Crock Pot Cheeseburger Soup

This Crock Pot Cheeseburger Soup is a rich, creamy, and comforting slow cooker dinner made with seasoned ground beef, tender potatoes, cheddar flavor, and a smooth cheesy finish. It’s an easy family meal that delivers all the flavors of a classic cheeseburger in a warm bowl of soup.

Ingredients

• 1 pound ground beef
• 1 small sweet onion, diced
• 2 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 3 medium russet potatoes, peeled and cut into 1-inch cubes
• 12 ounces frozen peas and carrots (optional)
• 1 (10.5-ounce) can cheddar cheese soup
• ½ teaspoon black pepper
• 1 cup heavy cream
• 8 ounces Velveeta, cubed (optional)

Instructions

1. Cook the beef mixture
   Heat a large skillet over medium-high heat. Add the ground beef and diced onion. Cook while breaking the meat into small crumbles until the beef is fully browned and the onion becomes tender, about 8–10 minutes. Drain excess grease.
2. Add garlic
   Stir in the minced garlic and cook for about 30 seconds until fragrant. If using jarred garlic, you can skip sautéing and add it directly to the slow cooker later.
3. Transfer to slow cooker
   Place the cooked beef mixture into a 6-quart crock pot.
4. Add remaining ingredients
   Pour in the chicken broth, then add potatoes, frozen peas and carrots (if using), cheddar cheese soup, and black pepper. Stir everything together.
5. Slow cook
   Cover and cook:
   • Low: 7–8 hours
   • High: 4–5 hours
   Cook until the potatoes are tender.
6. Finish with cream and cheese
   About 1 hour before serving, stir in the heavy cream and cubed Velveeta. Cover again and cook until melted and smooth.
7. Serve and enjoy
   Stir well before serving and ladle into bowls while hot.

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Why You’ll Love This Recipe

• Easy dump-and-go slow cooker meal
• Creamy, cheesy texture with hearty ingredients
• Great for busy weeknights and meal prep
• Kid-friendly comfort food
• Customizable with vegetables and toppings
• Makes enough for leftovers

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Tips

• Dice potatoes evenly so they cook at the same rate.
• Drain the beef well to keep the soup from becoming greasy.
• For a thicker soup, mash a few cooked potatoes before serving.
• Add the cream at the end to prevent curdling.
• Stir occasionally during the last hour for an extra smooth texture.

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Variations and Substitutions

• Use ground turkey instead of beef for a lighter version.
• Swap Velveeta with shredded cheddar, Monterey Jack, or Colby cheese.
• Add bacon for a bacon cheeseburger soup twist.
• Make it spicier with diced jalapeños or red pepper flakes.
• Skip the peas and carrots and use corn, celery, or broccoli instead.
• Lower-carb option: Replace potatoes with cauliflower.

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FAQs

Can I make cheeseburger soup without Velveeta?

Yes. Velveeta creates an ultra-creamy texture, but shredded cheddar or cream cheese also work well.

Can I freeze this soup?

Cream-based soups can separate after freezing. For best results, freeze before adding cream and cheese, then add them when reheating.

How long does leftovers last?

Store in an airtight container in the refrigerator for up to 3–4 days.

Can I use fresh vegetables instead of frozen?

Absolutely. Fresh diced carrots or other vegetables work well—just cut them into small pieces.

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Serving

Serve this soup hot with:

• Crusty bread
• Garlic toast
• Dinner rolls
• Crackers
• Side salad
• Extra shredded cheese and chopped green onions

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Suggestions

• Top with crispy bacon bits for extra flavor.
• Add diced pickles for a cheeseburger-inspired finish.
• Pair with roasted vegetables for a complete meal.
• Double the recipe for gatherings or weekly meal prep.