Slow Cooker Cheeseburger Soup

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.

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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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Slow Cooker Cheeseburger Soup

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★★★★★

5 from 2 reviews

• Author: Deborah
• Prep Time: 20 minutes
• Cook Time: 5 hours 20 minutes
• Total Time: 5 hours 40 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooker
• Cuisine: American

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Description

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.

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Scale 1x2x3x

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Serve the soup hot in a bread bowl, topped with diced pickles and ketchup and mustard, if desired.

Recipe 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