Crockpot Cheeseburger Soup
This cozy crockpot cheeseburger soup has everything you love about a classic cheeseburger—savory beef, melty cheddar, tender potatoes, and even the optional pickles on top. The bacon adds all the smoky, salty goodness you want, and the slow cooker does almost all the work. It’s rich, hearty, and the kind of dinner that disappears fast on a chilly night. Just brown the beef, toss everything in, and let it simmer. Perfect for busy weeknights and guaranteed to be a hit with the whole family.
Servings: 6
Ingredients
- 4 bacon strips
- 1 pound lean ground beef
- 1 yellow onion diced
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 cups beef broth
- 3 medium russet potatoes peeled and diced (about a 1-inch dice)
- 1 10.5 ounce can cheddar cheese soup
- 1 cup heavy whipping cream
- 8 ounces freshly grated cheddar cheese plus more for serving
- Pickle slices optional for serving
- Diced tomatoes optional for serving
Instructions
- Start by cooking the bacon in a large skillet over medium heat. Give it about five minutes per side, until it’s crisp and perfect. Move it to a paper-towel-lined plate and keep about a tablespoon of the bacon grease in the pan. Chop the bacon and set it aside for topping later.
- Add the ground beef to the skillet and cook it over medium-high heat, breaking it apart as it browns. After about seven minutes, stir in the onions, garlic, salt, and pepper, and cook for a few more minutes. If there’s any extra grease, drain it off.
- Transfer the beef mixture to a 6-quart crockpot and add the broth, potatoes, and cheddar cheese soup. Give everything a good stir, cover, and cook on low for 6–8 hours or high for 4 hours.
- During the last 30 minutes, stir in the heavy cream and freshly grated cheddar so the soup turns rich and creamy.
- Spoon into bowls and finish with crispy bacon, extra cheddar, chopped pickles, or tomatoes—whatever feels “cheeseburger-y” to you. Enjoy!