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Cozy Crockpot Cheeseburger Soup with Cheddar

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This creamy, cheesy crockpot cheeseburger soup is the ultimate comfort food. With minimal prep and simple ingredients, it delivers rich, diner-style flavor with almost no effort.

Ingredients

Scale
  • 1 pound ground beef (80/20 blend)
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 4 medium Russet potatoes, peeled and cubed into ½-inch pieces
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cups low-sodium beef broth
  • 1 cup whole milk
  • 8 ounces cream cheese, softened and cubed
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried parsley
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • Optional garnish: chopped green onions, extra shredded cheddar, crumbled bacon

Instructions

  1. Brown the ground beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink — about 6-8 minutes. Drain off any excess fat (leave about a tablespoon in the pan for flavor). Transfer the beef to the slow cooker.
  2. Sauté the aromatics: In the same skillet, add the diced onion, carrots, and celery. Cook for 4-5 minutes, stirring occasionally, until the vegetables start to soften. Add the minced garlic and cook for another 30 seconds until fragrant. Transfer everything to the slow cooker.
  3. Add the potatoes and broth: Add the cubed potatoes to the slow cooker. Pour in the beef broth and Worcestershire sauce. Stir everything together. The liquid should almost cover the solids — if it doesn’t, add a splash more broth or water.
  4. Cook on low: Cover and cook on low for 6-7 hours, or on high for 3-4 hours. You want the potatoes to be fork-tender but not falling apart.
  5. Add the cream cheese and milk: About 30 minutes before serving, add the cubed cream cheese and the milk. Stir until the cream cheese is mostly melted and incorporated.
  6. Stir in the cheddar: Add the shredded cheddar cheese and dried parsley. Stir gently until the cheese is fully melted and the soup is smooth and creamy. Taste and adjust salt and pepper.
  7. Serve and garnish: Ladle the soup into bowls. Top with extra shredded cheddar, chopped green onions, or crumbled bacon if desired. Serve hot with crusty bread or crackers.

Notes

For best results, shred your own cheddar cheese (pre-shredded contains anti-caking agents that affect melting). Add dairy at the end to prevent curdling. If soup is too thick, stir in extra warm broth or milk. If too thin, let it cook uncovered for 15-20 minutes. To freeze, do so before adding dairy; thaw and add dairy when reheating.

Nutrition

Keywords: crockpot cheeseburger soup, slow cooker cheeseburger soup, cheeseburger soup, creamy cheddar soup, easy soup recipe, comfort food, ground beef soup

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