Ingredients for Easy Crockpot Cheeseburger Soup

• Ground Beef (80/20): This is the heart of our Easy Crockpot Cheeseburger Soup, giving it that classic burger flavor. Don’t go too lean, hon, that little bit of fat adds so much flavor. I always grab a good quality grass-fed option if I can.
• Yellow Onion & Garlic (minced): These are your flavor foundation. Honestly, I use way more garlic than any recipe calls for a true confession! It just brightens everything up.
• Russet Potatoes (diced): I love how these break down a bit, thickening the soup and making it so hearty. I tried sweet potatoes once, and it was… interesting, but not the same vibe.
• Beef Broth: This is our liquid gold, building up that savory base. I usually opt for low-sodium so I can control the salt myself.
• Diced Tomatoes (undrained): Adds a lovely tang and a bit of texture. Don’t drain them, that juice is flavor!
• Tomato Paste: A little tube of magic! It deepens the tomato flavor without making it taste too “tomato-y.” I always keep a tube in the fridge for quick flavor boosts.
• Worcestershire Sauce: A secret weapon for umami! It just gives everything a little more depth, that “what IS that deliciousness?” factor.
• Dried Mustard & Paprika: These spices are subtle but crucial. The mustard really brings out the “cheeseburger” taste, and paprika adds a touch of warmth and color.
• Cream Cheese (full-fat): Okay, this is where the creamy comes in for this Easy Crockpot Cheeseburger Soup. Use full-fat, please. I didn’t expect that low-fat would curdle, but it did once, and it was a mess.
• Heavy Cream (or evaporated milk): For that luxurious, velvety finish. Evaporated milk works too if you want to lighten it up a bit, but for pure decadence, cream is it.
• Sharp Cheddar Cheese (shredded): You gotta shred your own, to be real. Pre-shredded has weird anti-caking stuff that makes it melt… less wonderfully. This is what makes it “cheeseburger”!
• Bacon Bits (for garnish): Because, well, bacon! It’s the ultimate topping for this Easy Crockpot Cheeseburger Soup. I usually fry my own until crispy.
• Green Onions (sliced, for garnish): A little fresh crunch and oniony bite to cut through the richness.

Crafting Your Easy Crockpot Cheeseburger Soup

Brown the Beef & Aromatics:

First up, get a big skillet nice and hot over medium-high heat. Toss in your ground beef and break it up. Brown it until it’s no longer pink, then drain off all that extra grease. Honestly, this is where I usually get distracted and almost burn it, so stay close! Once that’s done, toss in your chopped onion and minced garlic. Sauté them for a few minutes until the onion softens and you can really smell that amazing garlic oh, it’s the best smell, honestly! This step is crucial for building a flavorful base for our Easy Crockpot Cheeseburger Soup.

Combine Base Ingredients:

Now for the easy part! Transfer your browned beef, onion, and garlic mixture into your trusty crockpot. Add the diced potatoes, beef broth, undrained diced tomatoes, tomato paste, Worcestershire sauce, dried mustard, paprika, salt, and pepper. Give everything a good stir until it’s all mixed up. I sometimes forget the Worcestershire sauce here, and it makes a noticeable difference, so don’t skip it! This is where the magic of the slow cooker really begins for this Easy Crockpot Cheeseburger Soup.

Slow Cook to Perfection:

Pop the lid on your crockpot and set it to low for 6-8 hours, or high for 3-4 hours. You want those potatoes to be super tender, breaking down a bit to thicken the soup. The whole house will start to smell incredible, like a cozy diner, and that’s how you know it’s working! I didn’t expect that the aroma alone could make me so hungry, but it does every time. Just let it do its thing, no peeking allowed well, maybe just one quick peek if you can’t resist!

Add the Creamy Elements:

Once the potatoes are fork-tender, it’s time to make this Easy Crockpot Cheeseburger Soup truly creamy. Take your softened cream cheese and heavy cream (or evaporated milk) and whisk them together in a small bowl until smooth. Honestly, if you try to add the cream cheese cold, it’ll just clump up, and you’ll be fighting lumps. I learned that the hard way, oops! Pour this creamy mixture into the crockpot and stir it in really well until it’s completely combined and smooth throughout the soup.

Stir in the Cheese:

Now for the main event of this Easy Crockpot Cheeseburger Soup: the cheese! Add about two cups of your freshly shredded sharp cheddar cheese to the crockpot. Stir it gently until it’s all melted and beautifully incorporated, making the soup rich and cheesy. Don’t overmix, or it can get a bit stringy. I always sneak a little taste at this point to check the seasoning, sometimes it needs a tiny bit more salt or pepper, depending on your broth. This is where the soup truly transforms!

