Crockpot Cheeseburger Soup | Creamy Slow Cooker

Craving cozy comfort food that tastes like your favorite cheeseburger—without the bun? This Crockpot Cheeseburger Soup is a creamy, slow-cooked classic made with ground beef, tender potatoes, sharp cheddar, and a splash of dill pickle juice for that signature burger tang. No Velveeta here—just real ingredients and rich flavor. Perfect for weeknight dinners, family meals, or game-day gatherings, this hearty soup delivers all the cheeseburger vibes in one spoonable, satisfying bowl.

Quick Recipe

Brown beef with onion and drain. Add to Crockpot with potatoes, carrots, celery, garlic, broth, Worcestershire, mustard, and spices; cook until potatoes are tender. Stir in cream cheese, cream, and freshly shredded cheddar on Warm. Thicken if desired, finish with pickles and bacon, and serve.

Ingredients for Crockpot Cheeseburger Soup

• 1 lb (450 g) lean ground beef
• 1 small onion, diced
• 2 garlic cloves, minced
• 1.5 lb Yukon Gold or russet potatoes, peeled and 1/2‑inch diced
• 1 carrot, diced
• 1 celery stalk, diced
• 4 cups low‑sodium beef or chicken broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon or yellow mustard
• 1 tsp smoked paprika
• 1/2 tsp dried thyme (optional)
• 1 tsp kosher salt + 1/2 tsp black pepper (to taste)
• 4 oz (113 g) cream cheese, softened
• 1 cup half‑and‑half or heavy cream (add at the end)
• 2–2.5 cups sharp cheddar, freshly shredded
• Optional thickener: 1–2 tbsp cornstarch mixed with equal water
• Optional mix‑ins: 4 slices cooked bacon, crumbled; 1/4 cup diced dill pickles
• Toppings: scallions, extra cheddar, bacon, diced pickles, sesame “bun” croutons

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Step-by-step Instructions

• Brown: In a skillet, cook beef with onion over medium heat until browned; drain. Stir in garlic for 30 seconds.  
• Load the pot: Add beef mixture, potatoes, carrot, celery, broth, Worcestershire, mustard, paprika, thyme, salt, and pepper to the slow cooker; stir.  
• Cook: Low 6–7 hr or High 3–4 hr, until potatoes are fork‑tender.  
• Thicken/enrich: Mash a few potatoes in the pot or whisk in cornstarch slurry. Add cream cheese and half‑and‑half; switch to Warm/Low and stir until smooth, 5–10 minutes.  
• Cheese last: Gradually add cheddar on Warm, stirring until melted and silky.  
• Finish: Stir in bacon and pickles (if using). Taste and adjust seasoning. Ladle into bowls and add your favorite burger‑style toppings.

Why you’ll love this recipe

• Cheeseburger flavor profile: beef, cheddar, mustard, Worcestershire, and dill pickles.  
• No Velveeta: real sharp cheddar for superior melt and taste.  
• Meal‑prep friendly: reheats well and thickens overnight.

Key Tips

• Shred cheese fresh—anti‑caking agents on pre‑shredded cheese can make soup grainy.  
• Add dairy on Warm/Low to avoid curdling.  
• Yukon Golds hold shape better than russets; both taste great.  
• For thicker soup, mash some potatoes or use a small slurry.

Variations in Recipe

• Bacon Cheeseburger: double the smoked paprika and add crispy bacon.  
• Dill Pickle Lovers: add 2–3 tbsp pickle brine at the end for tang.  
• Spicy: add a diced jalapeño or 1/4 tsp cayenne.  
• Lighter: use 93% ground turkey and evaporated milk instead of cream.  
• Low‑carb: swap potatoes for cauliflower florets; reduce cook time slightly.  
• Gluten‑free: use GF‑certified broth; thicken with cornstarch (not flour).  
• Dairy‑free: use unsweetened oat milk + dairy‑free cheddar; add slurry for body.

Tasty Side Dishes for Crockpot Cheeseburger Soup

• Garlic bread or toasted sesame “bun” croutons  
• Simple green salad or coleslaw  
• Dill pickle spears for extra zing

Storage & Reheat

• Refrigerate: up to 4 days in airtight containers.  
• Freeze: Best to freeze the base before dairy/cheese. Reheat, then add cream and cheddar.  
• Reheat: Gently on stovetop or 50% microwave power, stirring often. Add a splash of broth or milk to loosen.

Crockpot Cheeseburger Soup | Creamy Slow Cooker

Cozy Crockpot Cheeseburger Soup with ground beef, potatoes, cheddar, and dill pickles. Creamy, hearty, no Velveeta. Weeknight‑easy.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

slow cook 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Course Soup

Cuisine American

Servings 6

Calories 480 kcal

Equipment

• 5–6 qt slow cooker
• 1 skillet
• 1 immersion blender (optional)

Ingredients

  

• 450 g lean ground beef
• 1 small onion diced
• 2 garlic cloves minced
• 1½ lb Yukon Gold or russet potatoes peeled and 1/2‑inch diced
• 1 carrot diced
• 1 celery stalk diced
• 4 cups low‑sodium beef or chicken broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon or yellow mustard
• 1 tsp smoked paprika
• ½ tsp dried thyme optional
• 1 tsp kosher salt + 1/2 tsp black pepper to taste
• 1 cups half‑and‑half or heavy cream add at the end
• 2 – 2½ cups sharp cheddar freshly shredded
• 1-2 tsp Optional thickener: 1–2 tbsp cornstarch mixed with equal water
• Optional mix‑ins: 4 slices cooked bacon crumbled; 1/4 cup diced dill pickles
• Toppings: scallions extra cheddar, bacon, diced pickles, sesame “bun” croutons

Instructions

 

• Brown beef with onion in a skillet; drain fat. Stir in garlic for 30 seconds.
• Add beef mixture, potatoes, carrot, celery, broth, Worcestershire, mustard, paprika, thyme, salt, and pepper to slow cooker; stir.
• Cook on Low 6–7 hr or High 3–4 hr until potatoes are tender.
• Mash some potatoes or add slurry for thickness. Stir in cream cheese and half‑and‑half on Warm/Low until smooth.
• Gradually add cheddar, stirring until melted.
• Stir in bacon and pickles if using. Taste, adjust seasoning, and serve hot with desired toppings.

Notes

For a lighter version, use 93% turkey and evaporated milk.  

For extra burger flavor, add 1 tbsp ketchup and 1 tsp pickle brine at the end.

Keyword Crockpot Cheeseburger Soup

Frequently Asked Questions (FAQ)