Slow Cooker Cheeseburger Soup

Slow Cooker Cheeseburger Soup is a rich, creamy comfort-food dinner filled with seasoned ground beef, tender potatoes, vegetables, and plenty of melted cheddar cheese. It has all those familiar cheeseburger flavors transformed into a warm, hearty bowl of soup

Why You’ll Love This Recipe

This soup has everything that makes a cheeseburger comforting—savory beef and plenty of cheese—but turns those flavors into a cozy slow cooker meal.

Potatoes make every bowl especially filling, while carrots, celery, and onion add classic homemade soup flavor. Once they’ve spent several hours slowly cooking together, the broth develops plenty of savory depth.

It’s also easy to adjust. Make it extra cheesy, add bacon for a bacon-cheeseburger version, or keep the basic recipe simple and let everyone customize their bowl.

Cheddar and cream go in toward the end, creating a smooth, cheesy broth without spending hours over high heat. The result is thick and satisfying while still being easy enough for an everyday family dinner.

Serve it straight from the crockpot with warm rolls, biscuits, or toasted bread nearby. It’s substantial enough that you really don’t need much else.

SLOW COOKER CHEESEBURGER SOUP VARIATIONS

Bacon Cheeseburger Soup

Add cooked, crumbled bacon shortly before serving for a smoky bacon-cheeseburger flavor.

Extra-Cheesy Cheeseburger Soup

Increase the cheddar slightly for an especially rich and cheesy broth.

Spicy Cheeseburger Soup

Use Pepper Jack for part of the cheddar or add diced jalapeño for some heat.

Mushroom Cheeseburger Soup

Cook sliced mushrooms with the ground beef before transferring everything to the crockpot.

Loaded Cheeseburger Soup

Set out shredded cheddar, crumbled bacon, sour cream, and diced pickles so everyone can customize individual bowls.

STORING SLOW COOKER CHEESEBURGER SOUP

Let leftovers cool, then transfer the soup to airtight containers and refrigerate within two hours. It will keep for about 3–4 days.

FAQ

Do I Need To Brown The Ground Beef First?

Yes. Browning improves the flavor and texture while allowing you to drain away excess grease before adding the beef to the slow cooker.

What Potatoes Work Best?

Yukon Gold potatoes hold their shape nicely and have a naturally creamy texture. Russets also work well and release more starch, which can make the soup slightly thicker.

Can I Use Pre-Shredded Cheddar?

You can, but freshly shredded cheddar generally melts more smoothly because packaged shredded cheese often contains anti-caking ingredients.

Why Did My Cheese Become Grainy?

Very high temperatures can cause cheddar to separate. Add the cheese toward the end and stir it into the hot soup over gentle heat.

How Can I Make The Soup Thicker?

Mash a few tender potato pieces directly into the broth or allow the finished soup to cook a little longer after adding the cream mixture.

Can I Make Cheeseburger Soup Ahead?

Yes. It reheats well, although the potatoes will continue thickening the broth during storage.

Weight Watchers Cheeseburger Soup – Lighter Version

Ingredients

1 lb (450 g) lean ground beef (90–95% lean)

4 medium Russet or Yukon Gold potatoes, diced

1 medium yellow onion, finely chopped

2 carrots, diced

2 celery stalks, chopped

3 cloves garlic, minced

4 cups low-sodium chicken or beef broth

1 cup reduced-fat shredded cheddar cheese

½ cup fat-free half-and-half or low-fat milk

1 tablespoon unsalted butter

2 tablespoons all-purpose flour

Salt, to taste

Black pepper, to taste

Weight Watchers tips:

Use extra-lean ground beef to reduce points.

Choose reduced-fat cheddar and low-fat milk instead of heavy cream.

Use a little less butter or replace it with cooking spray.

The exact WW Points depend on your personal plan, ingredient brands, and serving size.

How to Make Weight Watchers Cheeseburger Soup

Step 1: Cook the ground beef
In a large pot, cook the lean ground beef over medium heat until browned. Drain any excess fat.

Step 2: Add the vegetables
Add the chopped onion, carrots, celery, and minced garlic. Cook for 4–5 minutes until the vegetables begin to soften.

Step 3: Add the potatoes and broth
Stir in the diced potatoes and chicken or beef broth. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are tender.

Step 4: Prepare the thickener
In a small pan, melt the butter over low heat. Stir in the flour and cook for about 1 minute. Gradually whisk in the low-fat milk until smooth.

Step 5: Thicken the soup
Pour the milk mixture into the soup, stirring well. Simmer for another 3–5 minutes until the soup thickens slightly.

Step 6: Add the cheese
Reduce the heat to low and stir in the reduced-fat cheddar cheese until melted. Season with salt and black pepper to taste.

Step 7: Serve
Serve warm and enjoy your lighter Weight Watchers Cheeseburger Soup!

Tip: Avoid boiling the soup after adding the cheese to keep it smooth and creamy. For fewer WW Points, use extra-lean beef, reduced-fat cheese, and fat-free or low-fat milk.