All of the flavors of your favorite cheeseburgers, but in a fantastic crockpot soup, this Slow Cooker Cheeseburger Soup is filled with ground beef, lots of veggies all in a creamy, cheesy soup.
I am a soup lover, through and through. During a crazy cold snap in the weather recently, I went to the archives, looking for a cozy soup to make for dinner. I came across this Slow Cooker Cheeseburger Soup, but unfortunately, the original recipe was made with a product that no longer exists. But at that point, I was craving it, so I knew I needed to go in and remake this recipe.
And wow, how am I glad that I did. Every bit of this was eaten at the end of the meal, which isn’t really very common among my picky eaters. And I dare say that I like this version much more than the originally version that was here before!
How to Make Slow Cooker Cheeseburger Soup
This crockpot soup recipe has two parts.
1 – combine the onions, carrots, potatoes, and garlic with some chicken broth in the slow cooker. Season with salt and pepper, and let it cook on low until the veggies are soft, 3-4 hours.
2 – Cook the ground beef until browned, then stir the flour into the beef. Stir in the milk and let it cook until it is slightly thickened. This will help you to make your soup a little thicker. Add the ground beef mixture to the slow cooker. Stir in the cubed cheese, and allow the soup to cook for another hour to melt the cheese.
I like to cook the ground beef by itself and add it later because I don’t always love the texture of meat that has been in the slow cooker all day. If you want, you can cook the ground beef mixture ahead of time.
Slow Cooker Cheeseburger Soup Substitutions
- I know some of you are not into the whole Velveeta addition, but I tried to make this without it and it just is never the same and it didn’t really taste like a cheesy soup. So I settled on the Velveeta. It actually really gives the slow cooker soup that cheeseburger flavor because don’t most cheeseburgers have American cheese anyway? But if you’d like to add a substitution for the Velveeta, you can add in 1 1/2 cups shredded cheddar cheese along with 4 ounces of cream cheese.
- The chicken broth can also be substituted with beef broth. I just usually have chicken stock on hand, so that’s what I use.
More Crockpot Soups
Slow Cooker Potato Soup
Crock Pot Chili
Slow Cooker Beef Noodle Soup
Crock Pot Corn Chowder
Creamy Wild Rice and Turkey Soup
Tools Used to Make this Slow Cooker Cheeseburger Soup
A 5-quart slow cooker would be perfect for this recipe. I have a 6 quart, and it worked, as well, although the vegetables and liquid only took it to about half full for the first part of the recipe.
I love using a bench scraper to move the veggies from the cutting board to the slow cooker.
And of course, you need a good ladle for serving up your cheeseburger soup!
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PinDescription
All of the flavors of your favorite cheeseburgers, but in a fantastic crockpot soup, this Slow Cooker Cheeseburger Soup is filled with ground beef, lots of veggies all in a creamy, cheesy soup.
Ingredients
- 3 cups chicken broth
- 2 cups peeled and diced potatoes
- 1 cup diced onion
- 1/2 cup diced carrot
- 2 cloves garlic, minced
- Salt and pepper
- 1 lb ground beef
- 1/4 cup all-purpose flour
- 1 cup 2% milk
- 1 lb processed cheese (aka Velveeta)
- Toppers: shredded cheddar, diced pickles, ketchup, mustard
Instructions
- Place the chicken broth, potatoes, onion, carrot and garlic in a 5 quart slow cooker. Season to taste with salt and pepper. Set the temperature to low and cook for 3-4 hours, until the vegetables are all soft.
- Cook the ground beef over medium-high heat in a skillet, breaking it up as it cooks. Once it has cooked through, sprinkle the flour over the beef and stir to combine. Pour in the 1 cup of milk and stir. Let the mixture cook until it thickens slightly.
- Pour the ground beef mixture into the slow cooker. Cube the cheese, then add the cheese to the soup and stir to combine. Allow the soup to cook for another hour, stirring once or twice, until the cheese is melted.
- Serve the soup hot in a bread bowl, topped with diced pickles and ketchup and mustard, if desired.
Notes
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
Nutrition counts do not count toppers or bread bowl.
Nutrition
- Calories: 482
- Sugar: 10 g
- Sodium: 1134 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 96 mg
Originally posted August 30, 2012
Colleen @ What's Baking in the Barbershop?! says
August 30, 2012 at 5:25 amWhat a fun concept, cheeseburger soup! I’ve definitely never made it, but I can see how it could quickly become a family favorite! 🙂
Blog is the New BLack says
August 30, 2012 at 5:58 amMy husband will LOVE this!
Marie says
August 30, 2012 at 7:22 amI’m printing this one out for my go to on a damp, cold fall/winter weekend that I know is right around the corner. Sounds yummy!
Bev @ Bev Cooks says
August 30, 2012 at 8:19 amYouuuuu are kidding me. I’m gonna freak OUT on this.
