This easy recipe for Crockpot Cheeseburger Soup has all the great flavors of a cheeseburger combined in an amazing soup. Finished with cheddar cheese and garnished with ketchup and mustard it tastes just like your favorite cheeseburger.
Jump to:
The dreary Northwest days and cold, dark, winter nights have me turning to large pots of heart-warming comfort food. There's something wonderfully soothing in a bowl of chili, chowder, or soup.
I'm always looking for recipes to add to my comfort food collection and I'm excited to share this cheeseburger soup recipe with you today. It's flavored with onion, celery, garlic, cheddar cheese, potatoes, and chicken stock, giving the soup a truly unique taste.
If you like the flavor of a good cheeseburger, you'll want to try this soup.
Why this Recipe Works
- The onion, celery, carrots, and garlic blend together to give this soup lots of flavor.
- Using chicken broth gives the base of the soup a deep richness.
- The potatoes make this hearty soup a filling and satisfying meal.
Ingredients You'll Need
- Butter - Unsalted butter so you can control the salt.
- Ground turkey - I use lean ground turkey in this soup.
- Diced onion, celery, and carrots - The vegetables add flavor to the soup.
- Garlic - I mince the garlic to avoid large pieces in the soup.
- Flour - To keep the soup gluten free I use gluten free flour in the recipe. If you don't have a problem with gluten, you can substitute all-purpose flour.
- Milk - I use 2% milk in the soup, but whole milk will also work. I don't recommend using skim milk.
- Chicken stock - The chicken stock adds a savory flavor to the soup.
- Potatoes - Peeled and diced russet potatoes are my choice for this soup recipe.
- Cheese - Some recipes call for using Velveeta cheese, but I prefer to use shredded sharp cheddar cheese.
- Salt and pepper - I use regular table salt and ground pepper.
- Ketchup and mustard - These are optional, but I like to use them to garnish the soup.
How to Make Crockpot Cheeseburger Soup
- In a large skillet, melt the butter and cook the turkey.
- Stir in the onion, celery, carrots, and garlic and cook for 5 minutes.
- Add the flour and stir to coat the meat and vegetables.
- Add the milk and stir until smooth.
- Transfer to a crockpot, slow cooker, or Instant pot, then stir in chicken broth and diced potatoes
- Cover and cook on low for 5 hours until the potatoes are tender.
- Add the shredded cheese and stir until the cheese melts.
- Serve and enjoy.
Step By Step Instructions
(For ingredient amounts see the recipe card at the bottom of the post.)
Melt the butter in a large skillet over medium heat. Add the ground turkey and cook until the meat is no longer pink.
Stir in the onion, celery, carrots, and garlic and cook for 5 minutes.
Add the flour and stir to coat the meat and the vegetables.
Cook for 1 minute, then add in the milk. Stir the mixture until smooth.
Bring the mixture to a boil and cook for 2 minutes. Transfer the mixture to a 4-qt crockpot, slow cooker, or Instant Pot.
Stir in the chicken broth and diced potatoes.
Cover and cook on low for 4-5 hours until potatoes are tender.
Add the shredded cheddar cheese to the soup and stir until the cheese melts.
Season the soup with salt and pepper to taste. Garnish the servings with ketchup and mustard.
More Gluten Free Main Dish Recipes
Recipe Tips and FAQs
- Dice the potatoes into small, equal-sized, pieces to ensure even cooking time.
- Check the potatoes for tenderness before adding the Cheddar cheese. Depending on the size of your potato pieces, you may need additional cooking time.
- Wait to add the cheese until just before serving. The cheese will curdle if you add it while the soup is still cooking.
- If you don't have a crockpot or slow cooker, you can make this soup in an Instant Pot. I use an 8-qt Instant Pot on the slow cooker setting.
Yes. You can replace the ground turkey with lean ground beef or ground chicken if you prefer.
Refrigerate the leftovers in an air-tight container for up to four days.
I don't recommend freezing the soup. The potatoes will get mushy when thawed and affect the texture of the soup.
Using ground turkey makes the soup a little lighter and you'll be amazed how the flavor reminds you of eating a cheeseburger.
When you're looking for a new recipe to add to your comfort food collection, give this cheeseburger soup a try. It's sure to become a family favorite!
If you tried this recipe or any other recipe on the blog, don't forget to leave a star rating and let me know how it turned out in the comments below. I really enjoy hearing from you!
You can also FOLLOW ME on Facebook, Instagram and Pinterest to see more of the delicious food I'm making!
Recipe
Crockpot Cheeseburger Soup
Ingredients
- 4 tablespoons unsalted butter
- 1 pound ground turkey
- 1 cup onion, diced
- ¾ cup celery, diced
- ½ cup carrot, diced
- 2 cloves garlic, minced
- ¼ cup gluten free flour
- 1 ½ cups milk
- 3 cups chicken stock, low-sodium
- 3 cups russet potatoes, peeled and diced
- 2 cups shredded sharp Cheddar cheese
- Salt and pepper
- Ketchup
- Mustard
Instructions
- Melt butter in a large sauté pan over medium heat. Add the ground turkey and cook until the meat is no longer pink.
- Stir in onion, celery, carrot, and garlic and cook for 5 minutes.
- Add flour and stir to coat meat and vegetables. Cook for 1 minute, then add in milk. Stir the mixture until smooth.
- Bring mixture to a boil and cook for 2 minutes. Transfer the mixture to a 4-qt crockpot.
- Stir in chicken stock and potatoes. Cover and cook on low for 4-5 hours until potatoes are tender.
- Add Cheddar cheese to soup and stir until cheese melts. Season with salt and pepper to taste.
- Garnish servings with ketchup and mustard.
Notes
- Dice the potatoes into small, equal-sized, pieces to insure even cooking time.
- Check the potatoes for tenderness before adding the Cheddar cheese. Depending on the size of your potato pieces, you may need additional cooking time.
- Wait to add the cheese until just before serving. The cheese will curdle if you add it while the soup is still cooking.
- If you don't have a crockpot or slow cooker, you can make this cheeseburger soup in an Instant Pot. I used an 8-qt Instant Pot on the slow cooker setting.
Nutrition
Nutrition Disclaimer
Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.
This post was originally published in 2019. It was republished in 2022 with updated images, additional text, and FAQs.
Perfect for cold, wintry evening! Looks Delish.
Thanks for stopping by Melissa. I hope you get a chance to try it.