Crock Pot Cheeseburger Soup Recipe

There’s something so comforting about a warm, creamy soup that feels like home, especially when the weather cools down and you’re craving something cozy. That’s where this Crock Pot Cheeseburger Soup comes in—a delicious, hearty bowl of goodness that combines the familiar flavors of a cheeseburger with the convenience of slow cooking. Perfect for those busy days when you just want to throw everything in the crock pot and let it work its magic, this soup is a family favorite in my house, and I bet it will become one in yours too. Let’s dive in!

this RECIPE

Why this crock pot cheeseburger soup will win you over

You know those recipes that are just so easy to make, but taste like you spent hours in the kitchen? This is one of them. The blend of tender potatoes, savory beef, and melted cheese creates a thick, creamy soup that hits all the right notes of comfort food without a ton of effort. Plus, it’s all made in the crock pot—so you can get on with your day while dinner slowly simmers away, filling your house with the most mouthwatering aroma.

But what really makes this soup stand out is that it’s basically a cheeseburger in a bowl! All the classic flavors are there, but transformed into a cozy, spoonable dish that feels like a warm hug at the end of a long day. And the best part? You can tweak it to your liking—whether you want to keep it classic with Velveeta cheese or go for something a little sharper like cheddar, this recipe is flexible enough to fit your cravings.

My first time making cheeseburger soup 🥣

The first time I made this Crock Pot Cheeseburger Soup, it was one of those chaotic weekdays where everything seemed to be happening at once. I’d just gotten home after picking up the kids from school, there was homework to help with, laundry to fold, and dinner? Well, I had about zero time to think about it. I needed something quick, easy, and filling that didn’t require a lot of hands-on time. Enter this recipe!

I tossed everything into the crock pot, crossed my fingers, and hoped for the best. The result? It was love at first bite. The house smelled amazing—like a cheeseburger grill out, but without all the effort. And the kids? They practically licked their bowls clean! That’s when I knew this would be on repeat in our household.

Where did cheeseburger soup come from?

While cheeseburger soup might sound like a modern invention, its roots lie in the classic cheeseburger, which has been an American favorite since the 1920s. Like many comfort food soups, this version is an adaptation of that all-American meal, turned into something warm and hearty for colder months. Soup recipes like these gained popularity as people sought creative ways to use everyday ingredients, and cheeseburger soup was born from the idea of combining beloved flavors into one big, satisfying bowl. Over time, slow cookers made it even easier to prepare, allowing the flavors to meld together without much effort.

Let’s talk ingredients: the stars of this soup

This soup’s ingredients are basic but mighty, and they come together to create something deliciously greater than the sum of its parts.

• Russet potatoes: These are the heart of the soup, giving it that starchy, filling texture. If you don’t have russet potatoes on hand, Yukon golds work well too—they’re slightly creamier but just as tasty.
• Ground beef: The savory base of the soup, providing that “cheeseburger” vibe. You’ll want to use lean ground beef here to avoid excess grease, but if you’re in a pinch, ground turkey also works as a lighter option.
• Velveeta or cheddar cheese: Velveeta melts beautifully into the soup for a super creamy texture, but if you prefer a more traditional cheese flavor, go for shredded cheddar. It adds a sharper taste and works just as well.
• Carrots, onions, and celery: These veggies add texture and a slight sweetness to balance the richness of the cheese and beef. Don’t skip these—they give the soup depth.
• Chicken broth: This creates the base of the soup. If you’re vegetarian or looking for a different flavor, you could substitute vegetable broth.

The tools you’ll need (and a few you can skip)

Good news—you won’t need much for this recipe!

• Crock pot (slow cooker): Obviously, the star of the show. If you don’t have a crock pot, you could make this on the stovetop by simmering everything in a large pot, but you’ll need to keep a closer eye on it.
• Skillet: You’ll use this for browning the ground beef and making the roux (that buttery flour mixture that thickens the soup). A non-stick or cast-iron skillet works best for browning the beef evenly.
• Whisk: For stirring the roux without lumps. If you don’t have a whisk, a fork will work in a pinch—just make sure you whisk quickly!
• Sharp knife: You’ll need this for chopping the potatoes, onions, and celery. A good-quality chef’s knife will make the job easier, but even a basic knife will do.

