This Crock Pot cheeseburger soup was born on a busy fall evening when I needed something that would practically cook itself, yet still taste like a warm hug. I tossed in the basics I had on hand—ground beef, onion, potatoes, and a can of cheddar soup—and a few hours later my kitchen smelled like a cozy diner. The first spoonful reminded me of a cheeseburger basket, just in soup form: creamy, savory, and so comforting that everyone kept circling back for seconds.

Over the years, I have tweaked the timing and finish to make it even silkier and more flavorful. The potatoes simmer until tender, the beef melts into the broth, and the cheese additions at the end give it that unmistakable burger-and-fries nostalgia. A splash of heavy cream smooths the edges while Velveeta, if you choose to add it, turns the broth into a velvety embrace. This is the kind of weeknight meal that earns repeat requests; it is easy to prep, holds beautifully in the slow cooker, and lands on the table with very little fuss.

Ingredients

• Ground beef (1 pound): Choose 85 to 90 percent lean for rich flavor without excess grease. Browning builds savory fond that deepens the broth’s cheeseburger character.
• Sweet onion (1 small, diced): Adds mild sweetness and soft texture. Look for firm, heavy onions; dice finely so it melts into the soup.
• Garlic (2 cloves, minced): Fresh or jarred both work. Garlic brings warmth and enhances the cheesy finish; avoid burning when sautéing.
• Low sodium chicken broth (4 cups): Keeps the soup balanced and lets you control salt. Any quality boxed broth or homemade stock works.
• Russet potatoes (3 medium, 1-inch dice): Russets release starch as they cook, naturally thickening the soup while staying tender and fluffy.
• Frozen peas and carrots (12 ounces, optional): A convenient pop of color and sweetness; no need to thaw first for slow cooking.
• Cheddar cheese soup (10.5-ounce can): The shortcut that guarantees creamy, cheesy body without fuss. Many brands work; check labels for seasoning.
• Black pepper (1/2 teaspoon): Brightens and balances the richness; add more to taste at the end.
• Heavy cream (1 cup): Stirred in near the end for a smooth, velvety finish that feels diner-style indulgent.
• Velveeta (8 ounces, cubed, optional): Melts into a silky, ultra-creamy texture; add if you love that classic cheeseburger melt.

Instructions

Brown the beef and aromatics: Heat a large skillet over medium-high. Add ground beef and diced onion, breaking the beef into crumbles. Cook until no pink remains and onions soften, 8 to 10 minutes. Drain excess grease, return to the skillet, then stir in minced garlic just until fragrant, about 30 seconds, taking care not to brown the garlic. Load the slow cooker: Transfer the beef mixture to a 6-quart slow cooker. Add chicken broth, diced russet potatoes, peas and carrots (if using), cheddar cheese soup, and black pepper. Stir well so the soup base is evenly combined and the potatoes are submerged for even cooking. Cook until tender: Cover and cook on low for 7 to 8 hours, or on high for 4 to 5 hours. The potatoes should be fork-tender and the broth lightly thickened. Avoid lifting the lid frequently to maintain heat and consistent simmering. Finish creamy and cheesy: About 1 hour before serving, stir in the heavy cream and Velveeta cubes (if using). Cover and cook on low, allowing the cheese to melt fully. Stir occasionally to help the cheese incorporate and prevent any hot spots. Adjust and serve: Taste and adjust seasoning with additional pepper or a pinch of salt if needed. Ladle into bowls and serve hot. Garnish with shredded cheddar, chopped chives, dill pickles, or crumbled bacon for a true cheeseburger vibe.

Storage Tips

Cool leftovers to room temperature within 1 hour, then refrigerate in shallow, airtight containers for up to 4 days. Because cream and cheese can separate when frozen, I prefer to freeze the soup before adding the heavy cream and Velveeta. Store the base in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, reheat gently on the stovetop or in the slow cooker, and finish with cream and cheese just before serving. If reheating a fully finished batch, warm on low heat, stirring often, and add a splash of broth or milk to restore the silky texture. Avoid boiling after adding dairy.

Ingredient Substitutions

Swap ground beef with ground turkey or chicken for a lighter take, using the same 1-pound amount; add 1 tablespoon of olive oil when browning leaner meats. For a gluten-conscious option, choose a gluten-free cheddar soup or substitute 1 cup shredded cheddar plus 1 tablespoon cornstarch, whisked into 1/2 cup milk, added near the end. No Velveeta? Use 1 1/2 cups freshly shredded cheddar and stir until smooth. Replace heavy cream with half-and-half for a lighter finish, or evaporated milk for a stable, ultra-creamy texture. Vegetable broth works if you prefer a subtly different flavor; adjust salt as needed.

Serving Suggestions

Serve hot with classic burger-inspired toppings: extra shredded cheddar, dill pickle chips, chopped tomatoes, green onions, or a drizzle of ketchup and mustard for the adventurous. Crumbled bacon adds smoky crunch, while toasted buttered buns or garlic bread make perfect dunkers. For a fresh side, toss a simple green salad with a tangy vinaigrette to balance the soup’s richness. On game day, keep the slow cooker on warm and set out a topping bar so everyone builds their ideal bowl. This soup also pairs nicely with roasted broccoli or a wedge salad.

Cultural Background

Cheeseburger soup is a homespun American comfort dish that borrows the flavors of a classic diner burger and translates them into a spoonable form. It gained popularity through church potlucks and community cookbooks where easy, hearty slow cooker meals reign. The combination of potatoes, ground meat, and processed cheese mimics the nostalgic taste and texture of a cheeseburger and fries. Regional variations often include bacon, dill pickles, or a dash of steak seasoning. The slow cooker version reflects the American love for convenience cooking with big flavor and minimal fuss.

Seasonal Adaptations

In winter, keep the soup extra cozy with bacon, sautéed mushrooms, and a pinch of smoked paprika. In spring, lighten it with half-and-half, more peas, and a shower of fresh chives. Summer calls for toppings like diced garden tomatoes and crunchy pickles for burger-stand vibes. Come fall, fold in roasted red peppers or a splash of Worcestershire for deeper savory notes. For holidays, serve in small cups as a starter, finished with a sprinkle of sharp cheddar and a few bacon crumbles for a crowd-pleasing opener.

Meal Prep Tips

Brown the beef and onion up to 2 days ahead; store chilled in an airtight container. Dice potatoes the night before and keep submerged in cold water in the fridge, then drain before adding. Load everything into the slow cooker in the morning and set to low for a hands-off dinner. For packable lunches, portion into microwave-safe containers, leaving headspace for stirring after reheating. Reheat gently and add a splash of broth or milk to keep it silky. Keep toppings separate to add just before eating for best texture.

Bring this cozy, cheeseburger-inspired bowl to your weeknight rotation and let the slow cooker do the heavy lifting. It is easy, satisfying, and endlessly adaptable, the kind of comfort that never goes out of style.