Crock Pot Cheeseburger Soup is a comforting, hearty, and creamy one‑pot wonder that delivers all the flavors of a classic cheeseburger — but in a spoonable, cozy soup form. With beef, potatoes, cheeses, and veggies simmering gently all day, this slow cooker recipe frees you from stovetop babysitting. Whether you’re planning for a chill evening or prepping ahead for a busy day, this soup embodies comfort and convenience. In about 7–8 hours on low (or 4–5 on high), you’ll have a rich, velvety soup that’s perfect for family dinners, meal prep, or comfort food cravings.
Why You’ll Love This Crock Pot Cheeseburger Soup
- Effortless preparation: Your slow cooker takes care of the cooking while you focus on your day.
- Burger flavor in a bowl: All the classic cheeseburger tastes — beef, onion, garlic, cheese — in a creamy soup base.
- Customizable and easygoing: Adjust the vegetables, cheese, or creaminess to match your personal preferences.
- Great for leftovers: Reheats beautifully, making it ideal for lunch or dinner the next day.
- Crowd-pleaser: This is a recipe that appeals to kids and adults alike, especially when comfort and familiarity are on the menu.
Ingredients
Here’s what you’ll need:
- 1 lb ground beef
- 1 small sweet onion, diced
- 2 cloves garlic, minced (or substitute jarred garlic)
- 4 cups low sodium chicken broth
- 3 medium russet potatoes, peeled and diced (~1-inch cubes)
- 12 oz frozen peas and carrots (optional, but adds texture & color)
- 10.5 oz can cheddar cheese soup (see notes)
- ½ tsp black pepper
- 1 cup heavy cream
- 8 oz Velveeta (or any meltable processed cheese), cut into cubes (optional but adds richness)
Notes on cheddar cheese soup: Using a canned cheddar cheese soup helps build a creamy, cheesy base without having to start from scratch. If you prefer, you can replace it with homemade cheddar sauce (but expect more steps).
Step‑by‑Step: How to Make Crock Pot Cheeseburger Soup
- Brown the beef & onion
In a large skillet over medium-high heat, add the ground beef and diced sweet onion. Break the beef into crumbles as it cooks. Cook until the beef is fully browned (no pink) and onion has softened, about 8–10 minutes. Drain off excess grease, then return mixture to the skillet. - Add garlic
Add minced garlic to the skillet and stir for about 30 seconds until fragrant. (If using jarred garlic, skip this stovetop step and add it directly to the slow cooker with the beef, because jarred garlic is already processed and milder.) - Transfer to slow cooker & add other base ingredients
Move the cooked beef/onion/garlic mixture into the bottom of a 6-quart slow cooker.
Pour in 4 cups of low sodium chicken broth.
Add the diced russet potatoes.
Stir in the frozen peas and carrots (if using).
Add the can of cheddar cheese soup and ½ teaspoon black pepper.
Gently stir to combine everything. - Cook low & slow
Cover the slow cooker. Cook on Low for 7–8 hours, or if you’re short on time, cook on High for 4–5 hours. - Finish with cream & cheese
About 1 hour before serving, pour in 1 cup heavy cream and add the 8 oz cubed Velveeta (or your chosen meltable cheese). Cover again, let it melt and soften, then stir gently until the soup becomes creamy and smooth. - Serve
Ladle into bowls. Optionally garnish with extra shredded cheddar, chopped green onions, or crumbled bacon. Enjoy warm!
Helpful Tips
- Avoid overcooking the potatoes: Dice them into uniform ~1‑inch cubes so they cook evenly and don’t disintegrate.
- Skim excess fat: If your beef produces a lot of grease, drain well to avoid greasy soup.
- Use full‑fat heavy cream: Lower-fat options may curdle or separate when heated.
- Stir gently: When adding the cream and Velveeta, stir gently to avoid breaking down the potatoes too much.
- Add last‑minute veggies: If you worry about overcooked vegetables, delay adding the frozen peas and carrots until the last 1–2 hours of cooking.
- Salt cautiously: The cheese soup and Velveeta already contribute sodium, so taste at the end before adding extra salt.
Substitutions and Variations
- Cheese alternatives: Swap Velveeta for cubed American cheese, Monterey Jack, gouda, or sharp cheddar (melted carefully).
- Broth swap: Use vegetable broth to lighten it or beef broth for more beefy depth.
- Add-ins: Include cooked bacon bits, sautéed mushrooms, or bell pepper for extra flavor.
- Make it vegetarian: Use plant‑based ground “meat,” vegetable broth, and dairy-free cream and cheese substitutes.
- Thicker texture: Use an immersion blender to gently blend part of the soup for a creamier consistency.
- Spice it up: Add a pinch of cayenne, a dash of Worcestershire sauce, or smoked paprika for kick and depth.
Storage Instructions
- In the fridge: Transfer cooled soup into airtight containers. It will keep well for 3–4 days.
- Freezing: You can freeze the soup (without cream/Velveeta) in freezer-safe containers or bags for up to 2–3 months. When reheating, thaw overnight in the refrigerator, then gently reheat on the stovetop, stirring in cream/cheese late in the process.
- Reheating: Warm gently over low heat, stirring occasionally, until fully heated through. Add extra broth or milk if it thickens too much.
