Crockpot Bacon Cheeseburger Soup
A bacon cheeseburger in a bowl — ground beef, bacon, condensed tomato soup, and Worcestershire in a creamy cheddar broth. The condensed tomato soup is the secret that makes it taste like a cheeseburger. Top it like a burger and it's the whole experience.
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.
Notes
Don't skip the condensed tomato soup or Worcestershire — they're what makes this taste like a cheeseburger. Brown beef, bacon, and aromatics separately before the crockpot. Shred your own cheese — pre-shredded won't melt properly. Whisk cheese with flour and milk before adding to soup. Cook bacon separately; use it as a topping only. Add pickle — it's the most important topping.