This Slow Cooker Cheeseburger Soup is an ultimate comfort food that’s not only hearty and satisfying but also incredibly flavorful. It brings together the beloved tastes of a classic cheeseburger in a rich, creamy, and easy-to-make soup, perfect for any occasion. Prepare to impress even the pickiest eaters with this delicious, cheesy creation!
A Hearty and Wholesome Family Favorite
There’s something uniquely comforting about a meal that combines robust flavors with satisfying ingredients. This Slow Cooker Cheeseburger Soup delivers exactly that, embodying the essence of classic American comfort food. It masterfully blends the savory goodness of ground beef with tender potatoes, rich cheese, and luxurious cream, creating a dish that feels both familiar and special. It’s the kind of meal that gathers everyone around the table, making it an ideal choice for busy weeknights when you need an effortless yet delicious dinner, or for leisurely Sunday gatherings with loved ones.
What makes this soup truly stand out is its appeal across all ages, consistently winning over family members, even those who typically turn up their noses at new dishes. The slow cooker method enhances the flavors, allowing them to meld together beautifully over hours, resulting in a depth that’s hard to achieve with quicker cooking methods. Imagine coming home to the aroma of a perfectly cooked meal, ready to be served with minimal fuss. This soup isn’t just a recipe; it’s a promise of warmth, flavor, and contented smiles, making it a reliable go-to in any kitchen.
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– Geena”
Frequently Asked Questions About Slow Cooker Cheeseburger Soup
For the best texture and heartiness in your Slow Cooker Cheeseburger Soup, I recommend dicing your potatoes into larger pieces, roughly 1-inch cubes. This size allows the potatoes to hold their shape and provide a satisfying bite, preventing them from disintegrating into the soup during the long cooking process. Smaller pieces tend to get “lost” and break down, especially in a slow cooker where evaporation is minimal. See the photos provided in this post for a visual guide on the ideal potato size.
Absolutely! This recipe is incredibly versatile when it comes to vegetables. While peas and carrots add a classic touch and some color, feel free to customize. You can omit them entirely if they’re not to your liking, or swap them out for other vegetables. Consider adding diced bell peppers for a touch of sweetness and crunch, corn for a pop of flavor, or even a handful of fresh spinach during the last 30 minutes of cooking for added greens. Diced celery or green beans also make excellent additions. Experiment with your favorites to make the soup truly your own!
If Velveeta isn’t your preference, or if you simply don’t have it on hand, you have several excellent alternatives to maintain that creamy, cheesy texture. A fantastic substitute is freshly shredded sharp cheddar cheese, using about 2-3 cups (depending on how cheesy you like it). For an even richer, smoother consistency without Velveeta, you could also try a blend of shredded cheddar and Monterey Jack, or even stir in some cream cheese (about 4-6 ounces) along with your shredded cheese for extra creaminess. Alternatively, you could make a simple roux with butter and flour, then gradually whisk in milk and shredded cheese to create a homemade cheese sauce base before adding it to the soup.
It’s common for slow cooker soups to be a bit thinner than stovetop versions because the covered pot prevents much of the liquid from evaporating during cooking. If your cheeseburger soup turns out thinner than desired, there are a couple of easy ways to thicken it. First, you can remove the lid for the last hour or two of cooking and increase the heat to high. This allows some of the liquid to evaporate, concentrating the flavors and thickening the soup naturally. Alternatively, for a quicker solution, you can stir in about 1/4 cup of instant mashed potato flakes (they will absorb liquid and thicken almost instantly) or a cornstarch slurry (mix 1-2 tablespoons cornstarch with an equal amount of cold water, then stir into the hot soup and cook for another 15-30 minutes until thickened).
This Slow Cooker Cheeseburger Soup is incredibly hearty and satisfying on its own, making it a complete meal in a bowl. However, it pairs beautifully with simple accompaniments. We love serving it with a generous side of crusty bread, such as a baguette or sourdough, perfect for dipping into the rich, creamy broth. Garlic bread or warm dinner rolls would also be fantastic. If you’re looking for something fresh to balance the richness, a crisp green side salad with a light vinaigrette is an excellent choice. For garnishes, consider a sprinkle of fresh chopped chives, green onions, bacon bits, or an extra dollop of sour cream or shredded cheddar cheese.
Yes, absolutely! While this recipe is optimized for the slow cooker, it can certainly be adapted for stovetop cooking if you’re in a hurry. The main difference will be the cooking time and potentially less liquid evaporation. To make it on the stovetop, begin by browning your ground beef and onion in a large stockpot or Dutch oven. Drain any excess grease, then add minced garlic and cook for 30 seconds until fragrant. Next, add your diced potatoes and chicken broth, bringing it to a simmer. Cook until the potatoes are fork-tender, which usually takes about 15-20 minutes. Do not drain the liquid. Then, stir in the remaining ingredients: frozen peas and carrots, cheddar cheese soup, black pepper, heavy cream, and Velveeta (or your chosen cheese substitute). Continue to stir over medium heat until the Velveeta is completely melted and the soup is heated through. If the soup is too thick, thin it with a little more chicken broth or milk; if it’s too thin, you can simmer it gently, uncovered, to reduce, or thicken with a cornstarch slurry as described in the FAQ above.
