The Best Cheeseburger Soup (slow cooker)

This creamy cheeseburger soup, made with Velveeta and basic ingredients, is super easy to compile and throw into your slow cooker or crockpot. After a long day of work, this hot and creamy cheeseburger soup is the ultimate comfort food! We enjoy our cheeseburger soup with a side of fresh homemade bread or copycat Red lobster biscuits. For step by step photos and notes keep scrolling below the recipe card!

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The best slow cooker cheeseburger soup

The Best Cheeseburger Soup (slow cooker)

Creamy cheeseburger soup with basic ingredients and a creamy broth. This soup is great as a main for dinner, but is also a great, make-ahead side for your guests at any hosting event!
4.25 from 4 votes
Prep Time 20 minutes
Cook Time 5 hours
Course Soup
Cuisine American
Servings 8


  • 7 quart slow cooker (linked below)
  • Skillet (linked below)
  • measuring cups (linked below)
  • Whisk (linked below)


  • 1 pound ground beef
  • 1 cup diced onion (white or yellow)
  • 3 large potatoes, cubed (Idaho or russet)
  • 1 cup carrots cut into small chunks
  • 1/3 cup diced green pepper *see note
  • 1/3 cup flour all purpose
  • 4 1/2 cups chicken broth
  • 1/2 teaspoon salt
  • 3/4 teaspoon garlic salt
  • 1 teaspoon parsley flakes
  • 12 oz. Velveeta cheese
  • 2/3 cup sour cream


  • Brown the beef along with the diced onions in a large skillet and season with salt and ground pepper to taste.
  • Place the browned beef and onions on the bottom of a 6-7 quart crock pot, then add potatoes, carrots and diced pepper on top.
  • Whisk flour, broth and seasonings together and pour over the veggies and beef in the crockpot.
  • Cover the soup and cook on low for 5-6 hours or on high for 3-4 hours, until the potatoes are softened. Add the Velveeta cheese at the last hour of slow cooking and allow to melt. Once the Velveeta has melted and the veggies are soft, gently whisk in the sour cream until smooth. Cool slightly and enjoy!


If you prefer celery over green peppers, you can substitute in celery instead of the peppers. 
Step by step photos and notes below. 
Keyword Cheeseburger soup, velveeta, the best, slow cooker
Tried this recipe?Let us know how it was!


  • 7 quart crockpot/slow cooker I like to use my 7 quart crockpot in this recipe, it holds a nice amount and is also great for cooking bigger quantities such as chicken taco soup or whole chicken.
  • Large skillet I prefer to use my large Farberware skillet (not and ad) for browning beef and doing other skillet meals such as white chicken skillet lasagna.
  • Measuring cups I prefer to use my metal measuring cups for their durability and dish washer friendliness.
  • Whisk I highly recommend using a wire handled whish over plastic or metal. I have had too many bad experiences with other whisks not drying properly and leaking out of the bottom.

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Ingredients needed: Chicken broth, sour cream, diced green peppers, carrots (I used sliced baby carrots, but diced large carrots can also be used), salt, dried parsley, garlic salt, flour, potatoes, beef and onions, and Velveeta cheese.


Soup is one of those things you can have fun playing around and trying new things with. Feel free to add your favorite seasonings, add or subtract veggies and add the Velveeta cheese and sour cream to taste! You can even add pickles and bacon to the soup if you prefer.

Peas and/or broccoli can also be added to this soup, I recommend adding the peas or broccoli at the last hour of slow cooking along with the Velveeta cheese.

Step 1-2: Brown the beef with diced onion and season to taste with salt and pepper. Place into the bottom of a 6-7 quart crockpot and then add potatoes, carrots and green peppers.


You do not need to add the veggies and beef in any particular order as the soup will cook evenly in any order.

Step 3: Combine broth, flour and seasonings and pour over the beef and veggies.


My personal preference is to use store bought chicken broth over store bought beef broth. I find bought chicken broth to have a better flavor than canned or packaged beef broth. However, if you happen to have beef bone broth on hand and prefer the flavor, feel free to use it in this cheeseburger soup!

Step 4: Cover and cook the soup on low or high, add Velveeta cheese at the last hour of cooking (or once the potatoes are mostly softened) and allow the cheese to melt.

Step 4 continued: Once the Velveeta has melted, stir in sour cream to preference and enjoy!

Note* More or less sour cream can be added to the cheese burger soup. Add sour cream until the soup reaches your desired level of creaminess.

I served this easy slow cooker cheese burger soup with fresh copy cat Red lobster biscuits the other night, and oh my, was it ever delicious together!!

Feel free to pin this recipe for later and tag me on Instagram with your creation of it!

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