Crockpot Cheeseburger Soup Recipe
This Crockpot Cheeseburger Soup is a comforting and hearty slow-cooked dish featuring ground beef, tender vegetables, and a creamy blend of Velveeta and cream cheese. Perfect for cozy dinners, it’s easy to prepare and packed with rich, cheesy flavors that mimic a classic cheeseburger in a warm soup form.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Main 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, cut into cubes (added towards the end)
- 8 oz. cream cheese, cut into cubes (added towards the end)
Instructions
- Prepare Ingredients: Brown the ground beef in a skillet over medium heat and drain excess fat. Dice the potatoes, carrots, celery, and onion, and set all ingredients aside.
- Combine in Crockpot: Add the cooked ground beef, diced potatoes, carrots, celery, onion, salt, pepper, dried basil, garlic powder, and chicken broth into the slow cooker. Do not add the cheeses at this point.
- Slow Cook Base: Cover the crockpot and cook on LOW for 7 hours without opening the lid to retain heat and moisture. Alternatively, cook on HIGH for 3-4 hours until the potatoes are tender.
- Add Cheese: Cut the Velveeta and cream cheese into cubes. Add these cubes to the soup in the slow cooker. Stir gently to distribute the cheese cubes without expecting them to melt immediately.
- Final Cooking: Cover again and cook on LOW for one additional hour to allow the cheeses to melt fully and blend into the soup.
- Serve: Stir the soup until the cheese is completely melted and the soup is smooth and creamy. Serve hot and enjoy your cheeseburger-inspired soup.
Notes
- For a thicker soup, mash some of the potatoes during the last hour of cooking.
- You can substitute Velveeta with a mix of cheddar cheese for a sharper flavor, but melting times may vary.
- Do not open the slow cooker lid during the first 7 hours to ensure even cooking and tenderness.
- For a lighter option, use low-fat cream cheese and lean ground beef.
- This soup can be refrigerated for up to 3 days or frozen for up to 2 months.
Keywords: crockpot cheeseburger soup, slow cooker soup, cheesy soup, ground beef soup, Velveeta soup, comfort food
