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Cozy Slow Cooker Cheeseburger Soup with Sharp Cheddar

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This slow cooker cheeseburger soup is pure comfort food—thick, cheesy, and deeply satisfying. Made with sharp cheddar, ground beef, and simple pantry ingredients, it’s a nostalgic bowl of warmth that tastes even better than you remember.

Ingredients

Scale
  • 1 lb ground beef (80/20 works best)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 1 cup whole milk
  • 2 tbsp all-purpose flour
  • 2 tbsp butter
  • 3 medium russet potatoes, peeled and diced into ½-inch cubes
  • 2 large carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cups sharp cheddar cheese, freshly grated
  • ½ cup heavy cream (optional)
  • Salt and black pepper to taste
  • ½ tsp smoked paprika
  • ¼ tsp cayenne pepper (optional)
  • Crumbled cooked bacon (for topping, optional)
  • Chopped green onions or chives (for topping, optional)
  • Extra shredded cheddar (for topping, optional)
  • Pickled jalapeños (for topping, optional)

Instructions

  1. Brown the ground beef in a large skillet over medium-high heat until no longer pink, about 6-8 minutes. Transfer to the slow cooker using a slotted spoon, leaving about a tablespoon of fat in the skillet.
  2. In the same skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for 4-5 minutes until the onions are translucent and vegetables start to soften. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Sprinkle the flour over the sautéed vegetables. Stir constantly for 1-2 minutes until the flour is fully incorporated and starts to turn golden. Slowly pour in about ½ cup of the beef broth while stirring, scraping up any browned bits from the bottom of the pan.
  4. Pour the vegetable mixture into the slow cooker with the beef. Add the remaining beef broth, diced potatoes, smoked paprika, and cayenne (if using). Stir everything together until well combined.
  5. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender.
  6. About 20 minutes before serving, stir in the milk and heavy cream (if using). Let it heat through for about 5 minutes.
  7. Gradually add the shredded sharp cheddar cheese, stirring constantly. Add it in handfuls, letting each batch melt completely before adding more.
  8. Taste and season with salt and pepper as needed. If the soup is too thick, stir in a splash of milk or broth.
  9. Serve immediately, topped with crumbled bacon, green onions, extra cheese, or pickled jalapeños if desired.

Notes

For best results, grate your own cheese—pre-shredded cheese has anti-caking agents that prevent smooth melting. Add dairy at the end of cooking to prevent curdling. The soup tastes even better the next day as flavors meld. For a gluten-free version, use cornstarch instead of flour. For a lighter version, substitute heavy cream with half-and-half or evaporated milk.

Nutrition

Keywords: slow cooker cheeseburger soup, cheeseburger soup, slow cooker soup, cheddar soup, comfort food, ground beef soup, easy soup recipe

Find it online: https://prismtaste.com/cozy-slow-cooker-cheeseburger-soup-with-sharp-cheddar/