Slow Cooker Bacon Cheeseburger Soup – A Comforting Meal That Will Warm Your Soul!

Slow Cooker Bacon Cheeseburger Soup – This Slow Cooker Bacon Cheeseburger Soup is the perfect meal to warm you up on a chilly day. It’s a rich and comforting soup that’s loaded with hearty ingredients and flavors that will make your taste buds dance. This soup is perfect for those who love cheeseburgers and bacon but also want the convenience of a slow-cooker meal. It’s easy to make, and the end result is a delicious, creamy soup that will become a new favorite in your household.

My husband is a big fan of cheeseburgers and bacon, so when I first made this soup, I knew it would be a hit. The aroma of the soup cooking in the slow cooker filled our home, and my husband couldn’t wait to try it. When we finally sat down to eat, we were blown away by the rich flavors and the creaminess of the soup. It was love at first bite! Now, it has become a staple in our household, and we make it regularly to enjoy a cozy meal together.

Why This Slow Cooker Bacon Cheeseburger Soup Is So Special?

• This soup is loaded with hearty ingredients that will fill you up and keep you satisfied.
• The combination of ground beef, bacon, and cheese creates a perfect harmony of flavors that are both savory and creamy.
• It’s easy to make, and the slow-cooker method allows you to have a delicious meal ready with minimal effort.
• This soup is perfect for busy weeknights or when you want to relax and enjoy a cozy meal at home.
• You can customize this recipe to suit your taste by adding your favorite toppings, such as chopped green onions, sour cream, or even crumbled potato chips.

Ingredients:

• 4 small russet potatoes, peeled and diced (450g)
• 1 small white or yellow onion, chopped (120g)
• 1 cup shredded carrots (120g)
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 3 cups chicken broth (710ml)
• 1 pound lean ground beef (450g)
• 8 slices cooked bacon, chopped
• 3 tablespoons butter
• 1/4 cup all-purpose flour (30g)
• 2 cups milk (I use 2%) (480ml)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups shredded pepper-jack cheese or shredded cheddar cheese (225g)
• Green onion, chopped (for garnish)

Directions:

Peel and dice the potatoes, chop the onions and shred the carrots. Place them in a large crock pot. Add the dried basil and parsley. Pour the chicken broth over the vegetables. Cover the crock pot with the lid and cook on low heat for 6 to 8 hours or on high heat for 4 to 5 hours, or until the potatoes are tender.

About 45 minutes before serving, cook the ground beef in a large skillet over medium-high heat until crumbled and browned. Drain any excess grease. Add the cooked beef to the crock pot.

Chop the cooked bacon and add it to the crock pot.

Wipe out the hot skillet with a paper towel. Add the butter and melt it. Whisk in the flour and cook until golden brown and bubbly, for about 1 minute. Gradually whisk in the milk, salt, and pepper until the mixture is smooth. Pour the mixture into the crock pot and stir to combine.

Add the shredded pepper-jack or cheddar cheese to the crock pot and stir again. Cover with the lid and cook for another 20 minutes or until the cheese is melted and the soup is heated through.

Serve the soup hot, garnished with chopped green onions if desired. Enjoy!

Notes:

• You can use other types of cheese like cheddar, Colby-jack, or Monterey jack instead of pepper-jack cheese, depending on your taste preference.
• To save time, you can chop the vegetables and cook the ground beef the night before and store them in separate containers in the refrigerator. In the morning, just add them to the crock pot with the broth and continue with the recipe.
• If you like a creamier texture, you can use heavy cream instead of milk. However, keep in mind that this will make the soup more high in calories and fat.
• Leftover soup can be stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

In conclusion, Slow Cooker Bacon Cheeseburger Soup is a delicious and hearty meal that is perfect for those chilly nights or when you’re craving something warm and comforting. The combination of tender potatoes, carrots, ground beef, and bacon in a creamy, cheesy broth makes for a flavor explosion in every bite. Plus, the convenience of using a slow cooker makes it a hassle-free dinner option that can easily feed a crowd. Whether you’re a bacon cheeseburger lover or just looking for a new soup recipe to add to your repertoire, this recipe is definitely worth trying out. So gather your ingredients, fire up your slow cooker, and enjoy a warm bowl of this delicious soup tonight!

