The Easiest Crockpot Cheeseburger Soup Recipe for Cozy Nights

A Bowl of Comfort, No Fuss Required

There’s a special kind of magic that happens when you translate a beloved classic into a completely different form. This Crockpot Cheeseburger Soup is exactly that kind of magic. It was born on one of those chaotic weeknights where the sky turned grey by mid-afternoon, and the kids were asking for cheeseburgers while the wind howled outside. The thought of firing up the grill was unappealing, but the craving for that savory, cheesy, and satisfying burger flavor was undeniable. So, I turned to my slow cooker. What emerged hours later was nothing short of a miracle: a luxuriously creamy, deeply savory soup that captured the very soul of a cheeseburger in a warm, spoonable bowl. It’s the ultimate hug in a bowl, delivering all the comfort with none of the hassle.

Why You’ll Love This Soup

• It’s the Ultimate Set-and-Forget Meal. The slow cooker does almost all the work. A quick bit of browning for the beef, then you simply walk away and let the gentle heat build the flavors for you.

• It’s Unbelievably Family-Friendly. This is the recipe that solves the “what’s for dinner” debate. From picky toddlers to hungry adults, its familiar, comforting flavors are a universal crowd-pleaser.

• It Transforms Simple Ingredients. You likely have most of these items in your pantry and fridge right now. This recipe turns humble ground beef, potatoes, and broth into something extraordinary.

• It’s the Definition of Comfort Food. Creamy, cheesy, and packed with tender bites of potato and beef, this soup is culinary comfort at its finest, perfect for chilly evenings or when you need a reliable pick-me-up.

The Ultimate Test: A Picky Eater’s Approval

I knew this soup was a winner when I served it to my nephew, a dedicated member of the “beige food only” club. He eyed the bowl with its visible carrots and onions with deep suspicion. After one hesitant spoonful, his eyes widened. “This tastes like a burger,” he declared, before proceeding to finish the entire bowl, vegetables and all. It was a quiet victory, proving that this soup has a unique power to win over even the most stubborn of critics.

What Makes It Special

This soup’s incredible flavor comes from a few key players:

• The Cream Cheese & Cheddar Combo: Using a block of cream cheese along with sharp cheddar cheese creates a rich, tangy, and velvety base that’s far more complex and luscious than using cheddar alone.

• Cream of Mushroom Soup: This is our secret weapon for effortless depth. It acts as a built-in thickener and adds a savory, umami backbone that enhances the beefy flavor.

• The “Burger” Toppings: Serving the soup with classic burger garnishes like crispy bacon bits, fresh diced onions, or a drizzle of mustard allows everyone to customize their bowl, making the experience fun and interactive.

Making It Happen: Your Simple Guide

Let’s get this comforting soup into your crockpot. It’s a wonderfully straightforward process.

First, grab a large skillet and brown your ground beef over medium-high heat. You’re looking for that perfect, crumbly, golden-brown sear that gives the soup its foundational, savory flavor. Once it’s cooked through, drain off any excess grease.

Now, the easy part. Transfer the browned beef into your slow cooker. Add in the diced potatoes, chopped onion, and shredded carrots. These vegetables will slowly soften and soak up all the wonderful broth, becoming melt-in-your-mouth tender.

Next, pour in the beef broth and the entire can of cream of mushroom soup. Don’t forget the seasonings—the Italian seasoning, minced garlic, salt, and pepper. Give everything a good stir to combine, ensuring the soup is evenly distributed.

Place the lid on your crockpot. Now, you have a choice. If you have all day, let it simmer on LOW for 6 hours. If you need it sooner, HIGH for 3 hours will do the trick. The goal is for the potatoes and carrots to be perfectly fork-tender.

In the last 30 minutes of cooking, it’s time for the grand finale: the cheese. Stir in the shredded cheddar and the chunks of cream cheese. Put the lid back on and let it cook for another half hour. You’ll know it’s ready when the soup is luxuriously creamy and the cheeses have melted completely into the broth. Give it one final stir, and it’s ready to serve.

You Must Know

• Shred Your Own Cheese. Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly. For the creamiest soup, take a minute to shred a block of cheddar yourself.

• Don’t Skip Browning the Beef. This crucial step adds a deep, caramelized flavor you can’t get from adding raw ground beef directly to the pot.

• Cut the Cream Cheese Small. To help it melt evenly and quickly without clumping, cut the cold cream cheese block into small, half-inch cubes before adding it.

• Adjust Thickness at the End. If your soup is thicker than you’d like, simply thin it out with a splash of extra beef broth or milk until it reaches your desired consistency.

