This crockpot turkey cheeseburger soup is creamy, cheesy, and full of flavor. The ground turkey cooks right in the slow cooker with tender potatoes, sweet corn, and a smoky, savory broth, so there’s no skillet and no browning required. A little cream cheese and creamed corn help to thicken it without the need for any flour or Velveeta. If you love dump-and-go soups, bookmark my page to come back and try my Crockpot Curry Egg Roll Soup with Orzo next!
Why You’ll Love This Turkey Cheeseburger Soup
- No browning required: The raw ground turkey goes straight into the crockpot. No skillet and no extra dishes since it all cooks in the crockpot.
- Creamy without flour or Velveeta: Cream cheese, creamed corn, and tender potatoes make it rich and thick – no roux needed.
- Lighter with ground turkey: Lean ground turkey keeps it hearty and filling, and there’s no grease to drain.
- Minimal prep: Just dice the potatoes. Everything else is dump-and-go.
- Kid-approved: Cheese, potatoes, and sweet corn in one bowl is a guaranteed win with picky eaters.
Key Ingredients & Substitutions
Ground turkey: Use 93% lean or higher. Since it isn’t browned or drained, higher-fat turkey can make the soup greasy.
Yukon gold potatoes: No peeling needed. They hold their shape and get perfectly tender. Russets work, but they break down more.
Chicken broth: One 32 oz box is exactly the 4 cups you need. Use low-sodium if you want more control over the salt.
Worcestershire and mustard: These are what make it taste like a cheeseburger. No Worcestershire? Use 2 tsp soy sauce + 1 tsp apple cider vinegar. And one tbsp of yellow mustard works in place of Dijon.
Spices: Garlic powder, onion powder, smoked paprika, and dried parsley. The smoked paprika stands in for that grilled flavor you lose by skipping the browning, so don’t leave it out. Regular paprika works but won’t taste as smoky.
Creamed corn and frozen corn: The creamed corn thickens the soup, and the frozen corn adds texture. Canned corn (drained) works in place of frozen.
Heavy cream and cream cheese: Let the cream cheese soften first so it melts smoothly. Half-and-half works in place of heavy cream, but the soup will be a little thinner.
Sharp cheddar: Shredding your own is always best, but pre-shredded works fine too since we’re just topping the soup with it. Want it extra melty? Swap half the cheddar for cubed Velveeta.
Tips for the Best Turkey Cheeseburger Soup
- Crumble the turkey small. Break it into small pieces when you add it to the crockpot. It’s easier than breaking it up after it cooks.
- Dice the potatoes evenly. Keep them around ½ inch so they all cook through at the same time.
- Add the dairy at the end. Cream, cream cheese, and cheddar can curdle or separate over a long cook, so they go in during the last 20 minutes.
- Mash for thickness. If you like it thicker, mash a few potatoes against the side of the pot. Start with a little; you can always mash more.
- Salt at the very end. The broth and cheddar both add salt, so taste before adding more.
- Don’t skip the toppings. Diced pickles, bacon, and extra cheddar make it taste like a real cheeseburger.
FAQs
Yes! Raw ground turkey cooks safely in the crockpot as long as it reaches 165°F. Crumble it into small pieces before cooking and break it up again about an hour in so it doesn’t cook into large clumps.
Yes. Swap half or all of the cheddar for 8 oz cubed Velveeta. Add it with the cream cheese so it has time to melt and stir once or twice. It makes the soup extra smooth and melty.
Yes. Cook the turkey in a large pot over medium-high heat until browned. Add the potatoes, broth, and seasonings, then simmer for 15 to 20 minutes, until the potatoes are tender. Stir in the corn, cream, and cream cheese, then turn the heat to low and stir until cream cheese has fully melted into the broth.
Yes but be sure to use 90% lean or leaner. If you use a higher-fat beef, brown and drain it first so the soup isn’t greasy from the fat.
Crockpot Turkey Cheeseburger Soup
Equipment
Ingredients
- 1 lb lean ground turkey 93% or higher
- 1½ lbs Yukon gold potatoes diced into ½-inch cubes
- 4 cups chicken broth
- 1 tbsp Worcestershire sauce **see recipe notes for substitution
- 2 tsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried parsley flakes
- 1 tsp salt
- ½ tsp black pepper
- 1 (14.75 oz) can cream-style corn
- 1 cup frozen corn
- ½ cup heavy cream
- 4 oz cream cheese cubed and softened
- 1 cup shredded cheddar cheese
Optional Toppings:
- shredded lettuce
- pickle slices
- crumbled bacon pieces
Instructions
- Place the raw ground turkey in the bottom of the crockpot and use a wooden spoon or spatula to break into small pieces.
- Add the potatoes, broth, Worcestershire, mustard, and all the seasonings. Stir to combine.
- Cook on low for 6–7 hours or on high for 3–4 hours, breaking up the turkey into crumbles with a wooden spoon about an hour in. It’s done when the turkey is cooked through (165°F) and the potatoes are fork-tender.
- Once turkey and potatoes are done, stir in the creamed corn, frozen corn, heavy cream, and cream cheese. Cover and cook on high for 15–20 minutes, until the cream cheese melts and the corn is heated through. (You may need to stir the soup several times to help the cream cheese melt into the rest of the broth.)
- Taste, adjust the salt, and serve each bowl with a handful of cheddar cheese on top. Add any additional toppings you like and enjoy!
Notes
Nutrition
Storage & Reheating
Fridge: Store leftovers in an airtight container for up to 4 days. The soup thickens as it chills, which makes it great for lunches.
Stovetop: Reheat over medium-low heat, stirring often. Add a splash of broth or cream if it’s too thick.
Microwave: Heat individual bowls in 1-minute bursts, stirring in between.
More Cozy Soup Recipes
If you love this easy crockpot cheeseburger soup, be sure to come back and try more cozy soups for busy weeknights:
