This Slow Cooker Cheeseburger Soup is a lighter version of the creamy, cheesy soup we all love, made with ground beef, potatoes, and vegetables in a creamy broth. It’s so easy to make, you can even prep everything the night before!
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Soup is one of my favorite foods any time of year, but especially in the cooler months.
One of the reasons I love soup is the amount of veggies I can sneak in without anyone (okay, me) even noticing!
All of the ingredients cook and blend together to create such an incredible depth of flavor.
This means you often can’t really pick out any one veggie from the mix (unless it’s broccoli—I can always pick out broccoli).
This delicious soup recipe is great for feeding the whole family, and it’s also a great recipe for preparing ahead.
Simply prepare the bulk of the ingredients, then store them in the fridge to throw it all in the crock pot the following day!
Cheeseburger soup is a family favorite, and although it sounds kind of ridiculously indulgent, it is actually full of healthy stuff.
With tender ground beef, creamer potatoes, carrots, celery, onions, and chicken broth, it’s made creamy with low-fat milk and just a little bit of flour to help thicken it.
It really is the perfect healthy, comforting soup for a cold winter day, and it doesn’t require that much effort at all!
If you prefer, you can make Cheeseburger Soup on the stove top in your Dutch oven.
You can also make it your own by throwing in some cooked bacon for Bacon Cheeseburger Soup or garnishing it with chopped green onions! The options are endless 🙂
- Beef: use good-quality, lean ground beef for the best flavor.
- Vegetables: use a classic mirepoix of onion, carrot, and celery for a classic base of savory flavor, with potatoes added in for extra substance.
- Seasoning: a combination of freshly minced garlic, dried parsley, black pepper, and salt adds
- Broth: I always use a low-sodium chicken broth so I can better control the saltiness of my meals.
- Half and half: using this light cream product will make the soup lighter than the classic version but also give it a creamy flavor and consistency.
- Flour: use all-purpose flour or cornstarch to thicken the soup as needed.
- Cheese: I stir in shredded cheddar cheese to the soup but also add some on top.
How to Make this Slow Cooker Cheeseburger Soup Recipe
Wi minimal effort, you can let your slow cooker do the work to warm up on a cold day! Full instructions are included in the recipe card below.
- Brown beef, add everything to the pot: Cook beef and onion, and add garlic. Put it in a slow cooker with the potatoes, carrots, celery, chicken broth, salt, parsley, and pepper, and cook.
- Make cream mixture: Whisk together the half and half and flour until combined.
- Add cream to pot: Stir into the slow cooker, cover, and cook again.
- Add cheese: Stir in the shredded cheese and serve.
Crockpot Cheeseburger Soup FAQs
Wait until the soup has completely cooled, then store it in an airtight container in the refrigerator for 3-4 days. Reheat portions in the microwave or on the stovetop until heated through.
I don’t recommend freezing this cheeseburger soup because the potatoes and low fat dairy can take on a weird texture after being frozen.
Tips and Notes
- Shredded cheese. Pre-shredded cheeses from the grocery store often contains an anti-caking agent that affects the texture of the melted cheese. If you have time, use a block of cheese and shred it yourself!
- Melt the cheese on low. The higher the heat, the higher the chance of getting clumps when you add the cheese. Once the soup has thickened with the corn starch, turn it to LOW heat, and add in the cheese so it’s nice and creamy.
- The soup will thicken as it cools. The best way to thin it out if needed is to add some chicken broth or half-and-half, but you can also add a bit of water to it if needed.
Crock Pot Cheeseburger Soup Variations
- Bump up the flavor: add some Worcestershire Sauce to the mix to add some umami flavor. Worcestershire Sauce can basically be added to any recipe with ground beef to add more flavor! You can also add some ground mustard for even more of that classic cheeseburger flavor.
- Gluten-Free: Easily make this soup gluten-free by replacing the flour with half the amount (⅛ cup) of cornstarch and whisking it into the milk.
- Add Veggies: Add some more chopped fresh spinach or kale for more color and nutrients. Diced bell peppers and mushrooms would also be great here.
- Have fun with garnishes: Garnish your soup with freshly chopped green onions, chopped fresh parsley, or red pepper flakes for a bit of spice!
- Add some bacon: Cook some bacon until crispy, and use it to garnish the top. Alternatively, you can add chopped bacon to the beef mixture as it browns.
This cheeseburger soup is a yummy one-pot meal, but you can add some bits on the side to make it go further if you like.
Or add some veggies like Green Beans and Bacon for extra nutruents.
More Delicious Soup Recipes To Try
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Lightened Up Slow Cooker Cheeseburger Soup
- 1 pound lean ground beef
- ½ medium onion (finely diced)
- 2 cloves garlic (minced)
- 1½ pounds gold potatoes (peeled and cut into ½ inch pieces)
- 2 large carrots (peeled and chopped)
- 1 rib celery (finely chopped)
- 4 cups low sodium chicken broth
- 1½ teaspoons salt
- 1 teaspoon dried parsley
- ¼ teaspoon black pepper
- 1 cup half and half
- 2 tablespoons all purpose flour or corn starch
- 1 ½ cups shredded cheddar cheese
- In a medium or large skillet over medium-high heat, cook the ground beef and onion until the beef is browned. Add garlic and cook for 1 minute. Place beef in a 5-6 quart slow cooker.
- Add potatoes, carrots, celery, chicken broth, salt, parsley, and pepper, and cook on LOW for 5-6 hours or HIGH for 2-3 hours, until potatoes and carrots are tender.
- In a medium bowl, whisk together the cream and flour. Stir into the slow cooker, cover, and cook for another 60 minutes on HIGH until the soup has thickened slightly (it will continue to thicken as it cools).
- Turn the Slow Cooker to LOW and stir in the shredded cheese. Serve hot.
- Ground beef: it won’t have quite the same “cheeseburger” flavor, but you can swap the ground beef with lean ground turkey, pork, or chicken if you prefer.
- Potatoes: almost any potato will do here! Red potatoes are also great; you can chop them without peeling, adding fibre and nutrients.
- Broth: I always start with low-sodium broth and add salt as needed. If you are starting with salted broth, you may want to reduce the added salt and add it to taste after cooking.
- Seasonings: I kept the seasonings simple here, but feel free to add extra spice, ground mustard, onion powder, Italian seasoning, red pepper flakes, or other ingredients to suit your tastes.
- Half and half: half and half will keep this soup a little lighter. If you want a richer soup, swap it for heavy cream.
- Store: Wait until the soup has completely cooled, then store it in an airtight container in the refrigerator for 3-4 days. Reheat portions in the microwave or on the stovetop until heated through.
- Freeze: If you intend to freeze your soup, it’s best to leave out the cream, cornstarch, and cheese until you’re reheating it later on. Once cooled, the soup can be stored in a freezer-safe container or portioned in Ziploc bags in the freezer for up to a month. When ready to serve, thaw in the fridge and warm on the stove before adding the remaining ingredients. Bear in mind that potatoes that have been frozen and defrosted can sometimes have a different texture.
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