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The Ultimate No-Fail Crockpot Cheeseburger Soup: Creamy, Hearty, and Ready When You Are

A close-up of a white bowl filled with rich, creamy crockpot cheeseburger soup, topped generously with melted shredded cheddar cheese.

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Make a comforting, cheesy cheeseburger soup in your slow cooker. This recipe combines ground beef, potatoes, and sharp cheddar for a simple, satisfying meal.

Ingredients

Scale
  • 1.5 lb ground beef
  • 1 medium onion, chopped
  • 4 cups beef broth
  • 2 large potatoes, peeled and diced
  • 1 (10.75 oz) can cream of mushroom soup
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried mustard powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 8 oz cream cheese, cubed
  • 2 cups shredded sharp cheddar cheese
  • 1/4 cup milk (optional, for thinning)

Instructions

  1. Brown the ground beef in a skillet over medium heat. Drain off any excess fat.
  2. Transfer the browned ground beef to the slow cooker.
  3. Add the chopped onion, beef broth, diced potatoes, cream of mushroom soup, Worcestershire sauce, mustard powder, salt, and pepper to the slow cooker.
  4. Stir all ingredients together well.
  5. Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the potatoes are tender.
  6. About 30 minutes before serving, reduce the heat to warm if necessary. Add the cubed cream cheese and stir until it melts completely into the soup base.
  7. Stir in the shredded cheddar cheese until smooth and melted. If the soup is too thick, stir in the milk until you reach your desired consistency.
  8. Serve hot with your favorite burger toppings.

Notes

  • For classic cheeseburger flavor, top individual bowls with a drizzle of yellow mustard and a few chopped dill pickle slices.
  • You can substitute cream of celery soup for cream of mushroom soup if preferred.
  • Shred your own cheese for the creamiest melt; pre-shredded cheese often contains anti-caking agents that can make the soup slightly grainy.

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