This Crockpot Cheeseburger Soup has all the bold flavor of a cheeseburger in a rich creamy slow cooker soup. This soup is loaded with simple ingredients that thickens the whole pot without a single tablespoon of flour.
After making crockpot meals for my family for more than 14 years, I know which recipes turn out perfectly every time. This cheeseburger soup is at the top of the list. I start it in the morning and come home to an incredible-smelling house and a warm dinner ready to serve.
Why You’ll Love This Recipe!
- Just $2.47 per serving — $14.82 total for a hearty pot that feeds 6
- The cream cheese thickens the soup naturally for the richest creamiest result
- Set it and forget it
- All the bold flavor of a cheeseburger in every single spoonful
- Perfect for feeding a crowd
If you love a good slow cooker recipe as much as I do, check out all of my crock pot beef recipes. You may also love Instant Pot Cheeseburger Soup and Easy Keto Cheeseburger Soup Recipe. For even more ideas, check out these 12 Fall Crockpot Soups to Keep You Cozy.
Ingredients
- Ground beef — browned and drained before adding to the slow cooker. Ground turkey or ground chicken work as lighter substitutes
- Potatoes — diced into bite-sized pieces. Russet potatoes give a fluffy starchy result that thickens the broth slightly as they cook. Red potatoes or Yukon Gold both work as substitutes
- White onion — adds savory depth to the broth as it slow cooks all day
- Shredded carrots — adds sweetness and color. Celery, bell peppers, or mushrooms all work as additions or substitutes
- Beef broth — the savory base of the soup. Chicken broth works as a substitute for a slightly lighter flavor
- Cream of mushroom soup — adds richness and body to the broth. Homemade cream of mushroom or cream of chicken both work
- Italian seasoning — adds a subtle herby depth that rounds out the cheeseburger flavors beautifully
- Minced garlic — adds savory depth throughout the long cook time
- Cheddar cheese — shredded and stirred in during the last 30 minutes. Sharp cheddar gives the boldest flavor. Velveeta melts even more smoothly if you prefer a silkier texture
- Cream cheese — the secret ingredient that thickens the soup without any flour. Cut into small cubes and soften before adding for the smoothest melt
How to Make Crockpot Cheeseburger Soup
Step 1 – First brown the ground beef in a large skillet and drain off any excess grease.
Step 2 – Then place the browned beef, potatoes, onions, carrots, seasoning, beef broth and cream of mushroom soup in the crock pot. Gently stir to combine all the ingredients.
Step 3 – Cover the crock pot with the lid and cook on low for 5-6 hours or high for 2.5-3 hours until the potatoes are tender.
Step 4 – Then approximately 30 minutes before serving, dice up the cream cheese. Stir in the shredded cheese and the cream cheese into the crock pot.
Step 5 – Cover and cook for about 30 minutes until the cheese is melted and incorporated into the soup.
Step 6 – Serve warm with your favorite toppings and enjoy!
Tips for Success
- Brown the beef first. Do not skip this step — browning builds a deeper richer flavor that makes the finished soup taste so much better than just dumping raw beef into the crockpot
- Dice vegetables the same size. Uniform pieces cook at the same rate — larger uneven pieces leave some vegetables undercooked while others get mushy
- Soften the cream cheese before adding. Room temperature cream cheese cut into small cubes melts evenly without lumps — cold cream cheese added in a large block takes much longer to incorporate and can leave white streaks in the soup
- Add the cheese last. Both the shredded cheddar and cream cheese go in during the last 30 minutes only — adding them too early causes them to break and turn grainy in the long heat
- Use a slow cooker liner. This soup is rich and cheesy and cleanup without a liner is significantly harder — a liner makes cleanup almost instant
Topping Ideas
Top this soup like a cheeseburger and set out bowls for everyone to customize their own:
- Extra shredded cheddar cheese — always
- Green onions
- Diced tomatoes
- Croutons for crunch
- Sour cream
- Diced pickles — for a true cheeseburger experience
- Crumbled bacon — for a bacon cheeseburger soup version
- Shredded lettuce Hot sauce
Variations and Substitutions
- Use ground turkey or ground chicken for a lighter version
- Swap beef broth for chicken broth for a slightly milder flavor
- Use Velveeta instead of shredded cheddar for an even silkier smoother texture
- Add a can of diced tomatoes or Rotel for a slightly spicier version
- Add diced jalapeños for heat
- Use homemade cream of mushroom soup for a fresher flavor and lower sodium result
Serving Suggestions
Serve this soup with some homemade dinner rolls or Garlic Bread Cheese Sticks Recipe and you will have yourself one amazing dinner on a cold night.
You can never go wrong with serving soup with a delicious bread recipe. However, if you’re feeling like you want a lighter meal, this is great served with an easy salad as well. Check out how to make an easy Caesar salad or just make your own salad dressing with this delicious Balsamic Vinaigrette Dressing.
Storage and Freezer Instructions
Refrigerator
- Store in an airtight container for up to 3–4 days
Freezer
- Freeze in a freezer-safe container for up to 3 months. Note that the cream cheese base may separate slightly when thawed.
Reheating
- Reheat on the stovetop over medium-low heat stirring occasionally and adding a splash of beef broth to thin. Watch closely so the potatoes do not get too soft while reheating
Frequently Asked Questions
What are the best potatoes for cheeseburger soup?
