Slow Cooker Cheeseburger Soup
143 Comments Mar 13, 2023
Updated May 18, 2025
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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.
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. I perfected this recipe for the slow cooker for you to enjoy.
This is a great soup for feeding a crowd during a party, for it’s indulgent party food! It’s very similar to the flavors in rotel dip, so it’s sure to be a hit.
Ingredients you’ll need for Cheeseburger soup
This from scratch meal (well except for the Velveeta) is easy to put together. See the full recipe in the recipe card below the images.
- 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.
- Vegetables: Russet potatoes, carrot, celery, and an onion are added for additional flavor and heartiness to the cheeseburger soup.
- Cheese: Velveeta is the best choice for a smooth soup. 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.
Variations
This recipe can be adapted to your tastes, see how to do it:
- Any potato variety works (red, white or gold!). Just be sure to dice them into small cubes so they cook in the allotted time.
- Ground turkey or chicken can be used but it won’t be as flavorful as ground be would be. Make this bacon cheeseburger soup by adding 8 slices of cooked and crumbled bacon.
- Other vegetables that are great are leeks, mushrooms and green beans.
- You can use beef broth, but I find it overpowers soup recipes like this one.
How to Make Crockpot Cheeseburger Soup
This decadent soup comes together in four easy steps in the crockpot!
- Brown the ground beef over medium high heat until cooked and crumbled. Add the cooked beef, potatoes, carrots, diced celery, onion, salt, pepper, basil, and garlic powder into the slow cooker pot.Pour in the chicken broth.
- Stir the ingredients together. Cover and cook on LOW for 7 hours. (Do not open the lid during cooking time.)
- Cut the cream cheese and velveeta cheese into cubes and add them to the soup mixture. Stir everything together.
- Cover and cook for ONE more hour on LOW. Give the soup another good stir to blend the cheese. Serve and enjoy!
My serving suggestions:
You don’t need much else to enjoy this soup, but here are my favorite ways to eat:
- 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.
- You can keep it in classic soup form by adding optional toppings like chopped green onions, bacon bits, and sour cream. You can also add crunchy toppings like saltine crackers, tortilla chips, or croutons.
- Serve it with homemade garlic bread or cornbread to make it an entire meal. We love to make a loaf of bread in our bread maker.
Featured Comment
“I love this soup. Last year I entered it into a soup contest and won second place!”
– Karen
Slow Cooker Cheeseburger Soup
How to Video
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!
Sarah’s Notes
Nutrition
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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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!
me too don’t like it try something different
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!
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!
Looks delicious!
You lost me at that nasty Velveeta cheese yuck. I think I will still try it only with real cheese.
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.
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.
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!
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.
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..