Pioneer Woman Crockpot Cheeseburger Soup: The Ultimate Family Comfort Food

Originally inspired by Taste of Home, this Pioneer Woman Crockpot Cheeseburger Soup recipe brings the beloved flavors of a classic cheeseburger right to your soup bowl, all with the ease of slow cooking. Imagine a creamy, cheesy soup, brimming with savory ground beef, tender potatoes, and a medley of vegetables, perfectly melding together in your crockpot. This isn’t just any soup; it’s a hearty, family-friendly meal that’s as comforting as it is delicious, and it’s incredibly simple to make. Forget spending hours in the kitchen – with this crockpot version, you get all the rich, satisfying taste of cheeseburger soup with minimal effort.

a close up of Crockpot cheeseburger soup in a white bowl

Why This Crockpot Cheeseburger Soup is a Game Changer

If you’re familiar with the original stovetop cheeseburger soup recipes, you know how much of a crowd-pleaser they are. But let’s face it, sometimes we need dinner to be less about hands-on cooking and more about setting it and forgetting it. That’s where the magic of the crockpot comes in, especially when channeling your inner pioneer woman. This slow cooker method takes the already fantastic cheeseburger soup and makes it unbelievably convenient.

No more constant stirring or worrying about scorching the bottom of the pot. The crockpot gently simmers all the ingredients to perfection, allowing the flavors to deepen and meld together over hours. The result? A soup that’s even richer and more flavorful than you might expect, with hardly any active cooking time. This pioneer woman crockpot cheeseburger soup is perfect for busy weeknights, potlucks, or any time you crave a comforting, cheesy meal without the fuss.

Gathering Your Ingredients for Pioneer Woman Crockpot Cheeseburger Soup

Before we dive into the simple steps, let’s talk ingredients. What makes this pioneer woman crockpot cheeseburger soup so incredibly tasty? It’s all about the quality and combination of ingredients. Here’s what you’ll need to create this family favorite:

Ground Beef: 1 pound of 90-93% lean ground beef. Lean beef minimizes grease and keeps the soup hearty without being oily.
Onion: 1 chopped yellow onion. Onions bring a foundational sweetness that enhances the overall flavor profile of the soup.
Carrots: Shredded carrots. Don’t underestimate carrots in cheeseburger soup! They add a subtle sweetness and a pleasant texture.
Celery: Diced celery. Even if you’re not a huge celery fan, finely diced celery provides an aromatic depth to the soup’s base.
Dried Basil & Parsley Flakes: These herbs provide a classic savory note, complementing the cheeseburger flavors beautifully.
Garlic: Minced garlic. Fresh garlic adds a wonderful spicy kick that elevates the soup.
Butter: 3 tablespoons of butter, used for creating the roux. This is essential for thickening the soup to that perfect creamy consistency.
Low Sodium Chicken Broth: 4 cups of low sodium chicken broth. This forms the liquid base of the soup. You could experiment with beef broth, but chicken broth is traditionally used and works wonderfully.
Diced Potatoes: About 1 ¾ pounds of diced potatoes. Russet potatoes are recommended as they hold their shape better in the slow cooker compared to Yukon golds.
All-Purpose Flour: ¼ cup of all-purpose flour. This is crucial for the roux, thickening the soup to the perfect creamy texture. Gluten-free flour can also be used.
Pepper Jack Velveeta: 12 ounces of Pepper Jack Velveeta, cubed. This cheese is key to the signature creamy, cheesy texture of cheeseburger soup. While other cheeses can be substituted, Velveeta provides a uniquely smooth melt.
Milk: 2 cups of milk. Milk adds to the creamy broth. Plain, unflavored milk or even cream can be used. For an extra rich soup, consider heavy cream.
Cream Cheese: 4 ounces of cream cheese. Cream cheese further enhances the richness and creaminess, working in tandem with the Velveeta.
Salt & Pepper: To taste, essential for seasoning and bringing out all the flavors.

cheeseburger soup ingredients

Step-by-Step Guide to Making Pioneer Woman Crockpot Cheeseburger Soup

Now for the fun part: putting it all together! This pioneer woman crockpot cheeseburger soup recipe is straightforward, even for beginner cooks. Follow these simple steps for a guaranteed delicious outcome:

Brown the Beef: In a large skillet over medium-high heat, brown the ground beef until cooked through. Drain off any excess grease. Add the browned beef to your slow cooker.

add veggies and ground beef to the crockpot

Combine Ingredients in Crockpot: To the slow cooker with the ground beef, add the chopped onion, shredded carrots, diced celery, dried basil, and parsley flakes.
Add Potatoes, Broth, and Garlic: Add the diced potatoes and low sodium chicken broth to the crockpot. Press in the minced garlic. Stir everything together to combine.

the soup in the crockpot with the lid on

Slow Cook to Perfection: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes and vegetables are tender. This slow cooking time allows all the flavors to meld beautifully.
Prepare the Roux: About an hour before you plan to serve the soup, make a roux. In a small skillet, melt the butter over medium heat.
Create the Roux Base: Add the all-purpose flour to the melted butter.

add the flour to the skillet to make a roux

Cook the Roux: Cook and stir the butter and flour mixture for 3-5 minutes, or until it becomes bubbly and slightly golden. This cooked roux is essential for a smooth, non-grainy soup.
Make it Creamy: Gradually whisk in the milk, salt, pepper, and cream cheese into the roux. Stir until smooth and well combined.

stir the roux

Incorporate the Roux: Pour the creamy roux mixture into the slow cooker with the soup. Stir well to combine, ensuring the roux is fully incorporated.
Melt in the Cheese: Add the cubed Pepper Jack Velveeta to the soup. Turn the slow cooker to high and cook for an additional 30 minutes, stirring occasionally until the cheese is completely melted and the soup is creamy.

add the Velveeta to the cheeseburger soup in the crockpot

Serve and Enjoy: Ladle the pioneer woman crockpot cheeseburger soup into bowls and serve immediately with your favorite toppings (suggestions below!).

