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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 90 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 22 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. Anonymous says

      November 19, 2020 at 6:57 am

      I’m going to try this one looks delicious thank you for your recipe have a wonderful day Pam from Tennessee

      Reply
    2. Gina says

      October 5, 2020 at 12:46 pm

      How many calories is this ? It just states kcals? I can’t seem to figure it out

      Reply
      • Sarah Olson says

        October 5, 2020 at 1:56 pm

        kcal is standard calories. So that number is one serving.

        Reply
    3. Barbara Meyer says

      October 4, 2020 at 6:25 pm

      5 stars
      Easy and so very delicious!

      Reply
    4. JoAnn says

      September 29, 2020 at 10:25 pm

      I am wondering how this would freeze? I don’t have a large family so I like to freeze leftovers to eat later.

      Reply
      • Sarah Olson says

        September 30, 2020 at 8:17 am

        I have not tried freezing this one, I apologize.

        Reply
    5. Donna says

      September 27, 2020 at 11:31 am

      5 stars
      If I had a slow cooker, this would be one recipe I would definitely make! It looks delicious!

      Reply
    6. DONNA says

      September 13, 2020 at 6:32 am

      Can I use chicken in place of hamburger?

      Reply
      • Sarah Olson says

        September 13, 2020 at 8:26 am

        I don’t see who not.

        Reply
    7. Taylur says

      June 1, 2020 at 6:40 am

      Has anyone cooked this on high? How did it turn out? How long did you cook it?

      Reply
    8. Dee-Dee says

      May 15, 2020 at 10:34 am

      Instead of chopped celery, can I use cream of celery soup? If so, should I put it in after the 7 hours as well?

      Reply
      • Sarah Olson says

        May 15, 2020 at 10:58 am

        You can put it in at the beginning.

        Reply
        • Anonymous says

          May 15, 2020 at 2:22 pm

          Thank you!

          Reply
    9. Kathy Lott says

      April 21, 2020 at 7:23 pm

      Why use chicken broth instead of beef broth?

      Reply
      • Sarah Olson says

        April 21, 2020 at 9:11 pm

        Chicken broth has a better flavor and often beef broth in recipes tastes tinny.

        Reply
    10. Sally Fridge says

      April 4, 2020 at 6:45 pm

      I just made this yesterday. I was really looking forward to it since everyone commented on how wonderful it was. I don’t know what I did wrong with mine. The only two things I did differently was that I added 8 oz. of mushrooms-it just sounded like mushrooms would be a nice addition and it looked like it needed more liquid so I added one more cup of broth. I cooked it on high for the 4 hours suggested for that temp. I ended up with overcooked veggies and hamburger with absolutely no taste at all. The broth wasn’t particularly tasty, either, even with all of the cheese! I was really disappointed. I talked to my husband as he was also disappointed in it and today we added 3/8 c. of dry red wine (a cabernet sauvignon), 2 tsp. Worchestershire (sic) sauce, another cup of chicken broth, and 8 more oz. of Velveeta. We heated that up until the cheese melted enough to stir in and it tasted so much better. I sure don’t know what I did wrong in the first place but so glad we were able to make it so that it was really quite good. Can anyone give me some idea of where I went wrong in the first place? I am a huge Sarah Olson fan and this is the first recipe I have made that didn’t meet with my expectations.

      Reply
      • Sarah Olson says

        April 4, 2020 at 9:48 pm

        There is too much broth to cheese for what you stated (mushrooms make more broth too), and I only tested the recipe for 7 hours on low. 🙂

        Reply
    11. Shantay says

      March 29, 2020 at 10:15 am

      5 stars
      Hi Sarah!! I absolutely LOVE Cheeseburger Soup!! My little brother used to call it, “Cheesebooger Soup!” LOL!

      When I make this soup towards the end when adding the Velveeta cheese and the cream cheese, I kind of change it up. What I do is add half cream cheese and half sour cream, as well as one cup of shredded sharp cheddar cheese. Then let it melt all together like you do. It changes the flavor ever so slightly and it’s super yummy!!

      Any way you make this recipe you’ll be totally satisfied! I haven’t met a single person that says they don’t love this stuff! Thank you for sharing!!

      Reply
    12. Rita Becker says

      February 15, 2020 at 11:24 am

      I’m not a real fan of Velveeta what is a good sub?

      Reply
      • Stacy says

        July 12, 2020 at 9:06 pm

        I used some sliced cheese only because I think I used too much broth and it turned out fine. I do however think if you were to go with something else besides velveeta you would need a lot of it. I think you might be able to use block cheese to, but you would have to soften it up before it went in. Good luck!

        Reply
      • Barbara Ann Elliott says

        September 18, 2020 at 7:06 pm

        I don’t like Velveeta either I just used shredded cheddar it was yummy

        Reply
    13. Melissa R. says

      January 30, 2020 at 11:15 am

      This soup is DELICIOUS and just won me a Soup-er Bowl trophy at work!!

      Reply
      • Sarah Olson says

        January 30, 2020 at 11:34 am

        Yay! I’m so proud of you. Congrats!!!

        Reply
    14. Sherlene nunnally says

      December 16, 2019 at 6:03 pm

      Why not just do on stove top and get it done!!

      Reply
      • Sarah Olson says

        December 16, 2019 at 7:29 pm

        This is a slow cooker website. If you did this on the stove you’d have to stay home and watch and stir it for at least an hour or more.

        Reply
    15. Jay says

      December 13, 2019 at 9:47 am

      5 stars
      Love this recipe

      Reply
    16. Abi says

      October 21, 2019 at 7:48 pm

      My soup turned out super thick, which I didn’t like. Can I add more chicken stock to thin it out?

      Reply
      • Sarah Olson says

        October 21, 2019 at 8:01 pm

        Yes! You can do that with any slow cooker soup. And you may need to for leftovers when you are reheating as well.

        Reply
      • Amy says

        October 25, 2019 at 5:15 am

        Thanks for sharing! Looks delish! I have a large family so can you double the recipe in a large crockpot for a larger crowd? Will it all fit or no?

        Reply
      • Bob armstrong says

        February 15, 2020 at 11:23 am

        Nice but what does Velveeta cheese translate to in New Zealand? Is it something like Philly?

        Reply
        • Andrea says

          February 16, 2020 at 4:03 pm

          No Philly is cream cheese. Velvetta is a processed cheese (not real cheese) comes in rectangular shape melts real smoothly, unlike cheddar. If you have anything like that, it will work!

          Reply
    17. Brittany says

      October 20, 2019 at 8:01 am

      How much cheese should you use if using shredded?

      Reply
      • Sarah Olson says

        October 20, 2019 at 8:08 am

        I would start with 2 cups or 8 oz.

        Reply
    18. Suntara says

      August 13, 2019 at 2:15 pm

      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!

      Reply
      • Sarah Olson says

        August 13, 2019 at 8:16 pm

        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.

        Reply
    19. Crystal says

      August 9, 2019 at 1:40 pm

      Can this be converted to a pressure cooker recipe? It sounds amazing.

      Reply
      • Nancy Preheim says

        January 17, 2020 at 3:21 pm

        5 stars
        Yes. I just made it in an Instapot because I was short on time. I browned the hamburger on saute and then cooked the soup for 8 mins on “Soup/Broth”, added the cheeses and closed the lid back up until melted.

        Reply
    20. Randy says

      March 8, 2019 at 7:22 pm

      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

      Reply
      • Sarah Olson says

        March 11, 2019 at 10:44 am

        Thank you so much Randy! It’s nice to know when people are enjoying the recipes.

        Reply
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