Alright, friends, let’s talk about comfort food. This Crockpot Cheeseburger Soup is everything you love about a juicy, cheesy burger… but in soup form! It’s creamy, hearty, and super family-friendly—my kids can’t get enough of it. Plus, since it’s made in the crockpot, it’s basically a “set it and forget it” recipe. Whether it’s a busy weeknight or a chilly weekend, this soup is the perfect hug in a bowl. Let’s get started!
What You’ll Need
- Ground beef – 1 pound
- Yellow onion – 1, diced
- Carrots – 2, peeled and diced
- Celery – 2 stalks, diced
- Garlic cloves – 2, minced
- Russet potatoes – 3 medium, peeled and cubed
- Chicken broth – 4 cups
- Heavy cream – 1 cup
- Cheddar cheese – 2 cups shredded
- Flour – 2 tablespoons
- Butter – 2 tablespoons
- Worcestershire sauce – 1 teaspoon
- Salt and pepper – to taste
- Optional toppings: Crispy bacon, extra cheese, parsley
Pro Tips
- Sauté for flavor – Browning the ground beef and softening the veggies before adding them to the crockpot adds an extra layer of flavor.
- Cut potatoes evenly – Make sure the potato cubes are about the same size so they cook evenly.
- Add cheese slowly – Stir in the cheese gradually at the end to keep it from clumping.
- Double up for leftovers – This soup freezes really well, so make extra!
- Let the kids top it – Set up a “topping bar” with bacon, cheese, or crackers for a fun dinner activity.
Tools You’ll Need
- Large skillet
- Crockpot (slow cooker)
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon
Substitutions and Variations
- Meat: Swap ground beef for turkey or chicken for a lighter version.
- Potatoes: Try sweet potatoes or cauliflower for a twist.
- Cheese: Use Monterey Jack or pepper jack if you want something different.
- Broth: Sub vegetable broth if you need it to be vegetarian (with a meat substitute).
Make-Ahead Tips
You can brown the beef, chop the veggies, and even cube the potatoes the night before. Store them in the fridge, and in the morning, just dump everything in the crockpot!
Instructions
1. Brown the beef
Heat a large skillet over medium heat, cook the ground beef until browned, and drain excess fat. Transfer to the crockpot.
2. Prep the veggies
In the same skillet, sauté the onion, carrots, celery, and garlic for 3–5 minutes until softened. Add them to the crockpot.
3. Add potatoes and broth
Place the cubed potatoes in the crockpot, then pour in the chicken broth. Season with salt, pepper, and Worcestershire sauce. Stir to combine. Cover and cook on low for 6–8 hours or high for 3–4 hours.
AI Image Prompt:
“Crockpot filled with cubed potatoes, sautéed vegetables, browned beef, and chicken broth poured in. On white marble counters with hints of gold, natural lighting, taken with an iPhone 15 Pro from the top-down shot.”
4. Make it creamy
About 30 minutes before serving, melt butter in a small saucepan. Whisk in the flour to form a roux, then slowly stir in the heavy cream. Add this mixture to the crockpot, followed by the shredded cheese. Stir well until creamy.
5. Serve it up!
Ladle the soup into bowls and top with crispy bacon, more cheese, and parsley if desired.
Leftovers and Storage
- Fridge: Store in an airtight container for up to 4 days. Reheat on the stove or microwave.
- Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Conclusion
There you have it—your new favorite family dinner! This Crockpot Cheeseburger Soup is creamy, cheesy, and ridiculously comforting. Give it a try and let me know how your family likes it. Don’t forget to drop a comment below with your thoughts or any questions. Happy cooking! 🍲
