I made this Crock Pot Cheeseburger Soup on a rainy weeknight and it instantly became a family favorite. Think classic cheeseburger flavors — savory browned beef, soft potatoes, and melty cheddar — all cozy and spoonable from one pot. It’s the kind of slow-cooker meal that feels indulgent but is easy to toss together before you leave for work or weekend errands.

Why you’ll love this dish

This soup hits a comforting sweet spot: it’s budget-friendly, kid-approved, and hands-off once everything is in the crock pot. The long, gentle simmer lets the potatoes and carrots soften and the flavors meld, giving you a rich, hearty bowl without babysitting the stove.

“Comfort food in a bowl — juicy beef, cheddar, and soft potatoes. Perfect for busy nights.”

Make this when you want an easy family dinner, need a crowd-pleasing potluck contribution, or want an uncomplicated game-day dish. If you like casseroles and melty cheese, this will become a go-to. (If you enjoy other slow-cooker comforts, try my take on a creamy crockpot chicken gnocchi soup for another hands-off meal.)

How this recipe comes together

Step-by-step overview: brown the beef briefly, dump everything into the crock pot, and let it simmer until veggies are tender. Near the end, stir in the cheese and milk so the dairy melts smoothly rather than breaking. Finish with Worcestershire, salt, and pepper, then top with crispy bacon and green onions if you like.

Timing at a glance:

Prep: 10–15 minutes (mostly chopping).
Cook: 6–8 hours on low or 3–4 hours on high.
Finish: last 30 minutes add dairy and cheese.

What you’ll need

Key ingredients (serves about 4–6):

1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
4 cups beef broth
2 cups potatoes, diced (Yukon gold or russet)
1 cup carrots, diced
1 cup celery, diced
1 cup shredded cheddar cheese
1 cup milk (whole or 2%; swap half-and-half for extra creaminess)
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Optional toppings: crispy bacon, sliced green onions

Substitutions and notes: use lean ground turkey or 90% lean beef if you want less fat. For a creamier, ultra-smooth texture, replace some or all of the cheddar with processed cheese (like Velveeta) or add a few ounces of cream cheese at the end. If you prefer a different veggie mix, the soup pairs well with diced bell pepper or frozen corn — see a different savory slow-cooker beef option like this beef and broccoli crock pot recipe for inspiration.

Step-by-step instructions

Heat a large skillet over medium. Add the ground beef and cook until no longer pink, breaking it up with a spoon. Drain off excess fat.
Transfer the browned beef to the crock pot. Add the chopped onion, minced garlic, beef broth, diced potatoes, carrots, and celery. Stir briefly to combine.
Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the potatoes are fork-tender.
About 30 minutes before serving, stir in the shredded cheddar and the milk. Keep the crock pot on low so the cheese melts slowly and doesn’t separate.
Season with Worcestershire sauce, salt, and pepper to taste. Taste and adjust seasoning.
Serve hot in bowls. Top with crispy bacon and sliced green onions if using.

Best ways to enjoy it

This soup is great as a full meal or with simple sides:

Serve with warm buttery dinner rolls, toasted sourdough, or a grilled cheese sandwich for dunking.
Top with crunchy bacon bits, extra shredded cheddar, and chopped green onions.
Offer pickles or a crisp green salad on the side to cut the richness.
For a loaded cheeseburger vibe, add diced dill pickles or a spoonful of ketchup and mustard on the bowl when serving.

Storage and reheating tips

Refrigerate: Cool the soup within two hours of cooking. Store in airtight containers for up to 3–4 days.
Freeze: Cool completely, then freeze in freezer-safe containers for up to 3 months. Leave some headspace — dairy can expand slightly.
Reheating: Thaw overnight in the fridge. Reheat gently on the stove over medium-low, stirring and adding a splash of milk or broth to loosen the texture. Avoid high heat to prevent the dairy from separating.
Food safety: Always reheat to at least 165°F (74°C) and don’t refreeze leftovers that have been completely thawed.

Helpful cooking tips

Brown meat well: Browning develops savory flavor. Don’t skip this even though it’s an extra step.
Drain fat: Removing excess fat prevents a greasy soup.
Add dairy last: Stirring cheese and milk in during the last 30 minutes keeps the texture smooth. High, prolonged heat can make milk curdle.
Cut potatoes evenly: Dice potatoes into uniform pieces so they cook at the same rate.
Shortcut: Use frozen diced potatoes to shave prep time.
Want a thicker soup? Mix 1–2 tablespoons cornstarch with cold water and stir in during the final 10 minutes, or mash some of the potatoes against the crock pot wall to naturally thicken.
For more depth, add a splash of Worcestershire and a teaspoon of smoked paprika. For ideas on other slow-cooker comfort soups, check this hearty crockpot beef and barley soup.

Creative twists

Bacon cheeseburger: Cook and crumble bacon into the soup and use a smoked cheddar for extra depth.
Veggie-packed: Add frozen corn or diced bell pepper in the last hour for color and sweetness.
Lighter version: Substitute ground turkey and use low-fat milk.
Vegetarian swap: Replace beef with a lentil or mushroom mix and use vegetable broth (see FAQ for more on this).
Make it spicy: Stir in a pinch of cayenne or chopped jalapeño while browning the beef.

Common questions

Q: Can I make this vegetarian?
A: Yes. Replace the ground beef with cooked lentils or finely chopped mushrooms (sautéed with onion and garlic first) and use vegetable broth. The final texture and flavor will be different but still hearty.

Q: Can I use instant mashed potato flakes to thicken?
A: Absolutely — stir in small amounts at a time at the end until you reach desired thickness. Instant flakes also add a smooth body.

Q: How long does it keep in the fridge and freezer?
A: Refrigerated: 3–4 days. Frozen: up to 3 months. Thaw overnight before reheating.

Q: My cheese clumped when I added it. What happened?
A: If the crock pot is too hot or the dairy boils, the cheese can seize or become gritty. Add cheese on low heat and stir gently until melted.

Q: Can I make this in a pot on the stove instead?
A: Yes. Simmer on low, covered, for about 30–45 minutes until potatoes are tender, then add cheese and milk at the end.

Conclusion

If you want a slightly different spin or a version with bacon already integrated, this Slow Cooker Bacon Cheeseburger Soup from Life In The Lofthouse is a great reference. For another simple family-friendly crockpot cheeseburger soup variation, see the Crockpot Cheeseburger Soup Recipe on Eating on a Dime for tips on cheeses and mix-ins.