Slow Cooker Cheeseburger Soup


This Cheeseburger Soup is my favorite soup on the blog.  It is also very popular and gets rave reviews every single time.  I don’t think I have ever had a bad comment about this delicious soup.  But I do get a lot of comments asking me if it can be made in the slow cooker.  I had to test it our for myself!

Me and my slow cooker are BFF’s.  Especially when it is busy around the holidays.  Who am I kidding.  It is always busy.  That is why I love using my slow cooker year round.  It was so nice to just throw all of the veggies and potatoes in this soup right in the slow cooker.  Let it cook all day and have a delicious hearty cheeseburger soup for dinner.  This soup was just as incredible in the slow cooker.  And I love making it because I am reminded why this soup is so good!  All of the goodness of a cheeseburger is packed right inside this soup and it is incredible.  Whether you make it in the slow cooker or on the stovetop, you have to experience all of the goodness of this soup for yourself!

5.0 from 4 reviews
Slow Cooker Cheeseburger Soup
Prep time
Cook time
Total time
All of the goodness of a cheeseburger packed into an amazing hearty soup!
Serves: 8
  • 1 pound ground beef
  • ¾ cup chopped onion
  • ¾ cup shredded carrots
  • ¾ cup diced celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 4 tablespoons butter, divided
  • 3 cups chicken broth
  • 4 cups peeled and diced potatoes
  • ¼ cup all purpose flour
  • 2 cups shredded cheddar cheese
  • 1½ cups milk
  • ¾ teaspoon salt
  • ¼ to ½ teaspoon pepper
  • ¼ cup sour cream
  • Optional toppings:
  • green onions
  • bacon bits
  1. In your slow cooker, add diced potatoes, chopped onion, diced celery, carrots, parsley and basil. Add chicken broth. Cook on low 6-8 hours or high 4-6 hours or until potatoes and veggies are tender.
  2. About 30 minutes before it is done, cook the ground beef in a medium saucepan about 4-5 minutes until brown. Remove and set aside.
  3. In the same pan, add the butter. Melt the butter and add flour and cook until bubbly. Add the salt, pepper, milk and sour cream.
  4. Add cream mixture, cheese, and ground beef to the crockpot. Stir and and continue to cook until the cheese is melted. Serve with optional toppings.


Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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    1. I would porbably just throw in some beef bouillon cube or beef stock but if you go stock just know your going to have to account for the added liquid

  1. First – I love your reading your blog and making your recipes. I was wondering if you could make this soup without the crockpot? Any advise would be helpful.

  2. I made this for dinner tonight. I used elk in place of the beef and I left out the carrots because I didn’t have any. But my husband said it was one of his favorite things I have made! Thanks for the great recipe. I will definitely make this again.

  3. I noticed you didn’t use velveeta in this crockpot version. Do you think it would still work with velveeta? I was kind of excited to use velveeta since I haven’t had it since childhood! If I doubled the recipe and use half cheddar half velveeta, do you think it would be ok in the crockpot? Thank you!

    1. I think velveeta would totally work! I also like velvet but the rest of the world doesn’t seem to! Haha Just add it into cubes the last hour or so of cooking and stir until melted. 🙂

  4. This was absolutely delicious. My husband went back for THIRDS! I think next time I make it, I may swap the cheddar out for a mix with maybe Swiss cheese for a different flavor!

  5. Hi there! This looks so delicious! I need to double it – what size crock pot do you use? I need to make this for about 13 people…

  6. I made the recipe today and my girls loved it! I doubled the recipe for our big family and didn’t have enough shredded cheddar so I added about a cup of velveeta and it was delicious! The cheese was a little creamier than I think it would have been. Thanks for an easy way to make a great meal tonight!

  7. I was wondering what size crock pot you used? I’m making this right now and it’s not quite half full. Since it should always be at least half full for even cooking I’m just wondering (for next time) if you used a smaller one than mine which is 6 quarts. I’d love to know what size you use on all of your recipes! 🙂 Thanks in advance.

  8. Yes I’m back home from Pompano Beach Florida back in Baltic Connecticut am very happy with all your recipies but need the stores to show sales in my area zip code 06330 thank you keep up the great work

    1. In the original stovetop recipe 1 tablespoon of the butter was used to saute the vegetables. I guess in the Crock-Pot version you’re just going to take it down to three tablespoons for the roux.

  9. Made this today on a very cold day when our furnace had gone out, perfect for a cold day and filling. I will definitely make again!

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