Indeed it can! The Instant Pot offers a fantastic way to significantly reduce the cooking time for this hearty soup. While the specific steps differ slightly due to the pressure cooking method, the core ingredients remain the same. You would typically use the sauté function to brown the ground beef and onions, then add the remaining ingredients (except for the heavy cream and Velveeta), pressure cook for a shorter duration (often around 5-7 minutes with a natural or quick release), and finally stir in the dairy at the end to achieve that creamy, cheesy perfection. For a full, dedicated Instant Pot Cheeseburger Soup recipe with precise timings and instructions, I recommend checking out a specialized Instant Pot adaptation.
Storing leftovers properly ensures you can enjoy this delicious soup for days to come. Once the soup has cooled completely, transfer it to airtight containers. It will keep well in the refrigerator for up to four days. For longer storage, this soup freezes exceptionally well. Pour the cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving a little headspace as liquids expand when frozen. It can be stored in the freezer for up to three months. Thaw frozen soup in the refrigerator overnight before reheating.
Reheating leftover cheeseburger soup is simple, and you have a few convenient options. The best method depends on how much you’re reheating and how much time you have. For a large batch, reheating in the slow cooker on a low setting is excellent, allowing the soup to warm gently and evenly without scorching. Just remember to stir occasionally and monitor the edges to prevent sticking. Alternatively, you can reheat portions on the stovetop over medium-low heat, stirring frequently until heated through. For individual servings, the microwave works perfectly; simply heat in 1-minute intervals, stirring in between, until piping hot. If the soup has thickened significantly in the fridge, you might want to add a splash of milk or chicken broth while reheating to achieve your desired consistency.
Essential Ingredients for Your Cheeseburger Soup
Crafting this flavorful Slow Cooker Cheeseburger Soup requires a selection of readily available ingredients. Each component plays a crucial role in building the soup’s hearty and cheesy character. Below, we detail what you’ll need and offer tips for best results and potential substitutions.
- Ground Beef: This is the star protein of our “cheeseburger” soup. I typically use lean ground beef to avoid excessive grease, but any fat percentage will work; just be sure to drain off any excess after browning. You can also experiment with other ground meats like ground chicken, turkey, or pork for a different flavor profile. Some even enjoy a blend with ground sausage for an extra kick!
- Garlic: Freshly minced garlic provides an incomparable aromatic depth to the soup. While I always advocate for fresh garlic for its robust flavor, jarred minced garlic is a convenient alternative if time is short. Just remember to add it directly to the slow cooker with the other ingredients if using jarred, as it doesn’t need to be sautéed to release its aroma.
- Low Sodium Chicken Broth: Opting for low sodium chicken broth is a critical step here. Both the cheddar cheese soup and Velveeta contribute a fair amount of salt, so starting with low sodium broth gives you better control over the final seasoning. You can always add more salt to taste after the soup is fully cooked. If you prefer a slightly beefier flavor, you could also use low sodium beef broth.
- Medium Russet Potatoes: Russet potatoes are excellent for soups due to their starchy nature, which helps thicken the broth slightly as they cook. Peel and dice them into approximately 1-inch pieces to ensure they hold their shape and provide a satisfying texture. Yukon Gold potatoes are another fantastic option, offering a creamier consistency and buttery flavor. Red potatoes can also be used, but they tend to be waxier and hold their shape more, resulting in a firmer texture.
- Frozen Peas and Carrots: These vegetables are entirely optional but highly recommended for adding color, a subtle sweetness, and a boost of nutrients to the soup. If peas and carrots aren’t a family favorite, feel free to omit them or swap them for other vegetables you enjoy, such as corn, diced bell peppers, or even chopped green beans.
- Canned Cheddar Cheese Soup: This ingredient is key to achieving that rich, cheesy base without needing to make a roux from scratch. Look for it in the canned soup aisle of your grocery store. If you have trouble finding cheddar cheese soup, a can of cream of chicken or cream of mushroom soup can serve as a suitable creamy base, though the cheesy flavor will come primarily from the Velveeta and heavy cream.
- Heavy Cream: Do not substitute with milk here! Heavy cream is essential for providing the luxurious, velvety texture and richness that defines this cheeseburger soup. Its higher fat content prevents curdling and ensures a stable, creamy emulsion. Half-and-half can be used in a pinch, but the soup will be slightly less rich.
- Velveeta Cheese: Velveeta is renowned for its exceptional melting properties, creating an incredibly smooth and uniform cheesy texture in soups. If you’re not a fan, or prefer using natural cheese, you can certainly omit it or substitute with freshly shredded sharp cheddar cheese (about 2 cups), or even a combination of cheddar and cream cheese for a similar melt. For the adventurous cook, there are also recipes available for Homemade Velveeta!
