Crock Pot Cheeseburger Soup
Crock Pot Cheeseburger Soup is creamy, cheesy and loaded with potatoes, ground beef, carrots and more. This soup is a family-favorite!
This Crock Pot Cheeseburger Soup is one luxurious soup. I mean, seriously, it’s award-winning! I’ve had this recipe PINNED on one of my food boards for a long time, and I finally made it the other day. After I scarfed down two bowls (in about 2 minutes) 😉 I was kicking myself for not making it sooner!
CROCK POT CHEESEBURGER SOUP
This awesome cheeseburger soup is cheesy and creamy and filled with flavorful ground beef, potatoes, and carrots. It will keep bellies full and happy a long time after it’s eaten. My husband gave me rave reviews after he ate some too, and that is coming from someone who is not the world’s biggest soup fan. No joke. 🙂
I cannot wait to make this delicious soup again, and I know I’ll be making it for years to come. It’s a definite keeper!
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Crock Pot Cheeseburger Soup
Ingredients
- 4 small russet potatoes peeled and diced
- 1 small white or yellow onion chopped
- 1 cup shredded carrots
- 1/2 cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 3 cups chicken broth
- 1 pound lean ground beef
- 3 Tablespoons butter
- 2 Tablespoons all-purpose flour
- 2 cups milk I use 2%
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package (16 ounces) Velveeta processed cheese, cubed OR 2 cups shredded cheddar cheese
Instructions
- Place potatoes, onions, carrots, celery, dried basil and parsley in a large crock pot. Pour chicken broth over vegetables. Cover with lid. Cook on low heat 6 to 8 hours OR on high heat 4 to 5 hours or until potatoes are tender.
- About 45 minutes before serving, cook and crumble ground beef in a large skillet over medium-high heat. Drain any grease. Pour cooked ground beef into crock pot.
- Carefully wipe out hot skillet with a paper towel then add butter. When butter is melted whisk in flour and cook until golden brown and bubbly (about 1 minute.) Whisk in the milk, salt and pepper. Pour this mixture into the crock pot and stir to combine everything.
- Add the cubed Velveeta cheese or shredded cheese to crock pot. Stir again. Cover with lid and cook another 20 minutes or until cheese is melted. Serve warm and enjoy!
Notes
WANT TO SAVE THIS RECIPE FOR LATER?
PIN IT TO YOUR FAVORITE PINTEREST BOARD! 📌
This soup sounds so good! Perfect for a chilly fall evening!
Pinning!
Thanks for pinning it, Melissa 🙂
Made it! Devoured it! You are my new best friend!!
I just made this.. but I didn’t have potatoed…but I had some frozen hash browns. YUM.
I’m planning to use froze hash Browns as well. Do you remember how much you added?
I used half and half rather than milk and then cut the processed cheese in half. I was so thick I didn’t need to use flour. Which gave me a gluten free yummy soup.
would almond milk work instead of regular milk
Myra, I’m not too familiar with almond milk. So not too sure if it would work but I think it’s worth a try!
I USED IT AND IT WAS PERFECT!!
I make this for church meal deal night except I use 3 cups of cooked rice in stead of potatoes can add 1/2 of green pepper our preacher ask for this everybtime I volunteer to cook!
excellent soup first time making it will make again many times im sure
Thanks for this! Only thing I took out was celery and added heavy cream a small amount and out cheese it’s on top in my bowl an so mixed it in!amazing!
This sounds like a great meal to make for Halloween! Filling up the bellies before all the candy eating starts.
Debra, yes! I love making soups and stews for the kids before they trick or treat 🙂
The browned ground beef can’t go in at the beginning, when you add everything else?
I’m sure you could cook the beef and add it in the beginning… I just wrote out the recipe exactly how I cooked it. 🙂
I made this 2nite!!! I was so delicious! Thank u Holly!! I feel like hamburger is the last meat 2 go 2 cuz it is only yummy 4 like grilled hamburgers, chili, maybe salisbury steak. I also paired it with garlic bread, & a salad. This is a super great soup, I sauteed my onions, & I added about 1/2 cup of cream cheese as well as 2 cups of shredded cheddar cheese…Oh I also added alotta chopped jalapenos…I am 4ever keeping this recipe saved…I will use it again. My kids & husband loved it. Annnnnnnd I love ur FB page!! ~Happily eating n Seattle~ #Gohawks
Yummy and a little heat is good!
I am allergic to Basil so I added pickle juice to the first step to get that tangy flavor and a little Italian seasoning as well. I also added my flour to the hamburger after I drained some of the fat so that I got my flour fully cooked.
This is a great recipe to double, I just dumped it into my big stock pot for the final 40 minutes. When you need a large portion it’s economical, except for Velvetta maybe.
Thanks.
I used breakfast sausage in place of hamburger. So.much flavoe!!
OH! I’m going to try making this and adding about a 1/4 cup of dill pickle relish to it!!!! I’ll let you know how it turns out….if it was great or if I just need to stick to the posted recipe 100%. LOL 🙂
how did it turn out!? 🙂
I usually add chipped dill pickle to mine. I love how the bit of sour cuts the richness of all the meat and cheese
What cheese did you use?
I used the Velveeta
Hello, what if I don’t have an potatoes, can I use rice or mashed potatoes?
A previous poster uses 3C rice, she didn’t say if that’s cooked ahead or not tho. I haven’t used rice in my crockpot in years but I seem to remember that when I did I did not cook it ahead.
I think she says 3 cups of cooked rice
Looks delicious! But, could yiu add tomatoes? If so, when, and would canned be ok?
Could this be made on the stove also?
I made it on the stove.
