Crockpot Bacon Cheeseburger Soup
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.
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Crockpot Bacon Cheeseburger Soup
- 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 🙂
Crockpot Bacon Cheeseburger Soup
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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 🙂
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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This recipe just never gets old! My family loves it, and I won the office “soup cook off” with this great recipe! Thanks for your great recipes!
Sorry for twice, my phone is acting up, I wanted to know if I am making half do I cook for 3.5 hours or still the 7 hours, it’s in the crockpot now ?
What size crockpot are you using? You might be able to reduce the time a little based on the size of your crockpot.
It’s a 4qt crockpot
Excellent. I made this soup on the stove top as I did not me read the recipe through before I started. It took about 40 minutes in a 8 Qt pot. I had some leftover crushed tomatoes, about 1 cup and used that instead of diced tomatoes. It worked out wonderful. A very user friendly, comfort meal in a bowl. I’ll use my crockpot next time
How long would the cooking time be to cook on high in the crockpot instead of low?
I’m going to make this in a couple of days for my 94-year-old dad. My personal preferences will be to omit the carrots and celery – nut sure what they have to do with a cheeseburger; and substitute 100% American Cheese for the Cheddar Cheese – as it’s what I prefer on a cheeseburger, and it melts better than Cheddar. I may not add the thickener if it seems good without it.
I am working on making something like this but am curious if I could use a different type of shredded cheese to substitute the cream cheese?