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overhead view of a bowl of cheeseburger soup
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5 from 12 votes

Slow Cooker Cheeseburger Soup

This easy Slow Cooker Cheeseburger Soup is SO delicious and sure to be a new family favorite dinner! 
Prep Time20 mins
Cook Time6 hrs
Total Time6 hrs 20 mins
Course: Main Course
Cuisine: American
Keyword: cheeseburger soup, easy soup recipe
Servings: 8 servings
Calories: 416kcal

Ingredients

SOUP

  • 1 large yellow or white onion diced
  • 2 carrots peeled and diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 3 medium russet potatoes peeled and cubed into 1/2" cubes
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 cups reduced sodium chicken broth
  • 1 1/2 Tbsp Worcestershire sauce
  • 2 tsp hot sauce

ADD LATER

  • 1 lb. lean ground beef

SLURRY

  • 2 cups whole milk
  • 1/3 cup cornstarch

ADD AT THE END

  • 2 1/2 cups shredded cheddar cheese
  • 2/3 cup sour cream

TO SERVE

  • extra shredded cheddar, diced white or red onion, chopped dill pickles, crumbled bacon, fresh parsley
  • waffle fries for dipping

Instructions

Cook soup

  • To slow cooker insert, add onion, carrots, celery, garlic, potatoes, salt, pepper, chicken broth, Worcestershire sauce, and hot sauce.
  • Cover and cook on LOW for 6 - 8 hours.

Brown beef

  • About 35-40 minutes before serving, heat a skillet over MED HIGH heat with a small drizzle of oil.  Once hot, add ground beef and cook, 5-7 minutes, crumbling beef as it cooks.  Drain really well and add to slow cooker.

Add slurry

  • In a mixing bowl, combine milk and cornstarch and whisk until smooth.  Stir into slow cooker.  Cover and cook on HIGH for 20-25 minutes, until thickened, stirring occasionally.

Stir in cheese/sour cream

  • Turn off the slow cooker and stir in shredded cheese and sour cream until melted and smooth.

Serve

  • Serve hot, topped with any desired toppings.

Notes

Stovetop Directions:

  1. Brown beef in large dutch oven over MED HIGH, or whatever pot you normally cook soup in.  Crumble the beef as it's cooking.  Once browned, drain well.
  2. Decrease heat to MED, add a drizzle of oil to the pot and add onion, carrots and celery and cook until soft and tender, about 5-8 minutes.
  3. Add garlic and cook 30 seconds, until fragrant.  Stir in salt and pepper.
  4. Add potatoes, chicken broth, Worcestershire sauce and hot sauce.
  5. Bring to a boil, then reduce heat to a high simmer and cook, uncovered, for about 20 minutes, or until potatoes are fork tender.
  6. In a mixing bowl, combine milk and cornstarch and whisk until smooth. Stir into soup and bring to a gentle boil again.
  7. Cook until thickened, about 2-4 minutes.
  8. Turn the heat off, but leave the pot on the stove.  Stir in shredded cheese and sour cream, stirring until melted and smooth.

Instant Pot Directions:

  1. Brown beef in the Instant Pot on the "saute" function.  Crumble the beef as it cooks, then drain once browned.
  2. Add onion, carrots and celery, and cook for 5-8 minutes, until soft and tender, scraping the bottom of the pot with a wooden spoon to loosen any browned bits.  Add garlic and cook 30 seconds.
  3. Add chicken broth, Worcestershire sauce and hot sauce and use wooden spoon to continue scraping the bottom, until no browned bits remain.
  4. Add potatoes, salt and pepper.
  5. Press "Cancel - or Keep Warm/Cancel" to cancel out the saute function. Close lid securely and make sure the valve is set to "sealing". Select "Manual" or "Pressure Cook" and adjust the +/- button until it reads 9 minutes.
  6. When finished cooking, let the pressure release naturally for 5 minutes, then carefully turn the valve to "venting" for a quick pressure release. 
  7. In a mixing bowl, combine milk and cornstarch and whisk until smooth. Stir into soup and and select "Saute".
  8. Cook until thickened, about 2-4 minutes.
  9. Press "Cancel - or Keep Warm/Cancel". Stir in shredded cheese and sour cream, stirring until melted and smooth.

Nutrition

Calories: 416kcal | Carbohydrates: 29g | Protein: 28g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 88mg | Sodium: 711mg | Potassium: 905mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3165IU | Vitamin C: 9mg | Calcium: 384mg | Iron: 3mg