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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How long should I cook it for stovetop?
My husband and I made this last night and are enjoying leftovers today. It is a wonderful recipe. I am partial to crockpot meals and especially love soup.
I shared this on pinterest and facebook.
I will be trying some of those other soups recipes as well!
wonderful! Thanks Cathy!
Wondering if you could change out the cubed potatoes for hash browns and if it would turn out the same?….
Yes, that should work out great. I would add them half way through the cooking time, since they won’t need as much time to cook.
This looks SO delicious!!! I want to try this out tomorrow but I was wondering if I could use tomato sauce or paste in place of the diced tomatoes? My family likes the tomato flavor, but not the chunks.
Just throw the tomatoes in a blender first and they will never know it’s there but the flavor will still be right! 🙂
I made this without the tomatoes, onions, carrots or celery. Hubby hates veggies. It was still great!