Crockpot cheeseburger soup is a delicious and comforting meal that combines the flavors of a classic cheeseburger with the warmth of cheesy hearty soup. This dish is perfect for those days when you need an easy, satisfying meal that can be whipped up in your slow cooker with minimal effort.
From the creamy cheesy soup base to the savory ground beef, this slow cooker cheeseburger soup recipe is sure to become a huge hit and one that the whole family can agree on. Even picky eaters should be able to find something to nibble on in this soup.
This recipe is similar to my Outback Steakhouse Copycat Potato Soup made in the Instant Pot.
This crockpot cheeseburger soup recipe is a tasty soup and easy soup to make after busy days, or after a cold winter day. This soup is comfort in a bowl great any time of year.
Ingredients in Crockpot Cheeseburger Soup
- lean ground beef
- crispy bacon, crumbled
- white onion, chopped
- carrots, chopped
- chopped celery
- dried basil
- dried parsley
- chicken broth
- gold potatoes, peeled and cubed
- cheddar cheese
- sharp cheddar
- milk (whole milk, 2% milk, or other milk alternative)
See the recipe card for ingredient quantities.
Directions to Make Crockpot Cheeseburger Soup
To begin making your delicious crockpot bacon cheeseburger soup recipe, first, brown 1 pound of lean ground beef in a large skillet on the stove top over high heat. Add in the chopped onion and brown and crumble the beef.
Drain any excess grease. Add the onion and beef to a 6-quart crockpot.
Cook the bacon on medium-high heat until crispy and set aside to crumble later.
Chop the onion, celery, and carrots peel and dice 4 gold potatoes,
Transfer the chopped vegetables to the crockpot as well as half of the chopped bacon.
Sprinkle the dried basil, dried parsley, salt, and pepper onto the ingredients in the crockpot.
Pour in 4 cups of the chicken broth.
Cover and cook on LOW for 6 to 8 hours or HIGH for 4 to 5 hours, or until the potatoes can be cut through with a fork.
With one hour remaining, combine the milk and cornstarch together to create a slurry and stir it into the slow cooker. Stir in the shredded cheese, cover, and COOK for 1 hour.
Serve with scallions (green onions), sour cream, extra cheese, dill pickles, and crumbled bacon.
When making a crockpot cheeseburger soup, you can easily modify the ingredients to what you have on hand.
Instead of lean ground beef, you can use regular ground beef but you will need to drain extra grease from the skillet when browning. Alternatively, you may also use ground turkey or ground chicken if you prefer to use a different protein.
For this crock pot cheeseburger soup, I use cheddar cheese and sharp cheddar cheese. You may want to use different types of cheese such as Monterey Jack or pepper-jack cheese. If you require a dairy-free option, you can use vegan cheese as a substitute.
Gold potatoes are used in this crockpot cheeseburger soup recipe because they hold their shape better and their flavor is more buttery, but different cheeseburger soups usually go with the use of russet potatoes. Russet potatoes are more starchy and will make the soup thicker without the extra need for cornstarch. Another option for this hamburger soup is to use red potatoes.
As with any substitutions, they will alter the taste and sometimes texture that is tended for the dish.
Variations for Cheeseburger Soup
There are several ways to adjust the ingredients in this soup to make it friendly for your or your loved ones' dietary needs.
Instead of ground beef and for a leaner option, consider using ground turkey or ground chicken.
For a vegetarian twist, try incorporating plant-based proteins like lentils, chickpeas, tofu, or more potatoes to make the soup feel more complete. Opt for a vegetarian-friendly vegetable broth in place fo the chicken broth.
If sodium is a concern, opt for low-sodium chicken broth. This will reduce the overall sodium content in the soup.
Chicken broth creates a bolder flavor in this soup but you can use beef broth or vegetable broth in its place.
If you want your cheeseburger soup to be more rich and creamy, add some cream cheese to produce those results in your soup. Alternatively, if you prefer a lighter option, you might want to replace it with other dairy or non-dairy alternatives like Greek yogurt or cashew cream.
Lastly, tweaking seasonings and spices will allow you to create the perfect taste suited to your preference. Add some smoked paprika or cayenne pepper for a little heat.
