Crockpot Cheeseburger Soup

This Crockpot Cheeseburger Soup has all the great flavors of a cheeseburger wrapped into an amazing soup.  You have to taste it to believe it!

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, soup, or stew.

I’m always looking for recipes to add to my comfort food collection and I’m excited to share this crockpot cheeseburger soup with you today.  It shares some of the same ingredients as Creamy Cheese and Potato Soup, like onion, celery, garlic, Cheddar cheese, potatoes, and chicken stock, but the flavor is truly unique.

Now if you’re not a fan of cheese and potatoes, you may prefer Hearty and Flavorful Beef Stew.  But if you like the flavor of a good cheeseburger, you’ll want to try this soup.

How to Make Crockpot Cheeseburger Soup – Step by Step

Melt butter in a large sauté pan over medium heat.  Add the ground turkey and cook until the meat is no longer pink (photo 1).

Stir in onion, celery, carrot, and garlic and cook for 5 minutes (photo 2).

Add flour and stir to coat meat and vegetables (photo 3).  Cook for 1 minute, then add in milk.  Stir the mixture until smooth (photo 4).

Bring mixture to a boil and cook for 2 minutes.  Transfer the mixture to a 4-qt crockpot, slow cooker, or Instant Pot.

Stir in chicken stock and potatoes (photo 5).  Cover and cook on low for 4-5 hours until potatoes are tender.

Add Cheddar cheese to soup and stir until cheese melts (photo 6).  Season with salt and pepper to taste.

Garnish servings with ketchup and mustard.

Tips for Making Cheeseburger Soup:

• 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.

Using ground turkey makes the soup a little lighter, but you’ll be amazed how the flavor reminds you of eating a cheeseburger.  If you or your family prefer, you can use lean ground beef to make crockpot cheeseburger soup.

When you’re looking for a new recipe to add to your comfort food collection, give this Crockpot Cheeseburger Soup a try.  It’s sure to become a family favorite!

More Gluten Free Main Dishes to Try

• Chicken Enchiladas for Two
• Slow Cooker Chicken and Corn Chowder
• Chili with Beef, Turkey and Potatoes
• Easy Gluten Free Slow Cooker Lasagna

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!

0 from 0 votes

Print Recipe

Crockpot Cheeseburger Soup

Prep Time

20 mins

Cook Time

4 hrs 30 mins

Total Time

4 hrs 50 mins

 

This Crockpot Cheeseburger Soup has all the great flavors of a cheeseburger wrapped into an amazing soup! 

Course: Dinner, Lunch

Cuisine: American, Gluten free

Yield: 6 servings

Calories: 482 kcal

Author: Connie @ Flavor Walk

Ingredients:

• 4 tablespoons unsalted butter
• 1 pound ground turkey
• 1 cup onion, diced
• 3/4 cup celery, diced
• 1/2 cup carrot, diced
• 2 cloves garlic, minced
• 1/4 cup gluten free flour
• 1 1/2 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

Directions:

1. Melt butter in a large sauté pan over medium heat.  Add the ground turkey and cook until the meat is no longer pink.

2. Stir in onion, celery, carrot, and garlic and cook for 5 minutes.

3. Add flour and stir to coat meat and vegetables.  Cook for 1 minute, then add in milk.  Stir the mixture until smooth.
   

4. Bring mixture to a boil and cook for 2 minutes.  Transfer the mixture to a 4-qt crockpot.

5. Stir in chicken stock and potatoes.  Cover and cook on low for 4-5 hours until potatoes are tender.

6. Add Cheddar cheese to soup and stir until cheese melts.  Season with salt and pepper to taste.

7. 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.

 

Recipe slightly adapted from Cuisine At Home

Nutrition Facts

Crockpot Cheeseburger Soup

Amount Per Serving (1 serving)

Calories 482 Calories from Fat 261

% Daily Value*

Total Fat 29g 45%

Saturated Fat 15g 75%

Cholesterol 121mg 40%

Sodium 371mg 15%

Potassium 798mg 23%

Total Carbohydrates 26g 9%

Dietary Fiber 2g 8%

Sugars 5g

Protein 30g 60%

Vitamin A 52.1%

Vitamin C 9.2%

Calcium 39.3%

Iron 12.8%

* Percent Daily Values are based on a 2000 calorie diet.