Easy Crockpot Cheeseburger Soup

Your New Favorite Bowl of Comfort: Easy Crockpot Cheeseburger Soup

Hey there, Food Meld family! Jackson here. Let’s talk about one of life’s greatest simple pleasures: that moment you dive into a bowl of soup so good, so ridiculously comforting, that the whole world just melts away. You know the feeling. Now, imagine if that soup tasted exactly like your favorite, juicy, all-American cheeseburger. Yeah, you heard me right. We’re taking everything we love about a classic burger—the savory beef, the melty cheddar, the hint of onion and pickle—and we’re transforming it into a warm, spoonable hug of a meal. This Easy Crockpot Cheeseburger Soup is the ultimate weeknight win, a game-day superstar, and the answer to every “what’s for dinner?” groan on a chilly evening. It’s hearty, packed with tender potatoes and carrots, and it comes together with that famous “set it and forget it” crockpot magic. So, grab your slow cooker and let’s turn that burger craving into something truly unforgettable. Welcome to flavor town, population: you and this incredible soup.

A Bowlful of Backyard Memories

This recipe always takes me right back to my grandma’s backyard. Every summer, my whole family would gather for these massive burger barbecues. The smell of charcoal, the sizzle of beef on the grill, and my uncles arguing over who flipped the patties better—it was pure chaos and pure joy. But my favorite part was always the “burger fixins” station. My grandma would put out these huge bowls of shredded cheddar, crispy bacon bits, diced onions, and a giant jar of pickles. I’d load up my burger so high I could barely fit it in my mouth! This soup is my love letter to those days. It captures every single one of those flavors and bundles them up into one cozy, shareable pot. It’s the taste of a sunny summer afternoon, served up on a cold winter’s night. It’s the best of both worlds, and that’s what Food Meld is all about.

Gathering Your Flavor Arsenal

Here’s the beautiful part: you probably have most of this stuff in your kitchen right now. This isn’t a fancy, fussy list. It’s honest, hearty food that works together to create pure magic.

• 1 lb ground beef (80/20 blend is perfect): This is our soup’s superstar, providing that rich, meaty base. Chef’s Insight: An 80/20 blend has just enough fat to keep the beef flavorful and tender without making the soup too greasy. You can absolutely use leaner beef or even ground turkey if you prefer!
• 1 small onion, diced: The aromatic foundation. It sweetens as it cooks, balancing the savory beef.
• 3 cups peeled and diced potatoes (Yukon Gold are my go-to): They break down slightly and help naturally thicken the soup while giving it that hearty, stick-to-your-ribs quality. Sub Tip: Russets work great too, but might break down a bit more. For a lower-carb option, try diced cauliflower florets.
• 1 cup shredded carrots: Adds a touch of sweetness, a pop of color, and a sneaky veggie boost. Buy pre-shredded to save time!
• 3 cups chicken broth: Our liquid gold. Chef’s Insight: I prefer chicken over beef broth here because it lets the flavor of the beef itself shine through without becoming too overwhelmingly “meaty.”
• 1 tsp garlic powder & 1 tsp dried basil: The dynamic duo of seasoning. The basil is my secret weapon—it adds a subtle, herby depth that makes people go, “Wow, what is that?”
• Salt & pepper to taste: Don’t be shy! Season in layers. We’ll adjust again at the end.
• 1/4 cup all-purpose flour & 1/4 cup butter: This is the base of our roux, which will transform our broth into a luxuriously creamy sauce.
• 2 cups milk (whole or 2% for best creaminess): It melds with the roux and cheese to create that silky, creamy soup texture. Sub Tip: Half-and-half will make it even richer, but milk works perfectly.
• 2 cups shredded sharp cheddar cheese: The sharper the cheddar, the more flavor punch you get! Pro Hack: Always shred your own cheese from a block. Pre-shredded bags contain anti-caking agents that can make your sauce grainy and less smooth.
• Optional toppings: cooked bacon bits, dill pickles (diced or relish), green onions, extra cheese: This is where the “burger” magic happens! Don’t skip the toppings—they add crucial texture and flavor.

Let’s Build Some Flavor, Step-by-Step

Alright, team. Let’s fire up the crockpot and make some magic. This process is so simple, but a few little tips will take your soup from “good” to “can I have the recipe?!” level.

Step 1: Brown That Beef! In a skillet over medium-high heat, cook your ground beef along with the diced onion. Break it up as it cooks until it’s nicely browned and the onion is soft and fragrant. This step is NON-NEGOTIABLE. Browning the meat adds a deep, caramelized flavor you just can’t get if you dump it in raw. Once it’s done, drain off any excess fat. Little Chef Hack: I like to season the beef with a pinch of salt and pepper right in the skillet for that first layer of flavor.

Step 2: The Crockpot Dump (The Fun Part). Transfer your beautifully browned beef and onions right into the bowl of your slow cooker. Add in the diced potatoes, shredded carrots, chicken broth, garlic powder, dried basil, and another good pinch of salt and pepper. Give it all a good stir to combine. Pro Tip: Make sure the potatoes are submerged in the broth so they cook evenly.

Step 3: Let Time Do the Work. Pop the lid on and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. You’ll know it’s ready when the potatoes are fork-tender. Your house is going to smell absolutely incredible.

Step 4: Create the Creamy Magic (The Roux). About 30 minutes before you’re ready to eat, it’s sauce time! In a medium saucepan, melt the butter over medium heat. Once it’s foamy, whisk in the flour. Cook this mixture, whisking constantly, for about 1-2 minutes. You’re just cooking out the raw flour taste—don’t let it brown! This is your roux.

