Crockpot Cheeseburger Soup – Your One-Pot Comfort Food Fix

If there’s one meal that takes you back to cozy nights and diner vibes, it’s this incredibly satisfying crockpot cheeseburger soup. I remember the first time I made it: the smell of browned beef, melting cheese and potatoes in the slow cooker had the whole house humming with anticipation. When the slow cooker finally beeped, I uncovered a bubbling pot of all the familiar burger flavors I love — just in soup form.

In this article, you’ll discover what the soup is all about, exactly what ingredients you’ll need, how to prep it step-by-step, smart dietary variations, fun mix-up ideas, and how to store leftovers so nothing goes to waste.

What is Crockpot Cheeseburger Soup?

The Burger-In-A-Bowl Concept

At its core, this soup captures the nostalgic taste of a cheeseburger — ground beef, melty cheese, potatoes, seasonings — but transforms it into a steaming bowl rather than a bun. It’s a kind of comfort-food hybrid: the richness of a burger with the warmth and ease of a soup.

Why It Works for American Home Cooks

You might already love slow-cooker meals because they simplify weeknight dinners. With this soup you’re combining pantry staples like ground beef and russet potatoes with a creamy broth, all inside your slow cooker (or Crock-Pot). It hits major comfort-food cues — hearty, cheesy, satisfying — while requiring minimal active effort.

What Makes It Stand Out

The “burger” essence shows up in several ways: the beef provides the savory base, potatoes echo the bun or burger side feel, and the cheese brings that gooey burger-cheese satisfying note. Because it’s one-pot and slow-cook style you can step away and let it do the work—perfect for busy households.

Ingredients Checklist – What You’ll Need

Here’s a detailed list of what you’ll need for this recipe. After the list, I’ll point out some smart optional tweaks.

Ingredients

• 1 lb (about 450 g) lean ground beef
• 1 small sweet onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 3 medium russet potatoes, peeled and diced (~1-inch cubes)
• 12 oz (≈340 g) frozen peas & carrots (optional)
• 10.5 oz (≈300 g) can cheddar cheese soup
• ½ tsp black pepper
• 1 cup heavy cream
• 8 oz (≈225 g) Velveeta (cut into cubes)

Ingredient Notes & Optional Add-Ons

• Ground beef: You could use 90% lean if you want less fat; just drain excess grease after browning.
• Potatoes: Russets hold shape well during long cooking. You could also use Yukon golds.
• Cheese soup + Velveeta combo gives the creamy cheeseburger-soup effect—if you prefer real shredded cheese you can swap, though texture may differ.
• Frozen peas and carrots are optional but add color and a veggie-boost.
• You might also toss in bacon bits, pickles, or extra shredded cheddar as a garnish to mimic more burger-toppings.

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Step-by-Step Preparation Guide

Browning the Meat & Aromatics

Start by heating a skillet over medium-high heat. Add the ground beef and diced onion. Break the beef up as it cooks until no pink remains and the onion softens (about 8-10 minutes). Drain the excess fat, return the beef to the skillet, then stir in the minced garlic for about 30 seconds until fragrant. Transfer this mixture to the base of a 6-quart slow cooker.

Build the Soup Base

Next, pour in the chicken broth, add the diced potatoes, frozen peas & carrots (if using), the can of cheddar cheese soup, and the black pepper. Stir to combine everything well. Cover the slow cooker and set to Low for ~7-8 hours, or High for ~4-5 hours if you’re short on time. The goal is to get the potatoes fork-tender and the flavors well melded.

Finish with Cream and Cheese

About 1 hour before serving: stir in the heavy cream and cubed Velveeta. Cover again and let the cheese melt completely into the soup for a smooth, creamy texture. This final step is what transforms the pot into that “cheeseburger in soup form” experience.

Serve with Toppings

When you’re ready to dig in, ladle the soup into bowls and let each person garnish to their taste. Popular toppings: shredded cheddar, crumbled bacon, diced fresh tomatoes, chopped green onions, and even crushed tater-tots for crunch. Bread or a side salad make great companions.

Dietary Variations & Substitutions

If you or someone you’re cooking for has dietary needs, you can still enjoy this comforting soup with a few thoughtful swaps:

Gluten-Free

• Use gluten-free all-purpose flour (if you thicken with flour) or skip thickeners and rely on the potatoes to provide body.
• Ensure processed cheeses or broths are labeled gluten-free.

