Crockpot Bacon Cheeseburger Soup
Crockpot bacon cheeseburger soup is a delicious and comforting meal that’s perfect for a cozy night in. This soup is packed with savory flavors, creamy textures, and a touch of smokiness from the bacon. Here are just a few reasons why crockpot bacon cheeseburger soup is a must-try recipe.
- It’s easy to make
One of the best things about crockpot bacon cheeseburger soup is how easy it is to make. Simply brown the ground beef and bacon, sauté the onion and garlic, then add all of the ingredients to your slow cooker. Set it on low and let it cook for several hours, then stir in the cheese mixture and let it cook a bit longer until the soup is thick and creamy. You can even prep the ingredients the night before and store them in the fridge, so all you have to do is add them to the slow cooker in the morning.
- It’s customizable
Crockpot bacon cheeseburger soup is also highly customizable. You can adjust the seasonings to your taste, adding more or less salt, pepper, basil, or thyme. You can also swap out the ground beef for ground turkey or chicken, or omit the bacon if you prefer a vegetarian version. You can even add your favorite toppings, such as chopped bacon, shredded cheddar cheese, or green onions, to make it even more flavorful.
- It’s a complete meal
Crockpot bacon cheeseburger soup is also a complete meal in one bowl. It’s packed with protein from the ground beef and bacon, and it’s loaded with vegetables, such as onions and tomatoes. Plus, the milk and cheese add a creamy and satisfying texture to the soup. You can serve it with a side salad or some crusty bread for a well-rounded and satisfying meal.
Crockpot Bacon Cheeseburger Soup
Ingredients
- 1 pound ground beef
- 1/2 pound bacon chopped
- 1 onion diced
- 3 cloves garlic minced
- 4 cups low-sodium chicken broth
- 1 can diced tomatoes
- 1 can condensed tomato soup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/4 cup all-purpose flour
- Optional toppings: chopped bacon shredded cheddar cheese, green onions
Instructions:
Instructions
- In a large skillet, brown the ground beef over medium-high heat until no longer pink. Drain any excess fat and transfer the beef to a 6-quart slow cooker.
- In the same skillet, cook the bacon over medium heat until crisp. Remove with a slotted spoon and transfer to a paper towel-lined plate to drain.
- Add the diced onion and garlic to the bacon fat in the skillet and cook until tender, about 5 minutes. Add the onion mixture to the slow cooker.
- Add the chicken broth, diced tomatoes, tomato soup, Worcestershire sauce, basil, thyme, salt, and pepper to the slow cooker. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- In a separate bowl, whisk together the milk, shredded cheddar cheese, and flour until smooth. Stir the cheese mixture into the soup until well combined.
- Cook on high for an additional 15-30 minutes, or until the soup is thick and creamy.
- Serve hot, garnished with chopped bacon, shredded cheddar cheese, and green onions, if desired.
