The Ultimate Crockpot Cheeseburger Soup is a delightful blend of all the classic flavors you love in a cheeseburger, transformed into a warm and comforting bowl of soup. Rich and creamy, this soup features ground beef, sharp cheddar cheese, and a medley of vegetables, including onions, and carrots, all simmered to perfection. A hint of Worcestershire sauce adds depth, while crispy bacon bits on top provide an irresistible crunch. Serve it with a side of toasted bread or crispy croutons for a complete meal that’s sure to satisfy everyone’s cravings. Whether it’s a chilly evening or a casual gathering with friends, this soup promises to be a crowd-pleaser, bringing smiles to faces and warmth to hearts.
This soup ranks among Travis’s favorite meals. His mom would often make it for him, and I’ve started preparing it whenever we crave it. It’s truly delightful and leaves us feeling satisfied and nourished.
With its rich flavors and hearty ingredients, it’s no wonder this soup has become a beloved comfort food in our household. The combination of crispy bacon, tender beef, and perfectly cooked vegetables creates a harmonious blend of textures and tastes. The creamy, cheesy broth envelopes everything in warmth, making each spoonful a delightful experience. Whether enjoyed on a chilly evening or as a special treat, this soup is sure to bring joy and nostalgia with every bite.
Ingredients:
- 1 pound of lean ground beef
- 2 pounds of russet potatoes, peeled and cubed (approximately 4 medium)
- 1 medium onion, chopped
- 1 cup shredded or sliced carrots (approx 2 carrots)
- 2 teaspoons salt
- 1½ teaspoon black pepper, plus extra for serving
- 2 garlic cloves, finely minced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 Tablespoons Saltgrass Seasoning (or Lawry’s Seasoning Salt)
- ¼ cup Worcestershire Sauce
- 3 cups of chicken broth
- ¼ cup of all-purpose flour
- 3 Tablespoons butter
- 2½ cups of shredded quality cheddar cheese (I prefer Tillamook)
- 2 cups heavy cream
Toppings:
- Bacon Crumbles
- Sour Cream
- Green onions, thinly sliced
- Crusty bread and butter, for serving
Instructions:
- Cook Ground Beef. Brown ground beef in skillet and season with salt, pepper & seasoning.
- Prepare Potatoes. While the beef is cooking, peel & dice potatoes.
- Chop onion. After dicing the potatoes, chop the onion. I like to use this chopper so the potato’s and onions are uniform size.
- Shred cheese. Grate cheese until you have around 2½ cups.
- Combine Ingredients. Add all the ingredients to the crockpot and stir together.
- Cook. Cook on LOW for 7-8 hours. *When the soup is coming up to 7 hours give it a stir. If the consistency is thin make a slurry of cornstarch and water to thicken it. Combine 1 Tablespoon corn starch and 1 tablespoon cold water. Stir until corn starch is dissolved. Pour into crockpot and stir to combine into the soup. Add the lid back on and cook for 20 more minutes.
- Garnish and Serve. Top with more shredded cheese, green onions, and bacon pieces. Serve with crusty bread and a salad for a complete meal.
- Enjoy!
* I would advise against cooking on HIGH, as the cheese may scorch if the soup isn’t stirred frequently. If you’re pressed for time, opt for cooking on LOW for a shorter duration, but ensure you can stay nearby to stir regularly and prevent the cheese from burning.
Equipment for The Ultimate Crockpot Cheeseburger Soup:
The Ultimate Crockpot Cheeseburger Soup
- Total Time: 8.20 Hours
- Yield: 4 Servings 1x
Description
The Ultimate Cheeseburger Soup is a delightful blend of all the classic flavors you love in a cheeseburger, transformed into a warm and comforting bowl of soup.
Ingredients
- 1 pound of lean ground beef
- 2 pounds of russet potatoes, peeled and cubed (approximately 4 medium)
- 1 medium onion, chopped
- 1 cup shredded or sliced carrots (approx 2 carrots)
- 2 teaspoons salt
- 1½ teaspoon black pepper, plus extra for serving
- 2 garlic cloves, finely minced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 Tablespoons Saltgrass Seasoning (or Lawry’s Seasoning Salt)
- ¼ cup Worcestershire Sauce
- 3 cups of chicken broth
- ¼ cup of all-purpose flour
- 3 Tablespoons butter
- 2½ cups of shredded quality cheddar cheese (I prefer Tillamook)
- 2 cups heavy cream
Toppings:
- Bacon Crumbles
- Sour Cream
- Green onions, thinly sliced
- Crusty bread and butter, for serving
Instructions
- Cook Ground Beef. Brown ground beef in skillet and season with salt, pepper & seasoning.
- Prepare Potatoes. While the beef is cooking, peel & dice potatoes.
- Chop onion. After dicing the potatoes, chop the onion. I like to use this chopper so the potato’s and onions are uniform size.
- Shred cheese. Grate cheese until you have around 2½ cups.
- Combine Ingredients. Add all the ingredients to the crockpot and stir together.
- Cook. Cook on LOW for 7-8 hours. *When the soup is coming up to 7 hours give it a stir. If the consistency is thin make a slurry of cornstarch and water to thicken it. Combine 1 Tablespoon corn starch and 1 tablespoon cold water. Stir until corn starch is dissolved. Pour into crockpot and stir to combine into the soup. Add the lid back on and cook for 20 more minutes.
- Garnish and Serve. Top with more shredded cheese, green onions, and bacon pieces. Serve with crusty bread and a salad for a complete meal.
- Enjoy!
Equipment
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Caraway Nonstick Ceramic Cookware Set
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Cuisinart Stainless Steel Ladle
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* I would advise against cooking on HIGH, as the cheese may scorch if the soup isn’t stirred frequently. If you’re pressed for time, opt for cooking on LOW for a shorter duration, but ensure you can stay nearby to stir regularly and prevent the cheese from burning.
- Prep Time: 20 Minutes
- Cook Time: LOW 7-8 Hours
- Category: Soup
- Method: Crockpot
- Cuisine: American
2 Responses
Looks delicious! How many servings does it make? Thanks!
8-10