Crockpot Cheeseburger Soup

There’s nothing like a warm, comforting bowl of soup on a busy weeknight, especially when it tastes just like your favorite cheeseburger! My Crockpot Cheeseburger Soup has become our family’s go-to comfort food because it’s ridiculously easy to throw together in the morning, and by dinnertime, the whole house smells amazing. I first made this for my kids when they were little and refused to eat anything but burgers – now they beg for it even as teenagers. The slow cooker does all the work, melding those classic flavors of beef, cheese, and potatoes into one creamy, dreamy pot of deliciousness. Just wait until you try it!

Why You’ll Love This Crockpot Cheeseburger Soup

This soup is my secret weapon for busy days, and here’s why it’ll become yours too:

• Dump-and-go easy: Just brown the beef, throw everything in the crockpot, and let it work its magic while you do life.
• Bold burger flavors: It’s got all that cheesy, beefy goodness you crave – like biting into a juicy cheeseburger but in cozy soup form.
• One-pot wonder: Minimal dishes = maximum happiness. Your future self will thank you when cleanup takes 2 minutes.
• Crowd-pleaser: Picky kids? Hungry partners? This soup wins them all over every single time.

Ingredients for Crockpot Cheeseburger Soup

Here’s everything you’ll need to make this cozy, cheesy masterpiece – I promise it’s all simple stuff you probably have already! I’ve grouped them so you can just grab and go:

• The beefy base: 1 lb ground beef (85% lean is perfect – enough fat for flavor but not greasy), 1 small onion (diced nice and fine), 2 cloves garlic (minced – or use 1/2 tsp garlic powder if you’re in a pinch)
• Soup essentials: 3 cups chicken broth (I use low-sodium so I can control the salt), 2 cups peeled and diced potatoes (about 1/2-inch cubes – they’ll melt in your mouth after cooking)
• Creamy magic: 1 cup shredded cheddar cheese (sharp is my favorite for extra flavor), 1/2 cup milk (whole milk makes it richest), 2 tbsp all-purpose flour (this thickens it just right)
• Flavor boosters: 1 tbsp Worcestershire sauce (trust me, this makes it taste like a real burger!), 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp paprika (for that subtle smoky note)

See? Nothing fancy – just good, honest ingredients that come together to make something magical. Now let’s get cooking!

How to Make Crockpot Cheeseburger Soup

Now for the fun part – turning those simple ingredients into the coziest soup ever! Follow these steps and you’ll have cheeseburger magic in your bowl before you know it.

Browning the Beef

First, let’s tackle the beef. Grab your favorite skillet and cook that pound of ground beef over medium heat, breaking it up with a wooden spoon. You’ll know it’s done when there’s no pink left – about 5-7 minutes. Here’s my secret: drain off ALL that excess fat (unless you want greasy soup – yuck!). I like to pat it with paper towels for good measure.

Slow Cooking the Soup

Dump that beautiful browned beef right into your crockpot. Add the diced onion, minced garlic, chicken broth, and those perfect little potato cubes. Give it a good stir, pop the lid on, and let it work its magic! Low for 6-7 hours (perfect for workdays) or high for 3-4 hours (for those “I need dinner NOW” moments). The smell alone will drive you crazy with anticipation.

Thickening and Finishing

About 20 minutes before serving, whisk together the milk and flour in a small bowl until smooth – no lumps allowed! Stir this into your soup along with the cheddar cheese, Worcestershire sauce, and all those yummy spices. Put the lid back on and let it bubble away for 15-20 minutes. You’ll know it’s ready when the cheese is melted into creamy perfection and the soup coats the back of a spoon just right. Taste and add more salt if needed – I always sneak an extra pinch!

Tips for the Best Crockpot Cheeseburger Soup

After making this soup more times than I can count, here are my can’t-live-without tips:

• Cheese matters: Splurge on sharp cheddar – that extra tang makes all the difference. And shred it yourself! Pre-shredded cheese has anti-caking agents that make melting weird.
• Veggie boost: Toss in a handful of diced carrots or celery with the potatoes if you want to sneak in more nutrients (my kids never notice!).
• Texture trick: For extra creaminess, stir in a dollop of sour cream at the end – it’s like the burger’s special sauce in soup form!
• Timing is everything: Don’t skip that final 15-20 minute cook after adding the cheese – it lets everything come together perfectly.

Crockpot Cheeseburger Soup Variations

This recipe is so forgiving – I love playing with different versions depending on what’s in my fridge! Try swapping beef bacon for the ground beef if you want a smokier flavor, or add diced carrots along with the potatoes for extra sweetness. My cousin makes it with ground turkey when she’s feeling lighter, and it’s still delicious. Want more burger vibes? Throw in some pickle relish or mustard at the end – trust me, it works! The best part about cooking? Making it your own.

Serving Suggestions for Crockpot Cheeseburger Soup

Oh, you’re gonna love this part – dressing up your soup bowl is half the fun! I always serve mine with thick slices of crusty bread for dunking (because let’s be honest, that cheesy broth is too good to leave behind). A simple green salad with tangy vinaigrette cuts through the richness perfectly. For the full burger experience, set out little bowls of diced tomatoes, pickles, and even some crispy beef bacon bits for topping – let everyone build their dream bowl!

Storing and Reheating Crockpot Cheeseburger Soup

Here’s the good news – this soup gets even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or milk to loosen it up while warming gently on the stove – don’t boil it or the cheese might get grainy. Trust me, you’ll be fighting over those last spoonfuls!

Crockpot Cheeseburger Soup FAQs

I get asked these questions all the time, so let me save you some trouble:

• Can I freeze this soup? Honestly, I don’t recommend it – the dairy tends to separate and get grainy when thawed. It’s so quick to make fresh anyway!
• Is pre-shredded cheese okay? It’ll work in a pinch, but fresh-shredded melts so much smoother. Those anti-caking agents in bagged cheese just don’t play nice with soup.
• How can I thicken it more? Easy fix! Just mix another tablespoon of flour with 2 tablespoons of cold water, then stir it in and let it bubble for 5 more minutes.

See? All your burning questions answered before you even had to ask!

Nutritional Information for Crockpot Cheeseburger Soup

Nutritional values will vary based on ingredients used, but rest assured this soup packs plenty of protein and comforting carbs! For exact counts, use your favorite nutrition calculator with your specific brands.

Give this recipe a whirl and tell me how your family likes it – I live for your kitchen success stories!

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