Slow Cooker Cheeseburger Soup


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This Slow Cooker Cheeseburger Soup is a family favorite cheesy soup filled with cooked ground beef, potatoes, shredded Velveeta cheese, chicken broth, veggies, and seasonings. All the flavors marinade together for a cheeseburger soup recipe that’s sure to be a huge hit.

If you’re looking for a less cheesy option, try my Slow Cooker Hamburger Soup.

cheeseburger soup in the crockpot with a spoon in it.
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Why this recipe works

Not only is this crockpot cheeseburger soup a delicious one-pot meal, but it’s also perfect to have any time of the year. You’ll notice that the soup is fairly thick, but I don’t add flour. Instead, I use a combination of chicken broth with Velveeta cheese and cream cheese added toward the end of cooking time.

The cheeseburger soup ingredients are kitchen staples and easy to find at your local grocery store. This is a great soup recipe when you’re looking for a delicious meal that can feed a large family and/or crowd.

Recipe Ingredients

Ingredients for cheeseburfer soup on a table.
  • Ground Beef: If you want less grease when browning the beef, go for lean ground beef.
  • Chicken Broth: Using a broth will help create a soupy texture and also gives the cheese a substance to help with melting.
  • Ground Beef: If you want less grease when browning the beef, go for a lean ground beef.
  • Vegetables: Russet potatoes, a carrot, a celery rib, and an onion are chopped/diced to add additional flavor and heartiness to the cheeseburger soup.
  • Cheese: I don’t recommend processed cheese that has been sliced and bagged as it doesn’t melt as great as the Velveeta cheese block. Cream cheese is also used as a thickening agent.
  • Seasonings: Oregano, garlic powder, salt and pepper are classic soup seasonings that add the perfect flavor.

Step-by-Step Directions

Four images showing how to start cheeseburger soup in a slow cooker.

Step One – Brown the ground beef over medium high heat until cooked and crumbled.

Step Two – Add the cooked beef, potatoes, carrots, diced celery, onion, salt, pepper, basil, and garlic powder into the slow cooker pot.

Step Three – Pour in the chicken broth.

Step Four – Stir the ingredients together. Cover and cook on LOW for 7 hours. (Do not open the lid during cooking time.)

Three images showing how to add velveeta and heavy cream to a soup.

Step Five – Cut the two kinds of cheese into cubes and add them to the soup mixture.

Step Six – Stir everything together.

Step Seven – Cover and cook for ONE more hour on LOW. Give the soup another good stir to blend the cheese. Serve and enjoy!

side view of cheeseburger soup in a black slow cooker.

How to serve

  • Since this is a “cheeseburger” soup, you can add burger-like toppings such as sliced dill pickle, crumbled bacon, coarsely chopped lettuce, and extra shredded cheddar cheese.
  • Keep it in classic soup form by adding optional toppings like chopped green onions, bacon bits, and sour cream, and serving it with a side of garlic bread.
Bowl of cheeseburger soup in front of a slow cooker.

Recipe FAQs

Can I use red potatoes instead of the russet?

Yes. They are another type of potato that’s good for slow cooking.

What other types of broth could I use?

You can use chicken stock, beef broth, veggie broth, or homemade broth (or stock).

How do I store leftovers?

Add any remaining soup to an airtight container and store in the fridge for up to 3 days. Reheat on the stovetop until warmed throughout.

Can I shorten the cooking time by cooking the soup on high?

I don’t recommend cooking it on high. The slow cooking time will give all of the ingredients to soften and the flavors to marry together.

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overhead shot of cheeseburger soup in a crockpot.

Slow Cooker Cheeseburger Soup

4.75 from 24 votes
Prep Time: 25 minutes
Cook Time: 8 hours
Total Time: 9 hours 45 minutes
Servings: 8
Ultra creamy cheeseburger soup made in the crock pot! Everyone will beg you for this recipe!


  • 1 lb. ground beef, browned and drained
  • 2 russet potatoes, diced
  • 2 carrots, peeled and diced
  • 3 celery ribs, 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)


  • (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. (Can cook on HIGH for 3-4 hours, or until the potatoes are tender).
  • 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

Sarah’s Notes

  • Add any remaining soup to an airtight container and store in the fridge for up to 3 days. Reheat on the stovetop until warmed throughout.
  • You can use chicken stock, beef broth, veggie broth, or homemade broth (or stock).


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

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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Recipe Rating


  1. Tessa says:

    5 stars
    I made this today and this was really good.

  2. Meghan says:

    Can I could on low for 6 hours and then add the cheese and have it cook on low for another 2 hours. will that ruin it? I wont be home for the final hour of cooking, thoughts?

    1. Sarah Olson says:

      That will work great!

      1. Karen Regdos says:

        There are no amount of each ingredient….do I guess?

      2. Sarah Olson says:

        The recipe in is the recipe card below the photos.

  3. Jaynie says:

    5 stars
    This soup is without a doubt one of the best! Everyone I make it for absolutely loves it! I have a question though…can you use frozen carrots instead of fresh?

    1. Sarah Olson says:

      Yes, frozen carrots will work just fine!

  4. Carissa Powell says:

    5 stars
    I hate soup. My boyfriend loves soup. This is the only soup so far to change my mind! I never leave comments but we absolutely loved this recipe! Thank you so much!!

  5. Marian says:

    I am confused with this recipe. Is 3 cups of chicken broth the only liquid in this soup? I like the way the pictures are laid out & the steps but they don’t coincide with the recipe. The pictures call for 2 different seasons than the recipe calls for. Also, pictures call for 1 carrot , 1 celery stalk, recipe calls for more of each. I think we have 2 different recipes here…just not matching up. HELP! I have never had this soup but was excited about having it for 3 friends coming for dinner in a few days. Maybe you could check your ipad & see what I am talking about. I thought the timing to cook seemed very long for the amount of liquid .? Please let me hear from you

    1. Sarah Olson says:

      The broth is correct. The vegetables let off liquid. When you add the cheese it will be the perfect consistency.

  6. Anonymous says:

    4 stars
    I really enjoyed this recipe, but the cook time seems a bit off to me. I did actually check it twice while it was cooking, and I’m glad I did because the potatoes were plenty soft after 5 hours on low. also, I maybe halved the cheese, and it tastes very cheesy! other than that, it still tastes like a specific memory to me, so I’d call it a success!

  7. Jessica says:

    Can I cook this on high for 4 hours?

    1. Sarah Olson says:

      Yes, that would work fine.

  8. Claudia Haviland says:

    5 stars
    Really good recipe. Got several thumbs-ups from son-in-law and grandchildren. Definite keeper.

    1. Emily Ford says:

      Can you use turkey instead of beef?

      1. Sarah Olson says:

        I don’t see why not!