Low-Calorie / Lighter Version

• Use lean ground turkey or ground chicken instead of beef.
• Swap heavy cream for half-and-half or whole milk.
• Reduce cheese slightly, and increase veggies such as extra carrots or celery.

Vegan / Vegetarian

• Replace ground beef with a plant-based crumbled meat alternative or cooked lentils.
• Use vegetable broth instead of chicken, skip the Velveeta, and use a vegan melting cheese or nutritional-yeast-enriched cashew cream.
• Omit or replace dairy cream with coconut cream or a soy-based alternative.

Halal / Kosher

• Use certified halal or kosher ground beef.
• Check cheese and dairy products for appropriate certification.
• Use vegetable broth if required under supervision rules.

Keto / Low-Carb

• Omit the potatoes and replace with cauliflower florets (diced) or extra zucchini.
• Use full-fat cream and keep the cheese content high while reducing carb-heavy starches.

By making these swaps you preserve the flavor character of the crockpot cheeseburger soup while adjusting to different diets.

Variations to Make It Unique

• Bacon Cheeseburger Style: Add cooked crispy bacon pieces at the end or stir in chopped bacon during the last 15 minutes for extra smoky flavor.
• Tater-Tot Topper Version: After cooking, top each bowl with air-fried or oven-baked tater-tots for crunch and burger-side nostalgia.
• Turkey or Ground Chicken Version: Swap ground beef for turkey or chicken for a lighter taste, and adjust seasoning accordingly.
• Loaded Veggie Version: Add diced bell pepper, mushrooms, zucchini or corn to boost veggie content and flavor variety.
• Spicy Variation: Stir in a teaspoon of chili powder or some diced jalapeños for a burger-soup with a kick.

Storage, Reheating & Make-Ahead Tips

Refrigeration

Store leftovers in an airtight container and refrigerate for up to 3-4 days. When reheating, you may find the soup thickens a bit—stir in a splash of broth or milk to loosen it.

Freezing

While you can freeze this soup, be aware the texture of potatoes may change slightly after thawing. Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stovetop for best results.

Make-Ahead

You can brown the beef and chop the veggies a day ahead. Then store them in separate containers, and the next day simply dump everything into the slow cooker and go. If you prefer, you might even assemble everything (except the cream & cheese) into a freezer bag and store it until you’re ready to cook.

With these tips, your meal prep becomes friendlier, and you’ll save time on busy nights.

That’s everything you need to make this beloved crockpot cheeseburger soup shine—whether you’re feeding a crowd, catering to special diets, or just craving comfort. Once you’ve topped a steamy bowl with your favourite burger fixings and ladled that first hearty bite, you’ll understand why it belongs in your recipe rotation. Enjoy every spoonful!

FAQ

What kind of cheese works best in crockpot cheeseburger soup?

You’ll get creamy, melty results when you use a cheese designed for melting—think a cubed processed cheese or freshly shredded sharp cheddar. If you prefer more natural ingredients, go straight with shredded cheddar; just know that the texture may be a little less “smooth and gooey.”

Can I make crockpot cheeseburger soup on the stovetop instead of a slow cooker?

Yes — you absolutely can. Simply brown your beef and aromatics, add the veggies, broth and potatoes, then simmer until tender. Finish by stirring in cream and cheese as you would in the slow cooker. It’s an excellent option when you don’t have hours to wait.

How should I store leftovers of the crockpot cheeseburger soup?

Store the soup in an airtight container in the fridge for up to about 3-4 days. If the soup thickens, just add a splash of broth or milk when reheating to loosen it up. For freezing, it’s doable but keep in mind the potatoes may change in texture.

Can I omit the potatoes in crockpot cheeseburger soup, or substitute them?

Absolutely. You can skip the potatoes if you’d prefer fewer carbs, or substitute them with cauliflower florets, sweet potato, or even diced zucchini. Just adjust the cooking time so the substitute becomes tender without turning too mushy.

Is crockpot cheeseburger soup suitable for dietary restrictions like gluten-free?

Yes, you can adapt it. Use gluten-free flour or cornstarch if you’re thickening, choose gluten-free broth, and double-check all processed ingredients (cheese soup, seasonings) for gluten-free labeling. Many of the flavors remain unchanged with these swaps.

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