If you’re searching for a hearty, comforting meal that basically cooks itself, you’re in for a treat. This Crock Pot Cheeseburger Soup Recipe is one of those gems I love to make when I want something cozy without hovering over the stove. It’s rich, cheesy, and loaded with all the flavors you expect from a classic cheeseburger—just in a creamy, spoonable form. Trust me, once you try this, you’ll be adding it to your regular dinner rotation.

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Why You’ll Love This Recipe

Hands-Free Cooking: Just add everything to the crock pot and forget it while it slowly works its magic all day long.
Ultimate Comfort Food: Creamy cheese meets juicy ground beef and potatoes — all the flavors of a cheeseburger in a cozy bowl.
Family Favorite: My family asks for this again and again, especially on chilly evenings.
Simple Ingredients: No fancy stuff needed—just pantry staples and fresh potatoes.

A white mug filled with creamy beige soup showing chunks of light brown meat and small pieces of soft tan potato mixed throughout. The soup is topped with bright yellow shredded cheese and a sprinkle of green herbs. The mug is placed on a wooden table with some shredded cheese scattered nearby and another mug with a similar soup partially visible at the top. A piece of light tan bread rests on a wooden board in the top left corner, along with a small bowl of green dried herbs. A wooden-handled utensil lies next to the mug on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients come together beautifully to create that rich, savory soup you crave. I always recommend fresh potatoes versus frozen here—they make a big difference in texture, and the dried onion soup mix is my secret flavor booster.

Ground beef: Use lean or regular depending on your flavor preference—I like a little fat for richness.
Russet potatoes: Their starchy texture helps thicken the soup perfectly as they cook down.
Dried onion soup mix: This one ingredient packs in tons of flavor without extra chopping.
Condensed cream of cheese soup: This is the base flavor that keeps things creamy and cheeseburger-y.
Cream cheese: Adds amazing creaminess and a slight tang you’ll love.
Chicken broth: I usually use low sodium so I can control the salt, but any broth works well.
Shredded cheddar cheese: Toss in at the end for melty, stringy goodness you’ll drool over.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this Crock Pot Cheeseburger Soup Recipe depending on what mood I’m in or what I have on hand. Feel free to get creative and make it your own—you can’t go wrong here!

Add bacon: I discovered this trick when I tossed in crumbled crispy bacon at the end—it takes the soup to another level of indulgence.
Swap broth: You can swap the chicken broth for beef broth to amp up that meaty flavor, perfect for beef lovers.
Make it spicy: If you like a little kick, add a dash of cayenne pepper or chopped jalapeños while cooking.
Vegetarian option: Try using plant-based ground “beef” and vegetable broth for a meat-free version.

How to Make Crock Pot Cheeseburger Soup Recipe

Step 1: Layer the Ingredients in the Crock Pot

Start by adding your ground beef directly to the bottom of the crock pot and spread it out evenly. Don’t worry about browning it ahead of time—this slow cooker method breaks down the beef beautifully. Then peel and cube your Russet potatoes and add them on top. Sprinkle the dried onion soup mix over the potatoes — this is what gives the soup such a unique, rich flavor. Next, dollop the condensed cream of cheese soup evenly across the top. Add your blocks of cream cheese, and finally pour the chicken broth over everything, making sure the potatoes are covered in liquid. This layering sets you up for a perfectly cooked, cheesy soup goodness.

Step 2: Slow Cook on Low for 8 Hours

Pop the lid on and leave it on low for about eight hours. This is perfect timing for a day when you’re out running errands or at work. I love coming home to the smell of cheeseburger heaven simmering away. If you’re using frozen ground beef, make sure to check around the halfway point and break it up to help everything cook evenly.

Step 3: Stir and Melt in the Cheese

After the eight hours, give the soup a good stir to help melt that cream cheese all the way through. Once it’s nice and smooth, sprinkle in your shredded cheddar cheese and stir until melted and creamy. This last step is where the soup really comes alive with cheesy goodness. Then, it’s ready to serve!

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Pro Tips for Making Crock Pot Cheeseburger Soup Recipe

Don’t Pre-Cook the Beef: I used to brown my ground beef first, but I learned that it’s perfectly tender when cooked slow and low in the crock pot—and saves time.
Potatoes Matter: Using starchy Russets instead of waxy potatoes helps thicken the soup naturally, giving you that comforting, stick-to-your-ribs feel.
Cheese Last: Adding the shredded cheddar cheese right at the end prevents it from getting grainy and keeps it perfectly melty.
Break Up Frozen Beef Early: If using frozen ground beef, pause halfway through cooking to chop it up—otherwise, you’ll end up with big clumps in your soup.

How to Serve Crock Pot Cheeseburger Soup Recipe

This image shows a thick creamy soup in two speckled blue bowls placed on a wooden board. The soup has chunky pieces of potato and small bits of meat all mixed in a smooth, light brown broth. Each bowl is topped with a small pile of thin, bright yellow shredded cheese and a light sprinkle of finely chopped green herbs. To the left, there is a small brown bowl filled with dried green herbs and a few shreds of cheese scattered on the wooden surface. In the background, there is sliced bread with a crusty golden outside and soft white inside, and two clear drinking glasses sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my bowls with a little extra shredded cheddar and chopped green onions. Sometimes I add a dollop of sour cream or crispy bacon bits for a salty crunch. These garnishes really take this soup from cozy to restaurant-quality in minutes.

