This Crockpot Bacon Cheeseburger Soup is everything you want a soup recipe to be: easy, cheesy, and delicious. Simply add the ingredients to a crockpot or slow cooker, let it cook, and enjoy a filling, comforting, warm bowl of soup.
Since I’d been at home with a lot of free time and on a streak of trying to make different soups from scratch, my stepson made a request that I make a soup I had never tried to make before: Cheeseburger Soup.
I looked up a few recipes, but what I found was kind of interesting… they included ingredients like carrots and celery and omitted ingredients you wound find in a classic cheeseburger like mushrooms, or tomatoes.
So I decided this was another perfect opportunity to create my own recipe and share it with the world. Enjoy!
Make this Crockpot Bacon Cheeseburger Soup when…
- You need a recipe that appeals to a wide range of people
- You want something you can prepare, and then walkaway as it cooks
- You are craving the yummy yet nostalgic flavors of a popular comfort classic: the cheeseburger.
Ingredient notes…
Here is what you’ll need to make this Crockpot Bacon Cheeseburger Soup recipe. Please be sure to check the recipe card for the exact ingredients and measurements.
- Ground Beef: The most important ingredient to any cheeseburger.
- Onion: Gives the dish a savory depth.
- Garlic: Adds flavor to the soup.
- Russet Potatoes: Adds more substance to soup. You can use another type of potato like Yukon Gold. You can also omit if you don’t want the potatoes, or trade for something like pasta, or even rice. I would simply cook that individually, and add it to your bowls at the end.
- Beef Broth: Builds the base for the soup. Could use a different broth or stock if needed.
- Diced Tomatoes: Adds to the cheeseburger flavor. I used canned, but you can use fresh if you want. Can omit if required.
- Mushrooms: A traditional burger topping. Adds to the flavor. Can omit if needed.
- Cooked Bacon or bacon bits: A traditional burger topping. Can omit if required.
- Shredded Cheese: Another traditional burger topping. Adds to the flavor.
- Heavy Cream: Gives the soup a creamy texture and helps to thicken. You could always omit, or add something like Coconut cream instead (just be aware it will change the flavor and texture).
- Cornstarch: Helps to thicken the soup. Can omit if you prefer a thinner soup.
- Burger seasoning: I used Kinder’s Buttery Steakhouse because it’s what I had on hand, but you can literally use whatever you would like.
- Garlic Powder: For seasoning.
- Paprika: For seasoning.
- Salt and Pepper: For seasoning.
- Pickles: For topping.
Equipment I swear by…
- A large Crockpot or slow cooker (The Ninja one is my favorite)
While the Crockpot Bacon Cheeseburger Soup Simmers…
This soup takes a few minutes of prep time and then hours of hands off time to cook so once you have it in the crockpot, the day is basically yours:
- Get some exercise. Follow your favorite Youtube workout. Go for a walk, or a run. Lift some weights.
- Get cozy and read your favorite book
- Take a bubble bath
How to make it…
See the recipe card below for ingredient quantities and full instructions.
- Brown the hamburger in a pan, and then add to the Crockpot. Add chopped onion, diced garlic, sliced mushrooms, diced potatoes, bacon, seasonings, and diced tomatoes.
- Add beef broth, stir, ensuring potatoes are covered in liquid. Add lid and cook on low for 6-7 hours or high for 3-4 hours
- Mix heavy cream with the cornstarch in a separate bowl until well combined, then add to the crockpot with shredded cheese and mix.
- Cook for another 30 minutes until cheese is melted.
- Serve in bowls and top with favorite cheeseburger toppings: more bacon, green onions, tomatoes, pickles etc.
My tips and tricks to make this Crockpot Bacon Cheeseburger Soup recipe…
Healthier/Lighter: This recipe is meant to be hearty and comforting, but if you want to try to alter it to be healthier and lighter, you could always omit the heavy cream, the cheese, and even the potatoes.
Thinner or soupier: If you are new here, I love a thick soup. If you want your soup to be soupier/thinner I would omit the cornstarch and maybe even the heavy cream and cheese depending on your desired consistency.
Spicy: Want to add a little kick to this recipe? Add some diced jalapenos and your favorite hot sauce.
Storage notes:
Refrigerate: This soup tastes even better the next day. If it continues to thicken as it sits, you can always add some more beef broth while reheating. Store any leftovers in an airtight container in the refrigerator and enjoy within 3 to 4 days.
Freeze: This soup does freeze pretty well. Keep in mind that it does have potatoes in it, so it may change in consistency slightly when you reheat. I would thaw in the fridge overnight then reheat slowly.
Are you struggling right now?
- Use prechopped onions and jarred garlic to cut down on chopping.
- Use canned mushrooms, canned tomatoes, and bacon bits.
- Use a veggie chopper to make chopping easier
- Use frozen cubed hashbrowns instead of potatoes
Thank you for stopping by Comfort In a Bowl. If you create this recipe or any other from our site, we would greatly appreciate you taking the time to share, comment and rate the recipe! Take care of yourself.
Crockpot Bacon Cheeseburger Soup
Ingredients
- 1 lb Ground Beef
- 1 medium Onion diced
- 3 tbsp Garlic minced
- 3 large Russet Potatoes diced (or about 3 cups)
- 4 cups Beef Broth
- 1 can Diced Tomatoes or about 2 cups
- 1 can Mushrooms or 1-2 cups
- 1 cup Cooked Bacon or bacon bits
- 2 cups Shredded Cheese
- 2 cups Heavy Cream
- 3 tbsp Cornstarch
- 1 tbsp Burger seasoning
- 1 tbsp Garlic Powder
- 2 tsp Paprika
- Salt and Pepper to taste
- Pickles a topping
Instructions
- Brown the hamburger in a pan, and add it to the Crockpot.
- Add the chopped onion, diced garlic, sliced mushrooms, diced potatoes, bacon, seasonings, and diced tomatoes.
- Add beef broth and stir, ensuring potatoes are covered in broth.
- Add the lid and cook on low for 6-7 hours or high for 3-4 hours
- Mix the heavy cream with the cornstarch in a separate bowl until well combined, then add to the crockpot with shredded cheese and mix.
- Cook for another 30 minutes until the cheese is melted and soup has thickened.
- Add to bowls and top with favorite cheeseburger toppings: more bacon, green onions, tomatoes, pickles etc.
Notes
Looking for more soup options?
- Try my favorite classic Mushroom Soup recipe.
- My favorite Crockpot soup recipe.
- A twist on a classic chicken noodle soup but made with tortellini
My burnout situation…
I find it difficult to explain myself when speaking to friends or acquaintances. They usually ask me how work is going, and then I have to go “Ummmm….. well….” and explain that I have been put on a medical leave from my job.
Once of the first questions they ask if when I am going back. And then I have to just shrug. Because it isn’t really up to me. It’s up to my team of medical professionals.
The thought of someone saying I need to return to work right now, or even soon makes my chest tighten and makes me want to panic. I don’t feel like I am even functioning very well right now. Things just still feel out of control and chaotic. I don’t feel anywhere near ready, but I know I’m going to have to eventually return.
I’m trying not to dwell on it too much.
Conclusion…
Everyone needs to eat, but I’m learning that cooking doesn’t have to be some huge time commitment and complicated production.
You can make food that is easy, hands off, and still tastes amazing when you are ready to enjoy it.
I hope you try this recipe, or a recipe like it soon.
-Caitlin
