Slow Cooker Cheeseburger Soup
130 Comments Mar 13, 2023
Updated Apr 05, 2024
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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.
Table of Contents
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.
Love this recipe? See my other slow cooker soup recipes!
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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
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
This was delicious! I love that it doesn’t skimp on the veggies like so many other soup recipes do. I did leave out the cream cheese but will try it with next time to see how it compares.
Can this be cooked on high?
Yes! I would do 3.5-4 hours on high.
Hi! If on high would you still add the Velveeta and cream cheese an hour before end of cook time? Or cook 3.5 – 4 on high then add cheeses?
I would cook for 3.5-4 hours, then add the cheeses. It takes that long for the potatoes to become tender.
Hi! If on high would you still add the Velveeta and cream cheese an hour before end of cook time? Or cook 3.5 – 4 on high then add cheeses?
Would love to try your Recipes!
First time I tried this. Tweaked it slightly, by using potatoes O’Brien ( frozen with onions and peppers) and added a can of nacho cheese soup. I also mashed everything before adding cheese. Everyone enjoyed it.
I’m in the UK and I have no idea what Velveeta cheese is. What are suitable alternatives please?
Can you find American cheese? If not you can stir in shredded cheddar cheese (freshly shredded, not bagged).
I made this for dinner tonight and it was delicious. I followed the recipe exactly, it also looked just like the video. We were very happy with it. Its a nice change from the tomato based soups. I will definitely be making it again
Delicious! I’ll probably throw a couple jalapeños in next time.
My favorite soup for cold new England weather!!!
We love this! It has been one of our go-to’s for several months!!
Me and my BF love this recipe. He is always begging me for it. I just grab a Moirpox mix from Walmart and use that with frozen potatoes instead of chopping a bunch of veggies. Makes it quick easy and delicious. This is a hearty filling soup as well. I can’t get down how to cook it on high, when I cook on high for 5 hours adding the cheeses at the 4th hour everything isn’t done and it usually needs another hour and half.
Very yummy but way too cheesy for us!! I think next time I will half the cheese.
One of our favorites,too, but I use more broth and less cream cheese! I chop up the veggies ahead of time and freeze them. I also have had good success using (home) canned potatoes.