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A comforting bowl of Crockpot Cheeseburger Soup is shown as the featured image for the recipe.

Crockpot Cheeseburger Soup

This Crockpot Cheeseburger Soup recipe captures the classic flavors of a cheeseburger in a comforting and easy-to-make soup. With ground beef, cheddar cheese, and your favorite burger toppings, this creamy soup is perfect for a cozy night in.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional
  • 1 pound Yukon gold potatoes, peeled and diced
  • 1 cup shredded carrots
  • 4 ounces cream cheese, softened
  • 1 cup shredded cheddar cheese, plus more for topping
  • Salt to taste
  • Pepper to taste
  • Optional toppings: cooked bacon, chopped green onions, sour cream

Equipment

  • large skillet
  • spatula
  • 6-quart Crockpot
  • Measuring cups
  • Measuring spoons
  • knife
  • cutting board
  • Ladle

Method
 

  1. In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
  2. Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
  3. Transfer the ground beef mixture to a 6-quart Crockpot.
  4. Add the beef broth, diced tomatoes, green chilies, Worcestershire sauce, smoked paprika, cayenne pepper (if using), potatoes, and carrots to the Crockpot.
  5. Stir to combine.
  6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are tender.
  7. During the last 30 minutes of cooking, stir in the softened cream cheese until melted and smooth.
  8. Stir in the shredded cheddar cheese until melted.
  9. Season with salt and pepper to taste.
  10. Serve hot, topped with additional cheddar cheese, cooked bacon, chopped green onions, and sour cream, if desired.

Notes

For a smoother soup, use an immersion blender to partially blend the soup before adding the cheddar cheese. Store leftover soup in an airtight container in the refrigerator for up to 3 days. For a spicier soup, add more cayenne pepper or a dash of hot sauce.