There’s something incredibly satisfying about a warm bowl of soup, especially when it echoes the comfort food vibes of a classic cheeseburger. This Crockpot Cheeseburger Soup recipe has become a staple in my home during chilly evenings and busy weekends. Picture this: you come home after a long day, and your kitchen is filled with the mesmerizing aroma of melted cheese and cooked beef—absolute bliss!

What Makes This So Good

All the flavors of a cheeseburger, but in a comforting soup form.
It’s super easy to prepare and requires minimal hands-on time.
The crockpot does all the work, allowing you to enjoy the cozy smells and spend your time doing other things.
It’s versatile! Add your favorite toppings to customize each bowl.

Ingredients

1 lb (450g) ground beef
1 onion, diced
2 cloves garlic, minced
4 cups (960ml) beef broth
4 medium potatoes, diced
2 cups (200g) shredded cheddar cheese
1 cup (240ml) milk
1 tsp (5ml) Worcestershire sauce
Salt and pepper to taste
Optional toppings: Bacon bits, green onions, additional cheese

Smart Swaps

Ground turkey or chicken can replace ground beef for a leaner option.
Cauliflower rice might be a good choice instead of potatoes for a low-carb variant.
Almond or oat milk can substitute regular milk for a dairy-free option.

Sourcing Tips

When choosing your beef, look for ground beef that is 80% lean for optimal flavor without too much grease.
Always pick onions that are firm and dry with little to no blemishes for the freshest flavor.

Directions

In a skillet over medium heat, brown 1 lb (450g) ground beef with the diced onion and minced garlic. Cook until the meat is no longer pink, about 5-7 minutes. Drain any excess fat.
In your crockpot, add the browned beef mixture, 4 diced medium potatoes, 4 cups (960ml) beef broth, and 1 tsp (5ml) Worcestershire sauce.
Cook on low for 6-8 hours or high for 3-4 hours until the potatoes are tender (test by piercing with a fork).
About 30 minutes before serving, stir in 1 cup (240ml) milk and 2 cups (200g) shredded cheddar cheese, allowing it to melt and thicken the soup.
Season with salt and pepper to taste.
Serve hot with your choice of optional toppings such as bacon bits, green onions, or extra cheese.

Pro Tips

Make-Ahead: The soup can be made a day in advance. Just keep it in the fridge and reheat when you’re ready to enjoy.
Transport: This soup travels well in a thermos for a warm lunch at work or school.
Re-crisping: If you decide to use bacon bits, cook them separately and add them when serving to keep them crispy.

Variations

Spicy Cheeseburger Soup: Add diced jalapeños or a dash of hot sauce for some heat.
Veggie Cheeseburger Soup: Toss in diced carrots and celery for added nutrition and texture.
Creamy Mushroom Cheeseburger Soup: Stir in sautéed mushrooms for an earthy flavor that complements the beef.

Serving, Storage, and Reheat Guidance

Serve your delicious cheeseburger soup in warm bowls, and don’t shy away from topping it generously! Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stovetop over medium heat until heated through, stirring occasionally. For best results, add a splash of milk if the soup thickens too much.

FAQs

Can I freeze this soup?
Yes! This soup freezes well. Just place it in an airtight container and freeze for up to 3 months.
Can I use frozen potatoes?
Absolutely! If you’re short on time, frozen diced potatoes work just fine.
What can I use instead of beef broth?
You can use chicken broth or vegetable broth for a different flavor profile.

This Crockpot Cheeseburger Soup is not just a meal; it’s a delightful experience that brings warmth and comfort, perfect for family gatherings or quiet evenings at home. Enjoy!

Crockpot Cheeseburger Soup

Print Recipe

A warm, comforting soup that captures all the flavors of a classic cheeseburger, perfect for chilly evenings.

Total Time: 255 minutes
Yield: 6 servings

Ingredients

Scale

1 lb (450g) ground beef
1 onion, diced
2 cloves garlic, minced
4 cups (960ml) beef broth
4 medium potatoes, diced
2 cups (200g) shredded cheddar cheese
1 cup (240ml) milk
1 tsp (5ml) Worcestershire sauce
Salt and pepper to taste
Optional toppings: Bacon bits, green onions, additional cheese

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Instructions

In a skillet over medium heat, brown ground beef with diced onion and minced garlic until the meat is no longer pink, about 5-7 minutes. Drain any excess fat.
In your crockpot, add the browned beef mixture, diced potatoes, beef broth, and Worcestershire sauce.
Cook on low for 6-8 hours or on high for 3-4 hours until the potatoes are tender.
About 30 minutes before serving, stir in milk and shredded cheddar cheese, allowing it to melt and thicken the soup.
Season with salt and pepper to taste.
Serve hot with your choice of optional toppings.

Notes

This soup can be made a day ahead and stored in the fridge. It can also be frozen for up to 3 months.

Author: soukaina
Prep Time: 15 minutes
Cook Time: 240 minutes
Category: Soup
Method: Slow Cooking
Cuisine: American
Diet: Gluten Free