banner
logologo
search
INGREDIENTSdown
CUISINESdown

Slow Cooker Cheeseburger Soup

Use your slow cooker to make this easy cheeseburger soup. Don't skip the toppings - they make the soup!

Slow Cooker Cheeseburger Soup garnished with pickles, cheese, and red onions in a bowl with glasses and bowl in the background
Prep Time:
15 mins
Cook Time:
8 mins
Slow Cook Time:
4 hrs 30 mins
Total Time:
4 hrs 53 mins
Servings:
6
Jump to Nutrition Facts

Ingredients

Original recipe (1X) yields 6 servings

  • 1 pound ground beef

  • 1/2 cup chopped yellow onion

  • 2 1/2 cups lower sodium beef broth

  • 2 russet potatoes, peeled and chopped

  • 1 (14.5-ounce) can diced tomatoes, undrained

  • 1 (10.5-ounce) can condensed Cheddar cheese soup

  • 1 (8-ounce) can tomato sauce

  • 1/4 cup ketchup, plus more for garnish

  • 2 tablespoons yellow mustard, plus more for garnish

  • 1 cup shredded Cheddar cheese, plus more for garnish

  • 1/2 cup chopped dill pickle slices

  • 1/4 cup finely chopped red onion

Directions

  1. Gather all ingredients. 

    Slow Cooker Cheeseburger Soup ingredients on a counter

    Dotdash Meredith Food Studios

  2. Cook ground beef and yellow onion in a large skillet over medium heat until browned, stirring to break up with a wooden spoon, about 8 minutes; drain fat.

    Ground beef with onions cooking in a pan on a burner

    Dotdash Meredith Food Studios

  3. Transfer beef mixture to a 4- to 5-quart slow cooker. Add beef broth, potatoes, tomatoes, soup,  tomato paste, ketchup, and mustard. Stir to combine. 

    Slow Cooker Cheeseburger Soup ingredients in a slow cooker as broth is poured in from a mason jar

    Dotdash Meredith Food Studios

  4. Cover and cook on Low 9 to 10 hours or on High 4 1/2 to 5 hours, until potatoes are tender.

    Slow Cooker Cheeseburger Soup cooking in a slow cooker

    Dotdash Meredith Food Studios

  5. Stir Cheddar cheese into the soup. 

    Hand stirring Slow Cooker Cheeseburger Soup with a spoon

    Dotdash Meredith Food Studios

  6. Garnish servings with pickles, red onion, additional cheese, ketchup and mustard.

    Slow Cooker Cheeseburger Soup in a slow cooker with a ladle and in a bowl next to bowls and spoons

    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

450 Calories
23g Fat
29g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 450
% Daily Value *
Total Fat 23g 30%
Saturated Fat 11g 53%
Cholesterol 96mg 32%
Sodium 1343mg 58%
Total Carbohydrate 29g 11%
Dietary Fiber 5g 17%
Total Sugars 9g
Protein 32g 63%
Vitamin C 22mg 24%
Calcium 283mg 22%
Iron 4mg 24%
Potassium 1178mg 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Recommended

Johnny Marzetti Casserole

Johnny Marzetti Casserole

Kids love this Johnny Marzetti casserole. My mother-in-law used to make a simpler version of this for my husband when he was growing up. This version pushes the flavor profile a bit. Sometimes I let the casserole sit overnight before baking, as the flavors improve and the pasta absorbs some of the sauce, so the consistency is just right.

Mexican Chicken Tortilla Lasagna

Mexican Chicken Tortilla Lasagna

Pasta is replaced by corn tortillas in this Mexican-Italian mashup lasagna recipe. Instead of the traditional pasta, tomato sauce, and mozzarella, this version features tortillas, enchilada sauce, zesty diced tomatoes, and queso fresco cheese.

Duck Confit, the Right Way

Duck Confit, the Right Way

Duck confit takes a while to prepare properly but is well worth the effort. This melt-in-your mouth duck treat will become a favorite. I buy whole ducks and then remove legs/wings whole and breasts from the bone. Always keep the skin on duck! You can easily double this recipe if you're having a dinner party. I learned this method from Chef Uriah of the Columbian Cafe of Astoria, Oregon. The breasts become pan roasted Muscovy duck (see my recipe) and the legs/wings become confit. Never roast a Muscovy duck whole: the breast comes out dry, musky, and bitter tasting.

Sex-in-a-Pan

Sex-in-a-Pan

This sex-in-a-pan dessert is an extremely popular recipe in Vancouver, BC. I have no idea where it originated or who named it, but it certainly is sinfully rich and delicious.

Hot German Potato Salad II

Hot German Potato Salad II

This potato, bacon and onion salad actually tastes better the second day when it's reheated.

Search is required and the length cannot be less than 2
goTop