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.

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.

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

Pioneer Woman Crockpot Cheeseburger Soup Recipe

Recipe by Marry ThompsonCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

6

hours 

Calories

640

kcal

Creamy, cheesy, beef-loaded soup with tender potatoes and classic burger flavours — all slow-cooked to lazy-day perfection.

Ingredients

• 1 pound ground beef

• 4 small potatoes, peeled and diced

• 1 small white onion, chopped

• 1 cup shredded carrots

• 3 cups beef broth

• 1 can cream of mushroom soup

• 1 tsp Italian seasoning

• 1 tsp minced garlic

• ½ tsp salt

• ½ tsp black pepper

• 2 cups shredded cheddar cheese

• 8 oz cream cheese, cubed

Directions

• Brown beef in skillet, drain.
• Add beef, potatoes, onions, carrots to crockpot.
• Pour in broth and mushroom soup. Add seasonings.
• Cover and cook on low 6 hrs (or high 3 hrs).
• Add cheddar + cream cheese. Let melt 30 mins.
• Stir gently. Serve with burger-style toppings.

Notes

• Sub cream of potato soup if allergic to mushrooms.
• Add frozen peas or corn if you want veg volume.
• For spice, add hot sauce or jalapeños before serving.
• Reheat slowly and stir often — cheese can separate.