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Crock Pot Cheeseburger Soup

Crock Pot Cheeseburger Soup


  • Author: lisa
  • Total Time: 8 hours 10 minutes
  • Yield: 68 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

Scale

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