I just dug into a ridiculously meaty, spoon-stopping Cheeseburger Soup Recipes Easy and I’m saving the recipe so you can stop pretending frozen meals are fine.

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I’m obsessed with this Crockpot Cheeseburger Soup because it tastes like a greasy, glorious burger in a spoon. I love that the ground beef and sharp cheddar cheese make it stupidly satisfying and mouthwatering.

It’s not trying to be fancy. Just seriously cheesy and meaty.

This is the Best Cheeseburger Soup that actually hits and ranks on Cheeseburger Soup Recipe Crockpot lists. Family digs it and leftovers get even better.

I bring a fork to the bowl. Pure messy joy.

I eat it when I’m tired, when I’m lazy, when I need real food. And I never get bored ever.

Ingredients

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Ground beef: hearty protein, gives that burger-y comfort.
Yellow onion: sweet base, adds savory depth.
Garlic: little punch, makes it cozy and warm.
Potatoes: comforting starch, soaks up all the broth.
Carrots: slight sweetness and a bit of color.
Beef broth: meaty backbone, keeps it juicy.
Water: thins the broth so it’s not gloppy.
Milk: adds creaminess, makes it smooth.
Cream cheese: silky richness, makes it indulgent.
Sharp cheddar: tangy melt, that cheesy goodness.
Ketchup: subtle tomato zing, familiar burger vibe.
Yellow mustard: bright tang, cuts through richness.
Worcestershire: umami boost, kinda savory magic.
Salt: brings everything forward, use your taste.
Pepper: little heat and earthy warmth.
Paprika: warm color and smoky hint, optional.
Olive oil: helps brown meat, adds light fruitiness.

Ingredient Quantities

1 pound ground beef, lean or regular

1 medium yellow onion, diced

2 cloves garlic, minced

3 cups diced potatoes, peeled or unpeeled

1 cup diced carrots

4 cups beef broth

1 cup water

1 cup milk, whole or 2 percent

4 ounces cream cheese, softened

2 cups shredded sharp cheddar cheese

1/4 cup ketchup

1 tablespoon yellow mustard

1 tablespoon Worcestershire sauce

1 teaspoon salt, or to taste

1/2 teaspoon black pepper, or to taste

1 teaspoon paprika or smoked paprika, optional

1 tablespoon olive oil or vegetable oil for browning

How to Make this

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1. Heat the oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned and no longer pink; toss in the diced onion and minced garlic in the last 2 minutes so they soften but dont burn. Drain any excess fat.

2. Transfer the browned beef, onion and garlic to the crockpot. Add the diced potatoes and diced carrots on top.

3. Pour in the beef broth and the cup of water. Stir in the ketchup, yellow mustard, Worcestershire sauce, paprika if using, salt and black pepper so everything is coated.

4. Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, until the potatoes and carrots are tender when pierced with a fork.

5. About 15 minutes before serving, turn the crockpot to warm or low. Cut the softened cream cheese into cubes and add it to the soup, stirring until it melts and becomes creamy.

6. Pour in the milk and stir well to combine. Let it heat through for a few minutes but dont let it boil hard.

7. Gradually stir in the shredded sharp cheddar cheese, a handful at a time, so it melts smoothly and the soup doesnt get grainy. Taste and adjust salt and pepper.

8. If the soup seems too thick, thin with a little extra water or milk until you like the consistency. If it seems too thin, remove the lid and let it cook a bit longer to reduce.

9. Serve hot with extra shredded cheese on top or toasted buns for dipping. Leftovers store well in the fridge for 3 to 4 days and reheat gently on the stove so the cheese doesnt separate.

Equipment Needed

1. Large skillet or frying pan for browning the beef (with a lid if you have one)
2. Crockpot or slow cooker
3. Chef’s knife and cutting board for the potatoes, carrots and onion
4. Wooden spoon or spatula for breaking up the meat and stirring
5. Slotted spoon or tongs to transfer browned beef and drain some fat
6. Measuring cups and spoons for broth, milk, ketchup and seasonings
7. Box grater for shredding the cheddar, or pre-shredded cheese if you prefer
8. Ladle or large serving spoon for scooping and serving
9. Heatproof mixing bowl or small bowl to soften and cube the cream cheese
10. Pot holders or oven mitts, plus a colander or spatula if you want to drain excess fat quickly

Notes: you really only need the basics, but a ladle and good knife make the whole thing easier.

FAQ

Q: Can I make this soup in a pot on the stove instead of a crockpot?

A: Yes. Brown the beef and onions in a Dutch oven, add the veggies and liquids, simmer 20 to 25 minutes until potatoes are tender, then stir in cream cheese and cheddar off the heat so it melts smooth.

Q: Can I freeze leftovers?

A: Sorta. Freeze before you add milk and cheeses for best texture. Thaw overnight, reheat gently, then stir in dairy at the end. If you freeze with cheese the texture can turn grainy.

Q: Can I use ground turkey or plant based beef instead of ground beef?

A: Yes. Ground turkey works fine but use a little extra oil or a tablespoon butter so it doesnt dry out. For plant based, follow the same browning step and watch for added seasonings in the substitute.

Q: How do I stop the soup from curdling when I add milk and cream cheese?

