Cheeseburger soup is everything you love about a loaded burger, spooned into a warm bowl: savory browned beef, tender potatoes, sweet carrots, and a velvety cheddar broth finished with a little sour cream. It is the kind of dinner that feels like a hug after a long day, and the slow cooker does almost all of the work for you.
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You brown the beef and soften the onions on the stove for about 8 minutes, then everything else goes into the crockpot and simmers unattended for 3 hours on high or 5 hours on low. A quick cornstarch slurry and a slow melt of sharp cheddar at the end give you that thick, glossy, cheese-pull texture without any floury taste.
It is a complete meal in one pot, so a side of crusty bread or a simple green salad is all you need. The recipe makes a generous 6 servings and reheats beautifully, which makes it a favorite for busy weeknights and meal prep alike.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) lean ground beef (85/15)
85/15 gives enough fat for flavor without a greasy broth. Ground turkey or a plant-based crumble works as a swap; brown it the same way and add 1 extra tablespoon of butter for richness.
1 medium yellow onion, diced (about 1 cup / 160g)
Yellow onion melts into sweetness as it cooks. In a hurry, use 1 cup of frozen diced onion straight from the freezer, no thawing needed.
3 medium russet potatoes, peeled and cut into 1/2-inch cubes (about 1 lb / 450g)
Russets break down slightly and naturally thicken the broth. Yukon Golds hold their shape better if you prefer distinct potato chunks; no other change needed.
2 medium carrots, peeled and diced (about 3/4 cup / 90g)
Carrots add gentle sweetness and color. Swap in 3/4 cup frozen mixed vegetables for a faster, no-chopping option.
4 cups (960ml) low-sodium chicken broth
Low-sodium lets you control the final salt level. Vegetable broth makes it fully beef-free, or use beef broth for an even deeper burger flavor.
1 teaspoon dried oregano
Oregano rounds out the savory beef notes. Dried basil or a teaspoon of Italian seasoning is a fine stand-in.
1/2 teaspoon smoked paprika
Smoked paprika is the secret to that grilled-burger taste. Regular sweet paprika works, but add a pinch more for smokiness.
2 tablespoons cornstarch whisked into 3 tablespoons cold water
This slurry thickens the broth without flour lumps. Arrowroot starch or a tablespoon of all-purpose flour whisked into cold water also works.
2 cups (225g) shredded sharp cheddar cheese
Shred it yourself from a block; pre-shredded cheese is coated with starch and melts grainy. White cheddar or a Monterey Jack blend melts just as smoothly.
1/2 cup (120ml) sour cream, at room temperature
Room-temperature sour cream stirs in without curdling. Greek yogurt is a lighter swap, but add it off the heat and stir gently.
Salt and black pepper, to taste
Season at the end, since the cheese and broth add salt. Taste first, then adjust with a pinch at a time.
Optional toppings: cooked bacon, sliced green onions, sesame seed buns for dipping
Crumbled bacon and green onions mimic a loaded burger. Toasted sesame bun cubes make crunchy croutons and use up leftover buns.
Tips & Tricks
Do not dump the cheese in early
Add cheddar only in the last 10 minutes on Low, stirring until just melted, or it can break and turn stringy.
Keep the sour cream off the boil
Temper it with a spoonful of hot broth first, then stir it in with the crockpot switched off so it stays silky.
Cube the potatoes evenly
1/2-inch cubes cook through in the same time as the carrots; larger chunks will still be firm when the soup is done.
Thicken at the end, not the start
The cornstarch slurry added in the final 15 minutes gives a reliable creamy body without scorching on the crockpot base.
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 with the onion for 7 to 8 minutes, breaking it up, until no pink remains and the edges are golden brown. Spoon off excess fat, leaving about 1 tablespoon in the pan.
2. Bloom the spices
Stir the oregano and smoked paprika into the hot beef and onion and cook for 30 seconds, until fragrant, which wakes up the spices before they go into the slow cooker.
3. Load the crockpot
Scrape the beef mixture into a 6-quart crockpot and add the potatoes, carrots, and chicken broth. Stir once so the potatoes are mostly submerged.
4. Slow cook
Cover and cook on High for 3 hours or on Low for 5 hours, until the potatoes and carrots are fork-tender and pierce easily with no resistance.
5. Thicken the broth
Whisk the cornstarch with the cold water, stir it into the soup, cover, and cook on High for 15 minutes more, until the broth bubbles gently at the edges and coats the back of a spoon.
6. Melt the cheese
Switch the crockpot to Low or off and stir in the cheddar a handful at a time, waiting until each addition melts before adding the next; the broth should look glossy and smooth.
7. Finish with sour cream
Temper the sour cream with a ladle of hot broth, then stir it back into the pot. Season with salt and pepper to taste; the soup should taste rich, cheesy, and lightly smoky.
8. Serve hot
Ladle into bowls and top with crumbled bacon and sliced green onions, with toasted bun cubes or crusty bread on the side for dipping.
