Who Needs Cheeseburgers When You Can Make This Unbelievable Crock Pot Soup?

Crock Pot /Entrees

Submitted by Recipe Rain

Who Needs Cheeseburgers When You Can Make This Unbelievable Crock Pot Soup?

Cold weather might keep you from wanting to bust out the grill. Get that delicious cheeseburger taste in this hearty cheeseburger soup!

When I was pregnant with my twins, I was constantly craving red meat. Whenever my husband would ask me what I wanted for dinner, it was usually a steak, hamburger, or some other form of the main ingredient. He was always more than happy to fire up the grill and cook me up one of his delicious cheeseburgers. He is one of the best cooks I know when it comes to making things on the grill. The weather changed though, and soon his cooking device was covered in snow. That didn’t mean that I didn’t want my favorite meal though!

While he was gone to work one day I started thinking about how I could get a cheeseburger without the grill, or without going out to eat. I didn’t want something done on the stove top either. I remembered a recipe for cheeseburger soup that one of my friends had told me about, so I had to call her and see if she could get me a copy of it.

It was pretty early in the morning still, so I went to the store and grabbed all the ingredients. See what you need to make this scrumptious soup on the following page!


Who Needs Cheeseburgers When You Can Make This Unbelievable Crock Pot Soup?

Total time 8 hours

Serves 6


  • 1 large russet potato, peeled & diced
  • 1 medium yellow onion, diced
  • 1 cup carrots, julienned
  • ½ cup diced celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 4 cups Swanson chicken broth
  • 1 pound lean ground beef
  • Salt and Pepper to taste
  • 3 Tablespoons unsalted butter
  • ¼ cup Gold Medal flour
  • 2 cups whole milk
  • 1 (16 oz.) package Velveeta cheese, cubed


  1. Add the potatoes, onions, carrots, celery, dried basil and parsley to the crock pot and pour the chicken broth over it. Cover, and cook on low for 6-8 hours or on high for 4-5 hours, until the potatoes are tender.
  2. When you’re about 45 minutes away from serving, cook and crumble the ground beef in a large skillet on medium-high heat. Add in the salt and pepper.
  3. Transfer the ground beef to the crock pot and remove any excess grease from the skillet.
  4. In the same skillet, melt the butter, then whisk in the flour. Continue to whisk for about 1 minute, until it’s a bubbly golden-brown roux.
  5. Microwave the milk for about 25 seconds, it’s best to add warm milk to the roux as opposed to it being cold right out of the fridge. Once heated, slowly pour the milk into the butter/flour mixture and whisk until combined.
  6. Add the milk mixture to the crock pot, and stir to combine.
  7. Add the cheese to the crock pot and stir again. Cover, and heat for about 30 additional minutes.


Feel free to alter the vegetables that you use in here. You can also do this on the stove if you don’t want to wait for the slow cooker.