Is there anything better than a big juicy bacon cheeseburger? Your mouth just started watering a little bit…..didn’t it?
This soup delivers that same mouth watering taste, but in the form of an easy peasy crockpot recipe. Luckily for my vegetarian hubby, this Crockpot Bacon Cheeseburger Soup can easily be made vegetarian using soy crumbles.
Crockpot Bacon Cheeseburger Soup
Directions:
- Start by cooking onions and browning your beef together, until meat is no longer pink.
- Next combine all ingredients EXCEPT for the shredded cheddar cheese, milk and flour.
- It helps to hire an extra cute helper for this 🙂
- Stir to combine ingredients. Cover and cook on LOW for 7 hours.
- When 10 minutes are left, you are going to add a thickener and your cheese. To make the thickener, combine milk and flour. Whisk until all clumps are gone.
- Uncover crockpot and stir in shredded cheese and milk/flour mixture. Cover and cook for the remaining 10 minutes, until cheese is melted.
- I served our soup with chopped up dill pickles to add that cheeseburger feel 🙂
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Crockpot Bacon Cheeseburger Soup
Do you love cheeseburgers as much as I do? This soup delivers that same mouth watering taste an easy peasy Crockpot Bacon Cheeseburger Soup recipe.
Prep Time: 15 minutes
Cook Time: 7 hours
Serves:8
Hover over "serves" value to reveal recipe scaler
Calories:411
Ingredients
- 1 lb ground beef or soy crumble for vegetarians
- 1 cup onions diced
- 2 cups shredded sharp cheddar cheese
- 14.5 oz diced tomatoes
- 5 strips of bacon cooked and crumbled (or soy bacon for vegetarians)
- 1/2 cup celery chopped
- 1 cup carrots shredded
- 2 cups potatoes cubed
- 8 oz cream cheese cubed
- 4 cups chicken broth or veggie broth for vegetarians
- 1/4 cup flour
- 1 cup milk
- 3-4 garlic cloves minced
- 1 tsp salt
- 1 tsp dried basil
- 1 tsp dried parsley
- 1/2 tsp pepper
Instructions
- Start by sauting onions and browning your beef together, until meat is no longer pink.
- Next combine all ingredients EXCEPT for the shredded cheddar cheese, milk and flour.
- Stir to combine ingredients. Cover and cook on LOW for 7 hours.
- When 10 minutes are left, you are going to add a thickener and your cheese. To make the thickener, combine milk and flour. Whisk until all clumps are gone.
- Uncover crockpot and stir in shredded cheese and milk/flour mixture. Cover and cook for the remaining 10 minutes, until cheese is melted.
- I served our soup with chopped up dill pickles to add that cheeseburger feel 🙂
Nutrition Information:
Calories: 411kcal (21%)Carbohydrates: 20g (7%)Protein: 23g (46%)Fat: 27g (42%)Saturated Fat: 14g (70%)Cholesterol: 88mg (29%)Sodium: 1108mg (46%)Potassium: 800mg (23%)Fiber: 3g (12%)Sugar: 6g (7%)Vitamin A: 3250IU (65%)Vitamin C: 21.9mg (27%)Calcium: 345mg (35%)Iron: 4.1mg (23%)
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XO
Corey, Darryl, Big D & Little D
Bobbert says
A trick learned long ago making cheese fondues. Do not mix the flour with the milk/wine/etc liquid if you are adding cheese. Mix it with the cheese. The cheese’s tacky surface will pick up the flour in a very thin non-clumping coat. And when it is melted, it mixes perfectly.