Slow Cooker Cheeseburger Soup: Creamy Comfort in a Bowl

There are nights when all you want is a meal that feels like a warm hug after a long day. For me, that usually means something cheesy, hearty, and easy enough to throw together while juggling the chaos of life. That’s exactly where Slow Cooker Cheeseburger Soup shines. It captures all the flavours you love in a classic cheeseburger—savoury beef, melty cheese, and comforting potatoes—then transforms them into a creamy, stick-to-your-ribs soup that simmers while you go about your day. If you’ve ever wanted the cozy indulgence of a diner cheeseburger without the grease or fuss, this soup is your answer.

What Is Slow Cooker Cheeseburger Soup?

Think of this soup as a mash-up between your favourite burger night and a bowl of potato chowder. Instead of grilling patties, you brown the beef, let it mingle with onions, garlic, and broth, and then slow cook it until the flavours deepen. Cheese and cream come in at the end to tie everything together, giving you a velvety finish that clings to every spoonful.

Unlike chilli or a beef stew, Slow Cooker Cheeseburger Soup leans more toward comfort food than spice or heaviness. It’s rich without being overwhelming, and the slow cooker makes sure you don’t have to hover over the stove. All you do is set it and forget it until dinner calls.

Slow Cooker Cheeseburger Soup

---

• Author: Taha Ayyad
• Total Time: 6 hours 20 minutes (low) or 3 hours 20 minutes (high)
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

Slow Cooker Cheeseburger Soup is a creamy, hearty comfort food that combines the flavors of a classic cheeseburger with the warmth of a cheesy potato soup. Perfect for busy weeknights or cozy family dinners.

---

Ingredients

Scale 1x2x3x

• 1 lb ground beef, browned and drained

• 4 medium potatoes, peeled and diced

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 3 cups chicken or beef broth

• 2 medium carrots, diced

• 2 celery ribs, diced

• 2 tsp dried parsley

• 1 tsp salt

• ½ tsp black pepper

• 2 Tbsp all-purpose flour

• 2 cups whole milk

• 2 cups shredded cheddar cheese

• 4 oz cream cheese, cubed

• 2 Tbsp butter

Cook Mode Prevent your screen from going dark

---

Instructions

• Brown the ground beef in a skillet, then drain excess fat.

• Add diced potatoes, onion, carrots, celery, garlic, broth, parsley, salt, pepper, and the cooked beef to the slow cooker.

• Cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are tender.

• In a small saucepan, melt butter, whisk in flour, then slowly add milk to form a thickened base.

• Stir the milk mixture into the slow cooker, then add cheddar and cream cheese. Mix until melted and creamy.

• Serve hot with garnishes like bacon, extra cheese, or parsley.

Notes

Top with crumbled bacon, pickles, or green onions for extra flavor.

For a smoother soup, mash some of the potatoes before adding the cheese.

Freeze in portions but note that potatoes and dairy may change texture when thawed.

• Prep Time: 20 minutes
• Cook Time: 6 hours (low) or 3 hours (high)
• Category: Soup
• Method: Slow Cooker
• Cuisine: American

Nutrition

• Serving Size: 1 serving (about 1.5 cups)
• Calories: 420 kcal
• Sugar: 5 g
• Sodium: 780 mg
• Fat: 24 g
• Saturated Fat: 12 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.5 g
• Carbohydrates: 28 g
• Fiber: 3 g
• Protein: 20 g
• Cholesterol: ~80 mg

Ingredients & Key Flavour Building Blocks

Here’s what you’ll need to bring this recipe to life:

• 1 lb ground beef, browned and drained
• 4 medium potatoes, peeled and diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 cups chicken or beef broth
• 2 medium carrots, diced
• 2 celery ribs, diced
• 2 tsp dried parsley
• 1 tsp salt
• ½ tsp black pepper
• 2 Tbsp all-purpose flour
• 2 cups whole milk
• 2 cups shredded cheddar cheese
• 4 oz cream cheese, cubed
• 2 Tbsp butter

These ingredients hit all the notes you’d expect in a burger-inspired dish: protein, starch, creamy richness, and plenty of savoury depth. The potatoes give it body, the cheese builds that gooey indulgence, and the broth balances it out so it doesn’t feel too heavy.

