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Home » Beef » Slow Cooker Cheeseburger Soup

Slow Cooker Cheeseburger Soup

by Sarah Olson on September 7, 2018 | Updated October 27, 2019 86 Comments

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collage of photos of cheeseburger soup

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.

ladle of cheeseburger soup in coming from the slow cooker.

I wanted to thicken this soup, since I did not want to add flour. I decided to use a small amount of chicken broth, just 3 cups. Then I add Velveeta cheese and cream cheese to thicken the soup towards the end of the cooking time, worked like a charm.

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
potatoes, hamburger, carrots, celery and chicken broth in a slow cooker.
  • 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.
close up of creamy potato and hamburger soup
  • 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.
cheeseburger soup in slow cooker with ladle on the side.

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.

2 bowls of cheeseburger soup

Enjoy this recipe! I have so many more planned to share this fall and winter. Have a great weekend.

close up of cheeseburger soup in slow cooker

Slow Cooker Cheeseburger Soup

5 from 18 votes
Ultra creamy cheeseburger soup made in the crock pot! Everyone will beg you for this recipe!
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: cheeseburger soup
Prep Time: 25 minutes
Cook Time: 8 hours
Total Time: 9 hours 45 minutes
Servings: 8
Calories: 385kcal
Author: Sarah Olson

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)
US Customary – Metric

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!

How to Video:

Recipe Notes:

Nutritional values are approximate. If you require a special diet, please use your own calculations. Values below are for 1/8 of the recipe.

Nutrition:

Calories: 385kcal | Carbohydrates: 21g | Protein: 26g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 91mg | Sodium: 1495mg | Potassium: 821mg | Fiber: 1g | Sugar: 7g | Vitamin A: 3555IU | Vitamin C: 11.6mg | Calcium: 390mg | Iron: 2.4mg
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker

Love this recipe? See my other soup recipes!

  • Slow Cooker Split Pea Soup
  • Slow Cooker Zuppa Tuscana
  • Slow Cooker Mexican Chicken Soup
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    Filed Under: Beef, Ground Beef, Soups Tagged With: cheeseburger, cream cheese, Crock pot, crockpot, ground beef, slow cooker, soup, velveeta

    Comments

    1. Erin Cressman says

      December 30, 2020 at 12:51 pm

      5 stars
      I made a few years ago, and I loved it.

      Reply
    2. Jen says

      December 28, 2020 at 8:06 am

      I made this today. With a few upgrades. First I used beef stock not chicken. It’s a beef soup so it makes sense. Then I minced 2 cloves fresh garlic instead of powder. I used a tbsp of better than bullion beef in place of salt. I added a tsp of dill. 2 tbsp of ketchup and a tbsp of yellow mustard. This gave it that authentic cheeseburger taste. A dash of Worcestershire and thyme in place of the basil (again it’s cheeseburgers not Italian) and voila. Delicious.

      Reply
      • Jen says

        December 28, 2020 at 11:35 am

        Also threw in a bay leaf during cooking.

        Reply
    3. Deborah says

      December 18, 2020 at 10:23 am

      Can I use shredded ( sharp ) cheese instead of velveeta ?

      Reply
      • Sarah Olson says

        December 18, 2020 at 10:56 am

        I’ve seen others use it. It’s better to use freshly grated and only stir in a handful at a time.

        Reply
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