Pioneer Woman Crockpot Cheeseburger Soup Recipe

I still remember the first time I made this slow-cooked cheeseburger soup — the whole house smelled like a backyard grill wrapped in comfort-food warmth. It’s a creamy, cheesy, beef-and-potato soup that tastes like a cheeseburger bowl: beefy, slightly savory from mushroom soup, and ridiculously satisfying. It’s the kind of recipe I reach for on busy weeknights, when I want dinner ready without hovering over the stove, or when guests need something familiar and cozy.

If you like simple slow-cooker meals, this sits in the same easy category as my favorite beef stew variations and other set-it-and-forget-it family dinners like pioneer woman’s crockpot beef stew.

Why you’ll love this dish

This crockpot cheeseburger soup hits all the right notes: minimal hands-on time, budget-friendly ingredients, and flavors kids and adults both approve. The slow cooker does the heavy lifting — potatoes soften and soak up savory beef broth while cheeses swirl in at the end for a luscious finish. It’s a great weeknight win and makes excellent leftovers for lunches.

"This is the Ultimate Comfort Bowl — cheeseburger flavors with the ease of a crockpot. My family asks for it every time it’s on the menu."

Reasons to make it include:

• Effortless prep: brown the beef, dump the rest, and walk away.
• Family-friendly: familiar cheeseburger flavors without the fuss.
• Flexible: easy swaps for dairy or low-sodium needs.
• Great for batch cooking and potlucks.

The cooking process explained

Before you open the cabinets: brown the ground beef and drain it well to prevent a greasy soup base. The crockpot cooks the potatoes, carrots, onion, and seasonings in beef broth and condensed mushroom soup, which adds body and umami. After 3–6 hours (depending on heat), you stir in shredded cheddar and cubed cream cheese and let them gently melt into a silky, thick finish. Expect one more short hold time so cheeses melt fully and flavors marry.

Gather these items

Key ingredients

• 1 pound ground beef (80/20 gives good flavor; leaner works but may need extra seasoning)
• 4 small potatoes, peeled and diced (Yukon Golds hold shape well; russets will break down more)
• 1 small white onion, chopped
• 1 cup shredded carrots
• 3 cups beef broth
• 1 (10.5 oz) can cream of mushroom soup
• 1 tsp Italian seasoning
• 1 tsp minced garlic (or 2 tsp fresh)
• ½ tsp salt
• ½ tsp black pepper
• 2 cups shredded cheddar cheese (sharp cheddar adds more punch)
• 8 oz cream cheese, cubed

Notes and substitutions:

• Swap ground turkey or a plant-based crumbled beef for a lighter or vegetarian-friendly option (increase seasoning).
• For a gluten-free version, use a certified gluten-free cream of mushroom soup or substitute with cream + mushroom stock thickened with a slurry.
• Use low-sodium broth if you’re watching salt, then adjust at the end.
  
  

Step-by-step overview

This is the broad timeline so you know what to expect:

1. Brown and drain the ground beef (5–8 minutes).
2. Combine beef, potatoes, onion, and carrots in the crockpot; add broth, mushroom soup, and seasonings.
3. Cook on LOW for 6 hours or HIGH for 3 hours until potatoes are tender.
4. Add shredded cheddar and cubed cream cheese; let melt for about 30 minutes.
5. Stir gently and serve with burger-style toppings.

Ingredient list

(See the Gather these items section above for quantities and swap ideas.)

How to prepare it

1. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until no longer pink, about 5–7 minutes. Drain excess fat.
2. Place the browned beef into your crockpot. Add peeled, diced potatoes, chopped onion, and shredded carrots.
3. Pour in the beef broth and the can of cream of mushroom soup. Stir in Italian seasoning, minced garlic, salt, and black pepper.
4. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until potatoes are tender.
5. Stir in shredded cheddar and cubed cream cheese. Replace the lid and allow cheeses to melt for about 30 minutes.
6. Stir gently to combine and serve with burger-style toppings (see serving ideas).

Best ways to enjoy it

Serving suggestions

• Toppings: crisp bacon bits, diced dill pickles, shredded lettuce, chopped tomatoes, sliced green onions, or extra shredded cheddar for a cheeseburger feel.
• Sides: buttermilk biscuits, toasted sourdough, or crunchy garlic bread soak up the broth beautifully. For lighter sides, a simple green salad with a tangy vinaigrette balances richness.
• Pairing drinks: a crisp lager or a fruity iced tea cuts through the soup’s creaminess.
  If you prefer a heartier meal, serve alongside my go-to slow-cooker chicken options like best chicken crockpot recipe for a dinner rotation idea.

