When my kids first asked if we could “eat a cheeseburger in a bowl,” I thought they were joking. Fast forward three years, and this Slow Cooker Cheeseburger Soup Recipe has become our family’s most-requested comfort meal every single week.

I first discovered this recipe during a particularly chaotic winter when I was juggling work deadlines and my daughter’s soccer schedule. I needed something that could cook itself while I was running around town, but still taste homemade and special. After testing countless variations over the years, I’ve perfected this version that captures all the flavors of a classic cheeseburger without any of the fuss.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	6-8 hours
Total Time	6 hours 20 minutes
Servings	8 servings
Difficulty Level	Easy

If you’re looking for more comforting slow cooker recipes, check out my Slow Cooker Taco Soup for another family favorite.

Table of Contents

Why You’ll Love This Slow Cooker Cheeseburger Soup Recipe

This soup delivers everything you crave about a juicy cheeseburger in one cozy bowl. The ground beef stays perfectly seasoned, the potatoes become melt-in-your-mouth tender, and the cheese creates this luxuriously creamy base that coats every spoonful.

What makes this recipe truly special is how effortlessly it comes together. You brown the beef, toss everything in the slow cooker, and walk away. No constant stirring, no babysitting the stove, and no complicated techniques required.

Hands-off cooking: The slow cooker does all the work while you go about your day
Budget-friendly: Uses simple, affordable ingredients most families already have
Incredibly versatile: Easily customize with your favorite burger toppings
Crowd-pleaser: Even picky eaters and kids absolutely devour this soup
Meal prep champion: Makes a large batch and reheats beautifully for quick lunches
Rich and satisfying: The creamy, cheesy broth with tender vegetables fills you up completely

Another cozy favorite is my Crack Chicken Soup, which has a similar comfort food appeal.

Ingredients

This soup relies on straightforward ingredients that create layers of flavor as they slowly simmer together. The combination of lean beef, hearty vegetables, and rich dairy creates that signature cheeseburger taste we all love.

1½ pounds lean ground beef (85% or 93% lean)
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups Russet potatoes, peeled and diced (about 4 medium potatoes)
1½ cups carrots, diced
1 cup celery, diced
4 cups chicken broth or beef broth
1 teaspoon Italian seasoning
½ teaspoon paprika
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
3 tablespoons butter
¼ cup all-purpose flour
2 cups whole milk
1 cup heavy cream
8 ounces cream cheese, softened and cubed
2 cups sharp cheddar cheese, shredded
1 cup Velveeta cheese, cubed (optional, for extra creaminess)

Optional Toppings:

Crumbled bacon
Shredded cheddar cheese
Diced pickles
Chopped green onions
Sour cream
Diced tomatoes
Croutons

You might also love my Buffalo Chicken Soup for another cheesy, indulgent option.

Kitchen Equipment Needed

Having the right tools makes this recipe even simpler to prepare. Here’s everything you’ll need to create this delicious soup from start to finish.

6-7 quart slow cooker: Essential for fitting all the ingredients comfortably
Large skillet: For browning the ground beef and making the roux
Sharp chef’s knife: For dicing vegetables efficiently
Cutting board: For safe and easy food prep
Wooden spoon or spatula: For stirring the beef and soup
Whisk: For making a smooth, lump-free roux
Measuring cups and spoons: For accurate ingredient measurements
Ladle: For serving the finished soup
Cheese grater: If shredding cheese from a block

For more hearty soups, try my Slow Cooker Beef Barley Soup.

Recommended Products for This Recipe

After making this soup dozens of times, I’ve discovered a few products that genuinely elevate the final result. These recommendations come from my personal experience testing different brands and tools.

1. Hamilton Beach Programmable Slow Cooker

I absolutely love this programmable slow cooker because it automatically switches to warm when cooking finishes. This means your soup stays at the perfect temperature without overcooking, even if you’re running late from work. The 6-quart size is ideal for this recipe with enough room for everything to cook evenly.

Get it on Amazon

2. Tillamook Extra Sharp Cheddar Cheese

The quality of cheese makes a huge difference in this soup. Tillamook’s extra sharp cheddar melts beautifully and adds incredible depth of flavor that pre-shredded cheeses simply can’t match. I always buy the block and shred it myself for the smoothest, creamiest texture.

Get it on Amazon

3. Le Creuset Wooden Spoon

This might seem unnecessary, but hear me out. A quality wooden spoon won’t scratch your slow cooker’s ceramic insert, and this one is perfectly shaped for stirring thick soups without bending. It’s become my go-to tool for all my slow cooker recipes.

