Lightened Up Slow Cooker Cheeseburger Soup

Prep Time 15 mins
Total Time 8 hrs 45 mins
Servings 6

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A lighter version of an old favorite! The slow cooker makes this Cheeseburger Soup so easy — and you can prep everything the night before so there’s no work to do in the morning.

slow cooker cheeseburger soup in white bowl topped with cheddar cheese and green onions

So…. carrying on with my cheeseburger phase.

I am a BIG soup lover, especially in the winter. But I am one of those weird people who can eat a thick bowl of soup even in the middle of summer with no air conditioning in the house.

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 flavors cook together and create such an incredible depth of flavor, but you often can’t really pick out any one veggie from the mix (unless it’s broccoli — I can ALWAYS pick out broccoli).

black slow cooker with lighter cheeseburger soup and metal scoop scooping soup

This Cheeseburger soup, although it sounds kind of ridiculously indulgent, is actually full of healthy things. Lean ground beef, creamer potatoes (I used a 1.5lb bag of Baby Boomers from The Little Potato Company, but I think any of the Little Potato varietals would work just as well!), carrots, celery, onions, chicken broth, and it’s made creamy with lot fat milk and just a tiny bit of flour.

If you’re wanting to make the soup gluten-free, try replacing the flour with half the amount (⅛ cup) of corn starch and whisking it into the milk.

This is one of those times when I threw a bunch of things into a pot, and was blown away by how good it was! It really is the perfect hearty and healthy soup for those chilly days.

white bowl with cheeseburger soup and potatoes and celery in the background

Want to mix things up? Try adding some of these veggies for an extra nutritional boost:

  • chopped fresh spinach or kale
  • diced peppers (I recommend cooking with the ground beef)
  • mushrooms

Or throw in some cooked bacon for Bacon Cheeseburger Soup! The options are endless πŸ™‚

lighter cheeseburger soup with potatoes ground beef cheddar cheese and green onions in white bowl
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Lightened Up Slow Cooker Cheeseburger Soup

4.80 from 5 votes
A lighter version of an old favorite! The slow cooker makes this Cheeseburger Soup so easy — and you can prep everything the night before.
Prep Time 15 mins
Cook Time 8 hrs 30 mins
Total Time 8 hrs 45 mins
Cuisine American
Course Soup
Servings 6
Calories 424cal


  • 1 pound lean ground beef
  • 1/2 medium onion finely diced
  • 1/2 teaspoon minced garlic
  • 1.5 pound bag Little Potatoes quartered
  • 1 heaping cup matchstick cut carrots or finely dice one large carrot
  • 1 celery stalk finely chopped
  • 5 cups chicken broth
  • 1/2 teaspoon salt
  • 2 cups low fat milk
  • 1/4 cup all purpose flour
  • 1 1/2 cups shredded cheddar cheese


  • In a medium skillet over medium high heat, cook ground beef and onion until beef is browned. Add garlic and cook 1 minute. Place beef in the slow cooker.
  • Add potatoes, carrots, celery, chicken broth and salt and cook on low for 8 hours or high for 4 hours, until potatoes and carrots are tender.
  • In a medium bowl, whisk together milk and flour. Stir into the slow cooker, cover, and cook for another 30 minutes until soup has thickened slightly (it will continue to thicken as it cools). Stir in the shredded cheese and serve.


You can prep the soup ahead by adding the cooked ground beef and onions, along with potatoes, carrots and celery to the slow cooker the night before and storing in the fridge. In the morning, simple add the broth and start the slow cooker!
*Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used.

Nutrition Information

Calories: 424cal | Carbohydrates: 26g | Protein: 29g | Fat: 18g | Fiber: 3g | Sugar: 7g

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. MissTi says

    Cheeseburgers need ketchup. I added a squirt (about a tablespoon) early and one at the end with the flour/milk combo. It gave that extra umami from the long-cooked tomato plus some bright acidic tang from the later bit.

    I used diced russet potatoes and I was shocked that they didn’t fall apart, but stayed in cubes.

