Budget-Friendly Crockpot Cheeseburger Soup

This hearty crockpot cheeseburger soup brings the flavors of a classic cheeseburger into a savory bowl, with tender vegetables, ground beef and cheddar, and needs minimal hands-on time.

It costs $11.78 total, or $1.96 per serving, and takes about 7 hours and 5 minutes of combined active and passive time.

What this costs

These are estimated costs based on typical U.S. supermarket store-brand prices in September 2026. Prices vary by store and region, so treat them as a guide.

Ingredient cost = pack price ÷ pack quantity × amount used. Cost per serving = total recipe cost ÷ servings.

Ingredient Notes and Cheaper Swaps

Ground Beef

This recipe uses 80/20 ground beef. The slightly higher fat content often means a lower price per pound than leaner options, and the fat that renders out during browning adds flavor; drain off any excess grease after cooking. Ground turkey or a mix of ground beef and sausage also work, though they change the classic “cheeseburger” flavor. Always cook ground meat to an internal temperature of 160°F.

Potatoes and Root Vegetables

Russet potatoes are a good choice because their starch helps thicken the broth as they cook down. Any sturdy, all-purpose potato works, such as Yukon Golds or red potatoes (though they might hold their shape a bit more). If you are short on fresh produce, stir in a bag of frozen mixed vegetables (like peas, carrots, and corn) during the last 30 minutes of cooking.

Cheese

For the creamiest texture and best value, buy a block of sharp cheddar and shred it just before adding it to the soup. Pre-shredded cheese often contains anti-caking agents like cellulose, which can keep it from melting smoothly and give the soup a slightly grainy texture. Cheeseburger soup often uses Velveeta or similar processed cheese, but real cheddar is often more budget-friendly per actual cheese content and gives an authentic, tangy cheeseburger taste.

Broth and Dairy

Store-brand cartons of chicken broth are usually very affordable. Chicken bouillon cubes or powder dissolved in hot water are even cheaper; just be mindful of the sodium content, which can be quite high. The recipe uses 2% milk, which gives a good balance of creaminess without being overly rich. Whole milk makes a richer soup; skim milk works, but the soup will be a little thinner.

How to Make This Crockpot Cheeseburger Soup Step by Step

Peel and dice the potatoes, chop the onion, shred the carrots, and dice the celery. Put the vegetables, dried basil and dried parsley in a 6-quart or larger slow cooker and pour in the chicken broth so the vegetables are mostly submerged. Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours, until the potatoes are tender.

About 45 minutes before serving, heat a large skillet over medium-high heat and cook the ground beef, breaking it apart, until browned and no pink remains. Drain off the excess grease and transfer the beef to the slow cooker.

For the roux, wipe out the skillet, then melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, for about 1 minute, until it turns light golden brown and smells nutty.

Gradually whisk in the milk, salt, and black pepper, pouring slowly and whisking vigorously to prevent lumps. Cook over medium heat for about 2-3 minutes, until it thickens slightly and coats the back of a spoon. Pour the mixture into the slow cooker and stir everything together.

Stir in the shredded cheddar, cover, and cook on low for another 20 minutes, until the cheese is completely melted and the soup is smooth, creamy, and bubbling gently.

For precise ingredient quantities and step-by-step instructions, see the recipe card below.

Tips for the Best Results

• Prep Vegetables Uniformly: Dice the potatoes, onions, carrots, and celery into similar-sized pieces so they become tender at the same rate.
• Thoroughly Brown and Drain the Beef: Don’t rush the browning; a good sear creates rich, caramelized flavor. Drain off all the excess fat so the soup doesn’t feel greasy.
• Whisk Your Roux Smoothly: Make sure the butter is fully melted before adding the flour, and add the milk in a slow, steady stream while whisking to keep the soup lump-free.
• Adjust Seasoning to Taste: Broths and cheeses vary in sodium, so taste the soup before serving and adjust the salt and black pepper.

Storing, Freezing, and Reheating

Cool leftover soup completely, then store it in an airtight container in the refrigerator for 3 to 4 days. Use glass food storage containers for easy reheating.

Soups with dairy and potatoes can turn a bit grainy or mealy when frozen and thawed, so freeze only the base (vegetables and beef in broth), in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop, adding the milk and cheese at that point.

Reheat refrigerated soup gently on the stovetop over medium-low heat, stirring occasionally, or microwave individual portions, stirring every minute or so, until hot.

Serving Ideas and Variations

• Crusty Bread: A warm, crusty loaf or some simple garlic bread for soaking up the soup.
• Toppings Bar: Set out extra shredded cheddar, crumbled cooked bacon, sliced green onions, sour cream, or crushed croutons.
• Side Salad: A crisp green salad with a simple vinaigrette contrasts with the rich soup.
• Serve with Sandwiches: Pair it with grilled cheese or a small deli sandwich, or with a small portion of roast pork shoulder.

For more affordable meal ideas, try the whole chicken noodle soup or chicken drumstick and rice bake.

Emily Carter

Crockpot Cheeseburger Soup

A hearty and budget-friendly crockpot cheeseburger soup, packed with vegetables and savory ground beef, perfect for a comforting family meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 6 hours hrs 45 minutes mins

Total Time 7 hours hrs 5 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 554

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs russet potatoes peeled and diced
• 1 small yellow onion chopped
• 1 cup shredded carrots
• ½ cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 3 cups chicken broth
• 1 lb 80/20 ground beef
• 3 Tablespoons unsalted butter
• 2 Tablespoons all-purpose flour
• 2 cups 2% milk
• ½ teaspoon salt
• ½ teaspoon black pepper
• 8 oz sharp cheddar cheese shredded

Equipment

• 1 slow cooker 6-quart or larger
• 1 Large Skillet
• 1 whisk
• 1 Meat Thermometer for checking ground beef temperature

Method

 

1. Combine the diced potatoes, chopped onion, shredded carrots, diced celery, dried basil, and dried parsley in a 6-quart or larger slow cooker. Pour the chicken broth over the vegetables.
2. Cover the slow cooker with its lid and cook on the low setting for 6 to 8 hours, or on the high setting for 4 to 5 hours, until the potatoes are very tender.
3. Approximately 45 minutes before you plan to serve the soup, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it is fully browned and no pink remains. Ensure the internal temperature reaches 160°F.
4. Carefully drain any excess grease from the cooked ground beef, then transfer the beef to the slow cooker with the tender vegetables.
5. Wipe out the hot skillet with a paper towel then add the butter. When butter is melted whisk in the all-purpose flour and cook until golden brown and bubbly (about 1 minute).
6. Gradually whisk in the milk, salt, and black pepper. Continue to whisk and cook until the mixture thickens slightly, about 2-3 minutes.
7. Pour the thickened milk mixture from the skillet into the slow cooker. Stir everything together well to combine.
8. Add the shredded cheddar cheese to the slow cooker. Stir again until the cheese begins to melt into the soup.
9. Cover the slow cooker once more and continue to cook on low for another 20 minutes or until the cheese is completely melted and the soup is hot throughout. Serve warm.

Notes

For an even richer flavor, you can use whole milk instead of 2%.

If you don’t have fresh carrots or celery, you can use a bag of frozen mixed vegetables (peas, carrots, corn) for the last 30 minutes of cooking.

Leftovers store well in an airtight container in the refrigerator for up to 3-4 days.

Frequently Asked Questions

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