Get it on Amazon

4. Better Than Bouillon Chicken Base

Instead of regular chicken broth, I often use Better Than Bouillon to make my broth. It has so much more concentrated flavor than boxed broth, and I can control the sodium level. One jar lasts for months in the fridge and makes every soup taste restaurant-quality.

Get it on Amazon

For another comforting soup option, check out my Chicken Taco Soup.

Step-by-Step Instructions: How to Make Slow Cooker Cheeseburger Soup

Follow these detailed steps for perfect results every time. I’ve broken down each phase to make this foolproof, even if you’re new to slow cooking.

1. Brown the Ground Beef

Heat a large skillet over medium-high heat without adding any oil (the beef will release its own fat)
Add the ground beef to the hot skillet, breaking it apart with your wooden spoon or spatula
Cook the beef for 8-10 minutes, stirring occasionally and breaking up large chunks, until no pink remains
Add the diced onion to the skillet with the beef during the last 3-4 minutes of cooking
The onions should soften and become translucent while absorbing the beef’s savory flavor
Stir in the minced garlic and cook for 30 seconds until fragrant (don’t let it burn)
Drain any excess grease from the skillet by tilting it and carefully spooning out the fat, or pour the mixture through a colander
Transfer the beef mixture to your slow cooker

2. Add Vegetables and Broth

Add the diced potatoes to the slow cooker, spreading them evenly over the beef
Dice your potatoes into roughly ¾-inch cubes so they cook evenly and don’t fall apart
Add the diced carrots and celery to create layers of flavor
Pour the chicken broth over all the ingredients, making sure everything is mostly submerged
Sprinkle the Italian seasoning, paprika, salt, and black pepper evenly over the top
Give everything a gentle stir to distribute the seasonings throughout
The vegetables should be mostly covered by the broth, but it’s okay if a few pieces poke through

3. Slow Cook Until Tender

Cover the slow cooker with its lid, making sure it seals properly
Set the slow cooker to LOW and cook for 6-8 hours, or on HIGH for 3-4 hours
I recommend the LOW setting for the best texture and flavor development
The potatoes should be fork-tender when fully cooked, and the carrots should be soft but not mushy
Resist the urge to lift the lid frequently, as this releases heat and extends cooking time
You’ll know it’s ready when your entire kitchen smells amazing and the vegetables pierce easily with a fork

4. Prepare the Roux

About 45 minutes before serving, prepare your roux in a medium saucepan
Melt the butter over medium heat until it’s completely liquefied and bubbling slightly
Add the flour to the melted butter, whisking constantly to prevent lumps
Continue cooking and whisking for 3-5 minutes until the mixture turns golden and smells nutty
This cooking process removes the raw flour taste and creates a smooth thickening agent
The roux should be smooth, thick, and the color of peanut butter
Slowly pour in the whole milk while whisking vigorously to prevent lumps from forming
Add the heavy cream and continue whisking until the mixture is completely smooth
Season with a pinch of salt and pepper to taste
Let the mixture simmer for 2-3 minutes until it thickens noticeably
Remove from heat and set aside until you’re ready to add it to the soup

5. Add Cheese and Cream Mixture

Turn your slow cooker to HIGH if it was on LOW
Pour the prepared roux mixture into the slow cooker, stirring gently but thoroughly
Add the cubed cream cheese, distributing it evenly throughout the soup
Cut the cream cheese into ½-inch cubes before adding so it melts faster and more evenly
Stir in the shredded cheddar cheese, mixing until it starts to melt into the broth
If using Velveeta, add the cubes now and stir them in
Velveeta melts incredibly smoothly and adds extra creaminess to the soup
Continue stirring occasionally for the next 30 minutes as all the cheeses melt completely
The soup should become thick, creamy, and coat the back of your spoon when it’s ready

6. Serve and Enjoy

Taste the soup and adjust seasonings if needed, adding more salt, pepper, or paprika to your preference
Ladle the hot soup into bowls, making sure each serving gets a good mix of vegetables and beef
Top with your favorite cheeseburger toppings like crispy bacon, extra shredded cheese, diced pickles, or green onions
I love adding a small dollop of sour cream and a handful of croutons for texture contrast
Serve immediately while hot with crusty bread or dinner rolls on the side for dipping
The soup tastes even better the next day as the flavors continue to meld together

For a similar comforting meal, try my Creamy Chicken Soup.

Tips for The Best Slow Cooker Cheeseburger Soup

These tried-and-true tips will help you avoid common mistakes and create the most flavorful, perfectly textured soup every single time.

