Pioneer Woman Crockpot Cheeseburger Soup Recipe

This Pioneer Woman Crockpot Cheeseburger Soup is basically a drive-thru burger melted into a bowl — except cheaper, slower, and way more comforting. Beefy, cheesy, potato-chunky. The kind of thing that hits when your soul’s a bit hungry. One pot, no stress, feeds a tired crowd. It’s dump-and-wait soup with snack-level flavour.

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Ingredients Needed

1 pound ground beef: browned first — don’t skip that part or it’s weirdly greasy.
4 small potatoes: peeled, diced — adds that carb comfort like fries in a bowl.
1 small white onion: chopped up, disappears into the flavour.
1 cup carrots: shredded so they cook faster and go soft — not crunchy.
3 cups beef broth: brings it all together. Use low-sodium if you’re watching that.
1 can cream of mushroom soup: don’t fight this — it makes it creamy, trust.
1 tsp Italian seasoning: low-key background flavour.
1 tsp minced garlic: makes it taste like “real” cooking.
½ tsp salt: more if your broth is bland.
½ tsp black pepper: warms it up a bit.
2 cups cheddar cheese: shredded — the big melty payoff.
8 oz cream cheese: block, not whipped. Cut it up to help it melt right.

How To Make Pioneer Woman Crockpot Cheeseburger Soup

Brown the Beef:
In a skillet — get it nice and brown. High heat. You want those crispy bits. Drain the fat or don’t — your call.

Layer the Crockpot:
Toss in beef, potatoes, onion, shredded carrot. Honestly it’ll look boring now, but just wait.

Add the Soup + Broth:
Pour in your beef broth and the can of mushroom soup. Don’t stir too hard. It’ll all melt together later.

Season + Walk Away:
Sprinkle in the Italian seasoning, garlic, salt, pepper. Stir it once. Lid on. Low for 6 hours (or high for 3 if you’re in a rush and feeling brave).

Cheese Time (aka the Best Part):
Near the end, dump in the shredded cheddar and cubed cream cheese. Lid back on. Let it melt for 30 mins — resist the urge to stir every 2 seconds.

Serve It Up:
Ladle into bowls. Top with pickles? Croutons? Ketchup drizzle? (Honestly it works.) Whatever makes it feel burger-y to you.

Pioneer Woman Crockpot Cheeseburger Soup Recipe

Recipe Tips

Use low-sodium broth if you’re watching salt. The cheese and soup already bring some.
Brown the beef well — don’t just gray it. That caramelised flavour makes it taste like a real cheeseburger.
If you hate mushrooms, try subbing the soup with cream of potato. Still creamy, less fungi.
Serve with toasted burger buns or crackers. Feels more “burger,” somehow.

How to Store & Reheat

Room Temperature: Not recommended — store it once it cools.
Fridge: Up to 5 days in a sealed container.
Freezer: Up to 2 months. Thaw overnight and reheat slowly on stovetop — stir to re-emulsify the cheese.

Nutrition Facts (Approx. per serving)

Calories: 640
Sodium: 1431mg
Protein: 32g
Fat: 42g
Carbs: 34g
Fibre: 4g
Sugar: 4g

FAQs

Can I make this gluten-free?

Sort of — sub the cream of mushroom soup for a gluten-free version or make a roux with GF flour and broth.

Can I use turkey instead of beef?

Yeah. Less flavour, but works fine. Add extra garlic or seasoning to boost it.

Is it low-carb?

Not really. Potatoes + soup = carbs. You could swap potatoes for cauliflower but it’ll change texture.

Can I skip the cream cheese?

Technically yes, but don’t. It gives it that thick, rich finish that makes it cheeseburger soup, not “vague meat broth.”

Does it reheat well?

Yes — microwave or stovetop. Add a splash of broth or milk if it gets too thick.