• Ground beef: The star of our “cheeseburger” theme! Use a lean ground beef (80/20 or 85/15) for optimal flavor without excessive grease. You can also substitute ground turkey, ground chicken, or even ground venison for a leaner twist. Our prep tip below for bulk cooking ground beef can make this step even easier if you have pre-cooked meat in your freezer.
• Onion: Finely chopped onion provides an essential aromatic base, adding depth and sweetness to the soup’s flavor profile.
• Carrots: Shredded carrots offer natural sweetness, a pop of color, and extra vitamins. Save time by using pre-shredded carrots from the grocery store.
• Celery: Along with the onion and carrots, diced celery forms the classic “mirepoix” flavor base, crucial for many savory soups.
• Vegetable oil: Used for sautéing the vegetables. Butter can be substituted for an even richer flavor.
• Chicken broth or stock: This forms the liquid foundation of the soup. Canned or boxed chicken broth works perfectly. For an extra rich flavor, consider making your own stock! If you’ve recently roasted a chicken or used a rotisserie chicken, cover the carcass and skin with water in your slow cooker and simmer for several hours. Strain the liquid, and you’ll have a flavorful stock ready to use, which can be stored in the refrigerator for up to 4 days.
• Frozen hash brown potatoes: Our convenient shortcut for adding hearty potatoes. These tiny diced potatoes cook down beautifully and provide a wonderful texture. If you prefer, fresh diced potatoes can also be used, though they may require slightly longer cooking to become tender.
• All-purpose flour: Used to thicken the soup, creating a velvety consistency that truly coats the palate.
• Velveeta cheese: This is the secret to the soup’s incredibly creamy, smooth, and perfectly melty “cheeseburger” base. While you *can* substitute shredded cheddar cheese, Velveeta is highly recommended for its unique texture. If using shredded cheddar, reduce the amount by one-third to one-half, as it can make the soup much thicker.
• Milk: Adds to the creamy texture and mellows the richness of the cheese. Whole milk or 2% milk works best for creaminess.
• Dried basil: A classic herb that complements the savory beef and vegetables beautifully, adding an aromatic touch.
• Sour cream: Stirred in at the end, sour cream adds a tangy richness and an extra layer of creaminess, mimicking the condiments you’d find on a cheeseburger.
• Salt and pepper: Essential for seasoning to taste, enhancing all the other flavors.
• Optional garnishes: Not pictured but highly recommended: fresh basil, parsley, or green onions for a vibrant finish, and extra shredded cheddar cheese for a final touch of cheesy goodness.

For precise quantities, please refer to the full recipe card below.

Easy Step-by-Step Instructions for Crockpot Cheeseburger Soup

Making this creamy cheeseburger soup in your slow cooker is straightforward. Follow these steps for a perfect, hearty meal:

1. Prepare the Beef: In a large skillet, brown your ground beef over medium-high heat. Once cooked through, drain any excess fat thoroughly. Set the browned beef aside.
2. Sauté the Aromatics: While the beef is browning or immediately after, chop your onion and dice the celery. In the same skillet (add a little more oil if needed), sauté the chopped onion, shredded carrots, diced celery, and dried basil. Cook until the vegetables are tender and fragrant, typically 5-7 minutes. This step is crucial for building a flavorful base for your soup.

3. Combine in Slow Cooker (Part 1): Transfer the sautéed vegetables (along with any residual cooking oil) into your slow cooker. Add the flour and stir well to coat the vegetables. This creates a roux that will thicken the soup.
4. Add Liquids and Solids: Pour in the chicken broth, then add the frozen diced potatoes and the cooked ground beef. Stir gently to ensure all ingredients are well combined and the flour fully dissolves into the broth, preventing lumps.

5. Add Cheese and Dairy: Cube the Velveeta cheese into smaller pieces for easier melting. Add the cubed Velveeta, milk, salt, and pepper to the crockpot. Stir everything gently to distribute the cheese and liquids evenly.
6. Slow Cook: Cover the slow cooker with its lid and cook on low, stirring every couple of hours, for approximately 5 hours. The cooking time can vary, so keep an eye on the soup to ensure the potatoes are tender and the cheese is fully melted and incorporated.
7. Finishing Touch: Once the soup is cooked and the potatoes are tender, turn off the heat. Stir in the sour cream until it’s thoroughly blended into the soup, adding a final layer of creaminess and a touch of tang.
8. Serve and Garnish: Ladle the hot soup into bowls. Garnish generously with additional shredded cheddar cheese, fresh basil, parsley, or chopped green onions if desired. Serve immediately and enjoy!

Cheeseburger Soup Variations: Get Creative!

