Crockpot Cheese burger Soup
This creamy, cheesy, and hearty soup brings all the flavors of a classic cheeseburger into a warm, comforting bowl. Slow-cooked in the crockpot for easy prep, it’s packed with ground beef, potatoes, cheese, and savory seasonings—perfect for a cozy family meal. Serve it with crusty bread or a side salad for the ultimate comfort food experience!
For the Soup Base:
- Ground Beef: Lean ground beef gives the soup a hearty, meaty flavor and protein.
- Onion: Diced onion adds depth and enhances the savory taste.
- Russet Potato: Peeled and chopped potatoes provide a creamy, hearty texture.
- Celery: Adds a slight crunch and fresh flavor to the soup.
- Frozen Corn: Offers a subtle sweetness and extra texture.
- Garlic: Minced garlic gives a rich, aromatic depth.
- Cherry Tomatoes: Chopped tomatoes bring a burst of freshness and acidity.
- Beef Broth: The flavorful base that ties everything together.
- Tomato Sauce: Enhances richness and gives the soup that cheeseburger-like taste.
For Creaminess & Flavor:
- Cream Cheese: Adds an extra creamy and smooth texture to the soup.
- Shredded Sharp Cheddar: Melts into the soup, creating a rich, cheesy finish.
- Milk: Helps create a velvety, smooth texture.
- All-Purpose Flour: Thickens the soup to the perfect consistency.
For Seasoning:
- Salt: Enhances all the flavors in the soup.
- Dried Basil: Adds a subtle herbal touch to balance out the flavors.
- Garlic Powder: Boosts the savory depth of the soup.
- Dried Parsley: Provides freshness and a touch of balance.
- Black Pepper: Adds a mild heat and rounds out the flavors.
Crockpot Cheeseburger Soup
Notes
Ingredients
For the Soup Base
- 1 ½ lb. lean ground beef
- 1 medium onion, diced
- 1 large russet potato, peeled and chopped into small pieces
- ½ cup celery, diced
- 1 cup frozen corn
- 3 cloves garlic, minced
- ¾ cup cherry tomatoes, chopped
- 2 (14.5 oz) cans beef broth
- ¾ cup tomato sauce
For Creaminess & Flavor
- 1 (8 oz) package cream cheese
- 2 cups shredded sharp cheddar
- 1 cup milk
- ¼ cup all-purpose flour
For Seasoning
- 1 tsp salt
- 1 tsp dried basil
- 1 tsp garlic powder
- 1 tsp dried parsley
- Black pepper, to taste
Instructions
- In a large skillet, brown the ground beef with the diced onion. Drain excess grease.
- Transfer the beef mixture to the crockpot. Add the potato, celery, corn, garlic, cream cheese, tomatoes, beef broth, tomato sauce, and seasonings. Stir to combine.
- Cover and cook on low for 6-8 hours or high for 4 hours, until the potatoes are tender.
- About 10 minutes before serving, whisk together the milk and flour until smooth. Add to the crockpot along with the shredded cheddar cheese.
- Stir well and cook for another 10 minutes, allowing the cheese to melt and the soup to thicken.
- Serve hot and enjoy!
1. What’s the best way to make this soup thicker?
If you want a thicker consistency, try:
- Mashing some of the potatoes directly in the soup.
- Adding a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
- Letting the soup sit for 10 minutes after cooking—it thickens as it cools!
2. Can I make this soup ahead of time?
Yes! It stores well in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or milk if needed.
3. Can I freeze this soup?
Absolutely! Let it cool completely, then store in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop. Tip: If freezing, wait to add the cheese and milk mixture until reheating for the best texture.
4. What are the best toppings for this soup?
For extra flavor, try adding:
- Sliced green onions
- Crushed crackers or croutons
- A dollop of sour cream
5. Can I make this on the stovetop instead?
Yes! Brown the beef and onions in a large pot, then add all ingredients except the milk, flour, and cheese. Simmer for 20-25 minutes, then stir in the cheese and milk mixture at the end. Same great taste, faster results!
