If your evenings are anything like mine, they usually start with a race against the clock—homework spread across the counter, laundry humming in the background, and hungry little voices asking, “What’s for dinner?”
That’s exactly when my Crock Pot Cheeseburger Soup swoops in like a kitchen superhero. It’s rich, creamy, and loaded with tender potatoes, seasoned ground beef, and gooey melted cheese—all cooked low and slow while you conquer the rest of your day.
The best part? This recipe practically cooks itself. You just toss everything in the slow cooker, and by dinnertime, your kitchen smells like a cozy little diner that only serves comfort and love.
Table of Contents
Why You’ll Love This Crock Pot Cheeseburger Soup
- Hands-off cooking: Let your crock pot do the heavy lifting while you tackle the rest of life.
- Family-approved flavor: Even picky eaters clean their bowls when this soup’s on the menu.
- Budget-friendly ingredients: Simple pantry staples that come together in the most delicious way.
- Perfect for leftovers: It reheats beautifully for lunch the next day (if there’s any left!).
What Does Crock Pot Cheeseburger Soup Taste Like?
Imagine your favorite cheeseburger transformed into a warm, comforting bowl of soup. It’s creamy like a chowder, savory from the browned beef and onions, and perfectly cheesy thanks to a generous helping of Velveeta or cheddar. The tender potatoes give it body, and the carrots and celery sneak in a touch of nutrition (and color) that even the kids won’t mind.
It’s hearty enough to stand on its own but pairs wonderfully with crusty bread, garlic toast, or even a simple side salad.
Ingredients You’ll Need for Crock Pot Cheeseburger Soup
Servings: 6
Cook Time: 8 hours on low or 4–5 hours on high
- 4 small russet potatoes, peeled and diced
- 1 small white or yellow onion, chopped
- 1 cup shredded carrots
- ½ cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 3 cups chicken broth
- 1 pound lean ground beef
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (I use 2%)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 16 ounces Velveeta, cubed or 2 cups shredded cheddar cheese
How to Make Crock Pot Cheeseburger Soup
When it comes to comfort food, there’s nothing quite like a big bowl of Crock Pot Cheeseburger Soup simmering away while you go about your day. Here’s exactly how to make it — step-by-step — so it turns out creamy, hearty, and absolutely irresistible every single time.
Step 1: Prep Your Veggies
Start by peeling and dicing four small russet potatoes. These are the backbone of your soup—they soak up all that creamy, cheesy goodness and make each spoonful satisfying.
Next, chop one small onion (white or yellow works perfectly) and toss it into your crock pot. Add one cup of shredded carrots and half a cup of diced celery for that subtle sweetness and crunch that makes this soup taste homemade.
Now, sprinkle in one teaspoon each of dried basil and parsley. These simple herbs give your Crock Pot Cheeseburger Soup that comforting “I’ve been simmering all day” flavor—without the fuss.
Jessica’s Tip: If you love veggie-packed soups, try my Simple Butternut Squash Soup next—it’s another slow-cooker gem that brings that same hands-free coziness.
Step 2: Add the Broth and Let It Cook
Pour three cups of chicken broth over your vegetables. You can use homemade broth if you have it, or a good low-sodium store-bought version.
Cover your crock pot with the lid, then set it to low heat for 6–8 hours, or high for 4–5 hours. During this time, the potatoes will soften, the flavors will mingle, and your kitchen will start to smell like pure comfort.
If you’ve ever made my Slow Cooker Butternut Squash Soup, you already know the magic that happens during these slow hours—the flavor deepens beautifully without any extra effort.
Step 3: Brown the Beef
About 45 minutes before you plan to serve, grab a large skillet and cook 1 pound of lean ground beef over medium-high heat. Stir occasionally, breaking it into crumbles until it’s browned and cooked through.
Drain any excess grease—this helps keep your Crock Pot Cheeseburger Soup creamy, not greasy. Once done, pour the cooked beef directly into your slow cooker and stir it into the tender vegetables.
Quick Tip: If you prefer a lighter option, swap the beef for ground turkey, similar to how I do it in my Ground Turkey Soup. It keeps the flavor but lightens things up a bit.
Step 4: Make the Creamy Base
Here’s where the magic happens. Carefully wipe your skillet clean (just enough so no grease remains) and place it back on medium heat.
Add three tablespoons of butter to the pan. Once melted, whisk in two tablespoons of flour—this is your roux, the secret to getting that thick, velvety texture in your Crock Pot Cheeseburger Soup.
Cook the roux for about one minute until it turns lightly golden and smells nutty. Slowly whisk in two cups of milk, a little at a time, stirring constantly to prevent lumps. Add ½ teaspoon of salt and ½ teaspoon of black pepper to season your creamy mixture.
After about 3–5 minutes, you’ll have a smooth, rich sauce. Pour this mixture directly into your crock pot and give everything a gentle stir to combine.
Step 5: Melt the Cheese and Stir to Perfection
Now for the part everyone’s been waiting for—the cheese.
Add 16 ounces of Velveeta (cubed) or 2 cups of shredded cheddar cheese straight into your crock pot. Give it a good stir, then cover and cook for another 20 minutes on low heat.
