Introduction

Crockpot Cheeseburger Soup is a comforting and hearty dish that combines all the flavors of a classic cheeseburger in a creamy, savory soup. Perfect for busy days, this slow-cooker recipe is easy to prepare and delivers rich, cheesy goodness with tender vegetables and ground beef.

A close-up view of a slow cooker filled with thick creamy soup showing visible chunks of meat and vegetables in a beige and light brown broth, a wooden spoon rests inside the cooker stirring the soup, the slow cooker is black, and the scene is set on a white marbled surface with a white bowl of shredded cheese and a pepper grinder nearby, a striped blue and white towel is partially seen at the top left corner, photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. ground beef (browned and drained)
2 russet potatoes (diced)
2 carrots (peeled and diced)
3 celery ribs (peeled and diced)
1 white onion (diced)
1/2 tsp. salt
1/4 tsp. pepper
2 tsp dried basil
1/2 tsp. garlic powder
3 cups chicken broth
1 lb. Velveeta cheese (add towards the end of cooking)
8 oz. cream cheese (add towards the end of cooking)

Instructions

Step 1: Brown the ground beef in a skillet and drain excess fat. Set aside.
Step 2: Place the cooked beef, diced potatoes, carrots, celery, onion, salt, pepper, basil, garlic powder, and chicken broth into the crockpot. Do not add the cheeses yet.
Step 3: Cover and cook on LOW for 7 hours without lifting the lid. Alternatively, cook on HIGH for 3 to 4 hours until the potatoes are tender.
Step 4: Cut the Velveeta and cream cheese into cubes. Add them to the crockpot and stir gently to distribute.
Step 5: Cover and cook on LOW for an additional hour to allow the cheeses to melt.
Step 6: Stir the soup until the cheeses are fully blended and creamy. Serve warm and enjoy!

Tips & Variations

For extra flavor, add a splash of Worcestershire sauce or a dash of smoked paprika when adding the broth.
Use sharp cheddar cheese instead of Velveeta for a more intense cheese flavor.
Feel free to add chopped green peppers or mushrooms for extra texture and nutrients.
To make it lower in fat, substitute the cream cheese with low-fat cream cheese or Greek yogurt added at the end.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally until warmed through. You can also freeze the soup in portions for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white and black slow cooker filled with a thick creamy soup that has visible chunks of meat, small pieces of carrots, celery, and other vegetables mixed evenly throughout. The soup is light tan in color with flecks of herbs and spices scattered inside. Around the slow cooker, there is a white plate with green leafy vegetables and slices of pickles to the left, a white bowl with bread rolls slightly blurred in the background, a small ceramic cup on a blue and white striped cloth to the right, and salt and pepper shakers nearby. The setting is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this soup without a slow cooker?

Yes, you can make it on the stovetop by simmering all ingredients except the cheeses for about 30-40 minutes until vegetables are tender, then stirring in the cheeses and cooking until melted and creamy.

Can I use a different type of cheese?

Absolutely. Velveeta provides a creamy texture, but you can substitute with shredded cheddar, Monterey Jack, or a blend of cheeses. Just be sure to add them toward the end of cooking and allow enough time to melt properly.