There’s just something about a cozy, hearty soup that makes everything feel right in the world, isn’t there? And if you’re like me, there’s nothing quite as comforting as the flavors of a classic cheeseburger… but in soup form! That’s where this Crock Pot Cheeseburger Soup comes in. It’s loaded with savory, creamy, cheesy goodness, all while being one of the easiest dishes you can make on a busy day. The slow cooker does most of the work, and you get to sit back and relax—what’s not to love about that?

I remember the first time I made this soup. It was a chilly Sunday afternoon, the kind where you just want to curl up with a blanket and something warm. I wanted something easy, something I could just throw together without too much fuss. Enter this recipe. It was one of those serendipitous moments where the ingredients I had on hand worked out perfectly. Now, every time I make it, it reminds me of that cozy day, and how I had a bowl of this rich, cheesy soup while watching my favorite show. It’s become my go-to comfort food.

So, what makes this Crock Pot Cheeseburger Soup special? First of all, the flavor combination is nostalgic and irresistible—like biting into a cheeseburger, but in soup form. You’ve got the savory ground beef, tender potatoes, veggies, and the star of the show: all that melted cheese. Whether you use Velveeta for its ultra-smooth creaminess or sharp cheddar for a more pronounced cheesy bite, this soup is pure comfort in a bowl.

🍲 Why this crock pot cheeseburger soup is your next cozy obsession

If you’ve never had cheeseburger soup, let me tell you—it’s a game-changer! All the flavors of a burger (minus the bun) meld together in the slow cooker, and what you get is an ultra-creamy, hearty soup that’s perfect for fall or winter nights. Plus, the crock pot does most of the heavy lifting for you. No standing over the stove for hours, just a bit of chopping, browning some beef, and the slow cooker takes care of the rest. It’s the kind of meal that fills your house with amazing smells, which makes it even better when it’s time to sit down and dig in.

A little backstory: the origin of cheeseburger soup

Cheeseburger soup isn’t exactly an ancient recipe passed down through generations, but it’s certainly become a popular comfort food over the years. It’s like the warm, spoonable cousin of a cheeseburger, with all the familiar ingredients you’d find in a classic burger (ground beef, cheese, and even a few veggies), but with a soul-warming broth. This type of soup likely gained popularity as a way to bring familiar flavors to a dish that’s perfect for cold weather. While it might not have deep historical roots, it’s one of those “why didn’t I think of this sooner?” creations that has earned a well-deserved spot in the world of comfort food.

Let’s talk ingredients: the heart of the soup

Russet potatoes

The diced russet potatoes give the soup body and heartiness. They get soft and tender as they cook, adding that perfect potato texture. If you don’t have russets, Yukon Golds work great too—just be aware they might be a little creamier. For an extra boost of nutrition, I’ve even used sweet potatoes, and the slight sweetness pairs wonderfully with the savory flavors.

Ground beef

The beef is the “burger” in this cheeseburger soup, bringing a savory, meaty depth that ties everything together. If you’re trying to cut back on red meat, you could easily substitute ground turkey or chicken. Just remember, the leaner the meat, the less fat there will be to flavor the soup, so you might want to add a bit more seasoning.

Velveeta or cheddar cheese

Velveeta gives you that creamy, smooth texture that makes the soup feel so indulgent. But if processed cheese isn’t your thing, no worries—sharp cheddar or a mix of your favorite cheeses work just as well. I’ve tried it with pepper jack for a little kick, and it’s delicious!

Carrots and celery

The shredded carrots and diced celery add subtle sweetness and texture, balancing out the richness of the cheese and beef. Don’t have celery? No biggie—swap it for bell peppers for a slightly different flavor.

Chicken broth

Chicken broth serves as the base and keeps everything nice and savory. If you want a richer flavor, you could use beef broth. I’ve even used vegetable broth when I was in a pinch, and the soup still turned out great!

Kitchen gear: What you need (and what you can totally skip)

This is a crock pot recipe, so clearly, you’ll need a slow cooker. Any size will do, but I like to use a 6-quart crock pot, especially when I’m making extra for leftovers. Other essentials include:

A large skillet for browning the beef and making that quick roux (more on that in a bit).
A whisk to ensure your roux (the butter-flour-milk mixture) is smooth and creamy.
A ladle for serving, because this soup is thick and hearty, and a spoon just won’t cut it!

If you don’t have a whisk, no worries—you can use a fork in a pinch, though your arm might get a little tired!

Step-by-step: My foolproof method (with a few hard-learned lessons)

1. Load up the crock pot

Start by tossing your diced potatoes, onions, shredded carrots, and celery into the crock pot. Add the dried basil and parsley, and pour the chicken broth over everything. Cover it up, set the heat to low (for 6 to 8 hours), or high (for 4 to 5 hours), and let it do its thing. I’ve forgotten the basil a couple of times, and trust me, while it’s still good, the herbs really elevate the flavor.

