Slow Cooker Cheeseburger Soup turns ground beef, cheddar, bacon, potatoes, tomatoes, mustard, relish, and cream into a hearty crockpot dinner. The mustard, Worcestershire, pickle relish, and cheddar give the soup its cheeseburger flavor, while Southern-style hash browns make it filling without requiring a lot of potato prep.
Why This Crockpot Cheeseburger Soup Works
Browning the beef before it goes into the slow cooker gives the soup better flavor and lets you drain away excess grease. From there, the slow cooker handles most of the work. Tomatoes, broth, mustard, relish, and Worcestershire simmer with the beef and potatoes before cheddar and cream are added near the end.
Adding the cheese and cream late is important. Dairy and cheese stay smoother when they are not cooked for the entire slow-cooker time.
Ingredient Notes
- Ground beef: Lean beef helps keep the finished soup from becoming greasy.
- Southern-style hash browns: These diced frozen potatoes save prep time and hold up well in a slow cooker.
- Pickle relish and mustard: These are what push the flavor toward a classic cheeseburger rather than a standard beef-and-potato soup.
- Cheddar: Freshly shredded cheddar generally melts more smoothly than pre-shredded cheese.
- Bacon: Stir it in at the end so the smoky flavor stays noticeable.
Ingredients
- 1/2 white onion, diced
- 2 teaspoons garlic, freshly minced
- 1 can diced tomatoes, undrained
- 2 tablespoons Worcestershire sauce
- 1 1/2 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 1/2 cups cheddar cheese, freshly shredded
- Salt and black pepper, to taste
How to Make Slow Cooker Cheeseburger Soup
- Add the ground beef, frozen hash browns, and diced onion to a large skillet over medium heat. Cook until the beef is browned and the onion begins to soften.
- Drain excess fat from the skillet. Add the minced garlic and cook briefly until fragrant.
- Transfer the beef mixture to the slow cooker.
- Add the undrained tomatoes, mustard, pickle relish, Worcestershire sauce, beef broth, salt, and pepper. Stir to combine.
- Cover and cook on HIGH for about 3 hours or LOW for about 6 hours.
- Stir in the shredded cheddar and heavy cream. Cover again and cook for up to 1 additional hour, until the soup is hot and the cheese is melted.
- Stir in the cooked bacon and taste for seasoning before serving.
Tips for Smooth, Creamy Soup
Add the cream and cheddar only near the end and stir well. Once the dairy is in the slow cooker, avoid unnecessary high heat or extended cooking because that can make cheese sauces separate.
If the soup is thicker than you want, stir in a small amount of warm beef broth. If it is thinner than you prefer, leave the lid slightly ajar for a short time at the end so some liquid can reduce.
Storage and Reheating
Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally so the cheese and cream warm evenly.
If the soup thickens in the refrigerator, add a splash of broth or cream while reheating.
More Ground Beef Comfort Food
If you like this soup, try One-Pot Macaroni Cheeseburger Soup, Ground Beef Casserole, or Crockpot Creamy Potato & Hamburger Soup. You can also browse more beef recipes and soup recipes.
