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.
Did You Make This Recipe?
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Just started this in the crockpot for dinner tonight. Sounds and looks yummy! Thanks for sharing.
I have this in the crock pot right now.. It smells absoutly amazing.. I did not have any carrots, and just had the italian diced tomatoes. I’m so excited for this to be done.. and I also have french bread going in the bread maker. I don’t think it could get any better on this Chilly, Snowy, Wi day. I’m so glad that I found this recipe.
This is going to be amazing with fresh bread! YUM!
What size crock-pot do you recommend for this soup? I am planning on making it for a work pot-luck and I want to double the recipe. Do you think it will fit in my 7 qt crock-pot?
I used a 6 qt for this recipe, so you should be good to go with a 7qt 🙂
I am going to be making this for a potluck on Sunday. I was planning on cooking it on Saturday but should I just put it all together Saturday night and cook it Sunday morning? I’m kinda lost on what to do time wise. It needs to be ready by 1pm Sunday afternoon. Any ideas?
thanks!
I would just start it early Saturday morning Laura 🙂
Thank you for such a great idea! Looking forward to making more of your delicious meals!