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A bowl of creamy Crockpot Cheeseburger Soup topped with shredded cheese and green onions, showcasing a delicious and easy dinner recipe.

Crockpot Cheeseburger Soup

This Crockpot Cheeseburger Soup recipe transforms the classic cheeseburger flavors into a creamy and comforting soup. Browning the beef beforehand and using cream cheese ensures a rich, flavorful, and non-separated final product.
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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 80/20 blend
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper optional
  • 4 cups beef broth
  • 1 pound potatoes, peeled and cubed Russet or Yukon Gold work well
  • 4 ounces cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk or half-and-half
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • Salt to taste
  • Freshly ground black pepper to taste
  • Optional toppings: cooked bacon crumbles
  • Optional toppings: chopped green onions
  • Optional toppings: sour cream

Equipment

  • large skillet
  • Spoon
  • 6-quart or larger crockpot
  • small bowl
  • whisk
  • measuring cups and spoons
  • knife
  • cutting board

Method
 

  1. Brown the ground beef in a large skillet over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
  2. Add the diced onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes. Add the minced garlic, thyme, smoked paprika, garlic powder, and cayenne pepper (if using) and cook for another minute until fragrant.
  3. Transfer the browned beef and vegetables to a 6-quart or larger crockpot. Add the beef broth, diced tomatoes (undrained), green chilies (if using), and cubed potatoes. Season with salt and pepper to taste.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are tender.
  5. In a small bowl, whisk together the cornstarch and water to create a slurry.
  6. Stir in the softened cream cheese until it is mostly melted. Then, gradually stir in the shredded cheddar cheese until melted and smooth.
  7. Pour the cornstarch slurry into the crockpot and stir well. Cook on high for another 15-20 minutes, or until the soup has thickened to your desired consistency.
  8. Stir in the milk or half-and-half. Taste and adjust seasoning as needed.
  9. Serve hot, garnished with your favorite cheeseburger toppings, such as cooked bacon crumbles, chopped green onions, and sour cream.

Notes

For best results, brown the ground beef before adding it to the crockpot. This step is crucial for developing flavor. Yukon Gold potatoes are less likely to become mushy than Russet potatoes. Add cheese gradually and use a cornstarch slurry to prevent separation. Leftovers can be stored in the refrigerator for up to 3 days.