Crock Pot Cheeseburger Soup includes hearty ingredients in a super creamy, cheesy broth. With minimal effort, it’s an easy meal idea for any occasion.
Slow Cooker Cheeseburger Soup
Comforting and delicious, this is one of our favorite soups to curl up with on a cold winter night.
When you're craving a Double Bacon Cheeseburger, but also want some veggies and cozy vibes, this Crock Pot Cheeseburger Soup delivers.
The slow cooker cooks all your favorite burger ingredients together into a creamy delicious soup the whole family will enjoy.
Why You'll Love Cheesy Hamburger Soup
- It’s ridiculously easy to prepare. It only requires about 15 minutes of prep time.
- You can set it and forget it. Come home to the smell of dinner waiting for you. (If that sounds good to you, be sure to check out our other great Ground Beef Crock Pot Recipes.)
- This cheesy hamburger soup recipe is "potluck popular" and can scale up. Double it to match the size of your crowd (or their hunger-level).
Key Ingredients And Substitutions
- Velveeta- There aren't many times I'll recommend you buy a block of Velveeta cheese, but this is one of them. Honestly, it's what sets this crock pot cheeseburger soup apart. Nothing captures the goodness of a melty American cheese burger quite like Velveeta!
- Ground Beef- You can use a lean ground beef for this recipe. Anything from 80/20 to 90/10 will work fine.
- Carrots- Cut them in thick slices or shred them so they melt into the soup. The latter is especially helpful if your kids tend to pick around the veggies.
- Potatoes - Any variety of potatoes will work well. I usually use red. The potatoes in this recipe are the real indicator on when this soup is perfectly cooked. The soup is done when they are fork-tender. If you need the soup to cook faster, potatoes cut into smaller cubes will cook through faster (especially important if you're cooking on the stove top).
- Onion - I love adding some white or yellow onions to my recipes and this one is no different. They are naturally sweet but not overpowering, so it’s a great addition!
- Celery - There is a good reason why celery is added to so many soup dishes... it tastes wonderful when it's cooked with the other ingredients. Even if you don’t like celery on its own, it creates the perfect flavor when complemented with seasonings and veggies.
- Chicken Broth - I almost always have chicken Better than Boullion on hand, so it’s my go-to for soups. However, you can also swap it for beef or veggie broth instead.
- Milk - For a richer and creamier result, reach for whole milk. Or to lighten it up, 2% works great.
- Sour Cream - In combination with Velveeta and milk, the sour cream makes the soup creamy and adds a little tang. I don’t recommend skipping the sour cream, but you can go for a lighter reduced-fat variety.
- Optional toppings: Fresh toppings like crumbled bacon, sliced jalapeno, tater tots or waffle fries, and green onions can add heat or crunch to the soup!
How To Make Crock Pot Cheeseburger Soup
- Brown the ground beef until it’s no longer pink. Drain off any excess fat, then season to taste with salt and pepper.
- Put the ground beef, seasonings, vegetables, garlic, chicken broth, and milk, in the slow cooker. Mix well to combine.
- Cook on high for 4 hours or on low for 7.
- Once the potatoes are tender, mix in the Velveeta cheese, replace the lid, and allow to melt for 20-30 minutes.
- Stir well, then stir in the sour cream.
- Serve with waffle fries, garlic bread, or that good salad to lighten things up.
Tips & FAQs For Making Crock Pot Cheeseburger Soup
- Get the most flavor out of your ground beef by using our tips on How to Cook Ground Beef.
- For a quicker option, you can cook the soup on the stove top. It tastes just as great but is done much faster.
- You can omit the bacon if you prefer.
- Don’t overcook the cheeseburger soup, or the potatoes will start to get mushy and fall apart. Once they are fork-tender, it’s time to get the cheese melted and serve.
- Leftover soup should be stored in the refrigerator in a sealed container. It will last for 5-7 days. Reheat leftovers in the microwave or on the stove top, stirring frequently. If it gets too thick, add a little extra milk to thin.
- To make this even heartier (and beefier), up the ground beef to 1.5 pounds.
Can you cook raw hamburger in a crock pot?
Short answer, yes. Long answer, I usually don't recommend it. Browning ground beef is what gives it all of that delicious meaty flavor. Adding raw beef to the crock pot misses out on that flavor AND can result in a greasy final dish.
You CAN, however, brown your ground beef directly in the slow cooker, if you have the kind that has a brown or sear function. Remember to drain excess fat before continuing with the recipe.
Can I freeze crock pot cheeseburger soup?
Yes! Cool the soup completely then store in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
Can I double the recipe?
Yes, as long as you have a large crock pot. You'll want at least a 6 quart size.
What is a good side with cheeseburger soup?
The great thing about crock pot cheeseburger soup is that it really can be a full meal in a bowl! However, there are a few sides that are great compliments to this soup, if you want to add some extras.
Garlic bread is a ridiculously great side, and perfect for scraping up any leftover cheesy bits from the bowl.
Try adding waffle fries or tater tots for all the diner style vibes.
More Comforting Ground Beef Soup Recipes
Crock Pot Cheeseburger Soup
- 1 teaspoon olive oil
- 1 pound lean ground beef
- 2 teaspoons minced garlic
- 3 medium carrots (shredded or chopped)
- 4 medium potatoes (about 1 pound, in 1 inch cubes)
- 1 large yellow onion (diced)
- 1 cup diced celery (optional)
- 1 Tablespoon tomato paste
- 1 teaspoon dried parsley
- 3 cups low sodium chicken broth
- 1 cup milk
- 12 ounces Velveeta cheese (cubed)
- ½ cup sour cream
- 1 jalapeno (finely diced)
- 4 slices bacon (cooked and chopped)
- Salt and pepper to taste
- Add the oil to a large skillet over medium high heat and heat until shimmering. Add the beef, breaking it into large chunks and spreading it evenly across the skillet. Allow to brown, undisturbed, for several minutes, then stir, repeating on the other side. When all the beef is browned and no pink remains, drain off any excess fat. Season to taste with salt and pepper.
- Add a splash of water or chicken broth to the skillet and use your spatula to scrape up any browned bits. Transfer the beef and all the juices to a slow cooker.
- Add the garlic, carrots, potatoes, onion, celery, tomato paste, parsley, chicken broth, and milk to the slow cooker along with the beef. Stir well to combine.
- Turn on high for 3.5-4 hours or low for 6-7 hours.
- When the potatoes are tender, add the Velveeta cheese, put the lid back on, and allow to melt for about 20 minutes.
- Add the sour cream and stir everything well. Taste and season with salt and pepper.
- Serve with bacon, jalapenos, garlic bread or waffle fries.
Store in an airtight container in the refrigerator for up to 7 days.
You can freeze this soup to serve for later. Place in an airtight, freezer safe container and freeze up to 3 months.