Tips for the Best Pioneer Woman Crockpot Cheeseburger Soup

To ensure your pioneer woman crockpot cheeseburger soup is a resounding success, keep these helpful tips in mind:

Lean Beef is Best: Opt for lean ground beef (90% or 93%) to minimize grease. Always drain excess grease after browning the beef.
Potato Choice Matters: Russet potatoes are recommended over Yukon golds or red potatoes as they hold their shape better during slow cooking, preventing mushiness.
Don’t Skimp on the Velveeta: Velveeta is key to achieving the signature creamy texture and cheesy flavor. While shredded cheeses can be used, they may result in a thinner soup consistency. Pepper Jack Velveeta adds a slight kick, but regular Velveeta works too.
Adjust Seasoning: Taste and adjust salt and pepper to your preference, especially after adding the cheese, as Velveeta can be salty.

a close up of cheeseburger soup with potatoes, ground beef, and carrots in a ladle

Variations to Spice Up Your Crockpot Cheeseburger Soup

One of the great things about this pioneer woman crockpot cheeseburger soup is its versatility. Feel free to customize it to your liking with these variations:

Vegetarian Cheeseburger Soup: Easily make it vegetarian by substituting vegetable broth for chicken broth and using plant-based crumbles or TVP instead of ground beef.
Keto-Friendly Option: For a lower-carb version, replace the potatoes with chopped cauliflower.
Bacon Boost: Add crumbled bacon or bacon bits along with the cooked ground beef for extra smoky flavor.
Meat Swaps: Experiment with different ground meats like ground turkey, Italian sausage, ground pork, or even ground chicken.
Cheese Variety: While Pepper Jack Velveeta is fantastic, try different cheeses like shredded cheddar, Monterey Jack, or a combination.
Veggie Add-ins: Mushrooms, bell peppers, or canned diced tomatoes can be added for extra vegetables and flavor dimensions.
Beef Broth: For a richer, beefier flavor, use low sodium beef broth instead of chicken broth.

Serving and Storing Your Delicious Cheeseburger Soup

Garnish Galore: Take your pioneer woman crockpot cheeseburger soup to the next level with delicious toppings! Consider:

Crumbled bacon
Sour cream
Shredded pepper jack cheese
Sliced green onions or chives
Diced red onion
Dill pickles or dill pickle relish
Croutons (homemade bun croutons are especially good!)

Storing Leftovers: Cheeseburger soup is perfect for leftovers!

Refrigerating: Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave, thinning with a little broth if needed.
Freezing: For longer storage, freeze cooled soup in freezer-safe bags for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that potato-based soups can sometimes have a slightly altered texture after freezing and thawing.

a bowl full of cheeseburger soup with the slow cooker in the background

More Easy Soup Recipes to Explore

Craving more comforting soup recipes? While you’re here, be sure to check out other delicious and easy soup, stew, and chowder recipes.

This pioneer woman crockpot cheeseburger soup is truly a standout. It’s the kind of recipe that becomes a family staple – cheesy, hearty, and incredibly satisfying. Get ready to enjoy the best cheeseburger soup you’ve ever tasted!

Recipe: Pioneer Woman Crockpot Cheeseburger Soup

Pioneer woman crockpot cheeseburger soup, inspired by Taste of Home, is a creamy, cheesy, and hearty soup made easily in your slow cooker. Perfect for family dinners and cozy nights!

Print Recipe Pin Recipe

Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes

Course Main Course, Soup

Servings 8 people
Calories 431 kcal

Equipment

Slow Cooker
Large Skillet
Small Skillet

Ingredients

1 pound lean ground beef (90-93% lean)
1 yellow onion, chopped
Shredded carrots
Diced celery
1 teaspoon dried basil
1 teaspoon parsley flakes
2 cloves garlic, minced
3 tablespoons butter
4 cups low sodium chicken broth
1 ¾ pounds Russet potatoes, diced
¼ cup all-purpose flour (or gluten-free alternative)
12 ounces Pepper Jack Velveeta, cubed
2 cups milk
4 ounces cream cheese
Salt and pepper to taste
Optional toppings: crumbled bacon, sour cream, shredded cheese, green onions, pickles, croutons

Instructions

Brown the ground beef in a large skillet over medium-high heat; drain excess grease and add beef to the slow cooker.
Add onion, carrots, celery, basil, parsley flakes, broth, and potatoes to the slow cooker. Press in minced garlic.
Cook on low for 6-8 hours or on high for 3-4 hours, until potatoes and veggies are tender.
About an hour before serving, melt butter in a small skillet over medium heat. Add flour and cook, stirring for 3-5 minutes until bubbly.
Whisk in milk, salt, pepper, and cream cheese into the roux until smooth.
Pour roux into the slow cooker, stir to combine. Add Velveeta cheese, turn slow cooker to high, and cook for 30 minutes, stirring until melted and creamy.
Serve hot with desired toppings.

Nutrition

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