Dinner

Crockpot Cheeseburger Soup Recipe

Bylilan Sage February 18, 2026February 18, 2026

Introduction

This Crockpot Cheeseburger Soup is a hearty and comforting meal that brings all the flavors of a classic cheeseburger into a creamy, satisfying soup. Perfect for busy days, it simmers slowly to develop rich taste and tender vegetables.

The image shows a black slow cooker filled with a creamy soup or stew that has small chunks of meat and vegetables mixed throughout its thick, light tan base. A wooden spoon with a smooth brown handle holds a scoop of the soup in the center, showing the creamy texture dotted with bits of brown and orange. The cooker rests on a white marbled surface, and around it are a pepper grinder, a white bowl of shredded cheese, and a striped blue and white kitchen towel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. ground beef (browned and drained)
2 russet potatoes (diced)
2 carrots (peeled and diced)
3 celery ribs (peeled and diced)
1 white onion (diced)
1/2 tsp. salt
1/4 tsp. pepper
2 tsp dried basil
1/2 tsp. garlic powder
3 cups chicken broth
1 lb. Velveeta cheese (add towards the end of cooking)
8 oz. cream cheese (add towards the end of cooking)

Instructions

Step 1: Add the cooked ground beef, diced potatoes, carrots, celery, onion, salt, pepper, dried basil, garlic powder, and chicken broth to the crockpot. Do not add the cheeses yet.
Step 2: Cover and cook on LOW for 7 hours without opening the lid. (Alternatively, cook on HIGH for 3-4 hours until the potatoes are tender.)
Step 3: Cut the Velveeta and cream cheese into cubes and add them to the soup. Stir gently to incorporate the cheese cubes — they won’t melt immediately.
Step 4: Cover and cook for an additional hour on LOW to allow the cheeses to melt fully into the soup.
Step 5: Stir the soup until smooth and creamy. Serve hot and enjoy your comforting cheeseburger soup!

Tips & Variations

For extra flavor, add a teaspoon of Worcestershire sauce or a pinch of smoked paprika.
Use sharp cheddar cheese instead of Velveeta for a more intense cheese flavor.
Include cooked bacon pieces for a smoky, savory twist.
To make it vegetarian, substitute ground beef with cooked lentils or plant-based crumbles, and use vegetable broth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. This soup does not freeze well due to the cream cheese.

How to Serve

In a white slow cooker with a black rim and handles, there is a thick creamy stew with visible small chunks of meat and vegetables in light brown sauce, mixed with pieces of carrots and celery spread throughout. The texture looks smooth with some grainy bits indicating spices or herbs. Surrounding the slow cooker, there is a plate of leafy green spinach and sliced pickles to the side, partially visible, set on a white marbled surface. In the background, soft-focus bread rolls are visible on a white plate. Nearby, a worn salt shaker and a striped blue-and-white cloth napkin rest next to an empty bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this soup without a slow cooker?

Yes, you can make this soup on the stovetop by simmering the ingredients in a large pot for about 1-2 hours until the vegetables are tender. Add the cheeses towards the end and stir until melted.

Can I use low-fat cheese or dairy alternatives?

Low-fat cheeses may change the texture, making the soup less creamy, but they can be used. For dairy-free alternatives, try vegan cream cheese and cheese substitutes, though the flavor will differ slightly.