Slow Cooker Bacon Cheeseburger Soup

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Slow Cooker Bacon Cheeseburger Soup is ultra creamy and full of ground beef, bacon, potatoes, carrots, and cheese. This easy crockpot soup is sure to be a family favorite.

Bowl full of Slow Cooker Bacon Cheeseburger Soup

With all the flavors of a classic cheeseburger, it is pure winter comfort food.

How To Make Slow Cooker Bacon Cheeseburger Soup:

  1. Brown the ground beef.
  2. Place the ground beef in a 6-quart or larger slow cooker along with 2 diced russet potatoes, 2 sliced carrots, a diced celery rib, a diced onion, salt, pepper, crushed red pepper flakes, dried basil, garlic powder, and chicken broth. Add half the bacon, reserving the rest for sprinkling on top of the finished soup.
  3. Cover and cook on LOW for 7 hours which should be long enough to get the potatoes tender.
  4. Stir in the Velveeta cheese and cream cheese and cook on LOW for 30 minutes to melt them.
  5. Stir really well to make sure the cheese is mixed in.
  6. Ladle into bowls and top with remaining bacon and some pickle slices if you like pickles.

Cheeseburger Soup in a slow cooker.

 

Recipe Tips:

For a meatier soup, use 1 1/2 pounds of ground beef.

Leftovers can be refrigerated in an airtight container for 4 to 5 days and reheated in the microwave.

Slow Cooker Bacon Cheeseburger Soup in a blue bowl.

Try These Other Delicious Slow Cooker Soups:

Bowl full of Slow Cooker Bacon Cheeseburger Soup

Slow Cooker Bacon Cheeseburger Soup

Course: Soup
Cuisine: American
Keyword: ground beef, slow cooker
Prep Time: 15 minutes
Cook Time: 7 hours 30 minutes
Servings: 8
Calories: 519kcal
Slow Cooker Bacon Cheeseburger Soup is ultra creamy and full of ground beef, bacon, potatoes, carrots, and cheese. This easy crockpot soup is sure to be a family favorite.
Print Recipe

Ingredients

  • 1 pound ground beef
  • 2 medium russet potatoes, peeled and cut into 1/2-inch cubes
  • 2 medium carrots, peeled and sliced
  • 1 celery rib, sliced
  • 1 medium onion, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 3 cups chicken broth
  • 8 slices bacon, cooked and crumbled
  • 16 ounces Velveeta cheese, cubed
  • 8 ounces cream cheese, cubed and softened
  • pickle slices, optional

Instructions

  • Brown and crumble the ground beef in a large nonstick skillet. Transfer it to a 6-quart slow cooker.
  • Add potatoes, carrots, celery, onion, salt, pepper, red pepper flakes, basil, garlic powder, and chicken broth.
  • Set aside a little of the bacon to garnish the soup with and add the rest to the slow cooker.
  • Cover slow cooker and cook on LOW for 7 hours.
  • Stir in the velveeta and cream cheese. Cover and cook on LOW for 30 minutes.
    Stir well to make sure the cheese is mixed in and melted.
  • Ladle into bowl and top with bacon and pickles.

Nutrition

Calories: 519kcal

Disclosure: This post contains affiliate links.

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