This Slow Cooker Crockpot Cheeseburger Soup recipe is extra creamy and made with ground beef, potatoes, onions, cheddar cheese, and the perfect blend of spices for ultimate flavor.
This soup is made with potatoes, which take quite some time to soften when cooking to the perfect texture. I love using the Crockpot for this reason. It eliminates the guessing in terms of how long to cook the potatoes.
What Type of Meat to Use
I use organic, grass-finished beef. You can also use ground turkey or ground chicken. Beef substitutions have a lot less fat, and I don’t recommend cooking those for hours in the slow cooker because it will alter the texture. If using a substitution, keep this in mind and maybe add the cooked meat later at the end.
What Type of Potatoes to Use
I like to use russet potatoes, but you can use any potatoes you like.
Dry Mustard vs Standard Mustard
Ground mustard is made from ground mustard seeds and can be easily found in the spice aisle of most grocery stores. Dry mustard and liquid mustard are both made from mustard seeds, but liquid bottled mustard has added vinegar and water.
If you aren’t a fan of mustard you can omit it from the recipe or you can add liquid mustard (enough to taste) as a substitute.
How to Make Slow Cooker Crockpot Cheeseburger Soup
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Heat a skillet on medium-high heat.
- Add ground beef to the skillet with onions, Italian Seasoning, ground mustard, garlic powder, salt and pepper to taste.
- Stir and cook until the beef is no longer pink.
- Add the cooked beef along with diced potatoes, broth, and Worcestershire sauce to the slow cooker.
- Slow cook.
- Open the pot and add half and half, shredded cheddar, and cream cheese. Stir.
Substitution and Additional Add-Ins
Ideas for Toppings
- Crumbled Bacon
- Shredded Cheese
- Shredded Lettuce
- Sliced Avocado
How to Thicken
The soup will thicken and get creamy thanks to the half and half and cream cheese. I like to thicken it a little further using a slurry that is 1 tablespoon of all-purpose flour and 1 tablespoon of water. Combine the two in a bowl along with 1 tablespoon of the cooked soup. Stir and then add the mixture to the pot. Stir and allow the soup to thicken.
How to Substitute Half and Half
Half and half can be substituted for heavy whipping cream or any milk of your choice. Heavy cream is thicker than half and half and will work great for this soup. Milk is less thick and your soup likely won’t be as creamy or thick if you choose to use it.
Add the cooked beef and remaining ingredients (excluding the half and half, cream cheese, and cheddar) to a large pot. Bring to a boil, then cover and simmer until potatoes are tender. Add in the half and half, cream cheese, and shredded cheddar.
How Long It Will Last in the Fridge
Store the soup in a sealable container in the fridge for 3-4 days.
You can freeze the soup for up to 6 months, but because it has cheese and cream, the dairy will likely separate once frozen. In general, creamy soups with dairy aren’t the best to freeze if you want the texture to stay the same.
More Soup Recipes
Slow Cooker Crockpot Broccoli Cheese Soup
Creamy Chicken Alfredo Soup
Roasted Creamy Poblano Soup
Slow Cooker Crockpot Chicken Taco Soup
Homestyle Chicken Noodle Soup
Bread Bowl Soup
Slow Cooker Chicken Pot Pie
More Slow Cooker Recipes
Slow Cooker Crockpot Cheeseburger Soup
- 1 pound ground beef Ground turkey or chicken can be used.
- 1/2 -1 tablespoon Italian Seasoning Start with 1/2 a tablespoon and add more to fit your taste preference.
- 1 teaspoon garlic powder
- 1/2 tablespoon dried ground mustard Start with 1/2 tablespoon and adjust to taste if needed.
- salt and pepper to taste
- 1 cup diced onions
- 3-4 cups diced russet potatoes Peeled. This was 2 potatoes for me.
- 3 cups broth Chicken, beef, or vegetable.
- 1 teaspoon Worcestershire sauce
- 1 cup half and half cream
- 2-3 cups shredded cheddar cheese
- 2 oz cream cheese
- 1 tablespoon water
- 1 tablespoon all-purpose flour
- Heat a skillet on medium-high heat.
- Add the ground beef to the skillet with the onions, Italian Seasoning, ground mustard, garlic powder, salt and pepper to taste. Break down the ground beef with a meat chopper.
- Stir and cook until the beef is no longer pink. Drain any excess fat from the beef if necessary.
- Add the cooked beef along with the diced potatoes, broth, and Worcestershire sauce to the slow cooker.
- Cook on High for 3-4 hours or on Low for 7-8 hours.
- Open the pot and add the half and half, shredded cheddar, and cream cheese. Stir and cook on High for 15-20 minutes until the soup thickens and the cheese melts.
- To thicken the soup create a slurry using 1 tablespoon of all-purpose flour and 1 tablespoon of water. Combine the two in a bowl along with 1 tablespoon of the cooked soup. Stir and then add the mixture to the pot. Stir and allow the soup to thicken.