Crockpot Cheeseburger & Hamburger Soup: Step-by-Step Instructions
- Flavor Swap: Try smoked paprika for a deeper, smokier flavor that reminds me of a classic backyard barbecue.
- Diet Tweak: For a lighter version, use ground turkey, low-fat cheese, and Greek yogurt instead of sour cream.
- Prep Fix: To keep potatoes from getting mushy, dice them into large, uniform chunks so they hold their shape during the long cook time.
- Storage Tip: This soup stores beautifully! Let it cool completely before placing it in an airtight container in the fridge for up to 3 days.
Healthier Alternatives for Crockpot Cheeseburger & Hamburger Soup
I often hear from readers asking, “Can I make this hamburger soup a bit healthier?” Absolutely! This soup is a fantastic canvas for nutritious swaps. Use lean ground beef or even ground chicken to reduce fat.
You can swap the whole milk for 2% and use reduced-fat cheddar cheese—it still melts beautifully. For an extra veggie boost, stir in a handful of spinach or some diced carrots with the potatoes. It’s all about creating a meal that loves you back.
How to Serve Crockpot Cheeseburger & Hamburger Soup
This soup is a hearty meal all on its own, but I love serving it with a warm, crusty loaf of bread for dipping into that creamy broth. A simple side salad with a tangy vinaigrette cuts through the richness perfectly.
In our house, it’s always served with a stack of saltine crackers on the side—just like my dad used to do. It’s the ultimate comfort food for a chilly evening, gathered around the table with loved ones.
Frequently Asked Questions
What is the best way to thicken hamburger soup?
This creamy cheeseburger soup is naturally thickened by the potatoes and the cheese. If you prefer an even thicker consistency, you can make a quick slurry. Whisk a tablespoon of cornstarch with two tablespoons of cold water and stir it into the soup during the last 30 minutes of cooking.
Can you make cheeseburger soup in an Instant Pot?
You certainly can! Use the sauté function to brown the beef and onions. Then add everything except the dairy. Pressure cook on high for 8 minutes. Quick release, then stir in the milk, sour cream, and cheese using the sauté function on low until melted and creamy.
How do you keep potatoes from getting mushy in soup?
The key is to cut your potatoes into large, hearty chunks—about 1-inch dice. This ensures they hold their shape during the long, slow cook. Avoid overcooking by checking for tenderness right at the end of the recommended time.
What can I use instead of Velveeta in cheeseburger soup?
I prefer the flavor of real shredded cheddar cheese, as in this recipe. For a super smooth melt similar to Velveeta, a great alternative is American cheese or a few slices of provolone. They’ll give you that creamy, velvety texture we all love.
Is it better to brown the hamburger first for soup?
Yes, browning the meat first is my number one tip! It’s essential for developing deep, rich flavor and for rendering out excess fat. This crucial step ensures your soup isn’t greasy and has that wonderful savory foundation.
How long does cheeseburger soup last in the refrigerator?
Once cooled, store your soup in an airtight container in the refrigerator. It will keep beautifully for 3 to 4 days. The flavors often meld and become even more delicious the next day!
Can you freeze hamburger soup with potatoes and dairy?
I don’t recommend freezing this particular soup. Soups with dairy and potatoes can separate and become grainy when thawed. The potatoes may also turn mushy. It’s best enjoyed fresh or stored in the fridge for a few days.
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Learn more: Cheeseburger on Wikipedia · food storage & safety (FoodSafety.gov).
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