Slow Cooker Cheeseburger Soup

Prep Time 15 minutes
Total Time 8 hours 45 minutes
Servings 6

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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! 

Top view of a bowl full of cheeseburger soup topped with shredded cheddar cheese.

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 🙂

For more delicious cheeseburger flavor meals, check out my Cheeseburger CasseroleBBQ Bacon Cheeseburger Nachos, this Grilled Cheeseburger Pizza Recipe, or my BBQ Bacon Cheeseburger Buns.

Ingredients Needed:

ingredients for slow cooker cheeseburger soup in glass bowls.
  • 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. 
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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.

  1. 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.
  2. Make cream mixture: Whisk together the half and half and flour until combined.
  1. Add cream to pot: Stir into the slow cooker, cover, and cook again.
  2. Add cheese: Stir in the shredded cheese and serve.

Crockpot Cheeseburger Soup FAQs

How do I store slow cooker cheeseburger soup?

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. 

Can I freeze slow-cooker cheeseburger soup?

I don’t recommend freezing this cheeseburger soup because the potatoes and low fat dairy can take on a weird texture after being frozen.

full slow cooker with metal ladle scooping soup out.

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. 
a full scoop of slow cooker cheeseburger soup above white slow cooker with parsley in the background.

Serving Suggestions

Serve this hearty soup on it’s own or with a side of crusty bread. Some of our favorite bread recipes to make with soups are this No Knead Artisan BreadHomemade Breadsticks, or Mom’s Homemade Buns

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. 

Serve your cheeseburger soup with some Homemade Coleslaw on the side to make it into a complete burger experience! My Corn Salsa would be a great addition for some colorful freshness too!

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

4.96 from 24 votes
Slow Cooker Cheeseburger Soup is a lighter version of the classic soup with tender beef, savory veg, and a low-fat creamy cheesy sauce!
Prep Time 15 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 45 minutes
Cuisine American
Course Soup
Servings 6
Calories 424cal

Ingredients

  • 1 pound lean ground beef
  • ½ medium onion (finely diced)
  • 2 cloves garlic (minced)
  • 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
  • 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

Instructions

  • 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.

Notes

Prep Ahead
You can prep the soup by adding the cooked ground beef, onions, carrots, and celery to the slow cooker pot the night before, covering it, and storing it in the fridge. In the morning, simply add the potatoes and broth and start the slow cooker!
Ingredients and Substitutions:
  • 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.
Storage
  • 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.

Nutrition Information

Serving: 393grams | Calories: 424cal | Carbohydrates: 26g | Protein: 29g | Fat: 18g | Fiber: 3g | Sugar: 7g
Keywords slow cooker cheeseburger soup

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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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Comments

  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 sauté 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! 🙂

  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! 🙂

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