This Crockpot Cheeseburger Soup is the ultimate comfort food, perfect for cozy nights in.
Tender ground beef, melted cheese, and hearty veggies simmer together for a rich, satisfying meal.
Your family will love how simple it is to make in the slow cooker,
and you’ll appreciate how easy it is to enjoy a delicious, hearty soup with minimal effort.
For Crockpot Cheeseburger Soup:
- Ground Beef – I use lean ground beef for the perfect balance of flavor and texture. You can substitute it with ground turkey or chicken if preferred.
- Onion – Diced onion adds flavor and a slight sweetness to the soup.
- Russet Potato – Peeled and chopped into small pieces, the potatoes make the soup hearty and comforting.
- Celery – Adds a mild crunch and fresh flavor to balance the richness of the soup.
- Frozen Corn – Sweet corn brings a nice pop of color and sweetness to complement the savory flavors.
- Garlic – Minced garlic gives the soup depth and an aromatic base.
- Cherry Tomatoes – Chopped tomatoes add a little tang and freshness to the soup.
- Cream Cheese – This ingredient creates the creamy, rich texture of the soup and adds a smooth finish.
- Beef Broth – Adds a savory base and richness to the soup, bringing everything together.
- Tomato Sauce – Adds a slight sweetness and a tangy undertone.
- Salt, Basil, Garlic Powder, Parsley, and Pepper – These spices and herbs are key to seasoning the soup, bringing out all the flavors.
- Flour – Used to thicken the soup towards the end of cooking.
- Milk – Combined with the flour, it adds a smooth creaminess to the soup.
- Sharp Cheddar Cheese – Shredded sharp cheddar is essential for the signature cheesy, comforting flavor of this soup.
Crockpot Cheeseburger Soup Recipe
Notes
Ingredients:
- 1 1/2 lb lean ground beef
- 1 medium onion, diced
- 1 large russet potato, peeled and chopped into small pieces
- 1/2 cup celery, diced
- 1 cup frozen corn
- 3 garlic cloves, minced
- 3/4 cup cherry tomatoes, chopped
- 1 (8 oz) package cream cheese
- 2 (14.5 oz) cans beef broth
- 3/4 cup tomato sauce
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- Freshly ground pepper, to taste
- 1/4 cup all-purpose flour
- 1 cup milk
- 2 cups shredded sharp cheddar cheese
Instructions:
-
Cook the Beef:
-
In a large skillet, brown the ground beef along with the diced onion.
-
Drain any excess fat, then transfer the mixture to the crockpot.
-
-
Combine Ingredients:
-
Add the chopped potato, diced celery, frozen corn, minced garlic, cream cheese, chopped tomatoes, beef broth, tomato sauce, and all the spices (salt, basil, garlic powder, parsley, and pepper) to the crockpot.
-
Stir everything together.
-
-
Slow Cook:
-
Cover and cook on low for 6 to 8 hours, or on high for 4 hours.
-
-
Add Flour and Milk:
-
About 10 minutes before serving, whisk together the flour and milk.
-
Stir this mixture into the soup along with the shredded cheddar cheese.
-
-
Finish and Serve:
-
Continue cooking for 10 more minutes, until the cheese has melted and the soup thickens.
-
Serve hot and enjoy!
-
Notes:
- You can swap the ground beef for ground turkey or chicken for a lighter option.
- Sharp cheddar cheese gives the soup a wonderful depth of flavor. For best results, shred cheese from a block rather than using pre-shredded cheese.
- Store any leftovers in an airtight container in the refrigerator for up to four days.
Stovetop Variation:
- Brown the ground beef, onion, and garlic in a large saucepan or Dutch oven. Drain the grease.
- Add the chopped potato, celery, corn, beef broth, tomato sauce, and spices to the pot. Bring to a boil.
- Lower the heat to a simmer and stir in the tomatoes and cream cheese. Cook for 10 minutes, stirring occasionally, until the cream cheese is fully melted.
- Mix the flour and milk, then add it to the pot along with the shredded cheddar. Cook for an additional 10 minutes, stirring occasionally until the soup thickens.
Nutrition
Calories: 426 kcal | Carbohydrates: 19g | Protein: 31g | Fat: 24g | Saturated Fat: 14g Cholesterol: 116mg | Sodium: 1139mg | Potassium: 780mg | Fiber: 1g | Sugar: 4g Vitamin A: 910 IU | Vitamin C: 9.3mg | Calcium: 298mg | Iron: 3.5mg
- Can I prep the ingredients in advance?
Yes! You can chop up the veggies and even brown the ground beef ahead of time. Store them in separate containers in the fridge, and when you’re ready to cook, just toss everything into the crockpot. It saves you time and effort!
- Can I use a different type of broth?
For sure! If you don’t have beef broth, feel free to swap it out for chicken broth or even vegetable broth. It won’t change the flavor too much and will still give you that delicious base you love.
- How do I make the soup thicker?
If you like a thicker soup, try mashing some of the potatoes in the crockpot towards the end of cooking. You can also add a slurry of flour and milk to thicken things up. Just keep stirring until you get that perfect creamy texture!
- Can I make this soup ahead of time?
Absolutely! If you’re meal prepping, you can make the soup up to 2-3 days ahead. Just store it in the fridge and reheat when you’re ready to eat. If it thickens up too much after sitting, just add a little more broth or milk to loosen it up.
- Can I freeze leftovers?
Freezing might not be the best option since the potatoes can change texture, but if you must, go ahead and store the soup in an airtight container for up to 3 months. Reheat on the stove, adding a splash of milk or broth to bring it back to its creamy goodness!