2. Cook the ground beef

About 45 minutes before the crock pot is done, brown the ground beef in a skillet over medium-high heat. Break it up with a spatula, and cook until there’s no pink left. Drain off any excess grease (or, if you’re using very lean beef, there might not be much at all). Once it’s cooked, toss the beef into the crock pot.

3. Make the roux

This is the step that makes the soup extra creamy and decadent. In the same skillet you used for the beef, melt the butter over medium heat. Add the flour, whisking constantly for about a minute until it’s bubbly and golden brown. Slowly whisk in the milk, salt, and pepper. Keep whisking until it thickens a bit—this usually takes a couple of minutes. I’ve accidentally burned the butter-flour combo before, so keep an eye on it and whisk like you mean it!

4. Add the cheese

Pour your roux into the crock pot, stir to combine everything, and then add your cubed Velveeta or shredded cheese. Cover the crock pot again and let the cheese melt—about 20 minutes. Give it a good stir before serving. That’s it! Soup’s ready to go.

Variations I’ve tried (and loved)

Gluten-free: Use gluten-free flour for the roux, and make sure your broth is gluten-free as well.
Vegan: Skip the beef and use plant-based ground meat, a non-dairy butter alternative, and a vegan cheese like Daiya.
Low-carb: Swap the potatoes for cauliflower florets. You still get that nice chunky texture without the carbs!
Spicy twist: Add diced jalapeños or a pinch of cayenne pepper to the soup for a kick of heat. I tried this once, and the heat was a fun surprise—especially paired with pepper jack cheese.
Bacon cheeseburger version: Crumble in some crispy bacon right before serving. I don’t know why I didn’t think of this sooner—bacon and cheeseburgers are a match made in heaven!

Serving and presentation tips

When it’s time to serve, ladle this soup into deep bowls and garnish with some extra shredded cheese, crispy bacon bits, or even a sprinkle of fresh parsley. If you want to be extra, serve it with some crusty bread or homemade croutons for dunking. Honestly, a slice of toasted garlic bread on the side takes this meal to the next level.

Drink pairings: My personal faves

A chilled glass of white wine, like a Chardonnay or Sauvignon Blanc, pairs nicely with the creamy richness of this soup. If you’re a beer lover, go for a light lager or a hoppy IPA to cut through the richness. And for the kids (or kids at heart), you can’t go wrong with a classic root beer float!

Storing and reheating

Leftovers (if you have any!) can be stored in the fridge for up to 3 days. Just make sure you let the soup cool completely before transferring it to an airtight container. Reheat it on the stovetop over medium heat, stirring occasionally. If it gets too thick, just add a splash of milk or broth to loosen it up.

You can freeze this soup too—just leave out the cheese and add it when you’re reheating, so it doesn’t get grainy. It’ll keep in the freezer for up to 3 months.

Scaling the recipe

Need to feed a crowd? You can easily double the ingredients to serve more people—just make sure your crock pot is big enough! I’ve found that when doubling, it doesn’t take much longer to cook, but the flavors do get even better as everything melds together.

Troubleshooting: A few friendly tips

If your soup turns out too thick, no worries! Just stir in a bit more broth or milk until it reaches your desired consistency. If it’s too thin, give it a little more time to cook with the lid off, or whisk together a quick slurry of flour and water to thicken it up.

And if the cheese doesn’t melt completely? That’s likely because the soup wasn’t hot enough—just give it a little more time, and it’ll come together.

Give this a try—you won’t regret it!

I can’t say enough good things about this Crock Pot Cheeseburger Soup. It’s simple, flavorful, and makes you feel like you’re wrapped up in a warm blanket of deliciousness. The best part? You can tweak it to fit your tastes, whether you want to go lighter, spicier, or even a little indulgent with bacon. I hope you enjoy it as much as I do—and feel free to experiment and make it your own!

Frequently asked questions

1. Can I use different types of cheese?
Yes! Velveeta gives the soup that classic, ultra-creamy texture, but sharp cheddar or a cheese blend can add more complex flavors.

2. Can I make this ahead of time?
Absolutely! You can assemble the soup ingredients (except for the cheese and roux) the night before and refrigerate. Just pop it in the slow cooker the next day.

3. What can I serve with this soup?
Crusty bread, garlic bread, or even a side salad pair wonderfully with this rich soup. You could also serve it in a bread bowl for extra comfort-food vibes!

4. Can I make this soup dairy-free?
You can! Use a plant-based milk (like almond or oat milk) and a dairy-free cheese substitute. Earth Balance works great for the butter.

5. How can I make the soup thicker?
If you like your soup on the thicker side, you can mash some of the potatoes with a fork before serving or add an extra tablespoon of flour to the roux.