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Crockpot Cheeseburger soup topped with hamburger bun croutons.
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5 from 1 vote

Crockpot Cheeseburger Soup

Comforting, heartwarming, and absolutely easy to make this Crockpot Cheeseburger Soup is a freezable weeknight meal everyone will love.  It’s filled with hearty ingredients such as ground beef and potatoes in a creamy cheddar cheese soup. It’s delicious!
Prep Time25 minutes
Cook Time7 hours
Total Time7 hours 25 minutes
Course: Soup
Cuisine: American
Servings: 8 Servings
Calories: 559kcal
Author: Aimee Mars

Equipment

  • Crockpot
  • Skillet

Ingredients

  • 1 lb Ground Beef
  • 2 large Russet Potatoes peeled and diced
  • 1 14.5 ounce can Diced Tomatoes
  • 1 medium Yellow Onion diced
  • 2 teaspoons Dried Basil
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Pepper
  • 3 cups Chicken Broth
  • 1 lb Cheddar Cheese shredded
  • 8 ounces Cream Cheese

Instructions

  • In a skillet over medium-high heat brown the ground beef, breaking it apart as it browns. Drain any excess fat and place it into the crockpot.
  • Place the potatoes, diced tomatoes, diced onion, basil, salt, pepper, and chicken broth into the crockpot.
  • Cover and cook on low for 7 hours without stirring.
  • Shredded the cheddar cheese and cut the cream cheese into cubes. With 1 hour left to cook add them both to the crockpot and stir to mix.

Notes

  • Serve with crusty bread or your favorite hamburger toppings such as crumbled bacon and sliced pickles.
  • The best potatoes for this soup are Russet because others such as Yukon gold can fall apart and turn into mush in the soup.
  • To thicken the soup you can mix 1/4 cup of flour and 1/4 cup of the soup broth. Then dump it into the crockpot and let it cook a little longer.
  • Make your own croutons using hamburger buns. Cut some hamburger buns into cubes and toss with olive oil and salt. Spread them onto a baking sheet and bake them at 375 F for 10 to 15 minutes.
 

Storing and Freezing Information

  • Leftovers: any leftovers can be placed in an air-tight container and stored in the fridge for 3 to 4 days.
  • Freezing Instructions: allow the soup to cool completely before placing it into a freezer-safe container or zip-top bag. It can be stored in the freezer for 3 months. Thaw it in the fridge overnight before planning to reheat it the next day.
  • Reheating Instructions: to reheat pour the contents into a pot and place it on the stove over medium heat. Stir it occasionally until heated through. Depending on the amount it could take 5 to 10 minutes.

Nutrition

Serving: 1serving | Calories: 559kcal | Carbohydrates: 21g | Protein: 27g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 976mg | Potassium: 663mg | Fiber: 2g | Sugar: 3g | Vitamin A: 955IU | Vitamin C: 6mg | Calcium: 464mg | Iron: 2mg