Storage and reheating tips

Keeping leftovers fresh

• Refrigerate: Store cooled soup in airtight containers for up to 3–4 days.
• Freeze: Place cooled soup in freezer-safe containers for up to 3 months. Leave about an inch of headspace for expansion.
• Thawing & reheating: Thaw overnight in the refrigerator or reheat from frozen on the stovetop over low heat, stirring often. If the soup thickens after chilling, thin with a little milk or broth when reheating.
  Food safety note: Do not leave the soup at room temperature for more than two hours. Once reheated, consume promptly and avoid repeated reheating cycles.

Helpful cooking tips

• Brown and drain: Properly browning and draining the beef removes excess grease so the soup doesn’t taste oily.
• Potato size: Dice potatoes uniformly so they cook evenly in the crockpot. If you like a chunkier texture, choose Yukon Golds.
• Melt cheeses slowly: Add cheeses at the end and give them time to soften; sudden high heat can cause the cheese to separate or become grainy.
• Thickening: If you prefer a thicker chowder-like soup, mash a few potato pieces against the crockpot wall or mix 1 tbsp cornstarch with 2 tbsp cold water and stir in during the last 20 minutes.
• Make it ahead: You can cook the soup fully, cool, and refrigerate; reheat and add a splash of milk to refresh the texture.
  A few more shortcuts and swaps live in my kitchen notes, often inspired by simple soups like chicken soup recipe.

Recipe variations

Creative twists

• Tex-Mex cheeseburger: Stir in a tablespoon of taco seasoning, top with jalapeños, cilantro, and a dollop of sour cream.
• Mushroom-forward: Sauté sliced mushrooms with the beef for a deeper earthy flavor.
• Low-carb: Swap potatoes for cauliflower florets; reduce broth slightly to keep a thicker consistency.
• Dairy-free: Use dairy-free cream cheese and shredded plant-based cheese. Use a dairy-free condensed mushroom alternative or make a roux with non-dairy milk.
• Deluxe burger: Stir in chopped pickles and mustard just before serving for an authentic burger tang.

FAQ

Q: How long does this take from start to table?
A: Active prep is about 15 minutes (browning, chopping). Cook time is 6 hours on LOW or 3 hours on HIGH, plus 30 minutes for cheeses to melt.

Q: Can I use frozen potatoes or pre-shredded carrots?
A: Fresh diced potatoes give the best texture. Frozen diced potatoes release more water and can make the soup thinner, so reduce broth by ½ cup. Pre-shredded carrots are fine and can save time.

Q: Is this soup freezer-friendly?
A: Yes — cool completely, transfer to freezer-safe containers, and freeze up to 3 months. Thaw in the fridge overnight and reheat gently on the stovetop.

Q: Can I make this vegetarian?
A: Replace ground beef with plant-based crumbles, use vegetable broth, and choose a vegetarian cream-of-mushroom soup. Adjust seasonings to taste.

Q: My cheese looked grainy after melting. What happened?
A: Overheating or adding cold cheese directly can cause separation. Cut cheese into smaller pieces, stir in slowly at low heat, and allow to melt gently. A splash of milk can smooth the texture.

Conclusion

If you want the original inspiration and step-by-step from the creator, check the full Pioneer Woman version at this Cheeseburger Soup Recipe – How to Make Cheeseburger Soup. For another slow-cooker take with helpful tips and alternative ingredient ideas, see this Slow Cooker Cheeseburger Soup Recipe – Slow Cooker Gourmet.

Slow-Cooked Cheeseburger Soup

A creamy, cheesy, beef-and-potato soup that encapsulates all the comforting flavors of a cheeseburger, perfect for weeknight dinners or potlucks.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 500

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound ground beef (80/20) Gives good flavor; leaner works but may need extra seasoning
• 4 small potatoes, peeled and diced Yukon Golds hold shape well; russets will break down more
• 1 small white onion, chopped
• 1 cup shredded carrots
• 3 cups beef broth Use low-sodium if monitoring salt
• 1 can cream of mushroom soup (10.5 oz) Use gluten-free version if needed
• 1 tsp Italian seasoning
• 1 tsp minced garlic (or 2 tsp fresh)
• ½ tsp salt
• ½ tsp black pepper
• 2 cups shredded cheddar cheese Sharp cheddar adds more punch
• 8 oz cream cheese, cubed

Method

 

Preparation

1. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until no longer pink, about 5–7 minutes. Drain excess fat.
2. Place the browned beef into your crockpot. Add peeled, diced potatoes, chopped onion, and shredded carrots.
3. Pour in the beef broth and the can of cream of mushroom soup. Stir in Italian seasoning, minced garlic, salt, and black pepper.

Cooking

1. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until potatoes are tender.
2. Stir in shredded cheddar and cubed cream cheese. Replace the lid and allow cheeses to melt for about 30 minutes.

Serving

1. Stir gently to combine and serve with burger-style toppings such as bacon bits, diced dill pickles, or shredded lettuce.

Notes

Great for batch cooking and potlucks. Store leftovers in airtight containers for up to 3–4 days in the refrigerator, or freeze for up to 3 months. Reheat gently and add a splash of milk if needed.