Serve and Garnish:

Ladle generous portions of your warm and hearty Easy Crockpot Cheeseburger Soup into bowls. Now for the fun part: toppings! Sprinkle with crispy bacon bits, a handful of fresh green onions, and maybe even a little extra shredded cheddar. I love serving it with some crusty bread for dipping, or even a few crushed potato chips for extra crunch. It should look rich, smell amazing, and taste like pure comfort. Enjoy your delicious creation!

Easy Crockpot Cheeseburger Soup Storage Tips

This Easy Crockpot Cheeseburger Soup is a champion for leftovers, which is a total win in my book! Once it’s completely cooled down (this is key, don’t put hot soup straight into the fridge), transfer it to airtight containers. It holds up beautifully in the refrigerator for 3-4 days. I once tried to microwave a huge bowl directly from the fridge, and the sauce separated a little, oops! Now, I always reheat it gently on the stovetop over low heat, stirring occasionally, or in the microwave in smaller portions, stirring halfway through. The flavors actually deepen overnight, so it tastes even better the next day. You can also freeze it in freezer-safe containers for up to 2-3 months. Just thaw it in the fridge overnight before reheating.

Easy Crockpot Cheeseburger Soup Ingredient Substitutions

I’ve played around with this Easy Crockpot Cheeseburger Soup quite a bit, honestly, mostly out of necessity! If you don’t have ground beef, ground turkey works pretty well, though it’s a bit leaner, so you might want to add a tiny splash of olive oil when browning. I tried ground sausage once, and it was… definitely different, not quite cheeseburger, but still tasty in its own way if you’re feeling adventurous! For the heavy cream, evaporated milk is a solid swap for a slightly lighter touch without losing much creaminess. If you’re out of cheddar, a Monterey Jack or even a colby jack blend would melt nicely. I even threw in some leftover roasted potatoes once instead of raw, and it worked, though they got super soft.

Serving Up Your Easy Crockpot Cheeseburger Soup

This Easy Crockpot Cheeseburger Soup is a meal in itself, but I love making it a whole experience. For a simple weeknight, I’ll serve it with some crusty garlic bread for dipping it’s just the best for soaking up all that cheesy goodness. If I’m feeling a bit fancy, a side salad with a tangy vinaigrette cuts through the richness beautifully. And honestly, a big bowl of this with a classic movie night? Yes please! I’ve even crushed up some potato chips over the top for an extra salty crunch, and it was surprisingly good. For drinks, a crisp hard cider or even a simple iced tea pairs wonderfully. It’s all about creating that warm, comforting vibe.

Cultural Backstory of Easy Crockpot Cheeseburger Soup

While “cheeseburger soup” might sound like a modern invention, the idea of a hearty, creamy soup with ground meat and cheese has roots in comfort food traditions across various cultures. Think of it as a cozy American twist on classic beef and potato stews, elevated with the beloved flavors of a grilled cheeseburger. For me, this Easy Crockpot Cheeseburger Soup isn’t tied to one specific heritage, but rather to the feeling of home and family. I remember my grandma making these incredibly rich, savory potato and beef stews when I was little, and this soup always brings back those fond memories. It’s about taking familiar, comforting flavors and reimagining them in a new, exciting way that still feels deeply nostalgic. It’s just pure, unpretentious comfort.

Frequently Asked Questions

→ Can I make Easy Crockpot Cheeseburger Soup vegetarian?

Honestly, I haven’t tried a vegetarian version myself, but you could swap the ground beef for plant-based crumbles and use vegetable broth. You might need to adjust seasonings for flavor.

→ How do I make my Easy Crockpot Cheeseburger Soup thicker?

If your soup is too thin, try mashing some of the cooked potatoes against the side of the pot. You could also mix a tablespoon of cornstarch with a bit of cold water, then stir it in during the last 30 minutes of cooking.

→ Can I use different types of cheese in this Easy Crockpot Cheeseburger Soup?

Absolutely! I’ve used Colby Jack and even a mix of cheddar and mozzarella. Just make sure it’s a good melting cheese. Avoid anything too crumbly like feta, it won’t give you that creamy texture.

→ What if I don’t have a crockpot for this Easy Crockpot Cheeseburger Soup?

You can make this on the stovetop! Brown the beef and aromatics, then add all the base ingredients to a large pot. Simmer on low for 30-45 minutes until potatoes are tender, then proceed with the cream and cheese steps.

→ Can I add vegetables to my Easy Crockpot Cheeseburger Soup?

Oh, for sure! I sometimes toss in a handful of frozen corn or peas during the last hour of cooking. Diced carrots or celery could also be added with the onions for extra veggie goodness.