Cheeseburger Soup

Cheeseburgers don’t always need to be eaten with two hands and a bun. Yes, you heard us right. It’s time to try cheeseburgers with a bowl and spoon. We’re taking a bite out of cheeseburger soup. Our cheeseburger soup recipe is a great option for anyone that doesn’t have a grill, or just wants to try their favorite food with a twist.

cheeseburger soup with Hickory Farms Farmhouse Cheddar Cheese

With the help of our Farmhouse Cheddar, this cheeseburger soup recipe tastes like the classic burgers you know and love, but with a spoon. So it’s time to grab the slow cooker and dig into this delicious twist on cheeseburgers.

Cheeseburger Soup Recipe


  • 1 lb. uncooked lean ground beef (with 7% fat)
  • 8 oz. Hickory Farms Farmhouse Cheddar, grated
  • 1 medium onion
  • 1 medium celery rib
  • 2 tbsp all-purpose flour
  • 1 medium garlic clove
  • 3 cups canned chicken broth
  • 1 cup low-fat evaporated milk
  • 1⁄2 teaspoon paprika
  • 1⁄4 teaspoon table salt
  • 1⁄8 teaspoon black pepper
  • Optional: 1 kosher pickle


  • Cover a large nonstick skillet with cooking spray and heat over medium-high heat for approximately 30 seconds
  • Add minced garlic, chopped onion and celery to skillet
  • Next, stir the vegetables frequently, until they’re tender
  • Coat a large slow cooker (about 3-quart) with cooking spray and spoon in vegetables
  • Use the same skillet over medium-high heat and brown beef (break up meat as it cooks) for about 5 to 6 minutes
  • Pour off any liquid from the meat and add to slow cooker
  • Combine flour and 1/2 cup of broth in a small cup (stir until it’s lump-free)
  • Mix flour blend into the same skillet plus remaining 2 1/2 cups of broth
  • Bring mixture to a simmer and pour into slow cooker
  • Stir in evaporated milk, Hickory Farms Farmhouse Cheddar cheese, paprika, salt, and pepper
  • Optional: Chop pickle into small cubes (or slices) and add into soup
  • Cover slow cooker and let cook on low setting for 2 hours
  • Stir soup periodically to ensure cheese has melted and blended into mixture
  • Serve and enjoy

If the soup cooks too long, the cheese could separate. If separation occurs, combine 1 tbsp of all-purpose flour and 1/4 cup of soup in a cup. Stir the mixture into a paste and add back into the slow cooker. Cover and cook the soup on the low setting for 10 to 15 minutes. The soup should thicken up and be ready to serve.

This recipe was adapted from

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