Serving It Up Right

Ladle this rich and creamy soup into deep bowls and let everyone build their perfect “burger” bowl. Set out small dishes of toppings like crumbled cooked bacon, diced dill pickles, chopped green onions, and a squeeze of yellow mustard. A side of crusty bread for dipping or a simple green salad with a tangy vinaigrette to cut through the richness is perfect. For a drink, a cold lager or a crisp glass of hard cider complements the savory flavors beautifully.

Make It Different

This recipe is wonderfully adaptable to your tastes and dietary needs.

• For a Lighter Version: Use lean ground turkey, low-fat cream cheese, and reduced-fat cheddar cheese.

• Gluten-Free: Ensure your cream of mushroom soup and beef broth are certified gluten-free.

• Spice It Up: Add a diced jalapeño with the other vegetables or a few shakes of hot sauce with the cheese.

• Vegetable Boost: Toss in a handful of frozen corn or diced celery along with the other veggies.

Storing and Reheating Your Soup

This soup makes for fantastic leftovers. Let it cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.

Reheating is best done gently to prevent the dairy from separating. Reheat single portions in the microwave in 60-second intervals, stirring in between. For larger batches, warm it slowly in a saucepan over low heat, stirring frequently. If the soup has thickened too much in the fridge, add a splash of broth or milk while reheating to bring it back to a creamy consistency.

Success Tips for the Best Soup

• For a smoother texture, you can use an immersion blender for just a few seconds to break up some of the potatoes and thicken the soup base, but be sure to leave plenty of chunks for texture.

• If you’re in a hurry, you can cook the soup on HIGH for the entire 3-4 hours. Just check that the potatoes are tender before adding the cheese.

• Taste and season right before serving. You may find you want an extra pinch of salt or pepper to make the flavors pop.

Frequently Asked Questions

Can I make this soup on the stovetop?
Absolutely. After browning the beef, add everything except the cheeses to a large stockpot. Simmer for 20-30 minutes, or until the potatoes are tender. Then, reduce the heat to low and stir in the cheeses until melted.

My soup is a bit greasy. What can I do?
This usually happens if the ground beef had a higher fat content. You can skim a bit of fat off the top after the long cook time, but before adding the cheese. Using lean ground beef (90/10) is the best prevention.

Can I freeze Crockpot Cheeseburger Soup?
We don’t recommend it. Soups with dairy and potatoes don’t freeze well, as they can become grainy and the potatoes can turn mushy upon thawing.

What can I use instead of cream of mushroom soup?
You can substitute a can of cream of celery or cream of onion soup. For a from-scratch version, make a simple white sauce with butter, flour, and milk, and add sautéed mushrooms.

The cheese isn’t melting smoothly. What happened?
This is often due to the soup being too hot when the cheese was added, or using pre-shredded cheese. Always add cheese at the end over low heat, and shred your own for the best, creamiest results.

Recipe Card: Crockpot Cheeseburger Soup

Prep time: 20 minutes
Cook time: 3 hours (high) or 6 hours (low)
Total time: 3 hours 20 minutes (plus slow cooking)
Servings: 6
Category: Soup
Difficulty: Easy
Cuisine: American
Yield: About 6 quarts

Ingredients

• 1 pound ground beef

• 4 small potatoes, peeled and diced

• 1 small white onion, chopped

• 1 cup carrots, shredded

• 3 cups beef broth

• 1 (10.5 oz) can cream of mushroom soup

• 1 teaspoon Italian seasoning

• 1 teaspoon minced garlic

• ½ teaspoon salt

• ½ teaspoon black pepper

• 2 cups cheddar cheese, shredded (from a block)

• 8 oz cream cheese, cut into small cubes

Instructions

1. In a large skillet over medium-high heat, brown the ground beef until fully cooked and crumbled. Drain off any excess grease.

2. Transfer the cooked beef to a 6-quart slow cooker. Add the diced potatoes, chopped onion, and shredded carrots.

3. Pour in the beef broth and the can of cream of mushroom soup. Add the Italian seasoning, minced garlic, salt, and pepper. Stir well to combine.

4. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the potatoes and carrots are tender.

5. Stir in the shredded cheddar cheese and cubed cream cheese. Cover and cook for an additional 30 minutes on LOW, or until the cheeses are completely melted and the soup is creamy. Stir thoroughly before serving.

6. Serve with your favorite burger toppings like diced pickles, or chopped green onions.

Notes
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the soup has thickened too much.

Nutrition (per serving, estimated)
Calories: 520 | Fat: 32g | Saturated Fat: 17g | Cholesterol: 120mg | Sodium: 1250mg | Carbohydrates: 25g | Fiber: 3g | Sugar: 5g | Protein: 32g