Slow Cooker Cheeseburger Soup — A decadent dish that’s like eating a loaded cheeseburger, but in soup form! Ground beef, bacon, cheese, and an array of vegetables give fantastic depth of flavor. SO EASY because your slow cooker does ALL the work! A guaranteed family favorite especially when it’s chilly.
Crockpot Cheeseburger Soup Recipe
This decadent dish is like eating a loaded cheeseburger, but in soup form! It’s guaranteed to be a family favorite, especially when the weather is chilly.
There’s ground beef, bacon, cheese, and jalapeno for a bit of kick. The broth is cheesy, cheesy, and spiced with a bit of smoked paprika for a perfect savory touch.
An array of vegetables including potatoes, carrots, celery, and onion provide depth of flavor and heartiness.
Best of all, your slow cooker does all the work! Just add everything, all together, set it and forget it!
Ingredients in Crockpot Cheeseburger Soup
To make this easy cheeseburger soup in your slow cooker, you’ll need the following common and easy to find fridge and pantry ingredients:
- Chicken broth
- All-purpose flour
- Ground beef, cooked
- White or yellow onion
- Worcestershire sauce
- Smoked paprika
- Sour cream
- Bacon, cooked
How to Make Crockpot Cheeseburger Soup
There’s no easier way to make creamy cheeseburger soup than in your slow cooker! You literally toss everything in, practically all at once, and you’re done.
Make the soup by doing the following:
Step 1: Combine the broth and flour in a large measuring cup or bowl.
Step 2: To your slow cooker, add all the other ingredients (except the cheese, sour cream, and bacon) and slow cook it all.
Step 3: After a few hours and when the potatoes are tender, add the cheese and allow it to melt.
Step 4: Add the sour cream, bacon, season with salt and pepper, and serve.
What is the Best Beef for Cheeseburger Soup?
I use lean ground beef, in the 90-93% range. You can use any type of ground beef you like from 80% to 95%+ extra lean varieties.
What Kind of Cheese is Best in Cheeseburger Soup?
For cheeseburger soup in the slow cooker, I use Velveeta. Yes, it’s a processed cheese.
However, it melts beautifully, makes the soup cheesy and creamy, and gives you a nostalgic cheeseburger flavor profile.
I am not sure how shredded cheddar cheese would function in the soup because I haven’t tested it. But it’s my hunch for a recommendation.
Is Slow Cooker Cheeseburger Soup Spicy?
In my opinion, as written, no it is not spicy because I used one seeded and finely diced jalapeno pepper. They really aren’t very spicy, especially when their flavor is masked and mitigated by milk, cheese, beef, and other vegetables.
Rather, the jalapeno keeps the soup from not tasting bland which I why I recommend using it.
However, if you are making this for kids or a group that doesn’t want any heat, omit it.
For those wanting more of a kick, keep the seeds in the jalapeno, use a serrano chile pepper instead (much hotter than jalapeno), and/or a few shakes of cayenne pepper will all make it spicier with ease.
What to Serve with Cheeseburger Soup
As soon as your bacon cheeseburger soup is ready, get ready to dig in! Garlic bread or waffle fries would be delish with it.
Or, you could make a simple green side salad to accompany the soup.
How to Store Cheeseburger Soup
Slow cooker cheeseburger soup will keep airtight in the fridge for up to 1 week and in the freezer for up to 4 months.
Anytime you’re freezing, thawing, or reheating anything with dairy, be careful not to reheat too rapidly or make it overly hot. These actions can cause the soup to “break” and while the taste isn’t affected, it’s not aesthetically pleasing at all so don’t be overzealous when reheating.
Why Are There Potatoes in Cheeseburger Soup?
Potatoes are carby just like hamburger buns are. They also give bulk, body, and heft to the soup so it’s not just cheese and meat.
You could see how it goes without them and choose to omit them or the other vegetables, but in my opinion they are a necessary addition.
Can I Make Cheeseburger Soup Without a Crockpot?
Yes, you can also make bacon cheeseburger soup on the stove top. You don’t need a slow cooker.
I recommend following my basic recipe for Loaded Bacon Potato Corn Chowder but begin by browning the beef and onion, then add in the potatoes and rest of the veggies, spices, and broth. Simmer everything uncovered until the potatoes are tender, about 15 minutes.
