Slow Cooker Cheeseburger Soup Recipe

Two white bowls of creamy potato soup topped with shredded cheddar cheese, sliced green onions, and fresh herbs.

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Slow Cooker Cheeseburger Soup Recipe

A creamy slow cooker cheeseburger soup with browned beef and tender potatoes, finished with a stovetop roux and two cheeses. The slow cooker handles the long cook, and the dairy goes in at the end so the soup stays smooth.

Prep Time20

Cook Time5

Total Time5 20

Course: Main Course, Soup

Cuisine: American

Keyword: cheeseburger potato soup, cheeseburger soup recipe, cheesy hamburger soup, crockpot cheeseburger soup, slow cooker cheeseburger soup

Servings: servings

Calories: 483kcal

Author: Chef Jenn

Ingredients

1/2 pound ground beef
3/4 cup onion finely chopped
3/4 cup carrots shredded
3/4 cup celery diced
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1 pinch red pepper flakes
3 cups low or no sodium added chicken broth or use homemade
2 pounds peeled and diced red potatoes cut into ½ inch dice
4 tablespoons butter
1/4 cup all-purpose flour
1 pound Velveeta
1 1/2 cups whole milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon white pepper
1 ½ cups shredded sharp cheddar plus more for garnishing

Instructions

Cook the ground beef in a skillet over medium-high heat until no longer pink, breaking it into crumbles. When it's almost cooked through, add the onion, carrots, and celery and cook for 3 to 4 minutes, until softened. Drain the fat.
Add the beef mixture, basil, parsley, red pepper flakes, potatoes, and chicken broth to a 5- to 6-quart slow cooker. Stir.
Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the potatoes are tender.
About 45 to 60 minutes before serving, melt the butter in a small saucepan. Whisk in the flour and cook for 3 to 5 minutes, stirring, until bubbly.
Whisk the milk, salt, and white pepper into the roux until smooth. Stir it into the slow cooker. Cover and cook on HIGH for 20 to 30 minutes, until thickened.
Add the cubed processed cheese and cook until just melted.
Stir in the shredded sharp cheddar until just melted. Serve hot, garnished with more cheddar.

Notes

Recipe Card Tips

If you cooked on LOW, switch to HIGH when the roux goes in. LOW won't get the soup hot enough to thicken in 30 minutes.
Cut the processed cheese into 1/2-inch cubes. Bigger chunks take too long to melt, and the soup overheats while you wait.
Once both cheeses are melted, switch the slow cooker to WARM. Don't let it bubble after the cheese is in, or it can break.

Nutrition