Russet potatoes are our top choice because they become fluffy and help thicken the broth slightly as they cook. Red potatoes and Yukon Gold both work as substitutes.
Can I make this on the stovetop?
Yes! Brown the beef in a large Dutch oven, add all remaining ingredients except the cheese, and simmer over medium heat for 25–30 minutes until the potatoes are tender, then stir in the cheese and cream cheese until melted.
Why is my cheeseburger soup grainy?
The cheese was added too early or the heat was too high. Always add the cheddar and cream cheese in the last 30 minutes only and keep the heat low so they melt smoothly without breaking.
More Easy Crock Pot Soup Recipes
This Crockpot Cheeseburger Soup has been a fall and winter staple in our house for years, hearty creamy and on the table with almost no effort.
If you make it leave a star rating and a comment below. I love hearing what toppings your crowd piled on and whether they went back for seconds the way mine always does on a cold night!
Crockpot Cheeseburger Soup Recipe
Ingredients
- 1 pound ground beef
- 4 small potatoes (peeled and diced)
- 1 small white onion (chopped)
- 1 cup carrots (shredded)
- 3 cups beef broth (2 cans)
- 1 can cream of mushroom soup
- 1 teaspoon Italian Seasoing
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups cheddar cheese (shredded)
- 8 oz cream cheese (block cut into smaller pieces)
See how we calculate recipe costs.
Instructions
- Brown ground beef in large skillet over high heat. Drain any excess grease.
- Place the ground beef, potatoes, onions, and carrots in a 6 quart crock pot.
- Pour the beef broth and the cream of mushroom soup over the vegetables.
- Add seasonings and stir.
- Cover with the lid and cook on low for 6 hours or high for 3 hours.
- Add the shredded cheddar cheese and the block of cream cheese into the crock pot.
- Add lid and cook for about 30 minutes on low until the cheese is melted.
- Serve with your favorite burger toppings.
Recipe Video
Recipe Notes
Nutrition Facts
Can I make this stovetop
This soup is SO good! The only change I made was I made fries instead of the potatoes and sprinkled them on top! Yum!!
Erika – Wahoo! I’m so glad you enjoyed this. I love your variation with the fries!
This recipe is amazing! Can I use Mexican shredded cheese in place of cheddar?
Haley – Yes, I think that would be delicious in this recipe! I’m so glad you love this soup recipe and thank you so much for the positive review!
This was delicious and very easy
Camera – I’m so glad you enjoyed this recipe! Thank you so much for sharing and for the positive review! I appreciate it so much!
What can I substitute for cream of mushroom soup? Thanks!
Emily – Any creamed base soup would work great instead of the cream of mushroom soup. Cream of celery or cream of chicken are all great options.
Outstanding and a fun recipe. I sautéed the onion with the meat and added a can (drained) of mushrooms. Great flavors as is. Served over some cut-up avocados in bottom of soup bowls for good fat.
Yum! That sounds delicious! I love the addition of avocados – that sounds delicious!
Going to add to menu plan next week- do you think I could use frozen diced southern potatoes ? Trying to use what I have 🙂 thanks !
Natasha – Yes, I think that souther potatoes would work great! I hope you enjoy it!
Made this tonight with a side of garlic knots and cheesy bread sticks. My new favorite cheese burger soup!!
Mik – Yum! Garlic Knots and cheesy bread sound like the perfect combination with Cheeseburger Soup. Thanks for sharing.
I didnt have Hamburger so I used pork sausage, added green peppers and bacon…can’t fo wrong with bacon! Haven’t eaten yet but the taste is great.
Sounds delicious! I hope you enjoy it!
Why the potatoes? What does that do for the coup-doesn’t taste very cheeseburger, sorry! Wondering tu
Mary – It’s add some carbs to make the soup more filling and give you that “bread” flavor for the bun of the cheeseburger! Trust me on this one, this soup is amazing!
TU for getting back to me. Have had several times at different restaurants and do not recall tasting or seeing potatoes in their soup. Can the potatoes be chopped up finer w/o chunks? Maybe Will try?! TU, Mary
It’s one of the best soups I’ve made. Great for cozy time in the fall and winter
Michelle – Wow! Thank you so much!
Love a cheeseburger soup that we get at one of our favorite restaurants. Don’t think it has potatoes in it. Can leave them out? TU
I want to double the recipe for my Bunco group (12). Will it fit in a 5 quart crock pot?
Linda – I’m not sure if it will fit in a 5 quart crock pot. I made 1 serving in a 6 quart crock pot and it was about halfway full. If doubling the recipe, I recommend using an 8 quart crock pot.
I made the cheeseburger soup exactly as the recipe said and I thought it was outstanding. I’m going to share it for lunch tomorrow so I can’t wait to hear what the other ladies have to say.
Rusty – So glad you loved it and want to share it!
Excellency I would make it more often and will I have so everybody try this stupid delicious thank you
I added sun dried tomatoes and a Serrano pepper. Served it with dill pickles!
Thank you
I’m so glad you enjoyed it – Thank you for the positive review!
I loved this recipe. It was so easy. I did add turmeric because I like mustard on my burgers. I used Kraft meltables. Next time I won’t add salt as the cheese was salty enough for my taste. I would also remember to garnish with green onions and bacon! ?
I love this recipe and decided to add spinach when I added the cheese!
Lucille – Yum! Spinach sounds delicious.