Go Back
Crock-Pot Cheeseburger Soup Recipe Everyone Loves

Crock-Pot Cheeseburger Soup Recipe Everyone Loves

A creamy slow-cooker soup made with ground beef, potatoes, vegetables, milk, and sharp cheddar cheese. It makes approximately six servings and is finished with a homemade flour-and-milk thickener for a rich texture.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Soup Base
  • 1 pound Lean ground beef
  • 1 medium Medium yellow onion, finely chopped
  • 2 ribs Celery ribs, diced
  • 2 carrots Medium carrots, diced
  • 4 medium Russet or Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 3 to 4 cups Chicken broth
Seasonings
  • 1 teaspoon Dried basil
  • 1 teaspoon Dried parsley
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
Creamy Cheese Finish
  • 3 tablespoons Butter
  • 1/4 cup All-purpose flour
  • 1 1/2 cups Whole milk or evaporated milk
  • 2 cups Shredded sharp cheddar cheese
Optional Additions
  • 1 clove Garlic clove, minced
  • 1/2 teaspoon Paprika
  • 1/4 cup Sour cream
  • As desired Chopped bacon, green onion, or extra cheddar

Method
 

Step-by-Step
  1. Brown the ground beef in a skillet over medium heat, breaking it into small pieces. Drain excess fat, then briefly sauté the onion, celery, carrots, and minced garlic if using.
  2. Transfer the beef and vegetables to the slow cooker. Add the cubed potatoes, chicken broth, dried basil, dried parsley, salt, and black pepper, then stir.
  3. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the potatoes and vegetables are tender.
  4. Near the end of cooking, melt the butter in a saucepan. Whisk in the flour and cook for about 1 minute.
  5. Gradually whisk the milk into the butter-flour mixture and cook for 3 to 5 minutes, until slightly thickened.
  6. Stir the milk mixture into the slow cooker. Add the shredded cheddar a handful at a time, stirring until each addition melts.
  7. Cook for another 15 to 30 minutes, preferably on LOW, until hot and creamy. Do not let the soup boil after adding the milk and cheese.
  8. Taste and adjust the salt and pepper. Ladle into bowls and serve with bacon, green onion, sour cream, or extra shredded cheddar if desired.

Notes

Use 3 cups of broth for a thicker soup or 4 cups for a looser, more soup-like consistency. Browning and draining the beef keeps the soup from becoming greasy. Add dairy and cheese only during the final 15 to 30 minutes, and keep the soup below a boil to help prevent curdling or graininess.