I remember the first time I ladled this extra creamy slow cooker cheeseburger soup into bowls — it tasted like a cozy diner mashup of a grilled cheeseburger and a bowl of comfort. Thick, cheesy, and loaded with tender potatoes and vegetables, it’s the kind of slow-cooker recipe that feels like a warm hug after a long day. This version keeps things simple: browned beef (or turkey), classic mirepoix, potatoes, sharp cheddar, and a splash of heavy cream for richness.

Why you’ll love this dish

This soup checks a lot of comfort-food boxes: it’s hands-off once you brown the meat, budget-friendly, and wildly kid-approved. The slow cooker lets the potatoes and vegetables soften slowly while the beef infuses the broth with savory flavor. It’s a perfect weeknight dinner when you want minimal fuss and maximum payoff. If you like hearty soups that double as a full meal, this one delivers.

“Exactly what my family needed on a rainy night — creamy, cheesy, and full of flavor. Leftovers reheated perfectly.” — home cook review

If you enjoy other slow-cooker comfort classics, you might like this slow-cooker chicken noodle soup as a lighter weeknight option: slow-cooker chicken noodle soup.

How this recipe comes together

This is a straightforward, six-step slow-cooker process:

Brown the ground meat first to build flavor and remove excess fat.
Add chopped onion, carrots, and celery to the slow cooker with the meat.
Pour in chicken broth and add diced potatoes and seasonings.
Cook low and slow until vegetables are tender.
Stir in heavy cream and shredded cheddar near the end to melt and thicken the broth.
Serve hot with an optional parsley garnish.

The long, gentle cooking time lets flavors meld without you babysitting the pot. Expect about 6–8 hours on low or 3–4 hours on high, with the final 30 minutes reserved for the dairy.

What you’ll need

1 lb ground beef (or ground turkey) — turkey makes it lighter.
1 cup chopped onion
1 cup diced carrots
1 cup diced celery
4 cups chicken broth — low-sodium if you’ll add salt later.
2 cups diced potatoes — Yukon Gold or russet both work.
1 tablespoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
2 cups shredded sharp cheddar cheese — grate your own for best melting.
1 cup heavy cream — half-and-half works for a lighter finish (see tips).
Fresh parsley for garnish (optional)

Step-by-step instructions

Heat a large skillet over medium. Add the ground beef (or turkey). Cook until no longer pink, breaking it apart with a spoon. Drain excess fat.
Transfer the cooked meat to the slow cooker.
Add the chopped onion, diced carrots, and diced celery to the slow cooker. Stir to combine.
Pour in the chicken broth. Add the diced potatoes. Sprinkle garlic powder, paprika, salt, and pepper on top.
Stir everything once to distribute the seasonings. Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the vegetables are tender.
About 30 minutes before serving, stir in the heavy cream and shredded cheddar cheese. Mix until the cheese melts and the soup becomes creamy.
Taste and adjust seasoning. Serve hot with a sprinkle of fresh parsley, if using.

Best ways to enjoy it

This soup is a meal on its own, but a few pairings elevate it:

Crusty bread or a toasted sourdough slice for dunking.
A simple green salad with vinaigrette to cut the richness.
Crispy bacon bits or extra shredded cheddar on top for a textural contrast.
For a fun pairing, serve alongside a warm garlic bread or grilled cheese.

For other cozy slow-cooker mains to rotate through cold weeks, try this chili winner or baked ziti: slow-cooker white chicken chili and comforting slow-cooker baked ziti.

Storage and reheating tips

Refrigerator: Cool to room temperature, cover, and refrigerate within two hours. Keeps 3–4 days.
Freezing: Cool completely, transfer to airtight containers or freezer bags, and freeze up to 3 months. Note: heavy cream can change texture slightly after freezing; thaw in fridge and reheat gently.
Reheating: Warm on the stove over medium-low, stirring frequently. If soup seems too thick after storing, add a splash of chicken broth or milk to loosen it. Heat until it reaches 165°F (74°C) for safe consumption.

Pro chef tips

Brown the meat well: a good sear adds a deeper flavor base. Break it into small crumbles for even distribution.
Grate cheese from a block: pre-shredded cheese contains anti-caking agents that can affect melt and texture.
Add the dairy late: heavy cream and cheese added too early can separate or curdle during long cooking.
Adjust thickness: if you prefer a thicker, chowder-like texture, mash a cup of the potatoes against the side of the slow cooker and stir.
Spice boost: a pinch of cayenne or a teaspoon of Dijon mustard can lift the flavor without altering the cheeseburger profile.

Creative twists

Turkey or plant-forward: use ground turkey or a seasoned meat substitute for a lighter or vegetarian-friendly version.
Bacon cheeseburger soup: fold in cooked bacon bits when you add the cheese.
Extra veggies: stir in frozen corn or peas in the last 15 minutes for color and sweetness.
Lighter finish: swap heavy cream for half-and-half or whole milk thickened with a slurry of 1 tablespoon cornstarch mixed into 2 tablespoons cold water.
Toppings bar: set out chopped pickles, diced tomatoes, chopped onions, and extra cheese so guests can build their ideal cheeseburger bowl.

Common questions

Q: Can I make this soup in an Instant Pot?
A: Yes. Brown the meat using the sauté function, then add veggies, broth, and potatoes. Cook on high pressure for 8–10 minutes, then quick-release. Stir in cream and cheese after pressure release.

Q: Will the cheese clump when I add it to the slow cooker?
A: If the soup is piping hot, shredding high-quality cheddar and stirring it in off-heat or on low for the last 20–30 minutes minimizes clumping. Avoid large temperature swings and add cheese gradually.

Q: Can I use milk instead of heavy cream?
A: You can, but whole milk will be thinner. To maintain creaminess, whisk 1 tablespoon of cornstarch into the milk before adding, or use half-and-half.

Q: Is it safe to leave the slow cooker on low all day?
A: Yes, slow cookers are designed for long, unattended cooking. Ensure you follow the manufacturer’s instructions and don’t overfill the pot (fill no more than two-thirds for best results).

Q: How can I make this dairy-free?
A: Use dairy-free cream alternatives and a vegan cheddar-style shreds that melt well. Add them near the end as you would regular dairy.

Conclusion

This Extra Creamy Slow Cooker Cheeseburger Soup is a comforting, no-fuss weeknight solution that tastes indulgent while being easy to prepare. If you want another rich, updated take on cheeseburger soup, check out this version from Extra Creamy Slow Cooker Cheeseburger Soup | 12 Tomatoes. For a lighter slow-cooker approach, this is a useful comparison: Lightened Up Slow Cooker Cheeseburger Soup Recipe.

Enjoy making this one-pot dinner — it’s great for busy nights, leftovers, and feeding hungry families.