recipe

Slow Cooker Cheeseburger Soup: an easy, hearty comfort recipe the whole family will love

Total time: 6H30
Difficulty: Low
Serves: 8 people
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Ingredients
small potatoes, peeled and diced
4
yellow onion, chopped
1
carrots, shredded
1 cup
Dried basil
1 tsp
Dried parsley
1 tsp
Chicken broth
3 cups
Lean ground beef
1 pound
cooked bacon, chopped
8 slices
Butter
3 tbsp
Milk
2 cups
salt and pepper to taste
Cheese, shredded
2 cups
green onion, chopped

If you're looking for an effortless dinner you can throw together and leave to simmer away in the slow cooker, this thick, creamy crockpot cheeseburger soup is perfect for you.

Made with hearty ingredients like potato, ground beef, cheese, bacon, and onions, this mouthwatering soup has the same delicious flavor as a classic cheeseburger and is super simple to make. Both kids and adults will fall in love with this tasty soup.

Cheeseburger soup is ideal for chilly fall and winter evenings when you're in the mood to make something warming, comforting, and absolutely delicious. Serve your slow cooker cheeseburger soup with some crusty bread or homemade dinner rolls – you'll definitely want to mop up every last drop!

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Slow Cooker Cheeseburger Soup Ingredients

Crockpot cheeseburger soup has many of the same ingredients as your favorite cheeseburger recipe including lean ground beef, cheese, bacon, onions, herbs, and spices.

Potatoes help make this tasty soup even heartier, while chicken broth serves as the soup base.

You'll also need a little milk and flour to help thicken the soup up, and some chopped spring onions to give your soup a pop of green.

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How to Make Cheeseburger Soup in the Slow Cooker

Making this incredibly, comforting crockpot cheeseburger soup is so simple. Start by putting the carrots, onion, potatoes, basil, and parsley in the slow cooker. Stir in the broth, then pop on the lid. Cook on low for 6 to 8 hours or on high for 4 to 5 hours, until the potatoes are fork-tender.

A bit before you're ready to tuck into your soup, sauté the beef, making sure to break up any large chunks with your spatula. Drain off the excess fat, then mix the beef into the slow cooker along with the cooked bacon.

Next, melt the butter in the pan and stir in the flour. Whisk it well to form a roux and it until browned, about a minute or so. Stir in the milk, salt, and pepper. Pour the milk mixture into the slow cooker. Stir the cheese into the soup.

Return the lid to the crockpot and cook for 20 minutes, or until the cheese melts. Garnish with chopped green onions and serve hot.

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Tips for the Best Crockpot Cheeseburger Soup

Floury potatoes like Russet or Maris Piper are best for this tasty soup, however, you could also use Yukon Gold or red potatoes.

For a delicious twist, you can use frozen hash browns or chopped tater tots instead of potatoes.

Grate the cheese yourself to ensure it will melt more evenly into your soup.

Use whole milk for a creamier, richer soup. For a truly decadent experience, you can opt for half and half or cream instead.

To make gluten-free cheeseburger soup, use gluten-free flour instead of all-purpose flour.

Give your cheeseburger soup even more of that classic cheeseburger flavor by adding pickles to it.

For a healthier version of this hearty soup, use skim milk or plant-based milk, reduce the amount of cheese and bacon in the recipe, and opt for low-sodium broth. You can also add extra vegetables to it like bell peppers, mushrooms, and zucchini to make it healthier.

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How to Store Slow Cooker Cheeseburger Soup

Once cooled, transfer your soup to an airtight container and refrigerate it for up to 3 days.

Instructions

Put carrots, onion, potatoes, basil, and parsley in the slow cooker.

Add in the broth, then secure the lid.

Cook on low for 6 to 8 hours or on high for 4 to 5 hours, until the potatoes are fork-tender.

Between 30 and 45 minutes before you're ready to serve the soup, sauté the beef in a pan over medium-high heat.

Break up the beef with a spatula.

Drain off excess fat, then stir beef into the slow cooker.

Add in the bacon.

Mix.

Melt the butter in the pan. Stir in the flour and whisk to form a roux.

Cook for 1 minute, until browned.

Stir in the milk, salt, and pepper.

Pour the milk mixture into the slow cooker.

Stir the cheese into the soup.

Cover and cook for 20 minutes, or until the cheese melts.

Add the carrots.

Garnish with chopped green onions and serve hot.

Notes

If you're watching your calorie intake, you can swap whole milk out for skim or use plant-based milk as a protein-rich alternative.

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