I love how comforting and hearty this soup is—it’s all the cheesy, meaty goodness of a cheeseburger, in soup form, made in the slow cooker. Creamy potatoes, melted cheese, ground beef, peas and carrots… it feels like a warm, filling hug in a bowl.

Why I’ll Love This Recipe

It’s super easy: I just throw most of it in the crock pot and let it do its thing.
Flavorful: The combo of Velveeta, heavy cream, cheddar soup, and beef gives it so much richness.
Family-friendly: Everyone seems to enjoy it, even picky eaters.
Flexible: I can switch things up depending on what I’ve got.
Perfect for cold nights: It’s a warm, cozy meal that fills me up.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound ground beef
1 small sweet onion, diced
2 cloves garlic, minced
4 cups low sodium chicken broth
3 medium russet potatoes, peeled and diced (about 1‑inch dice)
12 ounces frozen peas and carrots (optional)
10.5 ounce can cheddar cheese soup
½ teaspoon black pepper
1 cup heavy cream
8 ounces Velveeta, cut into cubes (optional)

Directions

I brown the ground beef with diced onion in a skillet over medium‑high heat. I break it up and cook until no pink remains and the onion softens, about 8‑10 minutes. I drain off any grease.
I add garlic to the pan and stir for 30 seconds until fragrant. If I’m using jarred garlic, I skip this step and add it straight into the slow cooker.
I transfer the cooked beef, onion, and garlic to a 6‑quart slow cooker.
I add chicken broth, potatoes, frozen veggies, cheddar cheese soup, and black pepper. I give everything a good stir.
I cover and cook on low for 7‑8 hours (or on high for 4‑5 hours).
One hour before serving, I stir in the heavy cream and Velveeta cubes. I cover again and let everything melt and get creamy.
Once it's hot and melty, I stir, taste, adjust seasoning if needed, and serve.

Servings and Timing

Servings: 8
Prep Time: 10 minutes
Cook Time: 7‑8 hours on low (or 4‑5 hours on high)
Total Time: around 8 hours and 10 minutes

Variations

I swap the beef for ground turkey, sausage, or chicken sometimes.
I use Yukon gold potatoes when I want a buttery texture.
I leave out peas and carrots when I want it simple, or I swap them for corn or bell peppers.
If I’m out of Velveeta, I melt in shredded cheddar cheese instead.
For a thinner or thicker soup, I adjust the cream or broth, or mash some potatoes to thicken it.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 4 days. It freezes well too—about 3 months.
To reheat, I use the stovetop over low heat and stir frequently. If I’m in a hurry, I microwave it in short bursts, stirring in between. I also reheat it in the slow cooker on warm or low if I’m feeding a crowd again.

FAQs

How big should I dice the potatoes?

I go for about 1‑inch cubes. That size holds up well during slow cooking and doesn’t fall apart.

Can I skip the vegetables?

Yes. I often leave out the peas and carrots or replace them with something I have, like corn or chopped bell peppers.

What can I use instead of Velveeta?

If I don’t have Velveeta, I use shredded cheddar cheese—about 2 cups. I add it at the end and let it melt gently.

Why is my soup too thin?

If it’s too thin for my taste, I mash a few cooked potato pieces or add a tablespoon of instant mashed potatoes to thicken it up.

What goes well with this soup?

I like serving it with crusty bread or a simple salad. It’s already hearty, so I keep the sides light.

Conclusion

This Slow Cooker Cheeseburger Soup is one of those easy, cozy meals I love coming back to. It’s rich, cheesy, and loaded with flavor, and the slow cooker does most of the work. Whether I’m making it for a busy weeknight or a lazy weekend, it always hits the spot—and it reheats beautifully for leftovers.

Slow Cooker Cheeseburger Soup

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Author: Sue
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Yield: 8 servings
Category: Soup
Method: Slow Cooker
Cuisine: American
Diet: Halal

Print Recipe

Description

A rich, cheesy, and hearty slow cooker soup that combines all the flavors of a cheeseburger with creamy potatoes and optional veggies for a comforting meal perfect for cold nights.

Instructions

Brown the ground beef with diced onion in a skillet over medium-high heat until no pink remains and the onion softens, about 8–10 minutes. Drain any grease.
Add garlic to the pan and stir for 30 seconds until fragrant, or add jarred garlic directly to the slow cooker.
Transfer the beef, onion, and garlic to a 6-quart slow cooker.
Add chicken broth, potatoes, frozen veggies, cheddar cheese soup, and black pepper. Stir to combine.
Cover and cook on low for 7–8 hours or on high for 4–5 hours.
One hour before serving, stir in heavy cream and Velveeta cubes. Cover again and let it melt and get creamy.
Stir well, taste, adjust seasoning if needed, and serve hot.