Cheeseburger Soup

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Filled with hamburger meat, carrots, potatoes, Velveeta, delicious spices, and BACON, this Cheeseburger Soup is the perfect recipe for a cold day! Best of all, it’s made in the crockpot – super easy! You’ll love how hearty and cheesy this crockpot soup is.

There’s nothing better than soup on a cold day, and especially slow cooker soups! This recipe is just as hearty as our cheesy potato soup, and creamy chicken stew, which are both made in the crock pot as well.

Cheeseburger Soup topped with bacon in a bowl

Hearty and cheesy crock pot soup

Soup, Soup, Soup! We’ve got soup on the brain, can you tell? I’m happy to present today’s Tried and True recipe for Cheeseburger Soup (and yes, it’s different from our Hamburger Soup). This has been my favorite soup recipe we’ve tried so far this year! Its creamy, cheesy, and just simple enough to be YOUR new favorite too.

Best of all, it’s made in the SLOW COOKER (easy peasy)! Crockpot soup recipes are by far my favorite kind of soup recipe because, honestly, who likes standing over the kitchen stove watching over soup as it cooks? Not me!

Just prep the ingredients, throw them in the crockpot, and after a few hours, you’ll have this dreamy finished product filled with hamburger meat, carrots, potatoes, Velveeta cheese and so many delicious spices! This Cheeseburger soup recipe has so much flavor and is so hearty, you’re bound to love it!

How to Make Cheeseburger Soup

Begin by peeling and chopping your veggies, and then adding them to a crockpot with the broth. Cook on high for 3-4 hours, or until tender.

Meanwhile, over the stove, melt 6 TB of butter in a skillet, then add that and the 2 cans of evaporated milk into your crockpot.

Cook your hamburger in the skillet with another 2 TB of butter and add onion flakes (or onion powder). Once cooked, add to your crockpot along with seasonings and turn on low for at least an hour.

Add Velveeta 30 minutes before serving.

And did I forget to mention it’s topped with bacon?! Perfect for you bacon lovers! I will say, my hubby was surprised there were carrots in the soup since you really don’t put carrots on cheeseburgers, but somehow they worked out perfectly in the recipe! I hope you’ll agree. 😉

Stovetop Instructions

Peel and chop your veggies and then add them to a pot of simmering broth for 20 minutes. Add 6 TB butter and evaporated milk and let simmer for an additional 10 minutes. While that is simmering, cook your hamburger meat in 2 additional TB of butter along with onions/onion flakes/onion powder.

Once the meat is no longer pink, add the meat and the seasonings to the broth pot and simmer for an additional 10 minutes. Add Velveeta cheese and simmer an additional 10-15 minutes.

Crockpot Cheeseburger Soup in a white bowl

Ingredient and storage tips

Evaporated milk? If you don’t have evaporated milk on hand, making your own is actually pretty simple. To make 1 cup (240ml) of evaporated milk you’ll need 2 ¼ c regular milk.

Heat regular milk in a saucepan over medium heat. If needed, adjust the cook time to maintain a gentle boil. Stir continuously until a little over half of the milk has evaporated (about 10 minutes). Remove from the heat and cool.

Can you use other cheeses instead of Velveeta cheese? Yes. The Velveeta does make it extra cheesy and creamy, but other cheeses like cheddar cheese also work well.

What is Wondra? Wondra is made by the General Mills company. They use special types of wheat that are ground into very fine particles allowing it easily dissolve in liquid. It’s used in sauces, soups, and gravies. If you don’t have Wondra you can choose to substitute with all purpose flour.

Can I freeze cheeseburger soup? Some people are hesitant to freeze dishes with milk or cream for fear the milk/cream will separate due to being frozen. Though this may happen just whisk it back to a nice creamy texture. Add fresh milk or cream to help.   

To freeze: follow the recipe, but don’t add the velveeta/cheese. Allow the soup to cool and place in a freezer safe container leaving 1 inch head space. Store for 4-6 months. Thaw in the fridge. Reheat on the stovetop or in a crock pot. Once the soup is hot add the velveeta/cheese. Simmer for 30 minutes and serve.    

For more beef soups, check out:

Cheeseburger Soup Recipe

4.5 from 4 votes

Filled with hamburger meat, carrots, potatoes, Velveeta, delicious spices, and BACON, this Crockpot Cheeseburger Soup is the perfect recipe for a cold day!

Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 6
Calories 599 kcal
Author Lil' Luna

Ingredients

  • 1-1 1/2 lb ground beef cooked and drained
  • 1 tbsp onion flakes
  • 1/2 cup butter divided
  • 1 1/2 cups carrots
  • 1 tsp basil
  • 1 tsp thyme
  • 6 medium potatoes (8 cups)
  • 1 carton chicken broth
  • 1/2 cup wondra or flour
  • 2 cans evaporated milk
  • 1 package sliced velveeta
  • Bacon optional

Instructions

  1. Peel and chop your potatoes and carrots. Add both to a crock pot with broth. Cook on high for 3-4 hours, or until tender.

  2. Meanwhile, over the stove, melt 6 TB of butter in a skillet then add that and the 2 cans of evaporated milk into your pot.
  3. Cook your hamburger in the skillet with 2 TB of butter and add onion flakes. Once cooked, add to your crock pot along with seasonings and turn on low for at least an hour. Add velveta 30 minutes before serving. Top with bacon bits (optional). Enjoy!

Recipe adapted from mamaplusone.

Crockpot Cheeseburger Soup Recipe

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Author

Kellyn Carpenter

Kellyn is a mom of 4 and loves to try and test out new recipes. She loves to find the best dinner and dessert recipes around and share them with those in the blogosphere.

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Comments

  1. It looks like the step for adding the flour is missing. Should it be added into the 6T melted butter to make a roux?

  2. I usually love all of your recipes, but this one doesn’t sound like it would taste much like a cheeseburger, and is not as easy as a crock pot recipe should be. I like them when you can put everything in there at once and not mess with the stove 🙂

  3. When do you use the flour? do you add the evaporated milk right away or after the veggies have cooked for the 3-4 hours?

  4. Does this warm up well the next day? I am trying this for soup day at work and want to make it the night before 🙂 Thanks