Slow Cooker Cheeseburger soup is heaven in a bowl, try to eat just one serving!
Hello! I have another great recipe for fall! This is a recipe I’ve wanted to put on the website for years.
I wanted to thicken this
This soup is decadent, great for a celebration or a comforting Sunday dinner.
How to make cheeseburger soup:
To start this soup out in the crock pot it will seem like a broth not creamy based soup, don’t fret, all the creamy and cheesy goodness will be added later in the cooking phase.
You will need these ingredients:
- Ground beef
- Russet potatoes
- Carrots
- Celery
- Onion
- Salt and Pepper
- Dried basil
- Garlic powder
- Chicken broth
- Velveeta cheese
- Cream cheese
- Brown the ground beef on the stove-top. Peel and dice the potatoes into 1/2 inch cubes. Dice the carrots, celery and onions. Add the vegetables to the slow cooker.
- Sprinkle over the basil, garlic powder, salt and pepper. Pour over chicken broth. Do not add the velveeta or cream cheese yet.
- Cover and cook on low for 7 hours.
- After 7 hours on low, the Velveeta and cream cheese are added, I let those melt into the soup for 1 hour.
- Then a quick stir and a perfect velvety soup forms.
Ladle into bowls and enjoy! Some may scoff at Velveeta cheese but they may not realize that most restaurants use it in their soups, or American cheese.
Enjoy this recipe! I have so many more planned to share this fall and winter. Have a great weekend.
Slow Cooker Cheeseburger Soup
Equipment Needed:
- Slow Cooker- 6 quart or larger
Ingredients:
- 1 lb. ground beef browned and drained
- 2 russet potatoes diced
- 2 carrots, peeled and diced
- 3 celery stalks peeled and diced
- 1 white onion diced
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 tsp dried basil
- 1/2 tsp. garlic powder
- 3 cups chicken broth
- 1 lb. Velveeta cheese (add towards the end of the cooking time)
- 8 oz. cream cheese (add towards the end of the cooking time)
Instructions:
- (note before starting this recipe, the total slow cooking time is 8 hours, the Velveeta cheese and cream cheese are added at the 7th hour and cooked for 1 more hour)
- Add the cooked beef, potatoes, carrots, celery, onion, salt, pepper, basil, garlic powder and chicken broth. DO NOT add Velveeta cheese and cream cheese yet.
- Cover and cook and LOW for 7 hours without opening the lid during the cooking time.
- Cut the velveeta cheese and cream cheese into cubes, add to the soup in the slow cooker. Stir to get the cubes into the soup (they won’t melt straight away).
- Cover and cook for one more hour on low.
- Stir until the cheeses are blended into the soup. Serve and enjoy!
Has anyone cooked this on high? How did it turn out? How long did you cook it?
Instead of chopped celery, can I use cream of celery soup? If so, should I put it in after the 7 hours as well?
You can put it in at the beginning.
Thank you!
Why use chicken broth instead of beef broth?
Chicken broth has a better flavor and often beef broth in recipes tastes tinny.
I just made this yesterday. I was really looking forward to it since everyone commented on how wonderful it was. I don’t know what I did wrong with mine. The only two things I did differently was that I added 8 oz. of mushrooms-it just sounded like mushrooms would be a nice addition and it looked like it needed more liquid so I added one more cup of broth. I cooked it on high for the 4 hours suggested for that temp. I ended up with overcooked veggies and hamburger with absolutely no taste at all. The broth wasn’t particularly tasty, either, even with all of the cheese! I was really disappointed. I talked to my husband as he was also disappointed in it and today we added 3/8 c. of dry red wine (a cabernet sauvignon), 2 tsp. Worchestershire (sic) sauce, another cup of chicken broth, and 8 more oz. of Velveeta. We heated that up until the cheese melted enough to stir in and it tasted so much better. I sure don’t know what I did wrong in the first place but so glad we were able to make it so that it was really quite good. Can anyone give me some idea of where I went wrong in the first place? I am a huge Sarah Olson fan and this is the first recipe I have made that didn’t meet with my expectations.
There is too much broth to cheese for what you stated (mushrooms make more broth too), and I only tested the recipe for 7 hours on low. 🙂
Hi Sarah!! I absolutely LOVE Cheeseburger Soup!! My little brother used to call it, “Cheesebooger Soup!” LOL!
When I make this soup towards the end when adding the Velveeta cheese and the cream cheese, I kind of change it up. What I do is add half cream cheese and half sour cream, as well as one cup of shredded sharp cheddar cheese. Then let it melt all together like you do. It changes the flavor ever so slightly and it’s super yummy!!
Any way you make this recipe you’ll be totally satisfied! I haven’t met a single person that says they don’t love this stuff! Thank you for sharing!!
I’m not a real fan of Velveeta what is a good sub?
I used some sliced cheese only because I think I used too much broth and it turned out fine. I do however think if you were to go with something else besides velveeta you would need a lot of it. I think you might be able to use block cheese to, but you would have to soften it up before it went in. Good luck!
This soup is DELICIOUS and just won me a Soup-er Bowl trophy at work!!
Yay! I’m so proud of you. Congrats!!!
Why not just do on stove top and get it done!!
This is a slow cooker website. If you did this on the stove you’d have to stay home and watch and stir it for at least an hour or more.
Love this recipe
My soup turned out super thick, which I didn’t like. Can I add more chicken stock to thin it out?
Yes! You can do that with any slow cooker soup. And you may need to for leftovers when you are reheating as well.
Thanks for sharing! Looks delish! I have a large family so can you double the recipe in a large crockpot for a larger crowd? Will it all fit or no?
Nice but what does Velveeta cheese translate to in New Zealand? Is it something like Philly?
No Philly is cream cheese. Velvetta is a processed cheese (not real cheese) comes in rectangular shape melts real smoothly, unlike cheddar. If you have anything like that, it will work!
How much cheese should you use if using shredded?
I would start with 2 cups or 8 oz.
Could this be made into a “quick” dish? Using high instead of low?
If so, what do you suggest for the cooking time with high?
Thanks!
I would do 4 hours on high, it takes a while for the potatoes to tenderize. I don’t think the cheese will take long to melt after that if you cook on high, probably only 30 mins.
Can this be converted to a pressure cooker recipe? It sounds amazing.
Yes. I just made it in an Instapot because I was short on time. I browned the hamburger on saute and then cooked the soup for 8 mins on “Soup/Broth”, added the cheeses and closed the lid back up until melted.
Sarah, I love your recipes as I am seasonal slow cooker user. Each Winter I bring out my slow cooker and make meals suited for Winter weather. Each week I try a different recipe and with the abundance of your recipes I never run out of slow cooker ideas for my Winter meals. I am a true fan of your slow cooker recipes and I appreciate you sharing them.
Randy Morton
Thank you so much Randy! It’s nice to know when people are enjoying the recipes.