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Prep your veggies: Peel and dice your potatoes, chop up the onion, celery, and shred the carrots. This takes a few minutes but it’s the hardest part of the whole recipe (and really, it’s not that hard).
2. Into the crock pot they go: Toss the veggies and your dried basil and parsley into the crock pot. Pour the chicken broth over everything, cover it up, and let the magic happen. Cook on low for 6-8 hours or high for 4-5 hours. I recommend the low setting for deeper flavors.
3. Brown the beef: About 45 minutes before the soup is done, cook your ground beef in a skillet over medium-high heat. Break it up with a spatula as it browns. Once it’s cooked through, drain any excess fat (don’t skip this step or your soup will be greasy!).
4. Make the roux: In the same skillet, melt the butter. Once it’s bubbly, whisk in the flour and cook it for about a minute until golden brown. Slowly whisk in the milk, salt, and pepper, stirring until smooth and thickened.
5. Combine everything: Pour the browned beef and roux mixture into the crock pot and give it a good stir. Add the cheese—whether you’re using Velveeta cubes or shredded cheddar—and let it melt into the soup. Give it about 20 more minutes to get nice and creamy.

How to change things up: variations and adaptations

This Crock Pot Cheeseburger Soup is pretty flexible! Here are some variations I’ve tried (with success):

• Healthier version: Swap out the ground beef for ground turkey or chicken for a leaner option. You can also use reduced-fat cheese if you’re watching calories. I’ve tried it with turkey and it’s just as flavorful!
• Gluten-free: Use a gluten-free flour blend for the roux, or skip the flour altogether and use cornstarch as a thickener. The taste is just as creamy and comforting, without the gluten.
• Vegetarian: Want to skip the meat altogether? Leave out the ground beef and add extra veggies like mushrooms and bell peppers for a hearty, veggie-filled soup.
• Spicy version: Add a can of diced green chilies or a few dashes of hot sauce for a spicy kick! I’ve even tossed in a jalapeño or two, and the heat pairs so well with the creamy cheese.

Serving and presentation ideas

When it’s time to serve, ladle the soup into bowls and top it with a sprinkle of shredded cheddar, a few chopped green onions, or even some crunchy croutons for texture. Pair it with warm, crusty bread or a side of garlic toast to soak up every last bit of that cheesy goodness. You can also serve it with a side salad for some freshness if you’re feeling fancy.

Best beverages to pair with this soup

For a hearty, creamy soup like this, I love serving it with something refreshing and light. Here are a few ideas:

• Iced tea: A classic pairing! The slight bitterness cuts through the richness of the soup.
• Lemonade: The bright, tangy flavors of lemonade make it a great contrast to the creamy soup.
• Sparkling water with lime: If you want something simple but refreshing, sparkling water with a squeeze of lime is my go-to.

Storing and reheating tips

Got leftovers? Lucky you! This soup reheats beautifully. Store it in an airtight container in the fridge for up to 3 days. When reheating, you may need to add a splash of milk or broth to thin it out a bit, as it can thicken up in the fridge.

If you want to freeze it, go right ahead—just skip adding the cheese before freezing. When you’re ready to eat, thaw the soup, reheat it on the stove, and stir in the cheese at the end.

Adjusting for different serving sizes

This recipe makes about 6 servings, but you can easily double it if you’re feeding a crowd—just make sure your crock pot is big enough! If you’re cooking for two, halve the recipe and it will still turn out great. One thing I’ve noticed when scaling up is that it may need a bit more seasoning, so give it a taste before serving.

Wrapping it up

There’s something incredibly satisfying about this Crock Pot Cheeseburger Soup. It’s creamy, cheesy, and comforting—everything you want in a cold-weather meal. Whether you’re making it for a busy weeknight dinner or a casual gathering with friends, it’s bound to be a hit. So go ahead, give it a try, and make it your own!

FAQs

1. Can I use different types of cheese?
Absolutely! While Velveeta gives a super creamy texture, shredded cheddar, Colby Jack, or even a mix of cheeses can be used for a different flavor.

2. Can I make this soup on the stovetop?
Yes! Just simmer the veggies and broth in a large pot for about 30 minutes until the potatoes are tender, then follow the rest of the recipe as written.

3. What’s the best way to reheat this soup?
Reheat it gently on the stovetop over low heat, adding a splash of milk or broth if it’s too thick.

4. Can I freeze this soup?
Yes, but for best results, freeze it before adding the cheese. Add the cheese when reheating after thawing.

5. Is there a way to make this soup spicier?
Sure! Add diced jalapeños, a pinch of red pepper flakes, or even a splash of hot sauce for some heat.

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