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.
Prep Time5 minutesmins
Cook Time4 hourshrs
Total Time4 hourshrs5 minutesmins
Course: Soup
Cuisine: Slow Coooker
Servings: 8
Calories: 479kcal
Author: Averie Sunshine
Ingredients
3cupschicken brothI use no salt added or low sodium varieties
¼cupall-purpose flour
1poundlean ground beefcooked and drained
1medium white or yellow onionfinely diced
1poundpotatoespeeled and diced into 1/2-inch cubes* (See Notes)
1cupcarrotsshredded
1jalapenoseeded and very finely diced, optional** (See Notes)
3 to 5clovesgarlicfinely minced
4tablespoonsunsalted butterdiced
1 ½cupsmilk2% or whole recommended
1 ½tablespoonsWorcestershire sauce
2teaspoonssmoked paprikaregular paprika may be substituted
12ouncesVelveeta cheesecubed
½cupsour cream
4slicesbaconcooked and crumbled
Salt and freshly ground black pepperto taste
Instructions
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.
Notes
*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.