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 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.

Crockpot Cheeseburger Soup – 5-Star Comfort Food You’ll Love

Description

This Crockpot Cheeseburger Soup is a creamy, cheesy comfort food classic that transforms all the flavors of a juicy burger into a hearty, warm soup. Perfect for busy weeknights and family dinners.

Ingredients

Scale

1 lb 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
12 oz frozen peas and carrots (optional)
10.5 oz can cheddar cheese soup
1/2 tsp black pepper
1 cup heavy cream
8 oz Velveeta cheese, cubed

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Instructions

Brown the ground beef and onions in a skillet until fully cooked and softened.
Add garlic and cook briefly until fragrant, then transfer the mixture to a 6-quart slow cooker.
Add the potatoes, peas and carrots, broth, cheese soup, and pepper. Stir to combine.
Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours until potatoes are tender.
Stir in the heavy cream and cubed Velveeta one hour before serving, allowing it to melt fully.
Serve hot and garnish with bacon bits, shredded cheese, or green onions.

Notes

For a lighter version, use lean ground turkey and half-and-half instead of heavy cream.
To make ahead, brown the beef and chop vegetables the day before cooking.

Prep Time: 15 minutes
Cook Time: 7 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 5
Sodium: 890
Fat: 30
Saturated Fat: 15
Unsaturated Fat: 10
Trans Fat: 0.5
Carbohydrates: 25
Fiber: 3
Protein: 28
Cholesterol: 95