Delicious Variations
Bacon Double Cheeseburger
Stir 6 slices of crispy crumbled bacon into the pot with the cheese and finish with an extra half cup of cheddar for a smoky, diner-style bowl.
Spicy Jalapeno Burger
Add 1 diced jalapeno with the onions and swap half the cheddar for pepper Jack to bring a gentle heat that cuts the creaminess.
Loaded Veggie Burger
Replace the beef with 1 lb of browned plant-based crumble and use vegetable broth, then top with pickles and extra onion for a lighter bowl.
How to Store Easy Crockpot Cheeseburger Soup Recipe for Cozy Nights
Refrigerator
Cool the soup within 2 hours, then store in an airtight container for up to 4 days. Reheat gently, since high heat can make the dairy separate.
Freezer
Freeze in portions for up to 2 months, but leave out the sour cream before freezing and stir it in after reheating for the best texture. Thaw overnight in the refrigerator.
Reheating
Warm over medium-low heat, about 300F (150C) equivalent stovetop setting, stirring often for 5 to 7 minutes until steaming but not boiling. Add a splash of broth if it has thickened in the fridge.
Frequently Asked Questions
Q: Can I put raw ground beef in the crockpot for cheeseburger soup?
Yes, you can add raw ground beef, but browning it first is strongly recommended for flavor and to drain the fat. If you skip the skillet, break the beef into small pieces and cook on High for the first hour, then skim the fat before adding the dairy.
Q: Why did my cheeseburger soup turn grainy?
The cheese was likely added over too-high heat or the soup boiled after the dairy went in. Add shredded cheddar on Low or off the heat, stir gently until melted, and never let the soup come to a rolling boil once the sour cream is in.
Q: How do I make crockpot cheeseburger soup thicker?
Whisk 1 tablespoon of cornstarch into 2 tablespoons of cold water and stir it in during the last 15 minutes of cooking. You can also mash a few potato chunks against the side of the pot for natural body without any extra starch.
Q: Can I make this cheeseburger soup in an Instant Pot?
Yes, sauté the beef and onion on the Sauté setting, then pressure cook the broth and vegetables on High for 8 minutes with a 5-minute natural release. Stir in the slurry on Sauté until thickened, then add the cheese and sour cream off the heat.
Q: What do you serve with crockpot cheeseburger soup?
Crusty bread, sesame seed bun croutons, or a crisp green salad are the classic pairings. A side of dill pickles or a few pickle chips on top adds the tangy burger contrast that makes the bowl feel complete.
If you make this easy Crockpot cheeseburger soup, snap a photo of your steaming bowl and tag me, then leave a comment below telling me which topping you piled on first. Save the recipe now so it is ready for the next cold, cozy night.
Easy Crockpot Cheeseburger Soup Recipe for Cozy Nights
This easy Crockpot cheeseburger soup turns ground beef, potatoes, and cheddar into a creamy one-pot dinner with zero fuss on cold nights.
🧂 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 lb / 450g)
- 2 medium carrots, peeled and diced (about 3/4 cup / 90g)
- 4 cups (960ml) low-sodium chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 2 tablespoons cornstarch whisked into 3 tablespoons cold water
- 2 cups (225g) shredded sharp cheddar cheese
- 1/2 cup (120ml) sour cream, at room temperature
- Salt and black pepper, to taste
- Optional toppings: cooked bacon, sliced green onions, sesame seed buns for dipping
📋 Instructions
- 1Brown the beef — Heat a large skillet over medium-high heat, about 375F (190C), and cook the ground beef with the onion for 7 to 8 minutes, breaking it up, until no pink remains and the edges are golden brown. Spoon off excess fat, leaving about 1 tablespoon in the pan.
- 2Bloom the spices — Stir the oregano and smoked paprika into the hot beef and onion and cook for 30 seconds, until fragrant, which wakes up the spices before they go into the slow cooker.
- 3Load the crockpot — Scrape the beef mixture into a 6-quart crockpot and add the potatoes, carrots, and chicken broth. Stir once so the potatoes are mostly submerged.
- 4Slow cook — Cover and cook on High for 3 hours or on Low for 5 hours, until the potatoes and carrots are fork-tender and pierce easily with no resistance.
- 5Thicken the broth — Whisk the cornstarch with the cold water, stir it into the soup, cover, and cook on High for 15 minutes more, until the broth bubbles gently at the edges and coats the back of a spoon.
- 6Melt the cheese — Switch the crockpot to Low or off and stir in the cheddar a handful at a time, waiting until each addition melts before adding the next; the broth should look glossy and smooth.
- 7Finish with sour cream — Temper the sour cream with a ladle of hot broth, then stir it back into the pot. Season with salt and pepper to taste; the soup should taste rich, cheesy, and lightly smoky.
- 8Serve hot — Ladle into bowls and top with crumbled bacon and sliced green onions, with toasted bun cubes or crusty bread on the side for dipping.
