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Cozy Crockpot Cheeseburger Soup with Cheddar

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A rich, creamy, and deeply satisfying soup that captures all the flavors of a classic cheeseburger without the bun. Made easily in the slow cooker with simple ingredients, this is the ultimate comfort food for cold nights.

Ingredients

Scale
  • 1 pound (450g) ground beef (80/20 blend)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 medium russet potatoes (about 450g), peeled and cut into ½-inch cubes
  • 4 cups (950ml) low-sodium chicken broth
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 teaspoon (5ml) Dijon mustard
  • 2 tablespoons (30ml) ketchup
  • ¼ cup finely chopped dill pickles (optional)
  • 2 cups (200g) freshly shredded sharp cheddar cheese
  • 4 ounces (113g) cream cheese, softened and cut into cubes
  • ½ cup (120ml) heavy cream
  • Salt and black pepper to taste
  • Optional toppings: crispy bacon bits, sliced green onions, extra shredded cheddar, ketchup or mustard drizzle

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. Leave about a tablespoon of fat in the pan for flavor. Transfer the beef to your slow cooker using a slotted spoon.
  2. Sauté the aromatics: In the same skillet, add the diced onion, carrots, and celery. Cook over medium heat, stirring occasionally, until the vegetables start to soften, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Scrape everything into the slow cooker with the beef.
  3. Add the potatoes and liquids: Add the cubed russet potatoes to the slow cooker. Pour in the chicken broth, Worcestershire sauce, Dijon mustard, and ketchup. Stir everything together until well combined. The liquid should just cover the vegetables—if it doesn’t, add a splash more broth or water.
  4. Slow cook: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. The soup is ready when the potatoes are fork-tender and the flavors have melded together.
  5. Temper the cream cheese and cream: About 30 minutes before serving, scoop out about ½ cup of the hot broth from the slow cooker into a small mixing bowl. Add the softened cream cheese cubes and whisk until smooth. Then slowly pour in the heavy cream while whisking continuously. This step prevents the dairy from curdling when added to the hot soup.
  6. Add the cheese: Pour the cream cheese mixture back into the slow cooker and stir. Add the freshly shredded sharp cheddar cheese a handful at a time, stirring after each addition until fully melted. The soup will turn a beautiful golden orange color and become thick and creamy.
  7. Season and finish: Taste the soup and add salt and black pepper as needed. Stir in the finely chopped dill pickles if using. Let the soup cook on low for another 10-15 minutes to allow all the flavors to come together.
  8. Serve: Ladle the soup into bowls and top with your favorite garnishes. Serve immediately with crusty bread or buttery crackers on the side.

Notes

Do not skip browning the beef—it adds essential flavor. Always shred your own cheese from a block; pre-shredded cheese contains anti-caking agents that prevent smooth melting. Temper the cream cheese and heavy cream with hot broth before adding to the soup to prevent curdling. Watch the salt, as cheese, broth, Worcestershire sauce, and pickles all contain salt. If cooking on low, check the soup at the 5-hour mark to prevent potatoes from breaking down completely. The soup tastes even better the next day as flavors meld.

Nutrition

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

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