Crockpot Cheeseburger Soup

This Crockpot Cheeseburger Soup is the perfect way to warm up after a long day. It’s pure winter time comfort food that your whole family will love.

For more cozy soup recipes, be sure to check out my Chipotle Corn Chowder, Slow Cooker Loaded Potato Soup, and Crockpot Ham and Bean Soup.

Enjoying a big bowl of soup is one of my favorite ways to warm up when the weather gets cooler, and when I can make it up in the slow cooker? Even better!

I’ve spent some time tweaking this Crockpot Cheeseburger Soup to get it just right, mostly to include more whole food ingredients. I’ve tried a few different cheeseburger soups, but have always felt so funny adding in processed cheese with all of those good-for-you veggies.

I feel like this soup has just as creamy and cheesy of a texture as any of the others, and it’s better for you, too.

Ingredients for Crockpot Cheeseburger Soup

• lean ground beef
• onion
• potato
• frozen corn
• celery
• garlic
• tomatoes
• cream cheese
• beef broth
• tomato sauce
• dried herbs
• flour
• milk
• sharp cheddar cheese

How to Make Crockpot Cheeseburger Soup – Step by Step

Step 1: Brown ground beef

 

Brown ground beef with onion in a large skillet and drain.

 

Tips and Notes

• You can replace the ground beef with ground turkey or ground chicken.
• My favorite kind of cheese to use in this Crockpot Cheeseburger Soup is sharp cheddar. It adds such great depth to the flavor. I also recommend shredding your own cheese from a large block as it will melt beautifully.
• Store leftovers in an airtight container in the refrigerator for up to four days.

Special Dietary Options

To make this recipe vegetarian, swap the beef with vegan ground beef (like Beyond Beef) and use vegetable broth in place of the beef broth. For a vegan alternative, swap out the cream cheese for a plant based cream cheese (Kroger sells a good version.) Also swap the milk for soy, hemp, rice, or almond milk, and the cheese for a vegan cheese alternative, or leave it out completely. 

This Crockpot Cheeseburger Soup can be made gluten free by replacing the all purpose flour for a gluten free version, such as rice flour, chickpea flour, or oat flour.

To make this soup dairy free swap out the milk for soy, hemp, rice, or almond milk, and the cheese for a vegan cheese alternative, or leave it out completely.

How to Make Crockpot Cheeseburger Soup on the Stove

You can easily make this delicious soup on the stovetop as well. Simply cook the beef, onion, and garlic in a large sauce pan or dutch oven and drain the grease. Add the potato, celery, corn, beef broth, tomato sauce, and spices to the pan and bring to a boil. Reduce the heat to a simmer and add the tomatoes and cream cheese. Cook, stirring occasionally for 10 minutes until cream cheese is melted. Mix together the flour and milk and add to the pot along with the shredded cheddar cheese. Cook for 10 more minutes, stirring occasionally.  

More Crockpot Recipes You Might Enjoy!

• Crockpot Chicken Alfredo
• Mississippi Pot Roast
• Slow Cooker Chili
• Slow Cooker Shredded Chicken Sandwiches

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*If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

5 from 20 ratings

Crockpot Cheeseburger Soup

Yield: 8 servings

Prep Time: 15 mins

Cook Time: 8 hrs

Total Time: 8 hrs 15 mins

This Crockpot Cheeseburger Soup is the perfect way to warm up after a long day. It's pure winter time comfort food that your whole family will love.

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Ingredients

• 1 1/2 lb. lean ground beef
• 1 medium onion,, diced
• 1 large russet potato, peeled and chopped into small pieces
• 1/2 cup celery,, diced
• 1 cup frozen corn
• 3 garlic cloves,, minced
• 3/4 cup cherry tomatoes,, chopped
• 1 (8 oz) package cream cheese
• 2 (14.5 oz) cans beef broth
• 3/4 cup tomato sauce
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• pepper, to taste
• 1/4 cup all purpose flour
• 1 cup milk
• 2 cups shredded sharp cheddar

Instructions

 

• Brown ground beef with onion in a large skillet and drain.
• Add to crockpot along with potato, celery, corn, garlic, cream cheese, tomatoes, beef broth, tomato sauce, and spices. Stir all ingredients together.
• Cook over low heat for 6-8 hours (or 4 hours on high).
• About 10 minutes before serving, whisk together the milk and flour. Add to the crockpot along with the shredded cheese.
• Cook for 10 more minutes until cheese has melted and soup has thickened. Enjoy!

Notes

• You can replace the ground beef with ground turkey or ground chicken.
• My favorite kind of cheese to use in this soup is sharp cheddar. It adds such great depth to the flavor. I also recommend shredding your own cheese from a large block as it will melt beautifully.
• Store leftovers in an airtight container in the refrigerator for up to four days.
• How to make on the stove: Cook the beef, onion, and garlic in a large sauce pan or dutch oven and drain the grease. Add the potato, celery, corn, beef broth, tomato sauce, and spices to the pan and bring to a boil. Reduce the heat to a simmer and add the tomatoes and cream cheese. Cook, stirring occasionally for 10 minutes until cream cheese is melted. Mix together the flour and milk and add to the pot along with the shredded cheddar cheese. Cook for 10 more minutes, stirring occasionally.  

Cuisine: American

Course: Main

Author: Ashlyn Edwards | Belle of the Kitchen

Calories: 426kcal, Carbohydrates: 19g, Protein: 31g, Fat: 24g, Saturated Fat: 14g, Cholesterol: 116mg, Sodium: 1139mg, Potassium: 780mg, Fiber: 1g, Sugar: 4g, Vitamin A: 910IU, Vitamin C: 9.3mg, Calcium: 298mg, Iron: 3.5mg

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