Absolutely loved this! I added a can of rotel and omitted the celery and carrots. Served it with crusty warm French bread to make a real cheeseburger meal! Yum, thank you, this is a keeper!
Sounds delish that way!
I made this soup tonight. It was yummy. I took out the onion & potatoes. I used 1 tsp onion powder. (stomach is sensitive to onions) and 1 lb of frozen diced hash browns. I used 2 cups of shredded cheddar jack cheese. Loved it! I served it with french bread. We couldn’t stop at one bowl either…..
I made this for dinner last night, and loved it! I didn’t change anything, nor would I. Not one person complained and that’s huge in my house lol.
Is there another way to make this that’s quicker than the crock pot?
You could do the Crock Pot step on the stovetop. Those veggies would cook tender in 15 minutes or so. Then proceed with the rest of the recipe. Since most of this is done stovetop, it’s kind of a waste to take 6-8 hours slow cooking the vegetables. (Now you could make it stovetop & keep it warm in the Crock Pot!) Looking forward to trying this one!
I used this recipe but made it on the stovetop instead. Only took about 30 minutes, perfect for a quick after work meal. I also cooked the hamburger first and just added all the ingredients to the hamburger.
I put my chicken broth and spices in the slow-cooker I sautéed my onions celery and carrots until soft threw the in the slow-cooker then cooked my hamburger in same pan drained threw that in the slow-cooker, peeled and cubed my potatoes boiled them drained threw then in slow-cooker then threw the cubed Velveeta when melted it was ready. Sound like a lot but 30 minutes prep for the most part and as soon as the cheese melted it was ready and anyone can grab a bowl whenever they get hungry. It’s a great soup!
Just tried this recipe last night. It was freaking excellent! New family favorite! I used an unsalted chicken broth, and shredded cheddar (instead of velveeta). Also, I topped mine with a little chopped dill pickle…it was amazing! Definitely try it if you haven’t. Thanks!
this looks so good! What could be used instead of chicken broth? Thanks!
There is a no-chicken chicken broth that I use instead of chicken. I love it.
I made this before and making it again cause it went over so well. I’m allergic to chicken, so I used turkey broth instead. Veggie broth would be good as well. Can’t tell a difference, you could just use water if you wanted to. Hope you enjoyed this.
I am going to make this for a work party and want to make it the day before. Has anyone made it then reheated in the crockpot? Just wondering if it turns out as good.
I make this for all of our soup potlucks at work. I make it the day before, in my crockpot, and it warms up just fine. Takes an hour or 2 to completely warm up. I don’t add the sour cream until i’m ready to serve.
Hi Kelli M, and anyone else who may read this – just a gentle reminder that crock pots/slow cookers should not be used to reheat soups, stews, or anything. The reason is that they simply do not get hot enough to kill any bacteria that may have grown during the cooling down of the soup. Leftover soups and such must be reheated to 165 F. (at least a rolling boil), then you can keep them hot in the slow cooker. Just a heads up. 🙂
I made this tonight and it was delish. BUT. The potatoes didn’t cook? I cut them very small like the recipe states. I used the crockpot on high for 5 hour’s. I’ve never had this issue with my crockpot not cooking stuff all the way through. I’ll have to try it again sometime. It’s really good, but I’m just trying to fight through the uncooked potatoes!
I made this tonight, and it was amazing! I used shredded cheese instead of velveeta, and it was excellent! Thanks:)
We loved it, it’s great ‘comfort food’ in winter. The dried basil is yummy in this recipe! The only thing I did different was to use the cooktop rather than crockpot. Thanks for sharing!
You can brown the meat in the crockpot, then drain, then add veggies & broth. I would swap out the carrots and potato for more onions, and jalapenos/Hatch chiles for a green chile cheeseburger soup. I’m doing lowcarb so no flour/roux stuff.
My 5 yr old son and I made this 3 days ago. I’ve been asking him if we should make this since last year. That night he had 3 bowls. That same night he begged me to let him take some to school for lunch, he did. Then that night he came home asking for it for dinner. Lol. I can’t blame him I did too. I followed everything only I used too much onion, my fault for not paying attention. Used 1% milk. And Velveeta block cheese. I thought using 2cups of milk plus the chicken stock and crock pot moisture would make it watery, but it didn’t. So glad I didn’t add more Velveeta.
I never follow recipes, and rarely leave feedback, but this was soooo good. Thank you for sharing!
BTW, we added chopped bacon tonight 🙂 but it over took the soup. I’m still not complaining:) lol
I loosely followed this recipe but added ground mustard, dill (to bring out that pickle flour), and a little chili powder along with pepper and salt to taste. I also made it on the stove and left the crockpot out of this. I also added diced dill pickles for a little pucker and more chicken broth and vegetables for a less decadent soup that stretches for a few more meals. This recipe is divine! Also, a big thank you to Holly for her description for making a roux; usually it ends up lumpy, but this one was perfect!
Cheeseburger soup was one of those soups I kept wanting to make. I recently made one similar to this recipe and had a little resistance from the family, especially my husband. One taste and they were hooked. I love soup so I am so glad I have another recipe to add to our favorites. Now I have this one that uses my crock pot and to me that is a win-win!
Did you use velveeta or cheddar?
tried it last night, for dinner. So good! = )
Really good! The only change I made was to use an immersion blender and purée the veggies before adding the beef. Definitely a keeper!
This soup was AWESOME! I want to freeze leftovers, do you think it would be ok?
I have not tried freezing this soup, so I can’t say. If you do let me know how it turns out after re-heating it! 🙂
I froze the leftovers. My husband took them to work and said it was still fantastic!!
Use pepper jack cheese yummy