Slow Cooker Creamy Cheeseburger Soup
This Slow Cooker Creamy Cheeseburger Soup is a rich, comforting bowl of everything you love about a classic cheeseburger—transformed into a soul-warming soup.
Packed with tender potatoes, savory ground beef, velvety melted cheese, and aromatic herbs, each spoonful delivers a satisfying balance of creamy textures and bold flavors. It’s the kind of recipe that brings back childhood memories and wraps you in a warm hug after a long day.
Best of all, the slow cooker does most of the work, making it ideal for cozy weeknights, game day gatherings, or feeding a hungry crowd with ease.
Why People Will Love This Slow Cooker Creamy Cheeseburger Soup:
Classic Comfort in a Bowl: This recipe channels the nostalgic flavor of an all-American cheeseburger—juicy beef, creamy cheese, and familiar seasonings—in a warm, cozy soup perfect for any season.
Hearty and Satisfying: Loaded with protein-rich ground beef, starchy potatoes, and a trio of vegetables, this soup offers a filling, well-rounded meal in a single bowl.
Velvety, Rich Texture: The combination of a homemade roux and melted Velveeta creates a creamy, silky broth that coats each ingredient luxuriously, making every bite indulgent and comforting.
Slow-Cooked Depth of Flavor: Letting it simmer in the slow cooker for hours allows the flavors to deepen, meld, and develop complexity that tastes like it’s been cooking all day—because it has.
Family-Friendly and Crowd-Pleasing: With approachable flavors, a cheesy base, and customizable toppings like bacon and cheddar, this dish is universally loved by kids and adults alike.
Key Ingredients:
Ground Beef (Lean): The hearty foundation of the soup, providing rich umami flavor and satisfying protein—mimicking the savory essence of a cheeseburger patty.
Velveeta Cheese: The soul of the soup’s creaminess—this processed cheese melts seamlessly into the broth, creating a velvety texture with a signature tangy, cheesy bite that envelops every spoonful.
Potatoes: Soft, starchy cubes that soak up the broth and contribute to the soup’s satisfying bulk, making it a full meal on its own.
Carrots, Celery & Onion (Mirepoix): This trio forms the aromatic backbone, adding natural sweetness, depth, and balance to the richness of the beef and cheese.
Homemade Roux (Butter + Flour + Milk): A classic thickening agent that not only builds the creamy base but also imparts a subtle nuttiness—ensuring the soup is luxuriously smooth without being heavy.
Herbs & Seasonings (Garlic Powder, Basil, Parsley, Salt, Pepper): These provide warmth, a touch of brightness, and elevate the flavors beyond basic cheeseburger notes—adding layers of subtle complexity.
Expert Tips:
Brown the beef properly: Don’t just cook the meat until it’s no longer pink—let it develop a golden-brown crust in the pan. This Maillard reaction adds deep, complex flavor to the base of your soup, mimicking the charred edge of a grilled burger.
Deglaze the skillet: After browning the beef, add a splash of broth or water to the pan and scrape up the brown bits stuck to the bottom. These “fond” bits are packed with flavor and shouldn’t go to waste—pour them right into the slow cooker.
Cut vegetables uniformly: Dice the potatoes, carrots, celery, and onions to a similar size (around ½ inch) so they cook evenly and retain a nice bite without turning mushy during the slow cook.
Use a cold roux method: Chill your roux mixture before adding it to the hot soup. This prevents clumping and helps it distribute more evenly, creating a silky-smooth consistency when stirred in near the end of cooking.
Upgrade the cheese layer: While Velveeta adds creaminess, folding in a handful of sharp cheddar or smoked gouda at the end enhances the flavor with more depth, sharpness, or a touch of smokiness.
Finish with acidity: A splash of Worcestershire sauce or a few drops of white vinegar stirred in right before serving can brighten the richness and balance out the fat, much like a burger’s ketchup or pickles would.
Slow Cooker Creamy Cheeseburger Soup
Ingredients
1 pound lean ground beef
1 (16 oz.) package Velveeta, cubed
1 yellow onion, finely chopped
1 cup carrots, finely diced
½ cup celery, finely diced
4 small potatoes, peeled and cut into cubes
3 cups low-sodium chicken broth
2 cups whole milk
¼ cup all-purpose flour
¼ cup (1/2 stick) unsalted butter
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried parsley
Kosher salt and freshly ground black pepper, to taste
Bacon bits (for garnish)
Grated cheddar cheese (for garnish)
Instructions
Brown the Beef:
In a large pan over medium-high heat, brown the ground beef, breaking it apart as it cooks until no longer pink. Season with salt, pepper, and garlic powder for added flavor. Once cooked, drain off any excess fat.
Make the Roux:
Wipe out the skillet with a paper towel, then melt butter over medium heat. Add flour and cook for 2–3 minutes, whisking constantly until the mixture turns golden brown. Slowly whisk in the whole milk, and season with salt and pepper. Remove from heat and set aside to cool.
Cook the Veggies:
Transfer the cooked beef to the slow cooker and add in the chopped onion, carrots, celery, and diced potatoes. Pour in the chicken broth, then season with basil and parsley. Stir to combine, cover, and cook on high for 3-4 hours, or until the potatoes are tender.
Finish the Soup:
Stir the refrigerated roux mixture into the soup and add in the cubed Velveeta cheese. Stir until the cheese is melted and the soup is thick and creamy. Cover again and cook for an additional 30 minutes.
Serve:
Ladle the soup into bowls and top with grated cheddar cheese and bacon bits. Serve hot and enjoy!
