Crock Pot Cheeseburger Soup is everything you love about a cheeseburger, spooned into a warm bowl. Browned ground beef, tender potatoes, and a velvety cheddar broth simmer together in the slow cooker while you get on with your day.
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The magic happens when you stir in the cheese at the very end, off the heat, so it melts into a glossy, lump-free broth instead of turning grainy. A splash of milk and a little sour cream give it that creamy diner-style richness without any heavy cream.
Top each bowl with crispy bacon, chopped pickles, and a handful of shredded lettuce and you have a weeknight dinner that tastes like a drive-in burger with none of the fuss.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) lean ground beef (85/15)
Use 85/15 for the best balance of flavor and grease. Ground turkey or plant-based crumbles work as a lighter swap.
1 medium yellow onion, diced (about 1 cup/160g)
Yellow onion gives the sweetest, most burger-like base. Frozen diced onion saves 5 minutes if you are rushed.
3 medium russet potatoes, peeled and cut into 1/2-inch cubes (about 1.5 lb/680g)
Russets break down slightly and thicken the broth naturally. Yukon Golds hold their shape better if you prefer chunkier soup.
3 cups (720ml) low-sodium chicken broth
Low-sodium lets you control the salt since the cheese adds plenty. Vegetable broth makes it a no-beef alternative.
2 cups (240g) shredded sharp cheddar cheese
Shred it yourself from a block; pre-shredded cheese is coated with starch and melts grainy. Monterey Jack melts even more smoothly.
1 cup (240ml) whole milk
Whole milk gives the creamiest body. For a lighter version, use 2% milk and add 1 extra tablespoon of flour.
1/2 cup (120g) sour cream
Full-fat sour cream adds tang and silkiness. Greek yogurt is a tangier, higher-protein substitute.
3 tbsp all-purpose flour
Flour thickens the broth into a soup-like consistency. Cornstarch (2 tbsp) is a gluten-free swap.
2 tbsp unsalted butter
Butter builds the roux and adds richness. Use olive oil if you want to keep it dairy-light before the cheese goes in.
1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp black pepper
Smoked paprika gives that grilled-burger depth. Regular paprika works but is milder.
1 cup (100g) shredded lettuce, 4 slices cooked bacon crumbled, and chopped pickles, for topping
These toppings make it taste like a real cheeseburger. Skip the lettuce or use green onion if you prefer.
Tips & Tricks
Add Cheese Off the Heat
Stir cheddar in only after the slow cooker is turned off, or the dairy can curdle and turn grainy.
Brown the Beef First
Skipping this step leaves the soup greasy and flat; browning builds the deep burger flavor the recipe depends on.
Dice Potatoes Evenly
Uniform 1/2-inch cubes cook at the same rate, so you never get crunchy chunks in a creamy soup.
Pro Tips
Step-by-Step Instructions
1. Brown the Beef
Heat a large skillet over medium-high heat (about 375F/190C) and cook the ground beef and onion for 6 to 8 minutes until the beef is no longer pink and the onion is soft and golden. Drain excess fat.
2. Build the Roux
Melt the butter in the same skillet over medium heat (about 300F/150C), whisk in the flour, and cook for 1 to 2 minutes until it smells nutty and turns pale golden. Whisk in 1 cup of broth until smooth.
3. Load the Slow Cooker
Scrape the beef mixture and roux into the slow cooker. Add the potatoes, remaining broth, garlic powder, smoked paprika, and pepper, then stir to combine.
4. Slow Cook
Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 hours, until the potatoes are fork-tender and pierce easily with no resistance.
5. Thicken and Finish
Turn off the slow cooker. Whisk the milk into the hot soup, then stir in the shredded cheddar a handful at a time until fully melted and glossy.
6. Add the Sour Cream
Temper the sour cream with a ladle of hot broth, then stir it back into the pot. Taste and adjust salt and pepper.
7. Serve with Toppings
Ladle into bowls and top with shredded lettuce, crumbled bacon, and chopped pickles just before serving so they stay crisp.
Delicious Variations
Bacon Double Cheeseburger
Stir in 6 crumbled bacon slices and an extra 1/2 cup of cheddar for a smokier, richer bowl.
