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Best Creamy Crockpot Cheeseburger Soup with Sharp Cheddar

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This creamy crockpot cheeseburger soup with sharp cheddar is a rich, comforting weeknight meal that tastes just like a cheeseburger in a bowl. Made with simple ingredients and set-it-and-forget-it ease, it’s a crowd-pleaser that will become your new favorite comfort food.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 3 medium russet potatoes, peeled and diced (1/2-inch cubes)
  • 2 large carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 cup frozen corn kernels (optional)
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon mustard powder
  • Salt and black pepper to taste
  • Crumbled cooked bacon (for topping, optional)
  • Chopped fresh chives or green onions (for topping, optional)
  • Extra shredded cheddar cheese (for topping, optional)
  • Pickled jalapeños (for topping, optional)

Instructions

  1. Brown the ground beef in a large skillet over medium-high heat for 8-10 minutes, breaking it apart until no longer pink. Drain excess fat, leaving about 1 tablespoon, and transfer beef to a 6-quart slow cooker.
  2. In the same skillet, melt 2 tablespoons butter over medium heat. Add diced onion, carrots, and celery. Cook for 4-5 minutes until onions are translucent. Add minced garlic and cook for 30 seconds.
  3. Sprinkle 3 tablespoons flour over the vegetables and stir constantly for 1-2 minutes to create a roux.
  4. Slowly pour in 1 cup of chicken broth while stirring vigorously, scraping up browned bits from the pan. Pour this mixture into the slow cooker with the beef.
  5. Add remaining broth, diced potatoes, corn (if using), Worcestershire sauce, smoked paprika, mustard powder, and a pinch of salt and pepper to the slow cooker. Stir well.
  6. Cover and cook on low for 6 hours or on high for 3 hours, until potatoes are fork-tender.
  7. About 10 minutes before serving, turn the slow cooker to warm or off. In a separate bowl, whisk together milk and heavy cream. Slowly pour into the soup while stirring gently.
  8. Add freshly grated sharp cheddar cheese a handful at a time, stirring until each addition is completely melted before adding more. Do not let the soup boil after adding cheese.
  9. Taste and adjust salt and pepper. If soup is too thick, add a splash more milk. If too thin, cook on low for 20 minutes uncovered.
  10. Ladle into bowls and garnish with crumbled bacon, fresh chives, extra shredded cheddar, and pickled jalapeños if desired. Serve immediately.

Notes

Grate your own cheese from a block to avoid graininess. Add dairy at the end with heat off to prevent separation. Soup thickens as it sits; add milk or broth when reheating. Tastes even better the next day.

Nutrition

Keywords: cheeseburger soup, crockpot soup, slow cooker soup, creamy soup, comfort food, ground beef soup, cheddar soup

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