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Easy Creamy Crockpot Cheeseburger Soup Recipe

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This creamy crockpot cheeseburger soup is the ultimate comfort food for parties and gatherings. With bold cheeseburger flavor, a velvety texture, and easy slow cooker preparation, it’s a crowd-pleaser that tastes like you spent hours perfecting it.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best for flavor; drain excess fat)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 2 cups whole milk (don’t use skim — it gets watery)
  • 1 can (10.5 oz) condensed cheddar cheese soup (Campbell’s is my go-to)
  • 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted adds nice depth)
  • 2 medium russet potatoes, peeled and diced into 1/2-inch cubes (about 2 cups)
  • 1 medium carrot, finely diced
  • 1 celery stalk, finely diced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 4 ounces cream cheese, softened to room temperature (full-fat works best)
  • 2 cups sharp cheddar cheese, freshly shredded (pre-shredded won’t melt as smoothly)
  • 1/2 cup sour cream
  • 1/2 cup dill pickle relish (for garnish, optional)
  • 1/4 cup crispy bacon bits (for garnish, optional)
  • 2 green onions, sliced (for garnish, optional)
  • Extra shredded cheddar cheese (for garnish, optional)

Instructions

  1. Brown the Beef (10 minutes): Heat your skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until it’s no longer pink — about 6-8 minutes. Drain off excess fat, leaving about 1 tablespoon in the pan. Transfer the beef to your crockpot.
  2. Sauté the Aromatics (5 minutes): In the same skillet with that reserved fat, add the diced onion, carrot, and celery. Cook for 3-4 minutes until the onion turns translucent and the vegetables soften slightly. Add the minced garlic and cook for 30 seconds more — just until fragrant. Scrape everything into the crockpot with the beef.
  3. Build the Soup Base (5 minutes): Pour the beef broth into the skillet and scrape up any browned bits from the bottom — that’s pure flavor. Add the broth to the crockpot along with the diced tomatoes, potatoes, Worcestershire sauce, yellow mustard, smoked paprika, garlic powder, and a pinch of salt and pepper. Stir everything together until well combined.
  4. Slow Cook (4-6 hours on low or 2-3 hours on high): Cover the crockpot and cook on low for 4-6 hours or on high for 2-3 hours. You’ll know it’s ready when the potatoes are tender when pierced with a fork. The soup will look thin at this point — don’t worry, that’s normal.
  5. Add the Creamy Elements (10 minutes): About 20 minutes before serving, turn the crockpot to warm or low. In a small bowl, microwave the cream cheese for 15-20 seconds until soft. Add the cream cheese, shredded cheddar, sour cream, and whole milk to the crockpot. Stir gently but thoroughly until everything is melted and smooth. The soup will thicken beautifully as the cheese incorporates. Taste and adjust salt and pepper.
  6. Serve and Garnish (5 minutes): Ladle the soup into bowls and top with pickle relish, crispy bacon bits, sliced green onions, and extra shredded cheddar. Serve immediately while it’s hot and creamy.

Notes

Don’t skip the browning step for best flavor. Shred your own cheese for smooth melting. Add dairy at the end to prevent curdling. Watch the salt as broth, canned soup, and cheese contain sodium. Keep on warm setting after adding cheese to prevent thinning or separation.

Nutrition

Keywords: cheeseburger soup, crockpot soup, slow cooker soup, creamy soup, comfort food, party soup, ground beef soup

Find it online: https://cooksybite.com/easy-creamy-crockpot-cheeseburger-soup-recipe/