As the chill of autumn settles in, there’s something undeniably comforting about wrapping your hands around a warm bowl of soup. The rich aroma of savory beef, sizzling bacon, and molten cheddar wafts through the kitchen, merging with the scent of garlic to create an inviting atmosphere that draws everyone near. Each spoonful of Crockpot Cheeseburger Soup promises a delightful burst of flavor, reminiscent of biting into a juicy cheeseburger—the soft potatoes and creamy texture adding to the warm embrace of this hearty dish.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Crockpot Cheeseburger Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Crockpot Cheeseburger Soup

I still remember the first time I made a cheeseburger soup for a family gathering. The laughter and chatter of my loved ones mixed with that inviting aroma made the moment unforgettable. The youngest kids, eyes wide with curiosity, were skeptical about a cheeseburger in soup form, but their faces lit up with every bite. It’s these memories that remind me of the joy that good food brings us, especially as the winter holidays approach. Now it’s time for you to experience this deliciousness yourself! So gather your ingredients and let’s cozy up with this scrumptious treat.

Why You’ll Love This Recipe

Simple & Quick: With just 20 minutes of prep and the slow cooker doing the heavy lifting, you can have dinner ready without much fuss.
Irresistible Flavor: Each spoonful is a wholesome mix of smoky bacon, seasoned beef, and creamy cheddar—it’s comfort food at its finest!
Eye-Catching Appeal: This soup is not only delicious but looks amazing, especially topped with crispy bacon and bright green pickles.
Flexible Serving: Perfect for a family dinner, game day gatherings, or a chilly night in—it fits any occasion.
Diet-Friendly Options: You can easily swap out ingredients to make it gluten-free or even dairy-free if needed.

Ingredients You’ll Need

Bacon Strips: Crispy bacon adds a smoky, savory flavor that enhances the soup. Use thick-cut for better texture, or turkey bacon for a leaner option.
Lean Ground Beef: The star protein that gives that cheeseburger essence. Feel free to substitute with ground turkey or chicken for a lighter dish.
Yellow Onion: Diced finely, it adds depth of flavor. You can swap it for shallots if you prefer a milder taste.
Garlic Cloves: Minced for aromatic goodness. Fresh garlic is best, but garlic powder can work in a pinch.
Salt & Black Pepper: Essential for seasoning. Adjust to taste, but don’t forget that the broth and cheese will add saltiness too.
Beef Broth: This forms the telegraphic base of our soup. Opt for low-sodium varieties to control salt levels.
Russet Potatoes: Peeled and diced, they tenderize beautifully and provide heartiness. Yukon golds are great alternatives if you like a creamier texture.
Cheddar Cheese Soup: Adds a luscious creaminess. If you’d like to keep it lighter, a homemade cheese sauce can also work here.
Heavy Whipping Cream: This makes the soup extra creamy and rich. For lighter options, consider whole milk or even cashew cream.
Freshly Grated Cheddar Cheese: Adding richness in the final moments. Use sharp cheddar for a bolder flavor or a blend of cheeses for variety.
Optional Toppings: Pickle slices, diced tomatoes, or more cheese—I encourage you to get creative!

How to Make Crockpot Cheeseburger Soup

Cook the Bacon: Begin by cooking the bacon strips in a large skillet over medium heat. Allow them about five minutes on each side until they’re crisp and golden brown. Once cooked, transfer the bacon to a paper-towel-lined plate, leaving about a tablespoon of grease in the skillet. Chop the bacon into bite-sized pieces for topping later.

Brown the Beef: In the same skillet, add the lean ground beef over medium-high heat. As you cook, break it apart with a spatula, allowing it to brown evenly—about seven minutes. Once browned, stir in the diced onions, minced garlic, salt, and black pepper. Cook together for a few more minutes until the onions soften, then drain any excess grease if necessary.

Transfer to Crockpot: Carefully transfer your beef mixture into a 6-quart crockpot. Pour in the beef broth, diced potatoes, and the can of cheddar cheese soup. Give everything a good stir to combine, ensuring the potatoes are well immersed. Cover the crockpot and set it to cook on low for 6–8 hours or high for 4 hours.

