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.
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
- 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
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.)
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!
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.
Recipe FAQs
Yes. They are another type of potato that’s good for slow cooking.
You can use chicken stock, beef broth, veggie broth, or homemade broth (or stock).
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.
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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Slow Cooker Cheeseburger Soup
Ingredients:
- 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)
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. (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).
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Anonymous says
could you use a good quality American cheese
Sarah Olson says
Yes, I think that would work fine!
Samantha says
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.
Rhiannon says
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!
Amy says
I totally agree with you & felt the same way when reading all these comments! Lol!
Anonymous says
me too don’t like it try something different
Anonymous says
Do you have to cook on low? Can you use high even for just a few hours if you’re running out of time?
Sarah Olson says
Yes, would work fine!
Jimmie Lindsey says
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.
Sarah Olson says
I understand! I think it will turn out great!
Jessica says
Looks delicious!
Leisa Meusy says
You lost me at that nasty Velveeta cheese yuck. I think I will still try it only with real cheese.
Dave says
Sarah, you realize this is 21 grams of fat per serving!
And that’s assuming folks stick to the small serving size suggested..
Sarah Olson says
Hi Dave! It’s not something I’d eat everyday for sure, it sure was good though.
Gena says
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.
Wayne says
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?
Dorene says
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.
G.J. says
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
Sarah Olson says
Sounds great!
Anonymous says
Why chicken broth and not beef broth
Sarah Olson says
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.
John A. Mangels says
Any particular reason why you use chicken broth instead of beef broth?
Sarah Olson says
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.
Louise Hall says
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.
Crystal Paulson says
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..