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Slow Cooker Cheeseburger Soup Recipe

Slow Cooker Cheeseburger Soup

Wholesome Cove
This hearty Slow Cooker Cheeseburger Soup delivers all the flavors of a classic cheeseburger in a creamy, comforting bowl. Loaded with seasoned ground beef, tender potatoes, vegetables, and plenty of melted cheese, this hands-off recipe is perfect for busy weeknights and feeds a crowd.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Soup
Cuisine American
Servings 8 servings
Calories 485 kcal

Equipment

  • 6-7 quart slow cooker
  • Large skillet For browning beef
  • Sharp chef's knife
  • Cutting board
  • Wooden spoon or spatula
  • Whisk For making roux
  • Medium saucepan For preparing roux
  • Measuring cups and spoons
  • Ladle For serving
  • Cheese grater If shredding cheese from block

Ingredients
  

  • 1½ pounds lean ground beef 680g, 85% or 93% lean
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 4 cups Russet potatoes about 600g, peeled and diced into ¾-inch cubes
  • 1½ cups carrots about 180g, diced
  • 1 cup celery about 120g, diced
  • 4 cups chicken broth or beef broth, 950ml
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper

For the Roux and Cream Base

  • 3 tablespoons butter 45g
  • ¼ cup all-purpose flour 30g
  • 2 cups whole milk 475ml
  • 1 cup heavy cream 240ml
  • 8 ounces cream cheese 225g, softened and cubed
  • 2 cups sharp cheddar cheese about 225g, shredded
  • 1 cup Velveeta cheese about 115g, cubed, optional for extra creaminess

Optional Toppings

  • crumbled bacon
  • shredded cheddar cheese
  • diced pickles
  • chopped green onions
  • sour cream
  • diced tomatoes
  • croutons

Instructions
 

  • Heat a large skillet over medium-high heat and add ground beef, breaking it apart as it cooks for 8-10 minutes until no pink remains. Add diced onion during the last 3-4 minutes, then stir in garlic for 30 seconds. Drain excess grease and transfer beef mixture to slow cooker.
  • Add diced potatoes, carrots, celery, and chicken broth to the slow cooker. Sprinkle with Italian seasoning, paprika, salt, and black pepper, then stir gently to combine.
  • Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until potatoes are fork-tender and vegetables are soft.
  • About 45 minutes before serving, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 3-5 minutes until golden and nutty. Slowly add milk and cream while whisking constantly, then simmer for 2-3 minutes until thickened.
  • Turn slow cooker to HIGH if on LOW. Pour roux mixture into the soup and stir well. Add cubed cream cheese, shredded cheddar, and Velveeta if using. Stir occasionally for 30 minutes until all cheeses melt completely and soup becomes thick and creamy.
  • Taste and adjust seasonings as needed. Ladle into bowls and top with your favorite cheeseburger toppings like bacon, extra cheese, pickles, green onions, or sour cream.

Notes

  • Use lean ground beef (85% or 93% lean) to avoid an overly greasy soup that requires constant skimming.
  • Always shred cheese from a block rather than using pre-shredded cheese, which contains anti-caking agents that prevent smooth melting.
  • Add dairy products (milk, cream, cheese) during the last 30-45 minutes of cooking to prevent curdling and separation.
  • Dice all vegetables uniformly so they cook evenly and achieve the perfect tender texture at the same time.
  • For a low-carb version, replace potatoes with cauliflower florets and reduce flour in the roux to 2 tablespoons.
  • Soup thickens as it sits. When reheating, stir in a splash of milk or broth to restore the creamy consistency.
  • Store leftovers in airtight containers in the refrigerator for up to 4 days, or freeze for up to 2 months (best frozen before adding cream and cheese).
  • For best freezing results, freeze the base soup without dairy, then add cream and cheese when reheating.
  • Russet potatoes hold their shape best during slow cooking. Avoid red potatoes which can become mushy.
  • This soup tastes even better the next day as the flavors continue to meld together overnight.

Nutrition

Serving: 1BowlCalories: 485kcalCarbohydrates: 32gProtein: 27gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 105mgSodium: 985mgPotassium: 920mgFiber: 3gSugar: 8gVitamin A: 85IUVitamin C: 28mgCalcium: 35mgIron: 18mg
Keyword cheeseburger soup, cheesy soup, comfort food, ground beef soup, slow cooker soup
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