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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
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.
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.
- 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.
- {The full recipe is in the recipe card below the images}
Variations
- 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:
- 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:
- 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.
Recipe FAQs
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.
More slow cooker soup recipes!
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.
- 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 to add that are great are leeks, mushrooms and green beans.
- You can use beef broth, but I find it overpowers soup recipes like this one.
- 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.
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 OโBrien ( frozen with onions and peppers) and added a can of nacho cheese soup. I also mashed everything before adding cheese. Everyone enjoyed it.
Iโm 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 jalapeรฑos in next time.
My favorite soup for cold new England weather!!!
We love this! It has been one of our go-toโs 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.