Slow Cooker Creamy Cheeseburger Soup

This Slow Cooker Creamy Cheeseburger Soup is the ultimate comfort food, combining all the flavors of a classic cheeseburger in a rich, creamy soup. With tender potatoes, savory ground beef, and a velvety Velveeta cheese base, this hearty soup is perfect for cozy dinners or feeding a crowd.

The slow cooker makes it easy to prepare, allowing the flavors to meld together while you go about your day. Topped with crispy bacon bits and shredded cheddar cheese, it’s a deliciously indulgent meal that will leave everyone coming back for more!

Why You’ll Love This Recipe:

Rich and Comforting: The creamy texture of the Velveeta cheese and the hearty beef create a rich, comforting bowl of soup that feels like a warm hug in a bowl. It’s perfect for chilly nights or when you want a filling, satisfying meal.

All the Flavor of a Cheeseburger: With ground beef, cheese, and classic cheeseburger seasonings like garlic powder and dried herbs, this soup captures all the familiar flavors of a cheeseburger in a creamy, soup form. It’s like getting the best parts of a cheeseburger in every spoonful!

Easy and Hands-Off: Thanks to the slow cooker, this recipe is super easy to make with minimal effort. Just toss the ingredients in, set it, and let the slow cooker work its magic. It’s perfect for busy days when you want a delicious meal without spending hours in the kitchen.

Customizable: This soup is versatile and can be adjusted to suit personal tastes. Want extra cheese? Go ahead! Want to add some extra veggies? You can easily toss in peas, bell peppers, or corn for a variation.

Topped with Bacon and Cheese: The bacon bits and shredded cheddar cheese on top take this soup to the next level, adding a salty crunch and extra cheesiness that elevate the flavor and texture.

Key Ingredients:

Ground beef: Adds hearty protein and a savory, meaty base to the soup.

Velveeta cheese: Provides a smooth, creamy texture and rich cheese flavor that makes the soup extra indulgent.

Potatoes: Give the soup a comforting, filling texture and absorb the delicious flavors from the broth and seasonings.

Carrots & celery: Add a subtle sweetness and crunch, balancing the richness of the cheese and beef.

Low-sodium chicken broth: Forms the flavorful liquid base that ties the soup together.

Whole milk: Adds creaminess to the soup, making it velvety and rich.

Bacon bits: Provide a crunchy, salty topping that enhances the soup’s flavor.

Cheddar cheese: Grated for a melty, cheesy garnish that completes the cheeseburger experience.

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:

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Ladle the soup into bowls and top with grated cheddar cheese and bacon bits. Serve hot and enjoy!

Notes:

Frequently Asked Questions:

Can I make this soup without Velveeta cheese?

Yes, you can use a combination of shredded cheddar cheese and cream cheese as a substitute for Velveeta.

While it may not give you the exact same smooth, velvety texture, it will still provide a creamy and flavorful base.

Just melt the cream cheese into the soup along with the cheddar, and whisk until smooth.

Can I use frozen vegetables in this soup?

Absolutely! Frozen vegetables like peas, corn, or even a frozen carrot and celery mix can be added directly to the slow cooker.

Add them in the last hour of cooking to ensure they don’t get overcooked.

Just make sure to thaw any frozen potatoes or veggies beforehand if they are large chunks.

How can I make this soup dairy-free or lower in fat?

To make the soup dairy-free or lower in fat, you can substitute the Velveeta with a dairy-free cheese alternative or use a thick coconut milk or cashew cream for a creamy texture.

You can also use lean ground turkey or chicken in place of beef for a lighter option.

Use unsweetened almond milk or oat milk instead of whole milk to further reduce fat.

Can I freeze this soup for later?

Yes, this soup freezes well! Let it cool completely, then transfer it to an airtight container or freezer-safe bag.

It can be stored in the freezer for up to 3 months.

When reheating, you may need to add a little extra milk to restore the creamy texture, as the cheese can sometimes change consistency when frozen.

What can I serve with this soup?

This creamy cheeseburger soup is hearty enough to be a meal on its own, but it pairs wonderfully with a side of garlic bread, a crisp green salad, or even some crusty rolls.

You can also add a side of pickles for that extra cheeseburger touch, or top the soup with extra crispy bacon for more flavor and crunch!

Can I use ground turkey or chicken instead of beef?

Yes, you can definitely use ground turkey or chicken instead of beef for a leaner option.

While it will slightly change the flavor and texture, it will still work great in this soup.

Just make sure to season the turkey or chicken well to maintain the rich, savory flavor.

Can I add other vegetables to this soup?

Absolutely! This recipe is versatile, and you can add more vegetables to suit your taste.

Some great options include bell peppers, peas, or corn.

Just be sure to add them towards the end of cooking to avoid overcooking the veggies, especially if they are frozen.

Can I make this soup on the stovetop instead of using a slow cooker?

Yes, you can make this soup on the stovetop if you don’t have time for slow cooking.

After browning the beef and making the roux, add all the ingredients to a large pot and bring it to a simmer.

Let it cook on low heat for 30-40 minutes, stirring occasionally, until the potatoes are tender and the soup thickens.

Add the Velveeta cheese at the end and cook until melted.

How do I store leftover soup?

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat, simply warm it on the stove over medium heat, adding a little extra milk if needed to restore the creamy consistency.

You can also freeze the soup for up to 3 months.

Just let it cool completely before transferring it to a freezer-safe container.

What can I do if the soup is too thick?

If your soup turns out too thick, you can easily thin it by adding more milk or chicken broth, a little at a time, until you reach your desired consistency.

Stir well and let it simmer for a few minutes to ensure everything is heated through.

If you’d like to maintain a creamy texture, use whole milk or heavy cream instead of broth.