Use lean ground beef: Choose 85% or 93% lean to avoid an overly greasy soup that requires constant skimming
Dice vegetables uniformly: Cut all vegetables to similar sizes so they cook evenly and no pieces end up too mushy or undercooked
Don’t skip draining the beef: Even lean beef releases some fat that can make your soup oily and unpleasant if not drained properly
Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting and create a grainy texture
Add dairy at the end: Adding milk, cream, and cheese too early can cause curdling and separation during the long cooking time
Stir the roux constantly: This prevents lumps and ensures a silky-smooth thickening agent that blends seamlessly into the soup
Use Russet potatoes: These starchy potatoes hold their shape better during slow cooking compared to waxy red potatoes
Season in layers: Add salt and pepper at the beginning and taste before serving to adjust the final seasoning
Let it rest before serving: Allow the soup to sit for 5-10 minutes after turning off the heat so the flavors meld and the texture sets
Don’t overcook: Keep an eye on the soup during the final 30 minutes to prevent the vegetables from turning to mush
Make ahead for better flavor: This soup tastes even more delicious the next day as the seasonings have time to fully develop

You’ll also love these tips for my Chicken Chowder.

What to Serve with Slow Cooker Cheeseburger Soup

This hearty soup is practically a complete meal, but these sides complement it perfectly and round out your dinner table.

The best accompaniments add texture contrast and help soak up all that creamy, cheesy broth.

Crusty French bread or sourdough: Perfect for dipping and mopping up every last drop
Garlic bread: The buttery, garlicky crunch pairs beautifully with the rich soup
Simple green salad: A light, crisp salad with vinaigrette cuts through the richness
Cornbread: Slightly sweet cornbread makes a delicious contrast to the savory soup
Roasted vegetables: Add more nutrition with roasted Brussels sprouts or broccoli
Coleslaw: The tangy, crunchy slaw provides a refreshing palate cleanser
Dinner rolls: Soft, warm rolls are ideal for dunking and incredibly satisfying
Onion rings: Continue the burger theme with crispy onion rings on the side
Pickle spears: Serve dill pickles alongside for an authentic cheeseburger experience

Variations of Slow Cooker Cheeseburger Soup

One of the best things about this recipe is how easily you can customize it to suit different tastes and dietary needs. Here are my favorite variations that I’ve tested and loved over the years.

Bacon cheeseburger soup: Add 8 ounces of cooked, crumbled bacon to the soup along with the cheese for smoky, savory depth
Spicy jalapeño version: Stir in 2 diced jalapeños with the vegetables and top with pepper jack cheese instead of cheddar
Mushroom and Swiss: Swap cheddar for Swiss cheese and add 8 ounces of sliced mushrooms sautéed until golden
Turkey burger soup: Replace ground beef with ground turkey for a lighter option that still tastes incredible
Loaded baked potato style: Add sour cream, extra bacon bits, and lots of green onions for a baked potato vibe
Low-carb/keto version: Replace potatoes with cauliflower florets and reduce the flour in the roux to 2 tablespoons
Vegetarian adaptation: Use plant-based ground beef alternative and vegetable broth, keeping everything else the same
Extra cheesy version: Double the amount of cheddar and add ½ cup of Parmesan for ultimate cheese lovers
Smoky BBQ twist: Add 2 tablespoons of BBQ sauce and ½ teaspoon of smoked paprika for a barbecue cheeseburger flavor
Pizza burger soup: Add Italian sausage along with the beef, use mozzarella cheese, and stir in a little pizza sauce
Tex-Mex style: Add taco seasoning, black beans, corn, and top with crushed tortilla chips and cilantro

For another customizable soup, try my Taco Soup with Ranch Dressing.

Storage and Reheating

Proper storage keeps this soup tasting fresh and delicious for days. Follow these guidelines for the best results with leftovers.

Refrigerator storage: Let the soup cool completely, then transfer to airtight containers and refrigerate for up to 4 days
Portion before storing: Divide into individual serving containers for quick grab-and-go lunches throughout the week
Leave room for expansion: Don’t fill containers to the very top, as the soup will expand slightly when frozen
Freezing (with caution): This soup can be frozen for up to 2 months, though dairy-based soups sometimes change texture slightly when thawed
Freeze without cream: For best freezing results, freeze the soup before adding the cream and cheese, then add those when reheating
Thaw safely: Move frozen soup to the refrigerator 24 hours before you plan to reheat it for even, safe thawing
Stovetop reheating: Pour refrigerated soup into a pot and heat over medium-low, stirring occasionally, until heated through
Microwave method: Heat individual portions in microwave-safe bowls in 1-2 minute intervals, stirring between each interval
Slow cooker reheating: Place refrigerated soup back in the slow cooker on LOW for 2-3 hours until warmed completely
Add liquid when reheating: The soup thickens as it sits, so stir in a splash of milk or broth when reheating to restore creaminess
Avoid boiling: Reheat gently without bringing to a full boil, which can cause the dairy to separate and become grainy

For more meal prep ideas, check out my Shepherds Pie Recipe.

