Slow Cooker Cheeseburger Soup

Slow cooker cheeseburger soup is a creamy, cheesy soup that you can serve any day of the week. This hearty ground beef recipe is a fun twist on traditional soup, and it is easy to make. No velvetta, no cream cheese. This cheeseburger soup combines hamburger, russet potatoes, cheddar cheese, broth, simple vegetables, and spices. Instructions on how to make cheeseburger soup in the Instant Pot are also included. 

Ingredients For Slow Cooker Cheeseburger Soup

• Ground Beef
• Russet Potatoes
• Shredded Cheese
• Chicken Broth
• Cornstarch 
• Onion
• Garlic
• Carrot
• Celery
• Oil
• Seasoning: dried parsley, salt, pepper

How To Make Cheeseburger Soup In The Slow Cooker

Slow Cooker

1. Add the oil to a large skillet over medium-high heat. When hot, add the ground beef, onion, and garlic. Cook until the beef is browned, approximately 5 to 7 minutes. Stir frequently and crumble the beef as it cooks. Drain the grease and add the mixture to the slow cooker.
2. Add the potatoes, celery, carrot, cornstarch, broth, salt, pepper, and parsley. Stir to mix well.
3. Cook on HIGH for 2 to 3 hours or LOW 4 to 6.
4. The last 10 minutes of cooking time, stir in the cheddar cheese and heavy cream. Add salt & pepper to taste.

Instant Pot

1. Turn on the Instant Pot and select sauté. Once hot, add the oil to the pot. Add the ground beef, onion, and garlic. Cook for 3-5 minutes, stirring frequently. Drain the grease if needed. Turn off the Instant Pot.
2. Add the broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
3. Stir in the potatoes, cornstarch, salt, pepper, and parsley. 
4. Close lid and seal valve. Set high pressure and for 20 minutes.
5. When cooking time is complete, quick-release the pressures.
6. Turn on the Instant Pot and select sauté. Stir in the cheddar cheese and heavy cream.  
7. Cook an additional 5 minute or until the cheese is melted.

FAQs & Tips

Do you have to use ground beef?

Nope. Feel free to substitute a different ground meat like ground turkey.

What kind of cheese should you use?

The recipe calls for shredded cheddar cheese however you can substitute a different cheese. I suggest using a cheese that melts well like mozzarella. This cheeseburger soup does not use cream cheese or Velvetta cheese. 

What does the cornstarch do?

The cornstarch is added as a thickening agent. If you don’t want to use it, simply omit. Or substitute another starch like arrowroot starch. I have not tried this recipe using flour.

How do you store leftovers?

Store leftover slow cooker cheeseburger soup in the refrigerator for up to 4 days. 

What size slow cooker did you use?

I use a 3.5-quart slow cooker for this recipe. Feeding a larger crowd? Double the recipe and use a larger slow cooker. 

Ground Beef Soups

• Beef and Vegetable

• Chuck Wagon

• Hamburger Stew

• Beef Pumpkin Orzo

• Beef Bean and Spinach

Slow Cooker Cheeseburger Soup

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Slow cooker cheeseburger soup is a creamy, cheesy soup that you can serve any day of the week. This hearty ground beef recipe is a fun twist on traditional soup, and it is easy to make. No velvetta, no cream cheese. This cheeseburger soup combines hamburger, russet potatoes, cheddar cheese, broth, simple vegetables, and spices. Instructions on how to make cheeseburger soup in the Instant Pot are also included.

• Author: Shannon Epstein
• Prep Time: 10 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 10 minutes
• Yield: 6 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1 pound ground beef
• 3/4 pound russet potatoes, peeled and diced
• 1/2 cup onion, diced
• 1 garlic clove, minced
• 1 celery rib, sliced
• 1/3 cup carrots, shredded or diced
• 1/4 cup cornstarch
• 3 cups low-sodium chicken broth
• 2 cups heavy cream
• 8 ounces shredded cheddar cheese
• 2 teaspoons dried parsley
• 1/2 teaspoon salt (or more)
• 1/4 teaspoon pepper 1 tablespoon oil of your choice
• salt & pepper to taste

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Instructions

Slow Cooker

1. Add the oil to a large skillet over medium-high heat. When hot, add the ground beef, onion, and garlic. Cook until the beef is browned, approximately 5 to 7 minutes. Stir frequently and crumble the beef as it cooks. Drain the grease and add the mixture to the slow cooker.
2. Add the potatoes, celery, carrot, cornstarch, broth, salt, pepper, and parsley. Stir to mix well.
3. Cook on HIGH for 2 to 3 hours or LOW 4 to 6.
4. The last 10 minutes of cooking time, stir in the cheddar cheese and heavy cream. Add salt & pepper to taste.

Instant Pot

1. Turn on the Instant Pot and select sauté. Once hot, add the oil to the pot. Add the ground beef, onion, and garlic. Cook for 3-5 minutes, stirring frequently. Drain the grease if needed. Turn off the Instant Pot.
2. Add the broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
3. Stir in the potatoes, celery, carrot, cornstarch, salt, pepper, and parsley.
4. Close lid and seal valve. Set high pressure and for 20 minutes.
5. When cooking time is complete, quick-release the pressures.
6. Turn on the Instant Pot and select sauté. Stir in the cheddar cheese and heavy cream.
7. Cook an additional 5 minute or until the cheese is melted.

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