Slow Cooker Cheeseburger Soup: Comfort in a Bowl

There’s something magical about a soup that combines all the best parts of a cheeseburger – the creamy, cheesy goodness, hearty ground beef, smoky bacon, and just the right mix of veggies. If you’re looking for a comfort food that fills your kitchen with an irresistible aroma, this Slow Cooker Cheeseburger Soup is exactly what you need. Not only is it easy to prepare, but the slow cooker does most of the work for you, bringing every ingredient together in perfect harmony.

Let’s dive into the details so you can whip up this incredible soup with ease!

Ingredients

Soup Base

• 6 slices bacon
• 1 pound ground beef
• 1 cup onion, diced
• 1 cup carrots, minced
• 1 cup celery, diced
• 1 teaspoon dried basil
• 3 cloves garlic, minced
• 4 cups russet potatoes, diced
• 3 cups chicken stock, low sodium

Creamy Roux

• 3 tablespoons butter
• ¼ cup all-purpose flour
• 1 ½ cups milk
• 2 ounces cream cheese
• 1 teaspoon salt
• ½ teaspoon black pepper
• 12 ounces Velveeta cheese, cut into cubes

Garnishes (Optional)

• Fresh parsley
• Diced onion
• Sour cream, dill pickles, diced green onions, or sharp cheddar cheese for extra toppings

How to Make Slow Cooker Cheeseburger Soup

Step 1: Prepare the Bacon and Beef

1. In a large skillet over medium-high heat, cook the bacon until crispy. Remove it from the pan and set it on a paper towel to drain.
2. Using the same skillet, brown the ground beef. Drain any excess fat, then transfer the beef to your slow cooker.

Step 2: Load Up the Crockpot

1. To the slow cooker, add the onions, carrots, celery, basil, garlic, diced potatoes, and chicken stock.
2. Cover and cook on low for 6-8 hours or high for 3-4 hours until the vegetables are tender.

Step 3: Make the Creamy Roux

1. About an hour before your soup is done, prepare the roux. In a small saucepan, melt the butter over medium heat.
2. Whisk in the flour, cooking for 30 seconds until the mixture is smooth and begins to bubble.
3. Slowly add the milk, cream cheese, salt, and pepper, whisking until the mixture thickens. Let it simmer gently to ensure it’s smooth and creamy.

Step 4: Bring It All Together

1. Pour the roux into the slow cooker and add the Velveeta cheese cubes. Stir everything well to ensure a rich, creamy consistency.
2. Let it cook for an additional 15-30 minutes or until the cheese is melted and the soup is well combined.
3. Ladle into bowls, top with crispy bacon, diced onions, and fresh parsley – then enjoy every creamy, cheesy spoonful!

Helpful Tips for the Best Cheeseburger Soup

• Consistent Veggie Sizing: Dice your potatoes and veggies into similarly sized pieces so they cook evenly.
• Velveeta Substitutes: If you’re not a fan of Velveeta, shredded sharp cheddar or even a smoky gouda can give you that wonderful melted cheese effect.
• Roux Watch: When making the roux, be sure to keep whisking to avoid clumps and ensure a smooth, creamy base for the soup.

Substitutions and Variations

• Make It Lighter: Substitute ground turkey for ground beef, and use low-fat milk or Greek yogurt for a slightly healthier option.
• Add Veggies: Feel free to add other veggies, like bell peppers or diced zucchini, for extra flavor and nutrients.
• Topping Options: Think of toppings as a burger bar! Dill pickles, sour cream, diced green onions, or a sprinkle of sharp cheddar cheese make delicious additions.

Frequently Asked Questions

Can I Make This Soup on the Stovetop?

Absolutely! Follow the same initial steps but use a large pot instead. After browning the bacon and beef, add your veggies and broth, then simmer on low until the veggies are soft (about 30-40 minutes). Finish by adding the roux and Velveeta as directed.

How Can I Thicken the Soup Further?

If you’d like an even thicker soup, simply add an extra tablespoon of flour to the roux. Alternatively, mash some of the potatoes after cooking – they’ll naturally thicken the broth.

Can I Freeze Cheeseburger Soup?

Yes, you can! Let the soup cool completely, then transfer it to a freezer-safe container, leaving some room at the top for expansion. It will keep well in the freezer for up to 2 months. Thaw in the fridge overnight, then reheat on the stove or in the microwave.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, you may want to add a splash of milk to keep the soup creamy and avoid it becoming too thick.

Get ready to have a new favorite soup on rotation! This Slow Cooker Cheeseburger Soup is everything you love about comfort food, all wrapped up in a bowl. Make it, share it, and enjoy every comforting bite!

Slow Cooker Cheeseburger Soup: Comfort in a Bowl!

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• Author: Zakia
• Total Time: 6 hours 15 minutes
• Yield: 8 servings 1x
• Diet: Gluten Free

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Description

Slow Cooker Cheeseburger Soup brings together the best flavors of a cheeseburger in a cozy, creamy soup. Packed with ground beef, crispy bacon, velvety cheese, and hearty vegetables, it’s a delicious and easy comfort meal the whole family will love!

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Ingredients

Scale 1x2x3x

• 6 slices bacon
• 1 pound ground beef
• 1 cup onion, diced
• 1 cup carrots, minced
• 1 cup celery, diced
• 1 teaspoon dried basil
• 3 cloves garlic, minced
• 4 cups russet potatoes, diced
• 3 cups low-sodium chicken stock
• 3 tablespoons butter
• ¼ cup all-purpose flour
• 1 ½ cups milk
• 2 ounces cream cheese
• 1 teaspoon salt
• ½ teaspoon black pepper
• 12 ounces Velveeta cheese, cubed
• Fresh parsley or diced onion for garnish (optional)

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Instructions

In a large skillet over medium-high heat, cook the bacon until crispy. Transfer to a paper towel-lined plate to drain.
In the same skillet, brown the ground beef, then drain and add to the slow cooker.
Add the diced onion, carrots, celery, basil, garlic, diced potatoes, and chicken stock to the slow cooker.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until vegetables are tender.
About an hour before serving, make the roux. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 30 seconds.
Gradually whisk in the milk, then add cream cheese, salt, and pepper, stirring until smooth and thickened.
Pour the roux into the slow cooker, add the Velveeta, and stir until the cheese melts.
Serve with crispy bacon, fresh parsley, or diced onions as desired. Enjoy!

Notes

• For a healthier version, substitute ground turkey for ground beef.
• Try other garnishes like sour cream, pickles, diced green onions, or shredded sharp cheddar.
• Cut all vegetables to a similar size for even cooking.

• Prep Time: 15 minutes
• Cook Time: 6 hours (on low)
• Category: Entrees, Slow Cooker, Soup
• Method: Slow Cooker
• Cuisine: American

Nutrition

• Serving Size: 2 cups
• Calories: 585 kcal
• Sugar: 7g
• Cholesterol: 120mg