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’m going to try this one looks delicious thank you for your recipe have a wonderful day Pam from Tennessee
How many calories is this ? It just states kcals? I can’t seem to figure it out
kcal is standard calories. So that number is one serving.
Easy and so very delicious!
I am wondering how this would freeze? I don’t have a large family so I like to freeze leftovers to eat later.
I have not tried freezing this one, I apologize.
If I had a slow cooker, this would be one recipe I would definitely make! It looks delicious!
Can I use chicken in place of hamburger?
I don’t see who not.
Has anyone cooked this on high? How did it turn out? How long did you cook it?
Instead of chopped celery, can I use cream of celery soup? If so, should I put it in after the 7 hours as well?
You can put it in at the beginning.
Thank you!
Why use chicken broth instead of beef broth?
Chicken broth has a better flavor and often beef broth in recipes tastes tinny.
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.
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. 🙂