Slow Cooker Cheeseburger Soup
This savory slow cooker cheeseburger soup turns the classic flavors of a cheeseburger into a creamy, comforting bowl of soup that’s perfect for a busy weeknight. It’s an easy, hands-off way to feed a hungry family while still delivering all the cozy, satisfying flavor of a good burger.
Ingredients
- 1 pound ground beef (85% lean)
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1 small green bell pepper, chopped
- 1 cup milk
- 2 cups shredded sharp cheddar cheese
- 4 cups chicken or beef broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon mustard
- 2 tablespoons ketchup
- 1/4 cup all-purpose flour
- Chopped pickles, for serving
- Sesame seeds, for serving
Kitchen Equipment
- Slow cooker (Crock Pot)
- Skillet
- Cutting board
- Knife
- Measuring cups and spoons
- Cheese grater
- Wooden spoon or spatula
Instructions
- Prep the meat: In a skillet over medium heat, brown the ground beef until fully cooked, then drain any excess fat and transfer the beef to your slow cooker.
- Sauté the vegetables: In the same skillet, add the onions, garlic, carrots, celery, and bell pepper, and sauté until slightly tender with a bit of color, then add them to the slow cooker.
- Mix the base: Stir in the broth, mustard, ketchup, salt, and pepper with the beef and vegetables in the slow cooker.
- Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- Thicken the soup: About 30 minutes before serving, whisk the flour into the milk until smooth, pour it into the slow cooker, stir, and let the soup thicken for the remaining cooking time.
- Add final touches: Just before serving, stir in the shredded cheese until it melts smoothly into the soup.
Cook’s Notes
For extra flavor, don’t skip browning the beef and sautéing the vegetables first, as this builds a deeper base flavor before slow cooking. Consider topping bowls with crispy bacon bits, diced tomatoes, or jalapeños for those who want a little extra crunch or heat.
Ingredient Swaps
For a lighter version, swap in lean ground turkey and low-fat cheese. To make it vegetarian, skip the meat, use vegetable broth, and bulk up the soup with diced potatoes and mushrooms.
Serving Suggestions
Ladle the soup into bowls and top with chopped pickles and a sprinkle of sesame seeds to echo the flavors of a classic cheeseburger bun, then serve with crusty bread or garlic bread for dipping.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days, and reheat gently on the stovetop or in the microwave, stirring in a splash of milk or broth if the soup has thickened too much.
Common Questions
Can I make this soup on the stovetop instead of a slow cooker?
Yes, simmer the browned beef, sautéed vegetables, and broth mixture in a large pot for about 20-25 minutes until the vegetables are tender, then thicken with the flour-milk mixture and stir in the cheese before serving.
Can I freeze cheeseburger soup?
It’s best to freeze the soup before adding the cheese and milk thickener, since dairy-based soups can separate when frozen and reheated; add those ingredients fresh after thawing and reheating.
What can I use instead of cheddar cheese?
American cheese melts especially smoothly and gives an authentic cheeseburger flavor, while a Colby-Jack blend works well if you want a milder, extra-creamy result.