Easy Steps to Prepare Your Slow Cooker Cheeseburger Soup
Making this Slow Cooker Cheeseburger Soup is incredibly straightforward, requiring minimal hands-on time thanks to the magic of the slow cooker. Follow these simple steps to create a hearty and comforting meal:
- Brown the Ground Beef and Onion: Start by adding your ground beef and diced sweet onion to a large skillet. Place the skillet over medium-high heat. Break up the beef into small crumbles with a spoon or spatula as it cooks. Continue cooking for about 8-10 minutes, or until the beef is thoroughly browned and no pink remains, and the onion has softened and turned translucent. This browning step is crucial for developing deep, savory flavors through the Maillard reaction.
- Drain and Add Garlic: Once the beef is cooked, carefully drain any excess grease from the skillet. Return the cooked beef and onion mixture to the skillet. Now, add the minced garlic and stir it in. Cook for just about 30 seconds, until the garlic becomes fragrant. Be careful not to burn it! (Quick tip: If you’re using jarred minced garlic, you can skip this sautéing step entirely and simply add it directly to the slow cooker with the browned beef mixture).
- Transfer to the Slow Cooker: Pour the entire browned ground beef and onion mixture into the bottom of an 8-quart slow cooker. This forms the flavorful foundation of your soup.
- Add Remaining Ingredients (Except Cream and Velveeta): To the slow cooker, add the low sodium chicken broth, diced russet potatoes, frozen peas and carrots (if using), canned cheddar cheese soup, and black pepper. Stir all these ingredients gently to combine them well, ensuring everything is evenly distributed.
- Slow Cook to Perfection: Cover the slow cooker with its lid and cook on the LOW setting for 7-8 hours. Cooking on low heat allows the flavors to meld beautifully and ensures the potatoes become wonderfully tender without becoming mushy. If you’re short on time, you can cook on HIGH for 4-5 hours, but for the best depth of flavor and potato texture, low and slow is always recommended.
- Introduce Cream and Cheese: About one hour before you plan to serve the soup, remove the lid. Stir in the heavy cream and the cubed Velveeta cheese. Recover the slow cooker and allow it to cook for the remaining hour, or until the Velveeta has completely melted into the soup. Once melted, give it another good stir to ensure all the cheesy goodness is perfectly incorporated, creating that luscious, creamy texture.
Then serve immediately and enjoy your hearty, homemade Slow Cooker Cheeseburger Soup!
Explore More Hearty & Delicious Recipes!
- Crock Pot Potato Soup
- Crock Pot Taco Soup
- Crock Pot Chicken Tortilla Soup
- Crock Pot Olive Garden Chicken Gnocchi Soup
- Creamy Hamburger Hash Soup
- Slow Cooker Salisbury Steak
- Ground Beef Stroganoff
- Cheeseburger Texas Toast
- Crock Pot Mississippi Pot Roast
Crock Pot Cheeseburger Soup
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10
8
10
8
20
8 servings
Brandie Skibinski
Ingredients
- 1 pound ground beef
- 1 small sweet onion, diced
- 2 cloves garlic, minced
- 4 cups low sodium chicken broth
- 3 medium russet potatoes, peeled and diced (about a 1-inch or so dice)
- 12 ounces frozen peas and carrots (optional)
- 10.5 ounce can cheddar cheese soup (see notes below)
- ½ teaspoon black pepper
- 1 cup heavy cream
- 8 ounces Velveeta, cut into cubes (optional)
Instructions
- Add 1 pound ground beef and 1 small sweet onion, diced in a large skillet over medium-high heat. Break up the beef into crumbles and cook until there is no pink left and the onion has softened, about 8-10 minutes. Drain any excess grease and put back in the skillet.
- Add 2 cloves garlic, minced to the skillet and stir it in until fragrant, 30 seconds. Note: if you are using jarred garlic, skip this step, just add it right into the crock pot with the ground beef.
- Add the mixture to the bottom of a 6-quart slow cooker.
- Add 4 cups low sodium chicken broth, 3 medium russet potatoes, peeled and diced, 12 ounces frozen peas and carrots,10.5 ounce can cheddar cheese soup, and 1/2 teaspoon black pepper and stir to combine.
- Cover and cook on low heat for 7-8 hours. You can cook on high for 4-5 hours if necessary.
- An hour before serving, add in 1 cup heavy cream and 8 ounces Velveeta, cut into cubes. Cover and allow the Velveeta to melt and stir to combine.
- Then serve!
Video
Notes
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- You can omit the Velveeta or swap it out for some fresh shredded cheddar cheese (about 2-3 cups) or cream cheese for added creaminess.
- Don’t want to use cheddar cheese soup? Just use another creamy soup like cream of chicken or cream of mushroom.
- Make sure the chicken broth is low sodium, as the cheddar soup and Velveeta will add enough salt to the soup. Taste and adjust seasoning at the end.
- Keep leftovers in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk if needed to thin.
Soup
American
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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