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Cheeseburger soup is a creamy and delicious soup made with ground beef, veggies and cheese. This cheeseburger soup recipe will become a staple!
If you love easy soup recipes you’ll love my Slow Cooker Chili, Vegetable Soup and Broccoli Cheese Soup recipes.
Looking for a comfort food in a bowl? This cheeseburger soup recipe is thick, creamy, rich and packed full of all your favorite flavors in a cheeseburger! This recipe is easy to double and perfect for freezing for a quick weeknight dinner with the family.
Whenever you are melting cheese in the slow cooker, using freshly grated cheese is best. Prepackaged shredded cheese has a film and is a lot harder to melt as it’s drier than freshly grated cheese.
To make this cheeseburger soup quicker:
- prepare the hamburger and bacon the night before
- prepare your vegetables and place in a ziploc bag, storing in the refrigerator until you are ready to use
- shred the cheese and place in the refrigerator in a ziploc bag.
Ingredients Needed for Cheeseburger Soup Recipe
- potatoes – russet potatoes work well and hold up
- onion – white or yellow onion
- carrots – shredded
- dried basil and parsley
- chicken broth
- hamburger – you can substitute for ground turkey if you wish
- bacon
- butter, flour and milk -this is the base to make the roux
- salt and pepper
- shredded cheese – colby, pepper jack and cheddar cheese that has been freshly grated work well
How to Make Cheeseburger Soup in a Slow Cooker
In the slow cooker add the potatoes, carrots, basil, parsley and chicken broth. Cook on high for 4 hours or low for 8.
If you haven’t already done so, cook the ground beef and bacon. Be sure to drain. Add in the hamburger and bacon to the slow cooker about 45 minutes before you are ready to serve.
In a saucepan or skillet make your roux by melting the butter. Once the butter has melted, add in the flour and whisk. Allow the flour to cook off for a minute before adding the milk. Whisk in the milk, salt and pepper.
Bring to a boil and add into the slow cooker.
Add shredded cheese and stir. Cover with the lid and place on low for 20-30 minutes until the cheese has completely melted.
MORE DELICIOUS DINNER RECIPES
- Hamburger Helper Cheeseburger Macaroni – easy weeknight dinner recipe!
- One Pot Penne Bolognese – a classic Italian recipe.
- How to Make Oven Baked Chili Dogs – great for entertaining guests.
- Easy Chicken Cordon Bleu Pasta Dinner – a fabulous recipe to get out of those dinner ruts.
- Italian Sausage Ravioli Casserole Recipe – super quick dinner recipe that’s equally delicious.
Yield: 6
Slow Cooker Cheeseburger Soup
Cheeseburger soup is a creamy and delicious soup made with ground beef, veggies and cheese. This cheeseburger soup recipe will become a staple!
Prep Time
20 minutes
Cook Time
8 hours
Total Time
8 hours 20 minutes
Ingredients
- 3 russet potatoes, peeled and diced
- 1 small yellow onion, diced
- 1 c carrots, shredded
- 1 1/2 tsp dried basil
- 1 1/2 tsp dried parsley
- 3 c chicken broth
- 1 lb. hamburger, cooked and drained
- 6 slices bacon, cooked and chopped
- 3 tbsp butter
- 1/4 c all purpose flour
- 2 c milk
- 1 tsp salt
- 1 tsp black pepper
- 2 c cheese, shredded
Instructions
In the slow cooker add the potatoes, carrots, basil, parsley and chicken broth. Cook on high for 4 hours or low for 8.
If you haven’t already done so, cook the ground beef and bacon. Be sure to drain. Add in the hamburger and bacon to the slow cooker about 45 minutes before you are ready to serve.
In a saucepan or skillet make your roux by melting the butter. Once the butter has melted, add in the flour and whisk. Allow the flour to cook off for a minute before adding the milk. Whisk in the milk, salt and pepper.
Bring to a boil and add into the slow cooker.
Add shredded cheese and stir. Cover with the lid and place on low for 20-30 minutes until the cheese has completely melted.
Notes
Whenever you are melting cheese in the slow cooker, using freshly grated cheese is best. Prepackaged shredded cheese has a film and is a lot harder to melt as it’s drier than freshly grated cheese.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 453Total Fat: 25gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 85mgSodium: 1249mgCarbohydrates: 34gFiber: 2gSugar: 5gProtein: 23g
hi! I'm shannon
I’m a wife, mom of three, doctor, and blogger! In 2018, I decided to turn my mom blog, into a personal finance blog so others could follow along on our journey to pay off over HALF a MILLION dollars in student loan and practice start up debt. I hope you enjoy following along, and maybe even find some inspiration along the way.