Nutritional Information
- Calories: ~ 400–450 kcal
- Protein: ~ 18–22 g
- Fat: ~ 25–30 g
- Carbohydrates: ~ 25–30 g
- Fiber: ~ 3–4 g
- Sodium: Variable (depends heavily on cheese soup and cheese choices)
- Sugar: ~ 3–5 g
Serving Suggestions
- Serve with crusty bread or garlic toast to soak up the creamy broth.
- A side salad (mixed greens, vinaigrette) balances the richness with freshness.
- Garnishes like chopped green onions, bacon bits, extra shredded cheddar, or a sprinkle of paprika add visual appeal and flavor lifts.
- For a fun twist, serve in a bread bowl for an extra heartwarming presentation.
Frequently Asked Questions About Crock Pot Cheeseburger Soup
Is it possible to cook this on the stovetop instead of using a slow cooker?
Definitely! After browning the beef, onion, and garlic, simply combine all ingredients in a large pot or Dutch oven. Simmer gently over low heat for 45–60 minutes, or until the potatoes are tender. Stir in the cream and cheese toward the end for that rich, velvety finish.
Can I skip the Velveeta or cheese soup?
Yes — just use a homemade cheese sauce (e.g. roux + milk + cheddar) instead. But expect a bit more hands-on stirring to prevent burning and curdling. The Velveeta and canned soup help with ease, creaminess, and stability.
Can I use different veggies?
Certainly. You can replace peas and carrots with corn, diced bell peppers, green beans, or even spinach (added toward the end). Just account for their cooking times so nothing becomes mushy.
Does this soup thicken over time?
Yes, it may thicken upon standing or in the fridge due to starches and cheese. To thin, stir in a little milk or broth while reheating until you reach desired consistency.
Is it okay to reheat this soup in the microwave?
Yes, but gently, in short intervals (30–60 seconds), stirring in between to distribute heat and prevent hot spots or curdling. It’s better to warm slowly on the stovetop when possible.
Can I make it lighter (less fat/calories)?
Yes — opt for half‑and‑half or light cream, reduce the amount of processed cheese, or omit Velveeta. Keep in mind texture and creaminess may change.
Conclusion
Thank you so much for trying this Crock Pot Cheeseburger Soup recipe with me! I hope it brings you the same cozy satisfaction it gives me whenever I make it. There’s something truly special about sinking a spoon into a warm, cheesy, beefy bowl that tastes like your favorite burger — but easier and more comforting. It’s simple, full‑flavored, and forgiving to tweak according to your tastes. I hope it becomes a go‑to in your recipe rotation, whether for family dinners, lunch leftovers, or welcoming guests. Wishing you many delicious, stress‑free mealtime moments — enjoy every spoonful, and thanks for cooking with me!
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Crock Pot Cheeseburger Soup
- Total Time: 8 hours 10 minutes
- Yield: 6–8 servings 1x
Description
Crock Pot Cheeseburger Soup is a creamy, comforting slow cooker meal with ground beef, potatoes, cheese, and vegetables. Packed with classic cheeseburger flavors in a cozy, spoonable form. Perfect for a no-fuss family dinner or easy meal prep.
Ingredients
1 lb ground beef
1 small sweet onion, diced
2 cloves garlic, minced (or jarred garlic)
4 cups low sodium chicken broth
3 medium russet potatoes, peeled and diced
12 oz frozen peas and carrots (optional)
10.5 oz can cheddar cheese soup
½ tsp black pepper
1 cup heavy cream
8 oz Velveeta, cubed (optional)
Instructions
- Brown the beef & onion
In a large skillet over medium-high heat, add the ground beef and diced sweet onion. Break the beef into crumbles as it cooks. Cook until the beef is fully browned (no pink) and onion has softened, about 8–10 minutes. Drain off excess grease, then return mixture to the skillet. - Add garlic
Add minced garlic to the skillet and stir for about 30 seconds until fragrant. (If using jarred garlic, skip this stovetop step and add it directly to the slow cooker with the beef, because jarred garlic is already processed and milder.) - Transfer to slow cooker & add other base ingredients
Move the cooked beef/onion/garlic mixture into the bottom of a 6-quart slow cooker.
Pour in 4 cups of low sodium chicken broth.
Add the diced russet potatoes.
Stir in the frozen peas and carrots (if using).
Add the can of cheddar cheese soup and ½ teaspoon black pepper.
Gently stir to combine everything. - Cook low & slow
Cover the slow cooker. Cook on Low for 7–8 hours, or if you’re short on time, cook on High for 4–5 hours. - Finish with cream & cheese
About 1 hour before serving, pour in 1 cup heavy cream and add the 8 oz cubed Velveeta (or your chosen meltable cheese). Cover again, let it melt and soften, then stir gently until the soup becomes creamy and smooth. - Serve
Ladle into bowls. Optionally garnish with extra shredded cheddar, chopped green onions, or crumbled bacon. Enjoy warm!
Notes
Use full-fat cream for the best texture.
Swap Velveeta with sharp cheddar or American cheese.
Add cooked bacon, bell peppers, or mushrooms for variation.
Freezes well without cream and cheese—add those after reheating.
Adjust salt after cooking, as cheese adds sodium.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: 6–8 servings
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Carbohydrates: 28 g
- Protein: 21 g