Spicy Jalapeno Burger
Add 1 diced jalapeno and 1/2 teaspoon of chili powder with the potatoes for a gentle kick.
Mushroom Swiss Version
Swap the cheddar for shredded Swiss and add 8 oz of sliced sauteed mushrooms for a steakhouse twist.
How to Store Crock Pot Cheeseburger Soup
Refrigerator
Store in an airtight container in the refrigerator for up to 4 days; reheat gently and stir well before serving.
Freezer
Freeze in portions for up to 2 months, but note the potatoes may soften; thaw overnight in the refrigerator before reheating.
Reheating
Reheat on the stovetop over low heat (about 200F/95C), stirring often, and add a splash of milk if the soup thickens too much.
Frequently Asked Questions
Q: Can I make Crock Pot Cheeseburger Soup without Velveeta?
Yes, sharp cheddar melts beautifully if you shred it yourself and add it off the heat. Pre-shredded cheese contains anti-caking starch that makes the soup grainy, so grate a block fresh for the smoothest result.
Q: Why did my cheeseburger soup curdle?
The most common cause is boiling the soup after the dairy goes in. Turn the slow cooker off before adding the milk, cheese, and sour cream, and stir gently until everything melts smoothly.
Q: Can I use frozen potatoes in this recipe?
Yes, frozen diced hash browns work and cut the prep time in half. Add them straight from frozen and reduce the cook time to about 3 hours on LOW, since they break down faster than fresh potatoes.
Q: How do I thicken cheeseburger soup if it is too thin?
Whisk 1 tablespoon of cornstarch into 2 tablespoons of cold water and stir it into the hot soup, then cook 5 minutes more. Alternatively, mash a few potato chunks against the side of the pot to release their starch.
Q: Can I cook this Crock Pot Cheeseburger Soup on high instead of low?
Yes, cook it on HIGH for about 3 hours instead of 5 to 6 hours on LOW. Check the potatoes at the 2.5-hour mark, since slow cookers vary in temperature and you want them fork-tender, not mushy.
Grab your slow cooker and a block of sharp cheddar, then let this creamy cheeseburger soup simmer into your new favorite weeknight dinner. If you make it, leave a rating and tell me which topping your family fought over!
Crock Pot Cheeseburger Soup
Crock Pot Cheeseburger Soup turns ground beef and cheddar into a creamy slow-cooker dinner the whole family devours, ready in 50 minutes.
🧂 Ingredients
- 1 lb (450g) lean ground beef (85/15)
- 1 medium yellow onion, diced (about 1 cup/160g)
- 3 medium russet potatoes, peeled and cut into 1/2-inch cubes (about 1.5 lb/680g)
- 3 cups (720ml) low-sodium chicken broth
- 2 cups (240g) shredded sharp cheddar cheese
- 1 cup (240ml) whole milk
- 1/2 cup (120g) sour cream
- 3 tbsp all-purpose flour
- 2 tbsp unsalted butter
- 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp black pepper
- 1 cup (100g) shredded lettuce, 4 slices cooked bacon crumbled, and chopped pickles, for topping
📋 Instructions
- 1Brown the Beef — Heat a large skillet over medium-high heat (about 375F/190C) and cook the ground beef and onion for 6 to 8 minutes until the beef is no longer pink and the onion is soft and golden. Drain excess fat.
- 2Build the Roux — Melt the butter in the same skillet over medium heat (about 300F/150C), whisk in the flour, and cook for 1 to 2 minutes until it smells nutty and turns pale golden. Whisk in 1 cup of broth until smooth.
- 3Load the Slow Cooker — Scrape the beef mixture and roux into the slow cooker. Add the potatoes, remaining broth, garlic powder, smoked paprika, and pepper, then stir to combine.
- 4Slow Cook — Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 hours, until the potatoes are fork-tender and pierce easily with no resistance.
- 5Thicken and Finish — Turn off the slow cooker. Whisk the milk into the hot soup, then stir in the shredded cheddar a handful at a time until fully melted and glossy.
- 6Add the Sour Cream — Temper the sour cream with a ladle of hot broth, then stir it back into the pot. Taste and adjust salt and pepper.
- 7Serve with Toppings — Ladle into bowls and top with shredded lettuce, crumbled bacon, and chopped pickles just before serving so they stay crisp.
