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 Shrimp and 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
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!
Recipe: Crockpot Cheeseburger Soup
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.
The taste of a cheeseburger is so good that no matter what you make with it – it is a no-fail recipe. Can’t wait to try your soup now – I don’t think I had one like this before!
I know what I will be having for dinner tonight! This looks hands down delicious!
This is everything I love! Crockpot! Soup! Hearty! Easy!
I’m adding this cheeseburger soup to my winter rotation.
I love that you add cream cheese! I bet it makes it so rich and satisfying. Can’t wait to try this!
I have never heard of this before! It looks so good. I can imagine it goes best with garlic bread. ‘Tis the season for new soups to keep us warm! Soooo glad you have looked to include more real food ingredients!
So good — my teenage boys thank you!
I finally dug my crockpot out for the first time this week! This sounds like the perfect receipt to get using it!! Thanks 🙂
This is such a hearty and delicious soup. My family loves it!
Do you know the nutritional info of carbs and sugars in this soup? Looks so good but husband is a diabetic.
Hi Laurie, if you go here: https://www.yummly.com/#recipe/Crockpot-Cheeseburger-Soup-2229976 and scroll down, you will find nutrition info for the soup. That info is based off of four servings though, and this soup is probably more like 8 servings, so just keep that in mind!
Made this soup, and it turned out fantastic! Thank you for sharing! My family enjoyed it so much that I did a post about it on my own site, linking you to it. Thanks again for a great recipe. You can see it at:
http://www.pocketfulofthyme.com/?p=936
So glad to hear that y’all enjoyed this, Amie! Thanks for linking back to me!
This soup looks terrific! I can’t wait to try it out. Usually I prefer soups when the weather cools down some, but it’s also nice to cook crockpot meals when it’s hot outside, so the kitchen doesn’t heat up. Thank you!
Thanks Melanie! Hope you enjoy it! 🙂
How size are the cans of beef broth in this recipe. It sounds amazing and I want to get it right!
Hi Jill! They are the 14.5 oz cans. I will update that in the recipe. Hope you enjoy it! 🙂
This looks like a great dish to make when everyone is tired of turkey this week. Pinned. Thanks for bringing this to Weekend Bites. We will be live tonight 8:30 EST. Happy Thanksgiving.
Thank you, Diane! And I agree, it’s a great way to break up the turkey monotony!
This looks SO good! Pinned!
Thank you so much, Jill! I appreciate you pinning!
Craving all of the cheesy and hearty deliciousness of this soup right now.. it looks seriously so yummy!
Oh yes to the cheesy and heartiness! Thanks girl!
Hi Ashlyn! This soup looks so good! I love crockpot soups! PINNED because my family will love this! 🙂
Cathy
Thank you so much, Cathy! Crockpot soups are the best kind! 🙂