Save to Pinterest A cozy, hearty soup that tastes just like your favorite cheeseburger—loaded with savory beef, melty cheddar, tender potatoes, and smoky bacon. The crockpot makes this easy and perfect for busy weeknights. Top with pickles or tomatoes for a classic cheeseburger finish.
This soup quickly became a favorite in my family as it combines all the best parts of a cheeseburger into a warm, comforting bowl.
Ingredients
- Bacon strips: 4 strips
- Lean ground beef: 1 pound (450 g)
- Yellow onion: 1, diced
- Garlic: 2 cloves, minced
- Russet potatoes: 3 medium, peeled and diced (about 1-inch pieces)
- Salt: ½ teaspoon
- Black pepper: ½ teaspoon
- Beef broth: 4 cups (950 ml)
- Cheddar cheese soup: 1 (10.5-ounce / 300 g) can
- Heavy whipping cream: 1 cup (240 ml)
- Freshly grated cheddar cheese: 8 ounces (225 g), plus more for serving
- Pickle slices: Optional
- Diced tomatoes: Optional
Instructions
- Cook the bacon:
- In a large skillet over medium heat, cook the bacon until crisp, about 5 minutes per side. Transfer to a paper-towel-lined plate. Reserve 1 tablespoon of bacon grease in the pan. Once cool, chop bacon and set aside for topping.
- Cook the beef and aromatics:
- Add ground beef to the skillet. Cook over medium-high heat, breaking it apart as it browns, about 7 minutes. Stir in the diced onion, minced garlic, salt, and pepper. Cook 2–3 minutes more until onion softens. Drain excess grease if needed.
- Combine in crockpot:
- Transfer the beef mixture to a 6-quart crockpot. Add beef broth, diced potatoes, and cheddar cheese soup. Stir well to combine.
- Cook the soup:
- Cover and cook on LOW for 6–8 hours, or on HIGH for 4 hours, until potatoes are tender.
- Add cream and cheese:
- During the last 30 minutes of cooking, stir in the heavy cream and freshly grated cheddar cheese. Stir until the cheese melts and the soup becomes creamy.
- Serve:
- Ladle soup into bowls. Top with chopped crispy bacon, extra cheddar, pickle slices, and/or diced tomatoes as desired. Serve hot.
Save to Pinterest Making this soup always brings my family together around the table, sharing stories and enjoying a warm meal.
Required Tools
Large skillet, slotted spoon, 6-quart crockpot (slow cooker), cutting board and knife, cheese grater, ladle
Allergen Information
Contains Milk (cheddar cheese, cream, cheese soup), Possible Gluten (canned soup, broth—check labels), Pork (bacon). Always verify product labels for allergens if unsure.
Nutritional Information
Calories 540, Total Fat 36 g, Carbohydrates 23 g, Protein 29 g per serving.
Save to Pinterest This crockpot cheeseburger soup is a delicious twist on comfort food that will quickly become a weeknight favorite.
Common Recipe Questions
- → Can I use ground turkey instead of beef?
Yes, ground turkey can be substituted for a lighter, leaner alternative without sacrificing flavor.
- → How should I thicken the soup?
Mash some of the cooked potatoes before stirring in the cream and cheese to achieve a thicker consistency.
- → Is it necessary to cook the bacon separately?
Cooking bacon separately ensures it remains crisp and can be used as a flavorful topping rather than losing texture in the soup.
- → Can I prepare this without a slow cooker?
While designed for a crockpot, it can be adapted to stovetop by simmering gently until potatoes are tender and flavors meld.
- → Are there gluten-free options for this dish?
Use gluten-free labeled cheddar cheese soup and broth to maintain a gluten-free version.