Slow Cooker Cheeseburger Soup – Can I tell you a little secret? This Slow Cooker Cheeseburger Soup wasn’t planned. It came out of one of those days where I stared into my fridge, overwhelmed and under-inspired. You know the drill—kids yelling they’re hungry, the dog staring at you like you’ve got all the time in the world, and all you can think is, What on earth can I make with ground beef, cheese, and a little hope?
Enter the slow cooker—my kitchen MVP. I threw in some pantry staples, crossed my fingers, and went about my day. By dinnertime, the house smelled like a cheeseburger joint (in the best way possible), and the soup? Oh, it was creamy, cheesy perfection. My husband said, “This is dangerously good,” and my kids actually put their phones down to eat. That’s a win, right?
Now, it’s a recipe I turn to whenever life feels chaotic, or when I just want to see everyone happy at the table. And honestly, it’s just fun to eat something that tastes like a cheeseburger but feels a little fancier.
Why You’ll Love This Slow Cooker Cheeseburger Soup Recipe?
- Effortless Cooking: Let’s be real, the slow cooker does all the work. You just toss, stir, and serve.
- Cheesy, Creamy Goodness: With melted cheddar and cream, it’s basically comfort in a bowl.
- Family Approved: Even the picky eaters in my house can’t resist this one.
- Customizable: Make it spicy, swap the beef for turkey, or sneak in extra veggies—it’s super versatile.
- Perfect for Busy Days: Prep it in the morning and come home to a ready-to-eat dinner.
Ingredient Notes:
Let’s break down the star players in this soup:
- Ground Beef: Go for lean ground beef to keep the soup from getting too greasy. Turkey or chicken works too if you’re feeling adventurous.
- Cheddar Cheese: Freshly shredded is non-negotiable here. The pre-shredded kind just doesn’t melt as well.
- Frozen Hash Browns: These save so much time! No peeling, chopping, or stressing.
- Bacon: Adds a smoky, salty kick. Pro tip: Cook a little extra because someone (probably you) will snack on it.
- Pickle Relish: Sounds odd, but trust me—it gives the soup that tangy cheeseburger vibe.
- Worcestershire Sauce: The flavor booster you didn’t know you needed.
- Heavy Cream: Makes the broth silky and rich. Want it lighter? Use half-and-half.
How To Make Slow Cooker Cheeseburger Soup?
Making this soup is so easy, it almost feels like cheating:
- Cook the Beef and Hash Browns
Start by cooking the ground beef in a large skillet over medium heat. Toss in the frozen hash browns and diced onion. Cook until the beef is browned and the onions are soft. Drain off any excess fat (it’s worth it, trust me). Add minced garlic and cook for another minute. Your kitchen will smell incredible by this point. - Load Up the Slow Cooker
Transfer the beef mixture to your slow cooker. Stir in the diced tomatoes (don’t drain them!), mustard, Worcestershire sauce, and pickle relish. It already smells like a cheeseburger, doesn’t it? Add a pinch of salt and pepper, pour in the beef broth, and stir everything together. - Let It Cook
Cover the slow cooker and set it on high for 3 hours or low for 6 hours. This is the part where you can sit back, relax, and let your house fill with the smell of cheeseburger magic. - Add the Cheese and Cream
After the cooking time, stir in the shredded cheddar cheese and heavy cream. Replace the lid and cook for another hour. This is when the soup turns into creamy, cheesy bliss. - Stir in the Bacon
Right before serving, stir in the crumbled bacon. This step is non-negotiable—it’s what takes the soup from good to absolutely amazing. - Serve It Up
Ladle the soup into bowls, garnish with extra cheese or bacon if you like, and dig in. It’s hearty, comforting, and downright delicious.
Storage Options:
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave. Add a splash of broth if it gets too thick.
- Freezer: Want to freeze it? Skip the cream and cheese, freeze the soup base, and add the creamy ingredients after reheating for the best texture. It’ll keep for up to 3 months.
Variations and Substitutions:
Here are some fun ways to make this soup your own:
Want To Save This Recipe?
- Healthier Option: Swap the beef for ground turkey and use half-and-half instead of heavy cream.
- Spicy Kick: Add a dash of hot sauce or a pinch of red pepper flakes.
- Vegetarian Twist: Use veggie crumbles or extra potatoes, and swap beef broth for veggie broth.
- Cheese Swap: Try Pepper Jack, Colby, or Monterey Jack for a different flavor profile.
What to Serve with Slow Cooker Cheeseburger Soup?
This soup is a meal on its own, but it pairs beautifully with:
- Crusty Bread: Perfect for dipping.
- Pickles: A fun, tangy side dish to amp up the burger vibes.
- Tater Tots or Fries: Because why not?
- Green Salad: A fresh, crisp salad balances the richness of the soup.
Frequently Asked Questions:
Can I make this soup ahead of time?
Definitely! Prep it in the slow cooker, but wait to add the cream and cheese until you’re ready to reheat it.
Can I freeze this soup?
Yes, but leave out the cream and cheese before freezing. Add them after reheating for the best texture.
Ready to give this Slow Cooker Cheeseburger Soup a try? It’s cozy, cheesy, and so easy to make. Let me know how it turns out—did you stick to the recipe, or put your own spin on it? I’d love to hear your take!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Slow Cooker Cheeseburger Soup
Ingredients
- ½ white onion diced
- 2 teaspoons garlic freshly minced
- 1 can 14.5 ounces diced tomatoes, undrained
- 2 tablespoons Worcestershire sauce
- 1 ½ pounds lean ground beef
- 2 tablespoons pickle relish
- 3 cups beef broth
- 2 teaspoons yellow mustard
- 8 ounces bacon cooked and crumbled
- 1 cup heavy cream
- 8 ounces frozen Southern-Style hash browns
- 1 ½ cups cheddar cheese freshly shredded
Instructions
Prepare the Ground Beef and Vegetables
- In a large skillet over medium heat, cook the ground beef, frozen hash browns, and diced onion. Stir occasionally until the beef is browned and the onion has softened. Drain any excess fat from the skillet to prevent greasiness in the soup. Add the minced garlic and sauté until aromatic, approximately 1 minute.
Assemble the Soup Base in the Slow Cooker
- Transfer the cooked beef mixture to a slow cooker. Add the diced tomatoes (including their juice), Worcestershire sauce, pickle relish, mustard, and beef broth. Stir well to combine the ingredients evenly. Season with salt and pepper to taste.
Slow Cook the Soup
- Cover the slow cooker and set it to cook on high for 3 hours or on low for 6 hours. Allow the ingredients to meld and develop rich flavors.
Incorporate the Cheese and Cream
- Once the cooking time is complete, stir in the shredded cheddar cheese and heavy cream. Cover the slow cooker again and cook for an additional hour on low, allowing the cheese to melt fully and the cream to integrate into the broth.
Add the Bacon
- Before serving, stir in the crumbled bacon for a final touch of smoky flavor.
Serve and Garnish
- Ladle the soup into bowls and garnish with additional shredded cheddar cheese or bacon bits if desired. Serve immediately and enjoy its comforting flavors.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