Add Cream & Cheese: When the cooking time is nearly up, about 30 minutes left, stir in the heavy cream and the freshly grated cheddar cheese. This step transforms your soup into a creamy, cheesy delight. Make sure the cheese is evenly melted and mixed throughout the soup.

Serve and Enjoy: Ladle the hot soup into bowls and finish with crispy bacon bites, additional cheese, and your choice of pickles or tomatoes for an extra cheeseburger twist. It’s ready to be enjoyed on a chilly evening or any night that welcomes comfort food!

Storing & Reheating

For any leftovers, let the Crockpot Cheeseburger Soup cool down before transferring it to an airtight container. It’ll stay good in the refrigerator for about 3–4 days. If you’re thinking longer term, you can freeze it for up to 3 months; just make sure to use freezer-safe containers or bags. Reheat individual portions on the stovetop over low heat, or use the microwave, heating until just warm enough (around 2-3 minutes). Keep in mind that the texture might change slightly upon freezing—add a splash of broth to refresh it when reheating.

Chef’s Helpful Tips

To avoid a greasy soup, make sure to drain excess grease from the beef after browning.
Using room-temperature ingredients, especially the cream, helps integrate flavors better.
Aim for consistent potato sizes when dicing them; this ensures even cooking throughout.
If you prefer a spicier kick, consider adding diced jalapeños to the beef mixture.
For a make-ahead option, prepare the soup base and store it overnight before cooking the next day.

The Crockpot Cheeseburger Soup offers a rich experience that warms your heart as much as it satisfies your taste buds. After enjoying this dish, I hope you’re inspired to put your twist on it, whether that’s mixing in your favorite toppings or adjusting the flavors to fit your family’s tastes. Let every bowl spark joy just like it did at my first gathering. It’s comfort food at its best!

Recipe FAQs

Can I use frozen ground beef for this recipe?

Absolutely! If your ground beef is frozen, it’s best to thaw it in the refrigerator overnight. However, if you’re in a hurry, you can cook it from frozen in your skillet on low heat until it’s partially cooked through, then chop it into smaller pieces as it continues to brown. Just make sure it’s fully browned before adding it to the crockpot.

What can I substitute for beef broth?

If you don’t have beef broth on hand, chicken broth is a perfect substitute and will still provide a delicious base. Alternatively, for a vegetarian rendition, vegetable broth works too; just note that it will subtly change the flavor profile.

How can I make this soup spicier?

For those who crave a kick, consider adding diced jalapeños, a dash of hot sauce, or even crushed red pepper flakes while cooking. This way, you can customize the heat according to your taste preferences.

What’s the best way to store leftovers?

Pour any leftover soup into an airtight container and refrigerate it for up to 4 days. For longer storage, freeze it in portions, ensuring it’s well sealed to prevent freezer burn. Just remember to add a touch of broth when reheating to bring back the creamy texture!

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Crockpot Cheeseburger Soup

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Author: Dorothy
Prep Time: 20 minutes
Cook Time: 4-8 hours
Total Time: 0 hours
Yield: 6 servings 1x
Category: Soup
Method: Slow Cooker
Cuisine: American

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Description

Experience the irresistible flavor of Crockpot Cheeseburger Soup, combining smoky bacon, tender potatoes, and creamy cheddar. This dish is a delightful comfort food option, perfect for cozy dinners at home.

Ingredients

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4 strips bacon
1 lb lean ground beef
1 medium yellow onion, diced
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
4 cups beef broth
2 medium russet potatoes, diced
10.5 oz can cheddar cheese soup
1 cup heavy whipping cream
1 cup freshly grated cheddar cheese
Optional toppings: Pickle slices, diced tomatoes, or more cheese

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Instructions

Cook the bacon strips in a skillet until crisp, then chop for topping.
Brown the ground beef with onions, garlic, salt, and pepper in the same skillet.
Transfer the beef mixture to a crockpot and add beef broth, potatoes, and cheese soup; stir well.
Cook on low for 6–8 hours or high for 4 hours.
Add heavy cream and grated cheddar cheese 30 minutes before serving; stir until melted and combined.
Serve hot, topped with crispy bacon and optional toppings.

Notes

Drain excess grease from the beef after browning for a less greasy soup.
Use room temperature ingredients to help flavors blend better.
Chop potatoes to similar sizes for even cooking.