Best Ever Crockpot Cheeseburger Soup

When I think of cheeseburger soup, I smell my mom’s kitchen at dusk — the little radio on, the light golden over the counter, and a big pot bubbling away while we set the table. I learned to stir that pot when I was small, tasting every spoonful and insisting it needed “just a little more cheese” (of course it did). This crockpot version keeps that same cozy, diner-style flavor but saves you from babysitting the stove: brown the beef, toss everything into the slow cooker, and let the house fill with that glorious, beefy, cheesy aroma for hours. It’s simple, forgiving, and the kind of bowl that hugs you on a chilly night.

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 4 hours on LOW or 2 hours on HIGH
• Total Time: 235 minutes (including prep)

Why This Recipe is Awesome

This soup tastes like a cheeseburger in a bowl — juicy beef, tangy mustard, sweet ketchup notes, and melty cheddar swimming in a silky broth. It’s thick enough to spoon but soupy enough to slurp. It’s so easy even your oven can’t mess it up: brown, dump, slow-cook, stir in cheese at the end. The texture goes from chunky potatoes and carrots to tender, fork-friendly bites, while the cheese gives a creamy, slightly stretchy finish. Who doesn’t love crispy edges? (That’s for the toasted bread on the side.)

Ingredients

For the Main Dish:

• 1 lb ground beef
• 1 small yellow onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 3 medium russet potatoes, peeled and diced (about 4 cups)
• 2 medium carrots, sliced (about 1 cup)
• 1 cup frozen corn
• 4 cups beef broth
• 1 cup water
• 1 (14 oz) can diced tomatoes, drained
• 2 tbsp ketchup
• 1 tbsp yellow mustard
• 1 tbsp Worcestershire sauce
• 2 tbsp all-purpose flour (or 2 tbsp cornstarch for gluten-free)
• 1 cup whole milk or half-and-half
• 8 oz shredded sharp cheddar cheese (plus extra for topping)
• 2 tbsp butter
• Salt and black pepper to taste (start with 1 tsp salt)

For the Sauce / Garnish (if applicable):

• Chopped pickles or sweet pickle relish (optional, for that cheeseburger vibe)
• Chopped green onions or fresh parsley
• Crusty bread or toasted buns for serving

How I Make It

Step 1:

I start by heating a large skillet over medium-high heat and adding 1 lb ground beef. Listen to that sizzle — music to my weeknight ears. I break the meat into pieces with a wooden spoon, season with a pinch of salt and pepper, and brown until there’s no pink and some golden bits form on the bottom, about 6–8 minutes. I drain most of the fat but leave a tablespoon for flavor.

Step 2:

Next, I toss the diced onion into the skillet and sauté for 2–3 minutes until translucent, then add the garlic and cook 30 seconds until fragrant. This step builds aroma — the kitchen will smell like the best diner ever. I sprinkle the flour over the mixture, stir to coat (that’s your thickener), and let it toast a minute to remove the raw flour taste.

Step 3:

I transfer everything to the crockpot and add 4 cups beef broth, 1 cup water, diced potatoes, carrots, corn, diced tomatoes, ketchup, mustard, and Worcestershire sauce. Give it a good stir so the flour disperses. I set the slow cooker to LOW for 4 hours (or HIGH for 2 hours). As it cooks, the house fills with savory, tomatoey, cheesy promise — the potatoes will soften and the flavors will marry.

Step 4:

When the potatoes are fork-tender (that’s your doneness cue), I switch the crockpot to warm and stir in 1 cup milk or half-and-half and 8 oz shredded cheddar a handful at a time, stirring until smooth and velvety. Turn off the heat if the crockpot runs hot — you don’t want the cheese to seize or get grainy. Taste and adjust salt and pepper.

Step 5:

Serve hot with a sprinkle of extra cheddar, chopped green onions, and a spoonful of chopped pickles if you like that tangy crunch. Toast a bun or slice some crusty bread and dip. Let it sit a minute if it seems too thin — it’ll thicken as it cools slightly. That first spoonful? Creamy, cheesy, with little explosions of pickled brightness. Heaven.

Pro Tips

• Use sharp cheddar for the best flavor and melt; pre-shredded cheese contains anti-caking agents that can make the soup slick instead of creamy.
• Brown the beef in a skillet first for extra flavor — don’t skip the golden bits on the pan; they add depth.
• If you need the soup sooner, use HIGH for 2 hours, but check potatoes early to avoid overcooking.
• For a gluten-free version, swap the flour for 2 tbsp cornstarch mixed with a little cold water before adding to the crockpot.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap ground beef for ground turkey or plant-based crumbles — turkey will be lighter, plant-based gives a vegetarian option but add extra seasoning.
• Use Greek yogurt or sour cream instead of heavy cream for tang; stir it in off-heat to avoid curdling.
• For dairy-free: use a dairy-free milk (unsweetened almond or oat) and a dairy-free cheddar-style shreds; thickening with cornstarch helps keep texture.
• Make it gluten-free by replacing flour with cornstarch or a gluten-free flour blend.

Variations & Tips

• Spicy: Add 1 diced jalapeño with the onions or a pinch of cayenne for a kicked-up bowl.
• Kid-friendly: Omit pickles and reduce mustard; keep it smooth and cheesy.
• Vegetarian: Use meatless crumbles and vegetable broth, then add extra mushrooms for meaty texture.
• Loaded: Stir in cooked bacon pieces and extra shredded cheese just before serving.
• Tex-Mex twist: Swap cheddar for pepper jack and add a dash of taco seasoning.
• Creative twist: Stir in a tablespoon of smoked paprika and serve with dill pickle chips on top for that nostalgia-with-a-twist.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the soup, cool completely, and store in airtight containers in the fridge for up to 3 days. Reheat gently on the stove over medium-low, stirring to recombine. If it thickens too much, thin with a splash of broth or milk.

Can I double the recipe?

Sure thing. Use a larger slow cooker if you have it. Cook time stays about the same, but the soup may take a little longer to come up to temperature — add 30–45 minutes if doubling.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for tender potatoes (pierce with a fork), softened carrots, and a broth that looks slightly thickened and glossy. The cheese should melt smoothly into the soup without graininess.

What if I don’t have ingredient X?

Swap ketchup for a tablespoon of tomato paste + a pinch of sugar, or replace Worcestershire with a splash of soy sauce and a squeeze of lemon. For missing potatoes, use extra carrots or a cup of small pasta added in the last 20 minutes.

How I Like to Serve It

I ladle this soup into deep bowls, top with extra shredded cheddar, scallions, and a few pickle slices when I’m feeling nostalgic. I always serve warm toasted sourdough or a toasted hamburger bun for dunking. It fits weeknight dinners, cozy weekend bowls, and potlucks where everyone wants seconds. Pour a cold beer or a glass of iced tea and call it comfort food season.

Notes

• Store leftovers in the fridge for up to 3 days or freeze in portions for up to 3 months. Thaw overnight and reheat gently.
• Ground beef is safe at an internal temp of 160°F; ensure meat reaches that temperature when browning.

Final Thoughts

Closing: This crockpot cheeseburger soup proves that weeknight cooking can taste like an indulgent diner meal—without the hassle. Now go impress someone — or just yourself — with your homemade masterpiece!