You know that feeling when you’re craving a big, juicy cheeseburger — but it’s freezing outside, and you want something warm and cozy instead? That’s exactly where this cheeseburger soup comes in.
It has all the flavors you love from a classic cheeseburger — savory ground beef, melty cheese, onions, and pickles — in a creamy, comforting soup that warms you from the inside out. And the best part? It’s made in the crockpot, so it practically cooks itself.
This high-protein crockpot cheeseburger soup packs 30g of protein per serving, making it a complete meal that actually keeps you full. It’s perfect for busy weeknights, meal prep, or any time you want a hearty dinner without spending hours in the kitchen.
Why You’ll Love This Recipe
It’s high-protein. With 2 lbs of ground beef and plenty of cheese, each serving packs 30g of protein — enough to keep you full for hours.
It’s crockpot-made. Set it and forget it. The slow cooker does all the work while you go about your day.
It tastes like a cheeseburger. All the savory, cheesy, tangy flavors you love — in soup form.
It’s family-friendly. Kids and adults alike will devour this creamy, comforting soup.
It’s versatile. Add potatoes, noodles, or extra veggies — this recipe is easy to customize.
High-Protein Crockpot Cheeseburger Soup
This creamy, hearty cheeseburger soup is packed with ground beef, cheese, and all the classic burger flavors. Made in the crockpot, it’s the perfect easy dinner for busy families.
Ingredients
For the soup:
- 2 lbs lean ground beef (85/15 or 90/10)
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 (10.5 oz) can cheddar cheese soup
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup milk (whole or 2%)
- 8 oz cream cheese, softened and cubed
- 2 cups shredded sharp cheddar cheese (block cheese, shredded fresh)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Optional add-ins:
- 2 cups diced potatoes (peeled, ½-inch cubes)
- 1 cup frozen peas or corn
- 1 cup cooked elbow macaroni or small pasta (add at end)
For serving:
- Sliced pickles (essential for cheeseburger flavor!)
- Crumbled cooked bacon
- Chopped green onions
- Extra shredded cheese
- Sour cream (optional)
Instructions
- In a large skillet over medium-high heat, brown the ground beef and onion until the beef is cooked through and the onion is soft, about 6-8 minutes. Drain any excess grease. Add the garlic and cook for 1 minute, until fragrant.
- Place the cooked beef mixture into the crockpot.
- Add the beef broth, cheddar cheese soup, cream of mushroom soup, milk, softened cream cheese, shredded cheddar cheese, smoked paprika, garlic powder, onion powder, salt, and pepper. If using potatoes, add them now. Stir to combine.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, stirring occasionally, until the soup is thick and creamy.
- If using frozen peas or corn, stir them in during the last 30 minutes. If using cooked pasta, stir it in during the last 15 minutes.
- Ladle into bowls and top with pickles, crumbled bacon, green onions, and extra cheese.
Ingredient Swaps & Variations
Make it lower-fat: Use reduced-fat cream cheese, low-fat milk, and lean ground beef (93/7). Use reduced-fat shredded cheese.
Make it dairy-free: Use vegan cream cheese, plant-based milk, and dairy-free cheese alternatives. Skip the cheese soup and use an extra can of dairy-free cream of mushroom soup.
Velveeta version: Replace the shredded cheddar and cream cheese with 8 oz of cubed Velveeta. Add it with the broth and let it melt slowly.
Add potatoes: Add 2 cups of diced potatoes with the broth for a heartier soup. They need the full 6-8 hours to become tender.
Add noodles: Stir in 1 cup of cooked elbow macaroni during the last 15 minutes of cooking.
Make it spicy: Add a diced jalapeño or ½ teaspoon of cayenne pepper.
Add veggies: Stir in 1 cup of frozen peas, corn, or diced bell peppers during the last 30 minutes.
Make it thicker: Mix 2 tablespoons of cornstarch with ¼ cup of cold water and stir it in during the last 30 minutes of cooking.
Make it thinner: Add extra beef broth or milk, ½ cup at a time, until you reach your desired consistency.
Pro Tips for the Best Cheeseburger Soup
Brown the beef well. Don’t rush this step — browning adds deep, savory flavor to the soup.
Cube the cream cheese. Soften it and cube it before adding to help it melt smoothly.
Use block cheese. Shred your own cheddar cheese. Pre-shredded cheese contains anti-caking agents that can make the soup gritty.
Stir occasionally. Give the soup a stir every hour or so to prevent sticking and ensure everything melts evenly.
Add the pickles. The pickles are what make this soup taste like a cheeseburger. Don’t skip them!
Don’t overcook the pasta. If adding pasta, cook it separately and stir it in at the end. Overcooked pasta in the crockpot becomes mushy.
Thicken if needed. For a thicker soup, mix 2 tablespoons of cornstarch with ¼ cup of cold water and stir it in during the last 30 minutes of cooking.
How to Make This Ahead of Time
This cheeseburger soup is perfect for meal prep. Here’s how to make it work:
Refrigerate: Store in airtight containers in the fridge for up to 4 days.
Freeze: This soup freezes well for up to 3 months. Leave out the potatoes and pasta if you plan to freeze — they can get mushy.
Reheat: Warm on the stovetop over medium heat, stirring occasionally, or microwave in 1-minute increments. Add a splash of milk or broth if it’s too thick.
What to Serve With Cheeseburger Soup
- Crusty bread or dinner rolls
- Grilled cheese sandwiches (the ultimate pairing!)
- A simple green salad
- Garlic bread
- Cornbread
FAQ
Can I make this without the cheese soup?
Yes. Use an extra can of cream of mushroom soup and add an extra ½ cup of shredded cheddar cheese.
What’s the best ground beef for this soup?
Use 85/15 or 90/10 ground beef for the best flavor without too much grease. Leaner beef works but may need extra seasoning.
How do I make this soup thicker?
Mix 2 tablespoons of cornstarch with ¼ cup of cold water and stir it in during the last 30 minutes of cooking. You can also remove the lid for the last hour to let it reduce.
How do I make it thinner?
Add extra beef broth or milk, ½ cup at a time, until you reach your desired consistency.
Can I make this soup on the stovetop instead?
Yes. Follow the same instructions but simmer on the stovetop for 20-30 minutes, stirring frequently.
What are the best toppings for cheeseburger soup?
Pickles, crumbled bacon, shredded cheese, green onions, and a dollop of sour cream.
Can I add potatoes?
Yes! Add 2 cups of diced potatoes with the broth and cook until tender. They need the full 6-8 hours on LOW to become tender.
Does this soup freeze well?
Yes, but leave out the potatoes and pasta if you plan to freeze it. They don’t hold up well when frozen and reheated. The soup base freezes beautifully for up to 3 months.
Can I use pre-shredded cheese?
You can, but fresh-shredded cheese melts much more smoothly. Pre-shredded cheese has anti-caking agents that can make the soup slightly gritty.
What if I don’t have a skillet?
You can brown the beef directly in the crockpot if it has a sauté function. Otherwise, any stovetop pan will work.
Conclusion
This high-protein crockpot cheeseburger soup is proof that comfort food can be both delicious and nutritious. Creamy, cheesy, and packed with 30g of protein per serving, it’s the perfect meal for busy weeknights, game day, or any time you crave the flavors of a cheeseburger in a warm, cozy bowl.
Your next step: Brown that beef, set your crockpot, and let dinner take care of itself. Your family will thank you.