Jennifer | Mother Thyme says
August 30, 2012 at 10:06 amI was at Target yesterday and I saw these recipe starters and thought of your great recipes you are sharing with these. I picked up the Fire Roasted Tomato starter to use with your pot roast, now I’ll have to go back and get this one because this soup is calling my name!
Joanne says
August 30, 2012 at 11:20 amI can definitely think of a LOT of uses for that three cheese starter but this one sounds extra excellent!
Kristy says
August 30, 2012 at 11:55 amCheeseburger soup? How fun! This will be great when the weather cools off. Perfect Sunday dinner for me! 🙂
Kristy (Sweet Treats & More) says
August 30, 2012 at 12:27 pmWhat a great idea and I love that it’s made in the slow-cooker!! Pinning!
Laura (Tutti Dolci) says
August 30, 2012 at 2:02 pmPure comfort!
Rachel @ Baked by Rachel says
August 30, 2012 at 2:34 pmI simply can’t get over the fact that you topped this off with pickles. Genius!
Cassie says
August 30, 2012 at 2:49 pmOh goodness, my husband would just adore this. These flavors make such a fun soup!
carrian says
August 30, 2012 at 9:49 pmHow’d I miss this?!! You’re a genius with mixing things up. I tell you what. GENIUS!
Heather of Kitchen Concoctions says
August 31, 2012 at 4:52 pmI’ve had a Cheeseburger soup recipe pinned for.like.forever too! I seriously need to make it soon. Good thing soup season is fast approaching!
Jennifer says
September 1, 2012 at 8:24 pmWould this be ok to cook all day? It would be nice to be able to make this during the week instead of having to save it for a weekend, but I don’t want to come home to something that is inedible due to being overcooked! Sounds delicious!
Deborah says
September 3, 2012 at 9:17 pm@Jennifer, I’m not a huge fan of the texture of meat when it’s been in the slow cooker for a really long time, but to some people, it doesn’t matter. I would guess that it would be fine all day as long as that texture doesn’t bother you, but I haven’t tried it. If you do, let me know what you think!
Elizabeth Spencer says
September 9, 2012 at 8:01 pmThe best soup I have made in a long time! Wonderful flavors!
Deborah says
September 9, 2012 at 8:17 pm@Elizabeth Spencer, I’m so glad you liked it!!
Kristine says
October 10, 2012 at 3:05 pmAll Cheeseburger fans must make this soup! This is delicious! I made this on the stove top (didn’t plan ahead) and it has great flavor in a short time. It even tasted great before I added the shredded cheese. Of course I went ahead and added the cheese! I am looking forward to trying your other Progresso recipes. My family has enjoyed ALL of your recipes that we have prepared here at home. We are big fans! Thanks.
Lyssa says
October 28, 2012 at 9:58 amdo you think beef broth would taste okay? i forgot to grab chicken broth when i was getting the other ingredients.. but i have some beef broth leftover from a different recipe.. and also im adding mushrooms and corn.. i cant use the onion because my boyfriend hates them.. ill let you know how it turns out.. thanks for the recipe : )
Deborah says
October 28, 2012 at 8:24 pm@Lyssa, I think beef broth would definitely work. Let me know how it turns out!
Lyssa says
October 29, 2012 at 11:02 amit turned out great.. it just wasnt quite salty enough.. so i just added more cheese and a pinch of salt and it tasted awesome.. especially with some biscuits on the side.. my boyfriend doesnt usually like soup and he ate his entire bowl.. so thats saying something.. haha
Lyssa says
October 29, 2012 at 11:04 amoh and i also sauteed the mushrooms a little bit in some garlic, garlic salt and olive oil before i added them to the crockpot just to give them a bit more flavor
Amy says
November 1, 2012 at 9:23 amI’m going to try this tonight with vegetarian “ground beef” and veggie broth, I hope it turns out! It sounds so good!
Deborah says
November 1, 2012 at 9:24 am@Amy, I hope you love it – you’ll have to let me know how it is with the substitutions!
Amy says
November 1, 2012 at 9:29 pmOk, I made it vegetarian-style; it’s so good!
Sarina says
September 15, 2013 at 4:05 amI really want to make this but I don’t think Progresso is available in Australia (I certainly haven’t been able to find it). Any thoughts on what I could use instead?
Deborah says
September 17, 2013 at 10:22 pmSarina, I’m not sure there would be a suitable replacement, since the mix is such a big part of the recipe. But I’m guessing you should be able to find a completely from scratch version of Cheeseburger Soup online. Good luck!
Danijela says
October 21, 2018 at 11:01 pmLooks so delicious!
Hannah says
January 17, 2019 at 4:53 pmHi! Do you think I could make it in half the time if the crockpot was on high or would that adversely affect the soup? Long story but I want to make this for an event but will only have access to a crockpot and about 2.5 hours of time to cook it…
Deborah says
January 18, 2019 at 12:07 amSince the ground beef is cooked separately, I think you’d be totally fine cutting back on the cook time.