    I had a parmesan rind in the freezer so I threw that in at the beginning. This soup is is a bit light on spices, relying on the cheese, veg, and stock for flavour. I thought the rind would enhance the flavour.

    I used half beef, half chicken, low-sodium Better than Bouillon. I added extra salt and pepper too. Next time, I’ll go for all beef, but didn’t want to deviate farther from the recipe the first time.

    Extra-sharp cheddar gives max flavour!

    It was a BIG hit at supper and it’s definitely going into the rotation. I think the ketchup is the trick.

    One serving was about 3 ladles, or 1.5 cups.

    Tasty and fairly economical – a lot of cheese but it’s a good way to stretch ground beef into a very filling meal!

    Maybe next time I’ll try to see if adding nutritional yeast will allow me to cut back on the cheese.

  2. Becca says

    Can you help me understand the serving size? I know that it says serves 6, but how much is a serving size (1 cup? 1.5 cups?) and its the calories listed 424 for ONE serving size or the whole meal?

    • Ashley Fehr says

      hi Becca! The serving size is the whole recipe divided in 6. Unfortunately I don’t know the volume of one serving. The nutrition information is for one serving.

  3. Shelley says

    I’ve tried this before and it’s so yummy! A definite hit in my household. Was wondering your thoughts on adding a bit of pickles or pickle juice??

  4. Laura says

    Thank you! I have been watching and waiting for a recipe similar to my cheeseburger soup that I normally make on the stove top, so I can try it in my instant pot on the slowcooker mode. My issue has usually been to be able to find one that is milk/flour base instead of cream, as cream bothers mine and my husband’s stomachs. And another bonus is that I can use the sautΓ© mode for the first part. Keeping it all in one pot. I can’t wait to try this.

    One question, what size was your slowcooker?

  5. Glenda O says

    I am itching to try this recipe, lightened up, but I plan on lightening a bit more. I only use low fat low salt
    canned broth, chicken or beef, so that should bring the fat and sodium contents down and maybe the calories some more.
    Oh and ground turkey instead of beef.

  6. Evelyn says

    I just made this and it was delicious! I had to improvise though because I had NO chicken broth! I ended up using one can of beef broth and one can of cream of chicken soup with 3 cups of water. I also added pepper. We loved it so much I may not make it any other way! Thank you for the recipe!

  7. Laura M says

    So this recipe has been up almost a year and no one has actually commented on the outcome,positive or negative, or with suggestions. It’s all the “sounds and looks” comments from other bloggers and followers. I wish the “sounds and looks” strokes messages could be put in one place and actual comments on the recipe in a different place. Don’t think I am attacking you. It’s a pet peeve of mine and I bet a ton of other blog followers agree. Let’s cut to the chase. is the recipe worth trying as is or with alterations, or not?

  8. MBG from FxBG, VA says

    I’m making this now for dinner, and was wondering why you used chicken broth. You did say you just put in what you hand on hand…

  9. Sarah @Whole and Heavenly Oven says

    Oh man, cheeseburger soup is my LOVE language this time of year! It’s fuh-freeeezing in Wisconsin right now and I totally want to curl up with a bowl of this gorgeous soup right now! Yay for it being lighter too so I can have 2 or 3 bowls! πŸ™‚

  10. Annie says

    I never had cheeseburger soup growing up, but my husband had it all the time so this is his comfort food, I have got to make this! I love that it is a slow cooker version!

  11. Kelly says

    This looks SO comforting and delicious, Ashley! I can’t get enough of soup lately and with the freezing temps here this week, a hearty cheeseburger soup that’s lightened up sounds just perfect!

  12. Marcie says

    I’ve never had cheeseburger soup and I think this lightened up version needs to be the place to start! I think my kids would totally be on board with this too!

  13. ColleenB.~Texas says

    Looks Yummy. I bet this would be extra good using Italian Sausage in place of the hamburger or maybe some of both

  14. Dorothy Dunton says

    Hi Ashley! I’m with you, I can eat soup, chili and casseroles when it’s cold, hot or in between! My stomach is in control, not the weather! Can’t wait to use the little potatoes! πŸ™‚

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