This slow cooker cheeseburger soup is one of those meals that just makes everyone happy. It’s hearty, cheesy, and tastes like your favorite burger in soup form.
You brown the beef, toss everything into the slow cooker, and let it do the work. A few hours later you’ve got a thick, creamy soup ready to go.
The potatoes make it extra filling, and the melted cheddar gives it that classic cheeseburger flavor you’re craving.
Top it off with pickles, bacon, and tomato and it really does taste like a cheeseburger. Sounds weird, but it works perfectly.
If you’re looking for a cozy dinner that’s simple to make and doesn’t need much hands-on time, this is it.
What Makes This Recipe So Good
It Tastes Like a Cheeseburger in a Bowl – The mustard powder and Worcestershire sauce with sharp cheddar create that classic cheeseburger flavor you love.
The Toppings Make It Special – Dill pickles and crumbled bacon on top bring the whole cheeseburger experience together in a surprising way.
The Slow Cooker Does the Hard Work – You just brown the beef and let the slow cooker handle the rest for hours while you go about your day.
Ingredients
- 1 1/2 lb Ground Beef
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 3 medium Russet Potatoes, peeled and diced
- 3 cups Beef Broth
- 1 (10.5 oz) can Cream of Mushroom Soup
- 1 tbsp Worcestershire Sauce
- 1 tsp Mustard Powder
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 2 cups Shredded Sharp Cheddar Cheese
- 1/2 cup Heavy Cream
- Dill Pickle Slices, Crumbled Bacon, and Diced Tomato for topping
Directions
Step 1
In a large skillet over medium-high heat, cook the ground beef with the diced onion and minced garlic until the beef is browned and the onion is softened. Drain off any excess grease.
Step 2
Transfer the beef mixture to the slow cooker. Add the diced potatoes, beef broth, cream of mushroom soup, worcestershire sauce, mustard powder, salt, and black pepper. Stir everything together until combined.
Step 3
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are very tender and the soup is thick.
Step 4
Stir in the heavy cream and shredded sharp cheddar cheese. Continue stirring gently until the cheese is completely melted and the soup is creamy and smooth.
Step 5
Taste and adjust seasoning with more salt and pepper if needed. If the soup is too thick, add a splash of additional broth to reach your preferred consistency.
Step 6
Ladle into bowls and top with dill pickle slices, crumbled bacon, and diced fresh tomato. These toppings really bring the cheeseburger flavor together and make this soup feel like a special treat.
Pro Tips
Brown the Beef Hard
When you’re cooking the ground beef in the skillet, don’t just cook it until it’s no longer pink. Let it sit in the pan without stirring for a couple of minutes so it actually gets a brown crust on some of the pieces.
That browning adds a ton of flavor to the soup. If you stir the beef constantly, it steams instead of browning and you miss out on all that deep, savory taste that really makes this soup feel like a cheeseburger.
Also, break the beef into small crumbles as it cooks. Big chunks of meat don’t work well in a soup like this – you want every spoonful to have some beef in it.
Cut the Potatoes Small
Dice the potatoes into roughly half-inch pieces, no bigger. If the chunks are too large, they won’t break down enough during cooking and you’ll end up with a brothy soup instead of a thick, creamy one.
Part of what makes this soup so good is that some of the potato pieces dissolve into the broth and thicken everything up naturally. Smaller pieces make that happen. The rest stay intact and give you something to bite into.
If you cut them too big, even after 7 hours on low they can still be a little firm in the center and the soup won’t thicken the way you want it to.
Add the Cheese Off Heat
When it’s time to stir in the cheddar and heavy cream, turn the slow cooker off first or at least switch it to the warm setting. Adding cheese to a super hot liquid that’s actively cooking can cause it to separate and get grainy.
Stir the heavy cream in first, then add the shredded cheese a handful at a time. Stir gently after each handful until it’s melted before adding more. This is how you get that smooth, creamy texture instead of a clumpy mess.
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Frequently Asked Questions
Can I skip browning the beef and just put it in the slow cooker raw?
You technically can, but I really wouldn’t recommend it. Browning the beef first gives the soup a much deeper, richer flavor that you just can’t get otherwise. It also lets you drain off the excess grease so your soup doesn’t end up greasy.
If you skip this step, the soup will taste flatter and you’ll likely have a layer of fat sitting on top. It only takes about 10 minutes and it makes a huge difference.
Slow Cooker Cheeseburger Soup
Equipment
- slow cooker
Ingredients
- 1 1/2 lb Ground Beef
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 3 medium Russet Potatoes, peeled and diced
- 3 cups Beef Broth
- 1 can Cream of Mushroom Soup (10.5 oz)
- 1 tbsp Worcestershire Sauce
- 1 tsp Mustard Powder
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 2 cups Shredded Sharp Cheddar Cheese
- 1/2 cup Heavy Cream
- Dill Pickle Slices, Crumbled Bacon, and Diced Tomato for topping
Instructions
- In a large skillet over medium-high heat, cook the ground beef with the diced onion and minced garlic until the beef is browned and the onion is softened. Drain off any excess grease.
- Transfer the beef mixture to the slow cooker. Add the diced potatoes, beef broth, cream of mushroom soup, worcestershire sauce, mustard powder, salt, and black pepper. Stir everything together until combined.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are very tender and the soup is thick.
- Stir in the heavy cream and shredded sharp cheddar cheese. Continue stirring gently until the cheese is completely melted and the soup is creamy and smooth.
- Taste and adjust seasoning with more salt and pepper if needed. If the soup is too thick, add a splash of additional broth to reach your preferred consistency.
- Ladle into bowls and top with dill pickle slices, crumbled bacon, and diced fresh tomato. These toppings really bring the cheeseburger flavor together and make this soup feel like a special treat.