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Slow Cooker Cheeseburger Soup is a thick and hearty soup with chunks of ground beef, shredded carrots, sliced celery all cooked together in a creamy base topped with onions and bacon bits. All of the goodness of a cheeseburger packed into an amazing hearty soup!
Cheeseburger Soup
This Cheeseburger Soup is my favorite soup on the blog.
It is also very popular and gets rave reviews every single time.
I don’t think I have ever had a bad comment about this delicious soup.
But I do get a lot of comments asking me if it can be made in the slow cooker. I had to test it our for myself!
Me and my slow cooker are BFF’s.
Especially when it is busy around the holidays.
Who am I kidding. It is always busy.
That is why I love using my slow cooker year round.
It was so nice to just throw all of the veggies and potatoes in this soup right in the slow cooker.
Let it cook all day and have a delicious hearty cheeseburger soup for dinner.
This soup was just as incredible in the slow cooker.
And I love making it because I am reminded why this soup is so good!
All of the goodness of a cheeseburger is packed right inside this soup and it is incredible.
Whether you make it in the slow cooker or on the stovetop, you have to experience all of the goodness of this soup for yourself!
What you need to make slow cooker cheeseburger soup
- Ground beef
- Onion: chopped
- Carrots: shredded
- Celery: diced
- Basil:
- Parsley flakes:
- Butter:
- Chicken broth:
- Potatoes: peeled and diced
- Flour:
- Cheddar cheese: shredded
- Milk:
- Salt and pepper:
- Sour Cream:
- Toppings:
- Green onions:
- Bacon bits:
How to make slow cooker cheeseburger soup
- In your slow cooker, add diced potatoes, chopped onion, diced celery, carrots, parsley and basil. Add chicken broth. Cook on low 6-8 hours or high 4-6 hours or until potatoes and veggies are tender.
- About 30 minutes before it is done, cook the ground beef in a medium saucepan about 4-5 minutes until brown. Remove and set aside.
- In the same pan, add the butter. Melt the butter and add flour and cook until bubbly. Add the salt, pepper, milk and sour cream.
- Add cream mixture, cheese, and ground beef to the crockpot. Stir and and continue to cook until the cheese is melted. Serve with optional toppings.
Slow Cooker Cheeseburger Soup
Ingredients
- 1 pound ground beef
- ¾ cup chopped onion
- ¾ cup shredded carrots
- ¾ cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 4 tablespoons butter divided
- 3 cups chicken broth
- 4 cups peeled and diced potatoes
- ¼ cup all purpose flour
- 2 cups shredded cheddar cheese
- 1½ cups milk
- ¾ teaspoon salt
- ¼ to ½ teaspoon pepper
- ¼ cup sour cream
Optional toppings:
- green onions
- bacon bits
Instructions
- In your slow cooker, add diced potatoes, chopped onion, diced celery, carrots, parsley and basil. Add chicken broth. Cook on low 6-8 hours or high 4-6 hours or until potatoes and veggies are tender.
- About 30 minutes before it is done, cook the ground beef in a medium saucepan about 4-5 minutes until brown. Remove and set aside.
- In the same pan, add the butter. Melt the butter and add flour and cook until bubbly. Add the salt, pepper, milk and sour cream.
- Add cream mixture, cheese, and ground beef to the crockpot. Stir and and continue to cook until the cheese is melted. Serve with optional toppings.
Nutrition
Serves: 8
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Is it ok to add the cooked hamburger while potatoes are still cooking? Any downside?
No, that works!
this was my first try at cheeseburger soup. This was the one recipe that I had all the ingredients on hand, to my happy surprise, mine can out better than was Zoup sells. I made mine with Velveta and added a can of petite dice tomatoes. Easiest part was having a $1 bag of Kroger from mirepoix onion, celery and carrots, so easy peasy tossed them in the power pressure cooker after browning the burger. Tossed everything else and set the cooker to slow cook for 4 hours. Amazing amazing.
Can I make this the day before for work the next day and just heat it up on-site?
Yes! This is a great make-ahead soup!
I washed but did not peel the potatoes. Turned out great and more nutritious!
Delicious! one of our favorite recipes for the last 7 years or so. We use homemade bone broth and it is always fantastic flavor combos
WONDERING HOW TO DO THIS IN THE INSTANT POT?? THE CHEESEBURGER SOUP.
Made this today on a very cold day when our furnace had gone out, perfect for a cold day and filling. I will definitely make again!
Great recipe! Why is the butter divided?
In the original stovetop recipe 1 tablespoon of the butter was used to saute the vegetables. I guess in the Crock-Pot version you’re just going to take it down to three tablespoons for the roux.
Yes I’m back home from Pompano Beach Florida back in Baltic Connecticut am very happy with all your recipies but need the stores to show sales in my area zip code 06330 thank you keep up the great work
What size slow cooker?
I used a 5 quart. 🙂
I was wondering what size crock pot you used? I’m making this right now and it’s not quite half full. Since it should always be at least half full for even cooking I’m just wondering (for next time) if you used a smaller one than mine which is 6 quarts. I’d love to know what size you use on all of your recipes! 🙂 Thanks in advance.
I use a 5 quart. 🙂
I made the recipe today and my girls loved it! I doubled the recipe for our big family and didn’t have enough shredded cheddar so I added about a cup of velveeta and it was delicious! The cheese was a little creamier than I think it would have been. Thanks for an easy way to make a great meal tonight!
Hi there! This looks so delicious! I need to double it – what size crock pot do you use? I need to make this for about 13 people…
Tried this one yesterday. Superb recipe! Perfect as is.
This was delicious. My husband raves about it and my 3 year old loves it as well. I used Velveeta in the crock pot version. Thank you!
This was absolutely delicious. My husband went back for THIRDS! I think next time I make it, I may swap the cheddar out for a mix with maybe Swiss cheese for a different flavor!
I noticed you didn’t use velveeta in this crockpot version. Do you think it would still work with velveeta? I was kind of excited to use velveeta since I haven’t had it since childhood! If I doubled the recipe and use half cheddar half velveeta, do you think it would be ok in the crockpot? Thank you!
I think velveeta would totally work! I also like velvet but the rest of the world doesn’t seem to! Haha Just add it into cubes the last hour or so of cooking and stir until melted. 🙂
I made this for dinner tonight. I used elk in place of the beef and I left out the carrots because I didn’t have any. But my husband said it was one of his favorite things I have made! Thanks for the great recipe. I will definitely make this again.
First – I love your reading your blog and making your recipes. I was wondering if you could make this soup without the crockpot? Any advise would be helpful.
Yes my original soup is made on the stove.https://therecipecritic.com/cheeseburger-soup/
Can you use turkey burger and still get just as good of flavor?
I would porbably just throw in some beef bouillon cube or beef stock but if you go stock just know your going to have to account for the added liquid
This is definitely my favorite soup I’ve tried off your blog. Now that I can use my slow cooker? Yay! I still need to make your zuppa toscana soup. It’s been calling my name!