One of the best things about this Crockpot Cheeseburger Soup is its adaptability. Feel free to customize the flavors and textures to your liking with these delicious variations:

• Spicy Kick: For those who love a bit of heat, add a can of drained diced green chilis directly into the soup during the cooking process. As a topping, consider sliced fresh jalapeños, crispy fried jalapeños (my personal favorite for an amazing crunch!), or swap some of the Velveeta for Pepper Jack cheese.
• Dill Pickle Delight: To truly capture that authentic cheeseburger essence, top each bowl with a few slices of dill pickles. The bright, tangy flavor cuts through the richness of the soup beautifully.
• Irresistible Crunch: Add a textural contrast to the creamy soup by topping each serving with crispy fried onions, crushed potato chips, or homemade garlic croutons. Crumbled bacon bits also provide a fantastic salty crunch.
• Vegetable Boost: Enhance the nutritional value and texture by adding other vegetables. Corn, peas, or diced bell peppers can be added during the last hour of cooking.
• Different Cheeses: While Velveeta creates an exceptionally creamy soup, you can experiment with other meltable cheeses. A blend of sharp cheddar and Monterey Jack can also work well, just be mindful of the consistency and adjust liquid if needed.
• Bacon Cheeseburger Soup: Cook and crumble 4-6 slices of bacon. Stir half of the cooked bacon into the soup during the last 30 minutes of cooking, and reserve the other half for garnish.
• Mushroom Swiss: Sauté sliced mushrooms with the onions and celery. Top with shredded Swiss cheese.

Smart Prep for Quicker Meals

Maximize your efficiency in the kitchen and get this delicious soup on the table even faster with these clever time-saving strategies:

• Bulk Cook Ground Beef: When you find ground beef on sale, buy several pounds and cook it all at once. Brown the beef, drain the fat, and then portion it into freezer-safe bags or containers. Label them with the date and quantity (e.g., “1 lb cooked ground beef”). Keeping bulk-cooked ground beef in the freezer is a game-changer for speeding up preparations for soups, casseroles, skillet meals, and tacos. Cooked beef takes up less freezer space, and buying on sale saves money – it’s a win-win!
• Pre-Sauté and Freeze Vegetables: Freezing raw onions often results in a watery, mushy texture after thawing. However, sautéing them first preserves their texture and flavor. Prepare a larger batch of sautéed onions, or even a mix of sautéed onions and celery, and freeze them in portions. This way, you can skip the skillet cooking entirely for this recipe!

If you have both cooked ground beef and sautéed onions and celery readily available in your freezer, you can bypass almost all the initial skillet cooking in this recipe. Simply combine all your pre-prepared ingredients straight into the slow cooker, significantly reducing your hands-on time!

Storing and Freezing Your Cheeseburger Soup

Proper storage ensures you can enjoy this delicious soup for days to come or save it for a future meal:

• Refrigeration: Leftover Crockpot Cheeseburger Soup can be stored in an airtight container in the refrigerator for up to 5 days. When reheating, the soup may thicken. Simply add a splash of additional chicken broth, milk, or water to achieve your desired consistency.
• Freezing for Later: You can prepare this cheeseburger soup partially for freezing to enjoy a quick meal down the line. To do this, prepare the soup up to the point of (and including) adding the flour. Combine the cooked ground beef, the sautéed vegetables with the flour, and the hash browns in a freezer-safe container. Label it clearly with the following instructions:

Frequently Asked Questions About Cheeseburger Soup

• 1 pound ground beef
• 1 onion
• ¾ cup shredded carrots
• 2 stalks celery
• 3 tablespoons vegetable oil
• 3 cups chicken broth
• 16 ounces frozen diced potatoes
• ¼ cup flour
• 16 ounces Velveeta cheese
• 1½ cups milk
• 1 teaspoon dried basil
• ¼ cup sour cream
• salt and pepper to taste
• fresh basil, parsley, or green onions , for garnish if desired
• shredded cheddar cheese , for garnish if desired

• Brown 1 pound ground beef in a large skillet. Drain and set aside.
• Chop 1 onion and dice 2 stalks celery.
• Sauté onion, ¾ cup shredded carrots, celery, and 1 teaspoon dried basil in 3 tablespoons vegetable oil in the same pan until tender.
• Place the vegetables (including any excess vegetable oil) in the slow cooker.
• Add ¼ cup flour and mix well.
• Add 3 cups chicken broth, 16 ounces frozen diced potatoes, and cooked ground beef. Stir gently until mixed and flour dissolves.
• Cube 16 ounces Velveeta cheese.
• Add the cheese, 1½ cups milk, and salt and pepper to taste. Cover and cook, stirring every couple of hours, for about 5 hours.
• Turn off heat and add ¼ cup sour cream. Stir until blended.
• Serve. Garnish with shredded cheddar cheese , fresh basil, parsley, or green onions if desired.

Time-saving tips:

• Keep bulk-cooked ground beef in the freezer to speed up preparations for soups, casseroles, and skillet meals. When you find ground beef on sale, buy several pounds and cook it all at once. Store in the freezer in portions equal to the number of pounds you purchased. Cooked beef takes up less space and buying on sale saves money, so it’s a win-win.

To prepare for the freezer, prepare up to the point of (and including) adding the flour. Combine the cooked ground beef, sautéed vegetables, and flour with the hash browns in a freezer-safe container and label as follows:

Crockpot Cheeseburger Soup        Date____________________

Thaw overnight in refrigerator. Add to crockpot with 3 cups of chicken broth and stir until well mixed. Add 16 ounces cubed Velveeta cheese, 1½ cups milk, and salt and pepper to taste. Cover and cook on low for 5 hours, stirring every couple of hours. Remove from heat and add ¼ cup sour cream. Stir until well mixed and serve immediately. Garnish with fresh basil, parsley, green onion, and/or shredded cheddar cheese.