The cheese will melt down, blending into that silky, creamy broth that makes this Crock Pot Cheeseburger Soup such a family favorite.
Once melted, give the soup one last stir and check the consistency. If it’s too thick for your liking, splash in a little extra milk or broth until it’s just right.
Step 6: Serve and Enjoy
Now comes the best part—serving up this cozy, creamy masterpiece.
Ladle your Crock Pot Cheeseburger Soup into warm bowls, then top with extra shredded cheese, green onions, or a sprinkle of black pepper. If you want a fun twist, serve it with a side of toasted hamburger buns or crunchy croutons for dipping.
This soup pairs perfectly with my Broccoli Potato Cheese Soup if you’re hosting a soup night or just love those creamy, cheesy comfort flavors.
Jessica’s Note: My kids love this with a side of crispy garlic bread—it turns an ordinary Wednesday into a family feast.
Step 7: Storing Your Crock Pot Cheeseburger Soup
If you happen to have leftovers (which rarely happens in my house), store them in airtight containers once cooled.
- Refrigerator: Up to 3 days
- Freezer: Up to 2 months
When reheating, warm slowly on the stovetop or in the microwave, stirring occasionally. Add a splash of milk or broth to bring back that silky-smooth texture.
Tips and Tricks for Perfect Crock Pot Cheeseburger Soup
- Skip the stress: Brown the beef the night before and refrigerate—it’ll save you precious morning minutes.
- Cheese choice matters: Velveeta gives you that classic creamy texture, but sharp cheddar adds a little grown-up flair.
- Thick or thin? For a thicker soup, mash some of the potatoes before serving. For a thinner consistency, add an extra splash of milk or broth.
- Make it healthier: Try using ground turkey and reduced-fat cheese for a lighter take that’s still comforting.
- Storage tip: Keeps up to 3 days in the fridge or 2 months in the freezer—perfect for batch cooking.
Storage for Crock Pot Cheeseburger Soup
Let the soup cool completely before storing it in airtight containers. Refrigerate for up to 3 days, or freeze for up to 2 months. To reheat, thaw overnight and warm on the stovetop over low heat, stirring occasionally. Add a little milk to restore that creamy texture.
FAQs
Can I make this without Velveeta?
Absolutely! Shredded cheddar, Colby Jack, or even Monterey Jack cheese melt beautifully.
Can I add bacon?
If you prefer a smoky flavor, feel free to sprinkle some cooked beef bacon on top before serving.
Can I make it gluten-free?
Yes—just substitute cornstarch for the flour when making your roux.
Can I use ground turkey instead of beef?
Of course! It’s a leaner option and still gives you that hearty, satisfying bite.
Conclusion
So, the next time your schedule feels like a balancing act between dinner, deadlines, and dance practice, remember—Crock Pot Cheeseburger Soup is your quiet little helper. It simmers away while you live your life, greeting you at dinnertime with the creamy, cheesy comfort everyone craves.
If you loved this recipe, you might also enjoy my Panera Broccoli Cheddar Soup or my cozy Creamy Patty Pan Squash Soup.
Give it a try, and if your family polishes off the pot like mine does—well, that’s the best review there is.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Crock Pot Cheeseburger Soup – The Ultimate Cozy Dinner for Busy Nights
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Description
The most creamy and cheesy soup loaded with ground beef, potatoes, and carrots. This Crock Pot Cheeseburger Soup is a family-favorite comfort meal that’s easy to prepare and perfect for busy days.
Ingredients
- 4 small russet potatoes, peeled and diced
- 1 small white or yellow onion, chopped
- 1 cup shredded carrots
- 1/2 cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 3 cups chicken broth
- 1 pound lean ground beef
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (2% recommended)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package (16 ounces) Velveeta processed cheese, cubed OR 2 cups shredded cheddar cheese
Instructions
1. Place potatoes, onions, carrots, celery, dried basil, and parsley in a large crock pot. Pour chicken broth over the vegetables. Cover with lid and cook on low heat for 6 to 8 hours or on high heat for 4 to 5 hours, until potatoes are tender.
2. About 45 minutes before serving, cook and crumble ground beef in a large skillet over medium-high heat. Drain any grease, then pour cooked beef into the crock pot.
3. Carefully wipe out the hot skillet with a paper towel, then add butter. Once melted, whisk in the flour and cook until golden and bubbly, about 1 minute.
4. Whisk in the milk, salt, and pepper. Pour this mixture into the crock pot and stir to combine.
5. Add the cubed Velveeta or shredded cheddar cheese. Stir again. Cover with lid and cook for another 20 minutes, or until the cheese is melted.
6. Serve warm and enjoy!
Notes
You can swap Velveeta for sharp cheddar for a less processed option.
Add crispy bacon bits or diced pickles on top for a cheeseburger-style twist.
To thicken further, mash some of the potatoes once cooked before adding the cheese.
This soup stores well in the fridge for up to 3 days. Reheat gently to avoid separating the dairy.
Serve with crusty bread or burger buns for a fun presentation.
