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
- 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!
Any particular reason why you use chicken broth instead of beef broth?
Beef broth is strong tasting to me, you can use it if you’d like. I always use chicken, seems strange but it works well.
Chicken Broth is a lighter broth and when used with beef, it actually enhances the flavor. Same with tomato sauce bases, use the Chicken Broth. Wonderful.
I also got a kick out of reading about the Velveeta cheese. There’s lots of foods with carp in them. She put this recipe on here for people who will enjoy not pick it apart. So for the ones who like Velveeta ENJOY and for those who don’t make another soup.. Thank you for the recipe I’m making it as I speak..
Why chicken broth and not beef broth
Beef broth is strong tasting to me, you can use it if you’d like. I always use chicken, seems strange but it works well.
I generally love your recipes and was most interested in your cheeseburger soup made in a slow cooker–until I discovered that it calls for a pound of Velveeta cheese! This product is not real cheese and has certain chemical additives that really should be avoided according to various reports. I wonder if another type of “real” cheese would work as well to thicken the soup?
I agree with Wayne regarding the Velveeta. The soup sounded good until I saw that. I will not cook with Velveeta. It has a bunch of bad ingredients.
Hi, Guys,
I used Mild Cheddar instead of the Velveeta… My friend used Pepper Jack .. I combined Pepper Jack and Mild Cheddar That worked for me ..
Mac GJ
Sounds great!
Just use shredded cheddar that’s what I’m going to do. I never use those canned cream soups either just swap out and use what you prefer.
Sarah, you realize this is 21 grams of fat per serving!
And that’s assuming folks stick to the small serving size suggested..
Hi Dave! It’s not something I’d eat everyday for sure, it sure was good though.
You lost me at that nasty Velveeta cheese yuck. I think I will still try it only with real cheese.
Looks delicious!
My husband abhors velveeta, “cheese”! Recipe looked great up to that point. I will probably try it once with shredded sharp cheddar * see how it goes. Maybe even use more to make sure the “cheeseburger” flavor comes through. Thanks for your time in pulling this together.
I understand! I think it will turn out great!
Do you have to cook on low? Can you use high even for just a few hours if you’re running out of time?
Yes, would work fine!
I can’t wait to try this! I got a chuckle out of all these comments regarding the Velveeta! You don’t like it? Then, don’t make it!
I totally agree with you & felt the same way when reading all these comments! Lol!
Made a few adjustments.
1) Doubled the amount of ground beef to 2lbs
2) Cut the cheese in half to 4oz cream cheese and 1/2lb of Velveeta
3) 2 cups of Chicken Stock, not 3
4) Served over pasta
Delish.
could you use a good quality American cheese
Yes, I think that would work fine!
Must not be using the same velveeta I use because it makes most things taste better I do love real cheese but sometimes there is no substitute to make it taste the same try it before you complain it is delicious
Im going to give this a try this weekend. Can any leftovers be frozen?
I don’t freeze much with potatoes in it, they seem to get chalky after thawing.
Why are so many people complaining?! This is Sarah’s recipe. This is how she makes it. No one is putting a gun to your heads and forcing you to make it. It was nice of her to share it with us. If you don’t want to use Velveeta add something different to suit your tastes. I think it sounds good. I’m thinking of preparing this for a couple of friends when they drive up to see me some time in October
yes mike I cannot wait for next holiday to make I appreciate her I will however make a batch with sharp cheddar cheese
Exactly
Could I make this on the stove
Yes! I think that it would work fine. You may need a little more chicken broth though.
THAnk you
I would also like to substitute real cheese for Velvetta, but also wonder about the cream cheese; do you think sour cream could be used?
I think both changes would work, but a different flavor for sure! Let me know how it turns out.
Add a pinch or two of dried dill, and some Dijon mustard to make it really cheeseburgery.
I love those ideas!
If I’m using sour cream instead of cream cheese how much should I add? Thank you!!
I would do a cup.
I added a 1/2 of steak cut bacon for an added twist for those who like bacon.
great idea!
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.
Can this be converted to a pressure cooker recipe? It sounds amazing.
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.