Slow Cooker Cheeseburger Soup

5 from 2 votes

Packed with all the comforting flavors of a cheeseburger and cooked slowly in the crockpot, this slow cooker cheeseburger soup is a bowl full of comfort!

Prep Time 30

Cook Time 3

Total Time 3 30

Servings servings

Calories 396kcal

Ingredients

1 lb lean ground beef
1 medium yellow onion, finely diced
1 cup shredded carrots
1 cup celery, cut into 1/4-inch cubes
3 cups peeled russet potatoes, cut into 1/4-inch cubes
3 medium cloves garlic, minced
4 cups chicken broth
1 dried bay leaf
Salt and pepper to taste
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 cup 2% or skim milk
1-1/2 cups shredded mild cheddar cheese
1/4 cup sour cream
Crispy bacon bits, additional shredded cheddar cheese, sour cream, and diced dill pickles for topping, optional

Instructions

Brown ground beef in a medium skillet over medium-high heat until no longer pink. Drain grease from pan and place ground beef in a 4-quart slow cooker.
Add onion, carrot, celery, potatoes, garlic, broth, and bay leaf to slow cooker. Season soup with salt and pepper to taste and place lid on top. Cook soup on high 2-3 hours or on low 4-5 hours until potatoes are tender.
Melt butter in a small skillet over medium heat. Whisk in flour and cook 2-3 minutes until a light golden-brown to make a roux.
Add roux and milk to soup and stir well. Cover slow cooker and cook on high 15 minutes until soup is slightly thickened.
Remove bay leaf from soup and discard. Fold cheese and sour cream into soup until melted. Season soup with additional salt and pepper to taste if needed. Serve soup warm with optional toppings. Enjoy!

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