This recipe is the perfect blend of your previous two requests: the set-it-and-forget-it ease of the slow cooker, and the kind of rich, family-style comfort food that makes everyone beg for seconds. Amish Cheeseburger Soup is a beloved, hearty classic—creamy, cheesy, and packed with the familiar flavors of a classic diner burger, but in spoonable, soul-warming form.
Adapting it for the slow cooker makes it even easier and deepens the flavors beautifully.
Slow Cooker Amish Cheeseburger Soup
This soup is deceptively simple, transforming ground beef, potatoes, and a creamy cheese base into a meal that tastes like it simmered all day (because it did).
Ingredients
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For the Soup Base:
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1 lb (450g) lean ground beef
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1 medium onion, diced
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2 cloves garlic, minced
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4 cups (950ml) chicken broth (low sodium)
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1.5 lbs (700g) potatoes, peeled and diced into ½-inch cubes (Yukon Gold or Russet work best)
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2 carrots, peeled and diced or sliced
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2 stalks celery, diced
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1 teaspoon dried parsley
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1/2 teaspoon dried basil
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Salt and black pepper to taste (be generous with the pepper)
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For the Creamy Cheese Finish (Added at the End):
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4 tablespoons (½ stick) butter
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1/4 cup (30g) all-purpose flour
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2 cups (480ml) whole milk, warmed
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2 cups (200g) shredded sharp cheddar cheese (the sharper the better, for maximum flavor)
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1/2 cup (120ml) sour cream or heavy cream (optional, for extra richness)
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Instructions
1. Brown the Beef (The One Stovetop Step):
For the deepest flavor, don’t skip this. In a skillet over medium-high heat, brown the ground beef with the diced onion. Drain off any excess fat, then stir in the minced garlic for the last 30 seconds until fragrant. You can put raw beef directly into a slow cooker in a pinch, but browning it first builds the essential savory “cheeseburger” flavor.
2. Load the Slow Cooker:
Transfer the browned beef mixture to the slow cooker. Add the diced potatoes, carrots, celery, dried parsley, basil, salt, and pepper. Pour in the chicken broth and stir everything together.
3. Slow Cook:
Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes and carrots are fork-tender.
4. Make the Cheese Roux (The Silky Secret):
About 15 minutes before serving, melt the butter in a small saucepan over medium heat. Whisk in the flour to form a paste and cook for 1 minute, stirring constantly. Gradually whisk in the warm milk and cook, stirring until the mixture thickens into a smooth, creamy white sauce. This step prevents the cheese from seizing or becoming grainy in the soup.
5. Finish the Soup:
Pour the white sauce into the slow cooker and stir well. Add the shredded cheddar cheese and the sour cream (if using). Stir gently until all the cheese is completely melted and the soup is velvety smooth and creamy. The color will transform into a beautiful, warm golden.
6. Serve:
Ladle into bowls and top with your favorite burger fixings. This is the fun part that truly makes it “cheeseburger” soup.
The “Burger Toppings” Bar
The flavor of the soup itself is a rich, creamy base that perfectly mimics a cheeseburger. The toppings are what send it over the top. Set out bowls of:
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Crispy, crumbled bacon (non-negotiable for the full burger experience)
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Diced dill pickles (the sharp, vinegary crunch is perfect)
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Diced fresh tomatoes
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Shredded iceberg lettuce (it wilts slightly and adds a fresh, watery crunch)
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Toasted sesame seeds (sprinkled on top, they mimic a burger bun)
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Extra shredded cheddar and a squirt of ketchup and yellow mustard for the true diner-style finish.
This soup is ridiculously filling, freezes well (without the toppings, of course), and is the ultimate cure for a cold day. It takes the familiar ingredients of your chicken and cabbage comfort food and translates them into a totally different, equally irresistible American classic.