Tools Needed to Make Cheeseburger Soup in the Crockpot
To make this delicious crockpot cheeseburger soup in your crockpot, there are a few essential tools you'll need to make this soup and a few tools that will be helpful in prepping the ingredients.
Slow Cooker: First and foremost, you'll need a slow cooker or crockpot to cook the soup. A standard 6-quart slow cooker will work well. If you would like an Instant Pot Cheeseburger Soup version, this is one that we like.
Skillet: A skillet is necessary for browning the ground beef and for cooking the bacon.
Ladle: A ladle is an essential tool for serving your cheeseburger soup when it's ready to serve.
Other useful tools to have on hand while preparing your crockpot cheeseburger soup include:
- Cutting board and knife: A cutting board and a sharp knife will make it easy to chop the vegetables. A sharp knife is also good for chopping the crispy bacon into small pieces.
- Vegetable chopper: Although not necessary, a vegetable chopper is a very useful tool to quickly prep your vegetables and it cuts them all the same size!
- Measuring cups and spoons: Measuring cups and spoons are important to get a good balance of flavors.
- Crockpot liner: Slow cooker liners make cleanup a breeze. Just remove the liner and toss it in the trash!
By having these tools readily available in your kitchen, you are setting yourself up for success in making a delicious and satisfying cheeseburger soup. Happy cooking!
Storing Slow Cooker Cheeseburger Soup
Keeping the leftovers fresh and flavorful involves just a few steps for the best soup results.
First, be sure to let the soup cool down before transferring it into an airtight container. You don't want to lock in extra moisture or allow the growth of bacteria. Store the cooled soup in the refrigerator for up to 4 days. When you're ready to reheat, simply warm it up on the stove or in the microwave, stirring every 30 seconds or so.
Store the soup and toppings separately, to keep the toppings fresh.
Frequently Asked Questions
What ingredients can I substitute for potatoes?
If you're looking for an alternative to potatoes in your crockpot cheeseburger soup, cauliflower is a good alternative. Cauliflower is a low carb option compared to potatoes and it also has fewer calories.
How do I make my cheeseburger soup extra creamy?
To make your cheeseburger soup even creamier, you can try adding cream cheese or use Velveeta cheese instead of shredded cheddar cheese.
Can I use frozen hash browns?
Yes, you can use frozen hash browns in place of raw potatoes for this soup. Add in a 30-ounce bag of cubed frozen hashbrowns and cook according to the directions.
- 1 lb lean ground beef
- 12 slices bacon, cooked crispy and chopped
- 1 white onion, chopped
- 1 cup carrots, chopped
- 1 cup chopped celery
- 1 ½ teaspoon basil
- 1 ½ teaspoon parsley
- 4 cups chicken broth
- 4 cups gold potatoes, peeled and cubed
- ¾ teaspoon salt
- ½ teaspoon pepper
- 2 cups cheddar cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 1 cup milk
- ¼ cup cornstarch
- Brown the ground beef in a large skillet on the stovetop over high heat. Add in the chopped onion and brown and crumble the beef.
- Drain any excess grease. Add the onion and beef to a 6-quart crockpot.
- Cook the bacon on medium-high heat until crispy and set aside to crumble when cool.
- Chop the onion, celery, and carrots peel and dice 4 gold potatoes,
- Transfer the chopped vegetables to the crockpot as well as half of the crumbled bacon.
- Sprinkle the dried basil, dried parsley, salt, and pepper onto the ingredients in the crockpot.
- Pour in 4 cups of the chicken broth.
- Cover and cook on LOW for 6 to 8 hours or HIGH for 4 to 5 hours, or until the potatoes can be cut through with a fork.
- With one hour remaining, combine the milk and cornstarch together to create a slurry and stir it into the slow cooker.
- Stir in the shredded cheese, cover, and COOK for 1 hour.
- Serve with scallions, sour cream, extra cheese, dill pickles, and crumbled bacon.
Gold, Russet, or red potatoes can be used in this recipe.
Use Velveeta cheese in place of the cheddar cheese for a creamier soup.
The cornstarch mixed with milk will help thicken the soup. If using flour, use 2 tablespoons of flour mixed with the milk.
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Serving Size:1 serving
Amount Per Serving: Calories: 513Total Fat: 28gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 114mgSodium: 1329mgCarbohydrates: 28gFiber: 3gSugar: 5gProtein: 36g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.
Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.