Side Dishes

Pair this soup with a simple side like garlic bread or a fresh green salad to balance out the richness. My family also enjoys serving it with soft pretzel rolls—they just fit perfectly with the cheeseburger vibe.

Creative Ways to Present

If I’m serving this for a casual gathering, I like to ladle the soup into small bread bowls—it’s such a fun way to present and everyone loves eating their “soup in a bun.” For parties, setting up a toppings bar lets guests customize their bowls with jalapeños, bacon, or pickles for a fun cheeseburger twist.

Make Ahead and Storage

Storing Leftovers

I store any leftover soup in an airtight container in the fridge, and it usually lasts about 3-4 days. The flavors actually deepen overnight, so it’s great as next-day lunch. Just give it a good stir before reheating because the cheese can settle at the bottom.

Freezing

Freezing this soup is definitely doable, though I recommend skipping the shredded cheese until after you reheat so it stays creamy. Freeze in portion-sized containers and thaw overnight in the fridge for best results.

Reheating

Reheat gently on the stove over low-medium heat, stirring often to keep the cheese from clumping. I sometimes add a splash of broth or milk to loosen it up if it’s too thick. Microwave works too—just stir halfway through to distribute heat evenly.

FAQs

Can I use a different type of cheese in this Crock Pot Cheeseburger Soup Recipe?

Absolutely! While cheddar gives that classic cheeseburger flavor, you can experiment with Monterey Jack, pepper jack, or even a cheese blend to switch up the taste and creaminess. Just add shredded cheese at the end of cooking so it melts properly.
Can I make this recipe in an Instant Pot instead of a crock pot?

You can! I haven’t tried it extensively, but cooking on the “soup” or “slow cook” setting in the Instant Pot should work—reduce the time significantly (possibly around 1 hour on slow cook or 15-20 minutes on pressure cook) and release pressure carefully. Just make sure you break up the beef if frozen.
Is it okay to use frozen ground beef?

Yes, but here’s what I learned: break it up halfway through cooking! This ensures even cooking and prevents large chunks from lingering in your soup. Otherwise, fresh ground beef cooks perfectly without pre-browning.
Can I add vegetables to this soup?

Definitely! Feel free to toss in diced carrots, celery, or bell peppers along with the potatoes. Just keep in mind additional veggies may slightly change the creamy texture, but they add great flavor and nutrition.
How thick should the soup be?

It should be creamy but pourable—similar to a thick chowder. If it’s too thick after cooking, simply add a little more broth or milk to loosen it up before serving.

Final Thoughts

I absolutely love how this Crock Pot Cheeseburger Soup Recipe turns out every single time. It’s like giving yourself a warm hug after a long day, and honestly, it’s a crowd-pleaser that’s easy enough for any weeknight. Whether you’re a busy parent, a cheese lover, or just in need of simple comfort food, I really hope you give this a try—it might just become your new favorite go-to crock pot recipe. Happy cooking!

Crock Pot Cheeseburger Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 127 reviews

Author: Villerius
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Yield: 6 servings
Category: Main Dishes
Method: Slow Cooking
Cuisine: American

Print Recipe

Description

This hearty and comforting Crock Pot Cheeseburger Soup combines ground beef, creamy cheeses, tender potatoes, and flavorful broth to create a rich, satisfying meal perfect for cozy nights. Slow-cooked to perfection, this easy-to-make soup delivers all the flavors of a cheeseburger in a warm, creamy bowl.

Ingredients

Meat

2 pounds ground beef

Vegetables

4 Russet potatoes, peeled and cubed

Seasonings & Soups

1 ounce dried onion soup mix
10.5 ounce can of condensed cream of cheese soup

Dairy

2 – 8 ounce blocks of cream cheese
2 cups shredded cheddar cheese

Liquids

32 ounces chicken broth

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Instructions

Prepare the ground beef: Add the ground beef to the Crock Pot and spread it out evenly to ensure it cooks thoroughly.
Add potatoes and seasoning: Peel and cube the Russet potatoes, then add them on top of the beef. Sprinkle the dried onion soup mix evenly over the potatoes for flavor.
Incorporate cheese soup and cream cheese: Spread the condensed cream of cheese soup over the potatoes. Add the two blocks of cream cheese on top, distributing them evenly for melting.
Add broth: Pour the chicken broth over the potatoes and cheeses, making sure the potatoes are fully covered with liquid to cook properly.
Slow cook: Place the lid on the Crock Pot and cook on low temperature for eight hours, allowing all flavors to meld and ingredients to become tender.
Finish and serve: After cooking, stir the ingredients thoroughly until the cream cheese has fully melted and incorporated into the soup. Stir in the shredded cheddar cheese until melted, then serve hot.

Notes

You can use frozen beef for this recipe, but be sure to chop it into smaller pieces about halfway through the cooking process to ensure even cooking.
Optional: add crumbled bacon to the soup to make a bacon cheeseburger variation.
Either beef broth or chicken broth can be used in place of chicken broth.

Nutrition

Serving Size: 1 cup
Calories: 380
Sugar: 4g
Sodium: 850mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 11g
Trans Fat: 0.5g
Carbohydrates: 18g
Fiber: 2g
Protein: 20g
Cholesterol: 90mg