1 Shares

Hearty Slow Cooker Cheeseburger Soup combines ground beef, tender potatoes, and melted cheese in a creamy broth, making it a perfect comfort food for cold days. This easy slow cooker recipe requires minimal prep and delivers rich, flavorful results ideal for family dinners or meal prep. Customize with your favorite vegetables and enjoy a warm, satisfying bowl anytime.

Ingredients

1 large russet potato, peeled and diced
1 medium yellow onion, diced
1 cup carrots, julienned or diced
½ cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 cups (1 quart) chicken broth
1 pound ground beef
Salt and pepper, to taste
3 tablespoons unsalted butter
¼ cup all-purpose flour
2 cups whole milk
1 (16 oz.) package Velveeta cheese

Instructions

Prepare Vegetables: Add the diced potatoes, onions, carrots, celery, dried basil, and parsley to the slow cooker. Pour the chicken broth over the vegetables. Cover and cook on low for 6-8 hours or high for 4-5 hours, until the potatoes are tender.
Cook Ground Beef: About 45 minutes before serving, cook the ground beef in a large skillet over medium-high heat, crumbling it as it cooks. Season with salt and pepper to taste. Once fully cooked, transfer the beef to the slow cooker, draining excess grease from the skillet.
Make the Roux: In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until a bubbly, golden-brown roux forms.
Add Warm Milk: Warm the milk in the microwave for about 25 seconds. Gradually add the warm milk to the roux, whisking constantly until smooth and thickened.
Combine Ingredients: Pour the milk mixture into the slow cooker and stir to combine. Add the Velveeta cheese, stirring until it begins to melt.
Final Cooking: Cover the slow cooker and let the soup heat for an additional 30 minutes, allowing the cheese to fully melt and the flavors to meld. Serve warm.

Why You’ll Love This Recipe

Comforting and Hearty: Perfect for chilly days, this soup delivers warm, cheesy goodness in every bite.
Easy to Prepare: Let your slow cooker do the work, making it an ideal recipe for busy days.
Family-Friendly: Combines classic cheeseburger flavors in a cozy soup everyone will love.

Tips

Avoid Overcooking: Keep an eye on the vegetables to ensure they don’t become overly mushy.
Pre-Cook Ground Beef: Cooking and draining the ground beef separately helps prevent excess grease in the soup.
Consistent Texture: Dice vegetables into uniform sizes for even cooking.

Variations and Substitutions

Cheese Options: Swap Velveeta for shredded cheddar or a mix of cheeses for a different flavor.
Protein Alternative: Use ground turkey or chicken instead of beef for a lighter option.
Extra Veggies: Add bell peppers, mushrooms, or spinach for added nutrition.
Gluten-Free: Substitute gluten-free flour to make the roux.

FAQs

Q: Can I make this soup ahead of time?
Yes, prepare the soup and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in a slow cooker.

Q: Can I freeze cheeseburger soup?
The soup can be frozen, but note that the texture of the potatoes and cheese may slightly change upon reheating. Freeze in individual portions for easy meals.

Q: Can I use pre-shredded cheese instead of Velveeta?
Yes, but Velveeta provides a smoother consistency. If using shredded cheese, stir it in gradually to prevent clumping.

Serving and Suggestions

Toppings: Garnish with crumbled bacon, chopped green onions, or shredded cheese for extra flavor.
Side Pairings: Serve with crusty bread, garlic toast, or a side salad for a complete meal.
Storage: Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat slowly to maintain the creamy texture.