Taste the soup and add more salt or pepper if needed. Ladle into bowls and top with crumbled bacon, chives, extra cheese, and a pickle slice if desired. Serve immediately.

Notes

For best texture, shred your own cheddar from a block. Pre-shredded cheese has anti-caking agents that prevent smooth melting. Russet potatoes hold up better than waxy ones. Add cheese off the heat to avoid separation. Don’t skip browning the beef—it adds essential flavor. Start with ½ teaspoon salt and adjust at the end to avoid over-salting.

Nutrition

Keywords: crockpot cheeseburger soup, easy cheeseburger soup, slow cooker cheeseburger soup, cheddar cheeseburger soup, weeknight dinner, comfort food

Find it online: https://freshforkful.com/easy-crockpot-cheeseburger-soup-with-cheddar-best-recipe/