This hearty and comforting soup takes all the delicious flavors of a classic cheeseburger and transforms them into a warm, spoonable meal. Loaded with savory ground beef, tender potatoes, and a rich, cheesy broth, it is the ultimate family-friendly dinner.
It is a “set it and forget it” meal that results in a velvety, thick soup perfect for dipping crusty bread.
Recipe Details
- Flavor: Savory and rich, this soup combines the taste of seasoned beef and sharp cheddar with the natural sweetness of onions and carrots.
- Texture: It features a creamy, thick broth filled with chunky potatoes, ground beef, and soft vegetables.
- Time: There is about 15 minutes of skillet prep, followed by a slow cook of 7-8 hours on low to ensure the flavors meld perfectly.
- Difficulty: Easy. The hardest part is browning the beef; the slow cooker does the rest of the work.
What You’ll Need
To make this soup, you will need a protein base of ground beef and a variety of vegetables including onions, potatoes, and a frozen pea and carrot blend. The liquid base consists of chicken broth and condensed cheddar cheese soup. Finally, heavy cream and Velveeta are added at the end to create the signature creamy texture.
Ingredient Notes
- Ground Beef – A standard pound of ground beef provides the meaty foundation. Be sure to drain the grease well to keep the soup from becoming oily.
- Potatoes – Russet potatoes are excellent here because their starch content helps thicken the soup slightly as they cook down.
- Cheddar Cheese Soup – This condensed soup acts as a flavor enhancer and a stabilizer for the broth.
- Velveeta – This processed cheese is the secret to achieving a super smooth, melt-in-your-mouth consistency that doesn’t separate.
- Frozen Peas and Carrots – Using a frozen blend is a great timesaver that adds color and nutrition without requiring extra chopping.
- Heavy Cream – Added at the end, this provides a luxurious richness to the final dish.
- Chicken Broth – Low sodium is preferred so you can control the saltiness of the final dish.
Add-ins and Substitutions
- Change the Broth – You can substitute beef broth for the chicken broth if you prefer a deeper, meatier flavor profile.
- Turkey or Chicken – Ground turkey or ground chicken can be used in place of beef for a slightly lighter version.
How to Make Slow Cooker Creamy Cheeseburger Soup
- Brown the beef and onions. Add the ground beef and the diced small sweet onion to 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, which takes about 8-10 minutes. Drain any excess grease from the pan and put the meat mixture back in the skillet.
- Add garlic. Add the minced garlic to the skillet and stir it in until fragrant, about 30 seconds.
- Note: If you are using jarred garlic, you can skip this skillet step and just add it right into the crock pot with the ground beef.
- Transfer to slow cooker. Add the beef and onion mixture to the bottom of a 6-quart slow cooker.
- Add soup base. Add the low sodium chicken broth, the peeled and diced russet potatoes, the frozen peas and carrots, the can of cheddar cheese soup, and the black pepper. Stir everything to combine well.
- Slow cook. Cover the slow cooker and cook on low heat for 7-8 hours. If you are short on time, you can cook on high for 4-5 hours if necessary.
- Add creaminess. An hour before serving, add in the heavy cream and the cubes of Velveeta. Cover the pot again and allow the Velveeta to melt. Stir to combine until the soup is uniform and creamy.
- Pro Tip: Don’t rush this final hour! Giving the cheeses time to melt slowly ensures the soup is silky rather than grainy.
- Serve. Once combined and hot, serve the soup immediately.
Recipe Tips
- Dice Uniformly: Try to keep your potato dice around 1 inch so they cook evenly alongside the other ingredients.
- Drain the Grease: It is crucial to drain the fat after browning the beef. If you skip this, the grease will float to the top of the slow cooker during the long cooking process.
- Softening Onions: Cooking the onions with the beef in the skillet helps release their sweetness and ensures they aren’t crunchy in the finished soup.
- Stir Well: When adding the condensed cheddar cheese soup, make sure to stir it well into the broth so it dissolves completely during cooking.
FAQs
- Can I use fresh carrots instead of frozen? Yes, but you should peel and dice them small and add them at the beginning with the potatoes to ensure they are tender by the time the soup is done.
- Do I have to use Velveeta? The recipe lists it as optional, but it is highly recommended for that classic “cheeseburger” texture. If you omit it, the soup will be much thinner and less creamy.
- Can I cook this on high? Yes, you can cook it on high for 4-5 hours. Just check that the potatoes are fork-tender before moving to the step where you add the cream and cheese.
Serving Suggestions
- Toppings: Set up a toppings bar with shredded cheddar, chopped green onions, bacon bits, or even pickles for a true burger experience.
- Bread: Serve with a side of crusty bread or dinner rolls to soak up the creamy broth.
- Salad: A simple green salad with vinaigrette helps cut through the richness of the cheesy soup.
Make This Recipe in Advance
- Prep: You can chop the onions and peel/dice the potatoes the night before. Keep the potatoes submerged in water in the fridge to prevent browning. You can also brown the beef and onion mixture in advance and refrigerate it.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat gently on the stove over medium-low heat, stirring frequently. Do not boil rapidly, or the dairy may separate.
Slow Cooker Creamy Cheeseburger Soup
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
Description
This hearty Slow Cooker Creamy Cheeseburger Soup takes all the delicious flavors of a classic burger seasoned beef, sharp cheddar, and tender veggies and transforms them into a warm, spoonable meal. A true “set it and forget it” dinner, it features a velvety, thick broth loaded with chunks of potato and ground beef. It is the ultimate family-friendly comfort food, perfect for dipping crusty bread on a chilly evening.
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 1-inch pieces)
- 12 ounces frozen peas and carrots (optional)
- 10.5 ounce can cheddar cheese soup
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 8 ounces Velveeta, cut into cubes (optional but recommended)
- Optional toppings: Chopped green onions, bacon bits, shredded cheddar, pickles
Instructions
Brown the Beef and Onions
Add the ground beef and the diced small sweet onion to 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 from the pan to prevent an oily soup.
Add Garlic
Add the minced garlic to the skillet and stir it in until fragrant, about 30 seconds. (Note: If using jarred garlic, you can skip this step and add it directly to the slow cooker).
Transfer to Slow Cooker
Add the cooked beef and onion mixture to the bottom of a 6-quart slow cooker.
Add Soup Base
Add the low sodium chicken broth, the peeled and diced russet potatoes, the frozen peas and carrots, the can of condensed cheddar cheese soup, and the black pepper. Stir everything well to ensure the condensed soup dissolves into the broth.
Slow Cook
Cover the slow cooker and cook on low heat for 7-8 hours. Alternatively, you can cook on high for 4-5 hours if you are short on time.
Add Creaminess
An hour before serving, stir in the heavy cream and the cubes of Velveeta. Cover the pot again and allow the Velveeta to melt slowly.
Serve
Stir the soup until uniform and creamy. Ladle into bowls and serve immediately with your favorite toppings.
Notes
Drain the Grease: It is crucial to drain the fat after browning the beef. If you skip this, the grease will float to the top of the slow cooker during the long cooking process, resulting in an oily surface.
Velveeta for Texture: While optional, processed cheese like Velveeta is the secret to achieving a super smooth, melt-in-your-mouth consistency that doesn’t separate or become grainy like standard cheddar might in a slow cooker.
Dice Uniformly: Cut your potatoes into consistent 1-inch cubes so they cook evenly alongside the other ingredients without turning into mush.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 6g
- Sodium: 1000mg
- Fat: 33g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 105mg
Keywords: slow cooker cheeseburger soup, crockpot burger soup, creamy potato soup, ground beef soup recipes, easy winter dinner, family favorite meals
