Crockpot Cheeseburger Soup

A white dish filled with a creamy stew featuring diced potatoes, carrots, ground meat, peas, and green beans. The stew is served next to grilled bread slices, all placed on a cloth with red stripes.

Crock pot cheeseburger soup is a creamy, cheesy dinner made with ground beef, tender potatoes, and Velveeta. This easy slow cooker cheeseburger soup is nearly hands-off, perfect for a busy weeknight.

Course Dinner

Cuisine American

Keyword comfort food, creamy, hearty, one-pot

Prep Time 20

Cook Time 5

Total Time 5 20

Servings 1 1/2 cup servings

Calories 425

Author Gina Dickson

Ingredients

2 pounds lean ground beef
½ cup onion white or yellow, diced
1 clove garlic minced ( about a teaspoon)
6 cups chicken broth or beef broth for a richer flavor
6 cups Yukon Gold potatoes diced (peeling optional)
2 cups frozen mixed vegetables peas, carrots, corn, green beans
2 teaspoons dried basil
2 teaspoons dried parsley flakes
1 teaspoon paprika
1 piece bay leaf small
1 cup milk
2 tablespoons cornstarch
8 ounces Velveeta cheese cubed

Instructions

Cook the Beef

In a skillet over medium heat, cook the ground beef and diced onions until the beef is browned and onions are soft. Drain excess grease.
2 pounds lean ground beef, ½ cup onion
Stir in minced garlic and cook for 1 more minute.
1 clove garlic

Assemble the Soup

Transfer the beef mixture to a crockpot.
Add potatoes, broth, vegetables, basil, parsley, paprika, and bay leaf. Stir to combine all the ingredients.
6 cups chicken broth, 6 cups Yukon Gold potatoes, 2 cups frozen mixed vegetables, 2 teaspoons dried basil, 2 teaspoons dried parsley flakes, 1 teaspoon paprika, 1 piece bay leaf

Slow Cook

Cover and cook on low for 5-6 hours or high for 3-4 hours, until potatoes are tender.

Thicken the Soup

30 minutes before cooking is done, whisk milk and cornstarch in a small jar with a lid. Stir it into the soup.
1 cup milk, 2 tablespoons cornstarch
Remove the bay leaf and discard.
Cover the crockpot and continue cooking.

Add the Cheese

10 minutes before serving, stir in Velveeta cubes until melted.
8 ounces Velveeta cheese

Notes

Make Ahead: Cook the ground beef and onion up to 2 days in advance and store in an airtight container in the fridge. Chop the potatoes the night before and keep them in a bowl of water in the fridge to prevent browning. Pre-measure the spices in a small container so it's ready to go when you start cooking.

Storage: Store in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat in the microwave or on the stovetop.

Freezing: Not recommended. The Velveeta turns watery once thawed.

Substitutions: Shredded cheddar, Colby Jack, or Pepper Jack can be used in place of Velveeta, though the texture will be less silky. Frozen diced potatoes can substitute for fresh in a pinch. Leftover shredded beef roast can be used in place of ground beef.

Variations: Chopped bell peppers, mushrooms, or diced tomatoes can be added for extra bulk. Red pepper flakes, cayenne, or diced jalapeños add heat. Adjust cornstarch up for a thicker soup or add extra broth for a thinner one.

Slow Cooker Times: HIGH: 3 to 4 hours. LOW: 5 to 6 hours (preferred, allows flavors to meld longer).

Nutrition