Step 5: Whisk, Whisk, Whisk! Slowly, and I mean slowly, pour in the milk while whisking like your soup depends on it (it does!). This prevents lumps from forming. Keep whisking until the mixture is smooth and begins to thicken slightly, about 3-5 minutes. It should coat the back of a spoon.

Step 6: The Grand Finale. Stir the creamy milk mixture (your beautiful, lump-free sauce base) into the crockpot. Now, add in your two cups of shredded cheddar cheese. Stir everything together until the cheese is completely melted and the soup is smooth and creamy. Let it cook on HIGH for another 20-30 minutes with the lid off to thicken up to perfection.

How to Serve This Masterpiece

This is where the burger bar comes to life! Ladle that steaming, cheesy goodness into big, cozy bowls. Now, the fun begins. Set up a topping station and let everyone build their own perfect bowl. I highly recommend:

• A sprinkle of crispy bacon bits for that salty, smoky crunch.
• A generous handful of diced dill pickles or a dollop of pickle relish. Trust me, this is the KEY to the cheeseburger illusion. The tangy crunch is everything.
• A fresh scatter of sliced green onions for a little color and bite.
• A little extra shredded cheese on top, because more cheese is always the answer.

This soup is a complete meal in a bowl, but it’s also fantastic with a simple side salad or a thick, crusty piece of bread for dipping. So good!

Make It Your Own: Creative Twists

One of my favorite things about this recipe is how adaptable it is. Feel free to play around and make it yours!

• The Bacon Cheeseburger: Add ½ cup of cooked, crumbled bacon right into the soup with the cheese at the end. Double the bacon, double the fun.
• The “Big Mac” Style: Love that special sauce? Stir in ¼ cup of thousand island dressing when you add the cheese. Top with extra pickles and shredded lettuce for the full effect.
• Spicy Southwest Burger: Kick it up! Use pepper jack cheese instead of cheddar. Add a can of diced green chiles and a pinch of cumin with the broth. Top with a dollop of cool sour cream and some tortilla strips.
• Lighten It Up: Use lean ground turkey, swap the potatoes for cauliflower, and use low-fat milk and cheese. It’ll still be incredibly flavorful and satisfying.
• Creamier & Richer: Swap the milk for half-and-half or even heavy cream for an ultra-indulgent, decadent soup.

Jackson’s Chef Notes

This recipe has been a Food Meld staple for years, and it’s evolved from a stovetop experiment into this foolproof crockpot wonder. I’ll never forget the first time I made it—I was so skeptical that “cheeseburger soup” could actually work. I brought a pot to a friend’s potluck and it was the first thing to disappear. One guy, a total grill master, looked at me and said, “Man, this tastes exactly like a burger. How did you do that?” That’s the moment I knew this recipe was a keeper. The beauty is in its simplicity and its power to surprise and delight. Don’t stress about it being perfect—embrace the mess, taste as you go, and make it yours.

FAQs & Troubleshooting Your Soup

Q: My soup turned out a bit grainy. What happened?
A: This is almost always because of pre-shredded cheese. Those anti-caking agents (like potato starch) don’t melt as smoothly. For a perfectly silky soup, always shred your own cheese from a block. Also, make sure you’re adding the cheese off the direct heat (into the crockpot) and stirring until just melted.

Q: Can I make this on the stovetop instead?
A: Absolutely! Follow steps 1 and 4-6 as written. For the rest, after browning the beef, add everything (except the milk/roux and cheese) to a large pot. Bring to a boil, then simmer for 15-20 minutes until potatoes are tender. Then, proceed with the roux and cheese steps.

Q: My soup is too thin! How can I thicken it?
A: No worries! Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir it into the soup during the last 30 minutes and let it cook until thickened. You can also simply let it simmer with the lid off for a bit longer to reduce.

Q: Can I freeze this cheeseburger soup?
A: I don’t recommend it, unfortunately. Soups with dairy and potatoes don’t freeze well—the dairy can separate and the potatoes can become grainy and mushy upon thawing. It’s best enjoyed fresh!

Nutritional Information*

*Please note: This is an estimated nutritional breakdown based on the specific ingredients listed. Values can vary based on specific brands and ingredient choices.

Per serving (1 of 6 servings):
Calories: 420 | Protein: 22g | Carbohydrates: 26g | Sugars: 5g | Fat: 26g | Saturated Fat: 13g | Fiber: 3g | Sodium: 720mg

This soup is a hearty and satisfying meal, providing a good source of protein and energy. To reduce sodium, opt for a low-sodium chicken broth and be mindful of added salt. The carbohydrates come primarily from the potatoes, providing energy, while the cheese and beef offer protein and fats to keep you full.

Final Thoughts

And that’s it, friends! Your guide to the coziest, cheesiest, most surprisingly delicious soup of the season. This Easy Crockpot Cheeseburger Soup is proof that comfort food doesn’t have to be complicated. It’s about taking familiar, beloved flavors and presenting them in a new, exciting way. I hope this recipe brings as much joy and comfort to your kitchen table as it has to mine. It’s more than just dinner; it’s an experience, a conversation starter, and a guaranteed crowd-pleaser. So, give it a try, don’t forget the pickle topping, and let me know how it turns out! Tag me on social with #FoodMeld so I can see your awesome creations. Now, go forth and cook something awesome!