High Protein Crockpot Cheeseburger Soup takes all the good stuff from a classic cheeseburger and puts it in a bowl. Lean ground beef, gooey cheese, and soft veggies come together in a creamy broth.
It’s hearty, comforting, and honestly, pretty tough to stop eating. Toss some crumbled baked tortilla chips on top for that extra crunch.
You’ll need a slow cooker and a skillet for this one. Once you get things going, there’s not much left to do.
If you’re searching for healthy dinners that don’t demand a ton of work, this soup’s a great option. It’s high in protein and uses simple ingredients, so it’s great for meal prep or easy weeknight meals.
It even holds up well for lunch if you want something that’ll actually keep you full.
Why You’ll Love This High Protein Crockpot Cheeseburger Soup
High in Protein
This soup uses lean ground beef for a protein boost in every bowl.
Creamy and Cheesy
Reduced-fat Velveeta and evaporated milk blend together for a creamy, cheesy texture.
Easy to Make
Prep takes just a few minutes, then the slow cooker handles the rest.
Family Friendly
Tastes like a cheeseburger but in soup form—kids and adults both enjoy it.
Versatile
Top with crumbled tortilla chips or even add extra veggies like carrots if you want.
Ingredient Substitutions
Use Ground Turkey
Swap in lean ground turkey for the ground beef if you want a lighter option.
Different Cheese
If you don’t have Velveeta, you can use another processed cheese, or shredded cheddar.
Milk Swap
Regular milk can replace evaporated milk if needed, though the soup will be a little thinner.
Gluten-Free Option
Use a gluten-free flour blend for thickening if you want to avoid wheat.
Tips and Tricks
Flavor Tip
Browning the ground beef adds more depth to the soup’s taste.
Make Ahead
Prep the vegetables the night before and store them in the fridge to save time in the morning.
Serving Tip
Add the tortilla chips right before serving so they stay crunchy.
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Crock-Pot Large 8 Quart Programmable Slow Cooker with Auto Warm Setting and Cookbook
High Protein Crockpot Cheeseburger Soup
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- 1 rib celery chopped
- 1 medium onion chopped
- 1 clove garlic minced
- 1 pound lean ground beef
- 3 cups chicken broth divided
- 2 tablespoons all-purpose flour
- ½ teaspoon paprika
- 8 ounces Velveeta cheese – reduced fat cubed
- 1 cup evaporated milk – low fat
- salt to taste
- black pepper to taste
- 24 baked corn tortilla chips crumbled
Instructions
- Spray a non-stick skillet with cooking spray and heat on medium-high.
- Add celery, onion, and garlic to the skillet. Stir and cook until vegetables are tender, about 5–8 minutes.
- Spray the slow cooker with cooking spray. Transfer the cooked celery, onion, and garlic to the slow cooker.
- In the same skillet, cook the ground beef over medium-high heat until browned. Drain the fat.
- Add the cooked ground beef to the slow cooker.
- In a small bowl, mix ½ cup chicken broth with the flour until smooth.
- Pour this mixture into the skillet. Add the remaining 2½ cups chicken broth and bring to a simmer. Stir to scrape up any browned bits from the pan.
- .Pour the broth mixture into the slow cooker.
- Add paprika, Velveeta cheese, evaporated milk, salt, and pepper to the slow cooker. Stir to combine.
- Cover and cook on low for 2 hours.
- Serve the soup topped with crumbled tortilla chips.
Notes
Tips and Tricks
Flavor Tip – Browning the ground beef adds more depth to the soup’s taste. Make Ahead – Prep the vegetables the night before and store them in the fridge to save time in the morning. Serving Tip – Add the tortilla chips right before serving so they stay crunchy.Storing and Reheating
Reheat on Stovetop – Place a serving in a saucepan with 1 to 2 tablespoons water. Warm over low heat, stirring until creamy. Store – Store leftovers in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, leave out the tortilla chips and add them after reheating.Nutrition
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