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The Ultimate Easy Crockpot Cheeseburger Soup (Loaded with Potatoes & Cheddar)

A close-up of a bowl of creamy crockpot cheeseburger soup loaded with potatoes, ground beef, melted cheddar, bacon bits, and chives.
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Make this hearty, creamy crockpot cheeseburger soup for a simple, satisfying weeknight dinner. It captures classic burger flavor using ground beef, potatoes, and plenty of melted cheddar cheese with minimal prep time.

Ingredients

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  • 2 pounds ground beef
  • 1 large onion, chopped
  • 4 cups beef broth
  • 2 cups water
  • 1 pound potatoes, peeled and diced small
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried mustard
  • 8 ounces cream cheese, cubed
  • 10 ounces sharp cheddar cheese, shredded
  • 1/2 cup milk (optional, for thinning)
  • Toppings: Chopped green onions, extra shredded cheddar, cooked bacon bits

Instructions

  1. In a large skillet over medium heat, brown the ground beef. Drain off all the excess grease completely.
  2. Transfer the browned ground beef to your slow cooker.
  3. Add the chopped onion, beef broth, water, diced potatoes, salt, pepper, garlic powder, and dried mustard to the slow cooker.
  4. Stir all ingredients together well.
  5. Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the potatoes are tender.
  6. About 30 minutes before serving, reduce the heat to low if necessary. Add the cubed cream cheese and stir until it melts completely into the soup base.
  7. Stir in the shredded cheddar cheese until the soup is smooth and creamy. If the soup seems too thick, add milk one tablespoon at a time until you reach your desired consistency.
  8. Taste and adjust seasonings if needed.
  9. Serve hot with your favorite cheeseburger toppings.

Notes

  • Browning the beef first is key to developing deep flavor in this slow cooker cheeseburger soup. Do not skip this step.
  • Shred your own cheddar cheese; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • For a bacon cheeseburger soup variation, add 6 slices of cooked, crumbled bacon during the last 30 minutes of cooking.
  • This soup freezes well; cool completely before transferring to an airtight container.

Nutrition

Find it online: https://cookingbyfelix.com/crockpot-cheeseburger-soup/