FAQs

Can I use other types of cheese instead of pepper-jack cheese?

Yes, you can use cheddar, Colby-jack, or Monterey jack cheese instead, depending on your taste preference.

Can I use ground turkey instead of ground beef?

Yes, you can use ground turkey or even ground chicken instead of ground beef, although this will alter the flavor and texture of the soup somewhat.

Can I cook the soup on high heat the entire time?

While you can cook the soup on high heat the entire time, it’s recommended to cook it on low heat for the first few hours to ensure the vegetables are fully cooked and tender.

Can I freeze the leftover soup?

Yes, you can freeze the leftover soup in an airtight container for up to 3 months. To reheat, simply thaw the soup in the refrigerator overnight and then heat it up in a pot over medium heat, stirring occasionally.

How can I make the soup thicker?

If you find the soup to be too thin, you can add more flour to the butter mixture when making the roux. Alternatively, you can mash some of the potatoes in the soup with a fork or potato masher to thicken it up.

Slow Cooker Bacon Cheeseburger Soup

Sacrlett

This Slow Cooker Bacon Cheeseburger Soup is the perfect meal to warm you up on a chilly day. It's a rich and comforting soup that's loaded with hearty ingredients and flavors that will make your taste buds dance. This soup is perfect for those who love cheeseburgers and bacon but also want the convenience of a slow-cooker meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 20 minutes mins

Course Soup

Cuisine American

Servings 8

Ingredients

  

• 4 small russet potatoes peeled and diced (450g)
• 1 small white or yellow onion chopped (120g)
• 1 cup shredded carrots 120g
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 3 cups chicken broth 710ml
• 1 pound lean ground beef 450g
• 8 slices cooked bacon chopped
• 3 tablespoons butter
• 1/4 cup all-purpose flour 30g
• 2 cups milk I use 2% (480ml)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups shredded pepper-jack cheese or shredded cheddar cheese 225g
• Green onion chopped (for garnish)

Instructions

 

• Peel and dice the potatoes, chop the onions and shred the carrots. Place them in a large crock pot. Add the dried basil and parsley. Pour the chicken broth over the vegetables. Cover the crock pot with the lid and cook on low heat for 6 to 8 hours or on high heat for 4 to 5 hours, or until the potatoes are tender.
• About 45 minutes before serving, cook the ground beef in a large skillet over medium-high heat until crumbled and browned. Drain any excess grease. Add the cooked beef to the crock pot.
• Chop the cooked bacon and add it to the crock pot.
• Wipe out the hot skillet with a paper towel. Add the butter and melt it. Whisk in the flour and cook until golden brown and bubbly, for about 1 minute. Gradually whisk in the milk, salt, and pepper until the mixture is smooth. Pour the mixture into the crock pot and stir to combine.
• Add the shredded pepper-jack or cheddar cheese to the crock pot and stir again. Cover with the lid and cook for another 20 minutes or until the cheese is melted and the soup is heated through.
• Serve the soup hot, garnished with chopped green onions if desired. Enjoy!

Notes

You can use other types of cheese like cheddar, Colby-jack, or Monterey jack instead of pepper-jack cheese, depending on your taste preference.

To save time, you can chop the vegetables and cook the ground beef the night before and store them in separate containers in the refrigerator. In the morning, just add them to the crock pot with the broth and continue with the recipe.

If you like a creamier texture, you can use heavy cream instead of milk. However, keep in mind that this will make the soup more high in calories and fat.

Leftover soup can be stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Keyword Slow Cooker Bacon Cheeseburger Soup