Finally add the cheese, sour cream, bacon, and serve. From start to finish, cheeseburger soup is do-able on the stove top in about 30 minutes.
Tips for the Best Cheeseburger Soup
Crockpot size: When you’re ready to make bacon cheeseburger soup in your Crock-Pot, I suggest using a 7 to 8-quart Crock-Pot for best results.
Low-salt ingredients: I like to use unsalted butter and low or no-salt added chicken broth so that I can better control the overall salt level of the soup. I salt it at the end, as necessary.
Potato variety: As far as potatoes go, I prefer using peeled Yukon Gold or red potatoes. You want a waxier potato that will hold its shape rather than a starchier potato like a Russet which are best for baked potatoes.
Cubing the potatoes: Make sure to keep potatoes in small, bite-sized pieces about 1/2-inch cubed. This will ensure that the soup cooks through in the cooking time estimates provided.
It’s the potatoes that will hold things up if they’re diced too large. Make sure to taste-test a couple potatoes when evaluating doneness, just to make sure.
Cook temp: You can slow cook on either high or low heat. On high power, the soup will take about 3 hours and on low about 5 hours. Although since all slow cookers vary in their heat output, cooking times are just estimates. Always cook until done in your slow cooker.
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- 3 cups chicken broth (I use no salt added or low sodium varieties)
- 1/4 cup all-purpose flour
- 1 pound lean ground beef, cooked and drained
- 1 medium white or yellow onion, finely diced
- 1 pound potatoes, peeled and diced into 1/2-inch cubes* (See Notes)
- 1 cup carrots, shredded
- 1 jalapeno, seeded and very finely diced, optional** (See Notes)
- 3 to 5 cloves garlic, finely minced
- 4 tablespoons unsalted butter, diced
- 1 1/2 cups milk (2% or whole recommended)
- 1 1/2 tablespoons Worcestershire sauce
- 2 teaspoons smoked paprika (regular paprika may be substituted)
- 12 ounces Velveeta cheese, cubed
- 1/2 cup sour cream
- 4 slices bacon, cooked and crumbled
- Salt and freshly ground black pepper, to taste
- To a large measuring cup or bowl, combine the broth, flour, stir to combine; set aside.
- To a 7 to 8-quart slow cooker, add all remaining ingredients (except the Velveeta, sour cream, bacon, salt and pepper).
- Evenly pour the broth and flour mixture over all the ingredients and stir to combine.
- Cover with the lid and cook on high power for about 3 hours, or on low for about 5 hours. Soup is ready when the potatoes are fork-tender and cooked through. Tip - Taste a couple when checking for doneness, just to make sure.
- Add the Velveeta, stir to combine, cover with the lid, and allow the cheese to melt.
- When melted, add the sour cream, bacon, and stir to combine.
- Add the salt and pepper, to taste. Tip - If the soup tastes at all flat or like something's missing, it likely needs more salt so don't be shy adding it.
- Serve immediately (as a bonus with fries, waffle fries, or garlic bread). Soup will keep airtight in the fridge for up to 1 week and in the freezer for up to 4 months. Tips - Anytime you’re freezing, thawing, or reheating anything with dairy, be careful not to reheat too rapidly or make it overly hot.These actions can cause the soup to “break” and while the taste isn’t affected, it’s not aesthetically pleasing at all so don’t be overzealous when reheating.
*As far as potatoes go, I prefer using peeled Yukon Gold or red potatoes. You want a waxier potato that will hold its shape rather than a starchier potato like a Russet which are best for baked potatoes. Make sure to keep potatoes in small, bite-sized pieces about 1/2-inch cubed. This will ensure that the soup cooks through in the cooking time estimates provided. It’s the potatoes that will hold things up if they’re diced too large.
**The jalapeno keeps the soup from not tasting bland which I why I recommend using it. However, if you are making this for kids or a group that doesn’t want any heat, omit it. For those wanting more of a kick, keep the seeds in the jalapeno, use a serrano chile pepper instead (much hotter than jalapeno), and/or a few shakes of cayenne pepper will all make it spicier with ease.
Amount Per Serving: Calories: 479Total Fat: 28gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 119mgSodium: 1235mgCarbohydrates: 27gFiber: 2gSugar: 9gProtein: 30g
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