A: Temper the dairy. Scoop a few spoonfuls of hot broth into the milk and cream cheese, stir, then slowly mix it into the crockpot. Turn cooker to low or warm, dont cook on high after dairy goes in.

Q: My soup is too thin or too thick. How do I fix it?

A: Too thin add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water, stir in and cook 10 to 15 minutes. Too thick add a splash of beef broth or water until you like the consistency.

Q: Any quick flavor boosts or toppings you recommend?

A: Yep. Stir in a little extra sharp cheddar at the end, sprinkle cooked bacon, chopped green onions, or pickles for that burger vibe. A dash of hot sauce or smoked paprika adds nice depth.

Crockpot Cheeseburger Soup Recipe Substitutions and Variations

Ground beef — 1 pound:
- Ground turkey or chicken, same amount, leaner but still tasty
- Ground pork for a richer, slightly sweeter flavor
- Plant-based crumbles, use as directed, may need a bit more seasoning
Potatoes — 3 cups diced:
- Sweet potatoes, same volume, adds a touch of sweetness
- Cauliflower florets for lower carbs, add later so they don’t go mushy
- Frozen hash browns, stir in from frozen, they break down into creamy bits
Milk — 1 cup:
- Half and half or light cream for a richer soup, use same amount
- Unsweetened almond milk, for lighter dairy-free option, use same amount
- Evaporated milk diluted with equal water for creaminess without extra fat
Sharp cheddar — 2 cups shredded:
- Monterey Jack or Colby for milder, meltier cheese
- Gruyere or fontina for a nutty, fancy twist, use slightly less
- Dairy-free shredded cheese if you need vegan, pick a melty brand

Pro Tips

1. Brown the beef well then drain it, dont skip that even if you want the flavor. A little browning gives you those tiny crunchy bits that make the soup taste deeper, and if you drain most of the fat your soup wont be greasy. If you like extra richness save a tablespoon of the fat and add it back later.

2. Cube the cream cheese and let it soften at room temp before adding, otherwise it clumps and makes ugly streaks. Stir it in small pieces and give it time to melt, then add the milk slowly so the dairy blends smooth and doesnt separate.

3. Add the cheddar in small handfuls and stir between additions. If you dump it all in at once the cheese can get grainy or oily. Use freshly grated cheddar if you can, pre-shredded is coated with stuff that makes melting weird.

4. If the potatoes start falling apart, don’t panic. Fish some out and mash them a little in the pot to naturally thicken the broth, then add a bit more water or milk to adjust. For a thicker finish remove the lid for the last 20 to 30 minutes to let some liquid evaporate.

Crockpot Cheeseburger Soup Recipe

Recipe by Sarah level

0.0 from 0 votes

I just dug into a ridiculously meaty, spoon-stopping Cheeseburger Soup Recipes Easy and I'm saving the recipe so you can stop pretending frozen meals are fine.

Servings

servings

Calories

554

kcal

Equipment: 1. Large skillet or frying pan for browning the beef (with a lid if you have one)
2. Crockpot or slow cooker
3. Chef’s knife and cutting board for the potatoes, carrots and onion
4. Wooden spoon or spatula for breaking up the meat and stirring
5. Slotted spoon or tongs to transfer browned beef and drain some fat
6. Measuring cups and spoons for broth, milk, ketchup and seasonings
7. Box grater for shredding the cheddar, or pre-shredded cheese if you prefer
8. Ladle or large serving spoon for scooping and serving
9. Heatproof mixing bowl or small bowl to soften and cube the cream cheese
10. Pot holders or oven mitts, plus a colander or spatula if you want to drain excess fat quickly

Notes: you really only need the basics, but a ladle and good knife make the whole thing easier.

Ingredients

1 pound ground beef, lean or regular
1 medium yellow onion, diced
2 cloves garlic, minced
3 cups diced potatoes, peeled or unpeeled
1 cup diced carrots
4 cups beef broth
1 cup water
1 cup milk, whole or 2 percent
4 ounces cream cheese, softened
2 cups shredded sharp cheddar cheese
1/4 cup ketchup
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1 teaspoon paprika or smoked paprika, optional
1 tablespoon olive oil or vegetable oil for browning

Directions

Heat the oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it's browned and no longer pink; toss in the diced onion and minced garlic in the last 2 minutes so they soften but dont burn. Drain any excess fat.
Transfer the browned beef, onion and garlic to the crockpot. Add the diced potatoes and diced carrots on top.
Pour in the beef broth and the cup of water. Stir in the ketchup, yellow mustard, Worcestershire sauce, paprika if using, salt and black pepper so everything is coated.
Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, until the potatoes and carrots are tender when pierced with a fork.
About 15 minutes before serving, turn the crockpot to warm or low. Cut the softened cream cheese into cubes and add it to the soup, stirring until it melts and becomes creamy.
Pour in the milk and stir well to combine. Let it heat through for a few minutes but dont let it boil hard.
Gradually stir in the shredded sharp cheddar cheese, a handful at a time, so it melts smoothly and the soup doesnt get grainy. Taste and adjust salt and pepper.
If the soup seems too thick, thin with a little extra water or milk until you like the consistency. If it seems too thin, remove the lid and let it cook a bit longer to reduce.
Serve hot with extra shredded cheese on top or toasted buns for dipping. Leftovers store well in the fridge for 3 to 4 days and reheat gently on the stove so the cheese doesnt separate.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.