Nutritional Facts

Per Serving (1 bowl, approximately 1½ cups):

Calories: 485
Total Fat: 28g
- Saturated Fat: 15g
- Trans Fat: 0.5g
Cholesterol: 105mg
Sodium: 985mg
Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 8g
Protein: 27g
Vitamin A: 85% DV
Vitamin C: 28% DV
Calcium: 35% DV
Iron: 18% DV
Potassium: 920mg

Note: Nutritional information is approximate and based on standard ingredient measurements. Values may vary based on specific brands used and portion sizes. Toppings are not included in these calculations.

Try my Healthy Shepherds Pie for a lighter comfort food option.

Health Benefits of Key Ingredients

While this is definitely an indulgent comfort food, several ingredients provide genuine nutritional value that makes this soup more than just delicious.

The combination of protein, vegetables, and dairy creates a balanced meal that actually nourishes your body while satisfying your cravings.

Ground beef: Provides high-quality complete protein, iron for healthy blood cells, zinc for immune function, and B vitamins for energy metabolism
Potatoes: Rich in potassium for heart health, vitamin C for immunity, and resistant starch that supports healthy digestion
Carrots: Loaded with beta-carotene that converts to vitamin A for eye health and immune support, plus fiber for digestive wellness
Celery: Contains antioxidants and anti-inflammatory compounds, plus hydrating properties and important vitamins K and C
Onions: Packed with quercetin, a powerful antioxidant with anti-inflammatory properties that supports heart health
Garlic: Contains allicin with antimicrobial and immune-boosting properties, and helps reduce blood pressure naturally
Cheddar cheese: Excellent source of calcium for strong bones, protein for muscle maintenance, and vitamin B12 for nerve health
Milk and cream: Provide calcium, vitamin D, and phosphorus essential for bone health, plus complete proteins
Chicken broth: Supports gut health, provides collagen for joints and skin, and keeps you hydrated

Another nutritious soup option is my Greek Lentil Soup.

FAQs About Slow Cooker Cheeseburger Soup

1. Can I make this soup on the stovetop instead of a slow cooker?

Absolutely! Brown the beef and onions in a large Dutch oven, then add all the vegetables and broth.

Bring to a boil, then reduce heat and simmer for 25-30 minutes until potatoes are tender. Add the roux, cream, and cheeses as directed in the recipe, cooking for an additional 15 minutes until everything melts together smoothly.

2. Why did my soup turn out grainy or separated?

This usually happens when cheese is added too early or when the soup gets too hot. Always add dairy products during the last 30-45 minutes of cooking and keep the slow cooker on LOW or WARM.

Using freshly shredded cheese instead of pre-shredded also makes a huge difference in achieving smooth, creamy texture.

3. Can I use a different type of potato?

Russet potatoes work best because they hold their shape during long cooking times. Yukon Gold potatoes also work well and add a buttery flavor.

I don’t recommend red potatoes as they can become mushy and fall apart in the slow cooker. Sweet potatoes change the flavor profile entirely but can work if you’re looking for something different.

4. How can I make this soup thicker or thinner?

To thicken the soup, make a cornstarch slurry by mixing 2 tablespoons cornstarch with 2 tablespoons cold water, then stir it into the soup. Alternatively, mash some of the cooked potatoes against the side of the slow cooker to release their starch.

To thin it out, simply add more chicken broth, milk, or cream until you reach your desired consistency.

5. Can I make this soup ahead of time for meal prep?

Yes! This soup is fantastic for meal prep and actually tastes better after the flavors have time to meld overnight.

Prepare the entire recipe, let it cool completely, then portion it into airtight containers. It will stay fresh in the refrigerator for 4 days or can be frozen for up to 2 months, though I recommend freezing before adding the cream and cheese for the best texture.

For another great meal prep option, try my Chicken Soup.

Final Thoughts

This Slow Cooker Cheeseburger Soup Recipe has earned its permanent spot in my weekly meal rotation for good reason. It delivers all the satisfying flavors of a classic cheeseburger in a warm, comforting bowl that’s somehow even better.

The beauty of this soup lies in its simplicity and reliability. You can trust that it will turn out perfectly creamy and delicious every single time, whether you’re making it for a busy weeknight dinner or a casual weekend lunch.

I’d love to hear how your soup turns out! Drop a comment below and let me know what toppings you chose or if you tried any of the variations. And if you loved this recipe as much as my family does, please share it with friends who need more easy slow cooker meals in their lives.

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