Important Notes When Making Slow Cooker Creamy Cheeseburger Soup:
Velveeta is key for texture, not just taste: Its emulsifying properties ensure the soup stays smooth and creamy without separating. Avoid substituting with pre-shredded cheese, which often contains anti-caking agents that prevent smooth melting.
Choose waxy potatoes over starchy: Yukon Gold or red potatoes hold their shape better during the long cooking process compared to russets, which can break down and turn the soup grainy.
Timing matters for the roux: If added too early, the roux can lose its thickening power. Stir it in after the vegetables are soft and just before the final cheese melt to preserve its effect and give the soup body.
Layer your seasoning: Don’t rely on the Velveeta or broth alone. Season the beef during browning and the broth before slow cooking. Taste again before serving to adjust salt and pepper—especially since cheese adds saltiness at the end.
Milk should not boil: Overheating milk can cause it to curdle. That’s why it’s whisked into a roux separately and then added to the soup in the final phase—when the heat is lower and more controlled.
Optional smoky depth: Add a few dashes of liquid smoke, smoked paprika, or even a chopped cooked bacon strip during slow cooking for a subtle smoked burger flavor.
Don’t skip resting time: Letting the soup sit for 10–15 minutes off heat before serving allows it to thicken slightly and lets the flavors meld—just like a good burger benefits from a short rest.
How To Enjoy Slow Cooker Creamy Cheeseburger Soup After Cooking:
Immediately After Cooking:
Let it rest: Allow the soup to sit for 10–15 minutes after turning off the heat. This gives it time to thicken slightly and lets the flavors deepen.
Taste and adjust: Stir well and do a final seasoning check. Add a pinch more salt, black pepper, or even a dash of hot sauce for extra kick if needed.
Serving Suggestions:
Serve hot in deep bowls: This soup is rich and creamy—deep bowls help hold in the heat and maintain that velvety texture longer.
Top it off:
- Sprinkle with crispy bacon bits for crunch and smokiness.
- Add a handful of shredded cheddar for extra cheesiness.
- Finish with a sprinkle of chopped green onions or fresh parsley for color and freshness.
Add a dollop of sour cream for extra richness and a touch of tang.
Perfect Pairings:
Bread: Serve with crusty bread, garlic toast, or warm dinner rolls to soak up the creamy broth.
Salad: A crisp green salad with a zesty vinaigrette helps balance the soup’s richness.
Pickles: The sharpness of dill pickles or pickled jalapeños complements the savory cheese-and-beef base, just like on a real cheeseburger.
Storing and Reheating:
Refrigerate leftovers in an airtight container for up to 3–4 days.
Reheat gently on the stovetop over low heat, adding a splash of milk or broth to loosen the soup as needed. Avoid boiling to prevent curdling.
Freezing tip: While Velveeta freezes fairly well, the texture of potatoes may change slightly. Freeze only if you’re okay with a slightly grainier texture upon reheating.
Nutrition Information
For Slow Cooker Creamy Cheeseburger Soup, based on one serving (1 of 8 servings from the full recipe):
Calories: 420 kcal | Total Fat: 27.5 g | Saturated Fat: 13.2 g | Monounsaturated Fat: 8.1 g | Polyunsaturated Fat: 1.9 g | Cholesterol: 95 mg | Sodium: 880 mg | Total Carbohydrates: 22.4 g | Dietary Fiber: 2.1 g | Sugars: 7.2 g | Protein: 23.5 g
Nutrition values may vary depending on brands used (especially Velveeta, broth, and bacon) and portion sizes.
Frequently Asked Questions:
Can I substitute Velveeta with another cheese?
Yes, while Velveeta provides a creamy, smooth texture, you can use shredded cheddar, Monterey Jack, or American cheese instead. Just ensure it melts well—adding a splash of milk helps prevent graininess.
How can I make this soup healthier without sacrificing flavor?
Use lean ground turkey or chicken instead of beef, low-fat milk, and reduced-fat cheese. Swap in cauliflower for half the potatoes to reduce carbs and calories. Season well to maintain a rich taste.
Can this soup be made ahead and frozen?
Yes, but with caution. Cream-based soups may separate when frozen. To freeze, cool completely and store in airtight containers. Reheat gently on the stovetop, stirring frequently. Avoid freezing with garnishes.
What are the best toppings for serving this soup?
Crispy bacon bits, shredded cheddar, chopped green onions, sour cream, or croutons add flavor and texture. For spice, try a few dashes of hot sauce or red pepper flakes.
How do I thicken the soup further if it’s too runny?
If the soup is thinner than desired, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water, then stir into the hot soup. Let it simmer on high for another 10–15 minutes until thickened.
Why should I make a roux separately instead of adding flour directly to the slow cooker?
Making a roux by cooking the flour with butter helps eliminate the raw flour taste and ensures a smooth, velvety texture. Adding flour directly to the slow cooker often results in lumps and uneven thickening.
Can I skip browning the beef and just add it raw to the slow cooker?
It’s not recommended. Browning the beef first builds flavor through the Maillard reaction and allows you to remove excess grease. This extra step creates a richer, cleaner-tasting soup.
When should I add the cheese to prevent it from curdling or separating?
Always add the Velveeta (or other cheeses) near the end of cooking—after the roux is incorporated and the soup has been simmering. Low and slow melting ensures a smooth, creamy finish without separation.
How fine should the vegetables be chopped?
Dice the carrots, celery, and onion small and uniform (¼-inch pieces or finer) so they cook evenly and contribute to the creamy texture without remaining crunchy after 3–4 hours in the slow cooker.
Can I use raw milk in the slow cooker from the beginning?
It’s best to avoid that. Dairy can curdle under long, direct heat. Instead, cook the soup base first, then add the milk and cheese during the last 30–45 minutes to maintain a creamy, cohesive soup.