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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Is the bacon soggy after being in the crock pot for 7 hours? Wondering how it would be if it’s added at the end if you like it a little crispier? Can’t wait to try this!
Sarah, the bacon will be soften and become part of the soup. If you would like to add some crispy bacon to the top, I think that would make an excellent garnish! I hope you enjoy!
Has anyone tried this recipe without the milk and flour? I’m thinking if you waited until the last 10 minutes to add the cream cheese, that would thicken it up. Just a thought. I’m going to try it. Sounds delish!
The cream cheese is not going to thicken the soup up much. I took some soup out for myself before I added the milk and flour. I don’t do well with milk but the rest of the family is fine with it. This is a very good soup either way however all 5 people in my family agreed that the soup tasted better without the milk and flour.
I know that you cook the meat before but then do you put it in the crockpot for 7 hours or put it in after?
Yes, you need the veggies to soften up and the flavors to blend nicely. If you are strapped for time, you could quickly saute the veggies in some butter to soften them up before adding them into the crockpot and then reduce your cooking time to 5-6 hours.
That was the only thing I found a bit lacking (for lack of a better word). The veggies didn’t soften up enough in the 8 hours (I did this because hubby was late coming home from work) it cooked. I would suggest parboiling or sauteeing the veggies (especially the potatoes) first. 🙂
Making this now with some left over pot roast from last night. using the juices the roast was cooked in.
Is there anything you can substitute for the potatoes and tomatoes? I’m allergic to night shade veggies. I normally just leave them out, or don’t make the dish at all… but this sounds way too yummy to just pass up! Any suggestions would be greatly appreciated!
I’ve made it without the potatoes, and its still great! Idk about the tomatoes though?