Step-by-Step Preparation Instructions

Brown the Beef First

Start by browning your ground beef in a skillet. This step is crucial for building flavour and prevents the soup from tasting flat. Drain excess fat to keep the final dish creamy rather than greasy.

Load the Slow Cooker

Add your diced potatoes, onion, carrots, celery, garlic, broth, parsley, salt, and pepper into the slow cooker. Stir in the cooked beef. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the potatoes are tender.

Create the Creamy Base

Near the end of cooking, melt butter in a small saucepan and whisk in flour to form a roux. Slowly whisk in milk until smooth and thickened. Stir this mixture into the slow cooker, then add cheddar and cream cheese. Stir until melted and silky.

Serve and Enjoy

Ladle into bowls and top with your favourite burger-inspired garnishes. Crumbled bacon, sliced pickles, or a sprinkle of green onions make it taste even more like the real deal. Some folks even like a dollop of ketchup or mustard swirled in—if you’re adventurous, give it a try.

Dietary Variations & Substitutions

You don’t have to miss out on this soup if you follow a special diet. With a few simple swaps, it can work for almost anyone.

Gluten-Free

Swap the all-purpose flour for cornstarch or a gluten-free flour blend. Double-check your broth and cheese to make sure they’re certified gluten-free.

Low-Calorie

Use ground turkey instead of beef, skim milk instead of whole, and reduce the amount of cheese by half. You’ll still get the creamy texture without as much richness.

Vegan or Vegetarian

Substitute the beef with plant-based crumbles and use vegetable broth. Coconut milk or a cashew cream base makes a great dairy-free swap, while vegan cheese delivers the cheesy flavour.

Low-Carb or Keto

Replace the diced potatoes with cauliflower florets or turnips. These mimic the heartiness of potatoes while keeping the carb count down.

Halal

Opt for halal-certified ground beef or substitute lamb. Everything else in the recipe remains the same, so you won’t sacrifice flavour.

Variations & Flavour Twists

Once you’ve nailed the basic recipe, you can have fun playing around with different spins:

Bacon Cheeseburger Soup

Cook crispy bacon and stir it into the soup at the end. You’ll get that smoky, salty kick that makes burgers so irresistible.

Spicy Version

Add diced jalapeños or a pinch of cayenne pepper for some heat. Pepper jack cheese also amps up the spice factor.

Pickle Lovers’ Twist

Chop up a few dill pickles and stir them into the soup before serving. It’s tangy, zesty, and surprisingly delicious.

Mix Up the Cheese

Instead of cheddar, try Colby Jack, mozzarella, or smoked Gouda. Each one changes the personality of the dish slightly, making it easy to keep things interesting.

Storage, Reheating & Freezing Tips

Leftovers are almost as good as the day you make them—sometimes even better. Store your soup in an airtight container in the fridge for up to four days. To reheat, warm it gently on the stove over medium-low heat, stirring often to prevent separation.

If you want to freeze it, ladle the soup into freezer-safe bags or containers, leaving room for expansion. Keep in mind that potatoes and dairy don’t always freeze perfectly. The texture can change a little after thawing, so stir well and add a splash of milk when reheating to bring it back to life.

FAQ

How can I make Slow Cooker Cheeseburger Soup in an Instant Pot instead?

You can adapt it: use the sauté mode to brown beef, then pressure cook potatoes and broth for about 8–10 minutes. Release pressure, then stir in the milk, cheese, and cream cheese as the finishing step.

Why is my soup too thin or watery?

Because the slow cooker doesn’t let much liquid evaporate, it can stay looser than stovetop versions. To fix it, uncover and cook on high for a while or whisk in a bit of mashed potato flakes or cornstarch slurry to thicken.

Can I use shredded cheese instead of processed blocks like Velveeta?

Yes — shredded cheese works, but the soup may be a little less smooth. Using blocks of cheese—or melting cream cheese—helps keep a richer, creamier texture.

Is this recipe gluten-free or keto-friendly?

Yes, with swaps. Use gluten-free flour or cornstarch for thickening to make it gluten-free. For keto, replace potatoes with cauliflower florets and omit high-carb thickeners.

Can I freeze leftover cheeseburger soup?

You can. Freeze in airtight containers for up to 2–3 months. Thaw overnight and reheat slowly. Be aware that potatoes and dairy may slightly alter texture once thawed.