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slow cooker cheeseburger soup

Slow Cooker Cheeseburger Soup

  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 minutes
  • Yield: 4-6 servings 1x


Units Scale
  • 1 lb ground beef (80/20)
  • 1 lb yellow potatoes (about 3 medium potatoes), cubed
  • 1 small onion, diced
  • 1 large carrot, grated or finely diced
  • 1 celery rib, finely diced
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 1 tsp garlic powder
  • 3 cups chicken broth
  • 1 (10 oz) can evaporated milk
  • 1 cup Sargento® Shredded Sharp Cheddar Cheese
  • 1 cup Sargento® Shredded 4 Cheese Mexican
  • 2 Tbsp cornstarch
  • Diced pickles and tomatoes for garnish


  1. Brown your ground beef on the stove stop and then drain off excess grease. Add it to the slow cooker.
  2. Add in potatoes, onion, carrots, celery, salt, pepper, parsley, basil, garlic powder, chicken broth and evaporated milk.
  3. Cover and cook on HIGH for 3 hours or on low for about 5-6 hours, or until potatoes are tender.
  4. Remove the lid and add in both cheeses. Stir.
  5. In a small bowl combine the cornstarch and 2 Tbsp of water. Stir together until smooth. Stir into the slow cooker.
  6. Turn the slow cooker to high and cook for another 15 minutes, or until soup thickens from the cornstarch.
  7. Ladle into serving bowls and garnish with tomatoes and pickles.


The ideal slow cooker size for this recipe is 5-6 quart.