Bacon Cheeseburger Soup Recipe (Crockpot or Stovetop)
User Reviews
5
16 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
12 servings
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Calories
332 kcal
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Course
Main Course, Dinner
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Cuisine
American
Bacon Cheeseburger Soup Recipe (Crockpot or Stovetop)
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This creamy bacon cheeseburger soup combines browned ground beef, potatoes, bacon, onions, celery, garlic, diced tomatoes, and cream cheese in a savory broth. Cheddar cheese and fresh parsley enrich the flavor and creaminess, offering a comforting, hearty texture that resembles cheeseburger components in a warm soup form.
Description
The Bacon Cheeseburger Soup begins by crisping chopped bacon, then sautéing onions, celery, and garlic in the bacon grease for depth. Ground beef is browned with thyme, salt, and pepper, creating a flavorful base. Potatoes, chicken broth, diced tomatoes, and cream cheese are added, simmered until the potatoes become tender and the cream cheese melts into a creamy broth.
Shredded sharp cheddar cheese and fresh parsley are stirred in near the end for richness and color. Additional cheese, bacon bits, and scallions can be used to garnish. The soup has a smooth, thickened texture and captures the savory and cheesy notes of a cheeseburger in liquid form.
The soup can be thickened further by adding cornstarch either during the beef browning or with shredded cheese. This flexibility allows for a soup consistency from creamy to gravy-like based on preference. It can be prepared on stovetop or in a crockpot.
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Ingredients
- 6 trips Bacon chopped
- 1 small onion chopped
- 1 cup celery chopped
- 2 cloves garlic minced
- 1 pound ground beef
- 2 pounds russet potato peeled and chopped inch ½ inch cubes
- 6 cups chicken broth
- 15 ounce diced tomatoes drained, canned
- 8 ounces cream cheese
- 1 teaspoon thyme dried
- ¼ cup parsley fresh chopped
- 2 cups cheddar cheese shredded sharp
- salt
- black pepper
- corn starch to thicken the soup, if you like
- cheese extra shredded cheese, bacon bits, chopped scallions, for garnish
- Bacon
- green onion
Instructions
Stovetop Directions:
- Set a large 6-8 quart saucepot over medium heat. Place the chopped bacon in the pot. Sauté the bacon until crisp, then scoop it out and reserve the bacon bits for the garnish. Leave the bacon grease in the pot.
- Add the onions, celery, and garlic to the bacon grease. Sauté for 3-5 minute to soften. Move the veggies to the sides of the pot and add the ground. Brown the beef, breaking it into small pieces with a wooden spoon. Add 1 teaspoon dried thyme, ½ teaspoon salt, and ½ teaspoon pepper.
- Once the beef is cooked, add in the chopped potatoes, chicken broth, diced tomatoes, and cream cheese. Bring to a simmer. Simmer for 20 minutes, until the potatoes are soft and the broth and cream cheese have thickened into a creamy soup base.
- Once the potatoes are soft, stir in the parsely and shredded cheddar cheese. Taste, then salt and pepper as needed. (If the soup base seems thin, toss the shredded cheese with 1 tablespoon corn starch before stirring it into the soup. Simmer another 2-3 minutes to thicken.)
Crockpot Directions:
- Set a large skillet over medium heat. Place the chopped bacon in the pot. Sauté the bacon until crisp, then scoop it out and reserve the bacon bits for the garnish. Leave the bacon grease in the pot.
- Add the onions, celery, and garlic to the bacon grease. Sauté for 3-5 minute to soften. Move the veggies to the sides of the pot and add the ground. Brown the beef, breaking it into small pieces with a wooden spoon. Add 1 teaspoon dried thyme, ½ teaspoon salt, and ½ teaspoon pepper.
- Once the beef is cooked, move the beef and vegetable mix into a large crockpot. Add in the chopped potatoes, chicken broth, diced tomatoes, and cream cheese. Cover and slow cook on HIGH for 4-5 hours or on LOW for 8-9 hours, until the potatoes are soft and the broth and cream cheese have thickened into a creamy soup base.
- Once the potatoes are soft, stir in the parsley and shredded cheddar cheese. Taste, then salt and pepper as needed. (If the soup base seems thin, toss the shredded cheese with 1 tablespoon corn starch before stirring it into the soup. Simmer another 5-10 minutes to thicken.)
Notes
- Serve the soup warm garnished with extra shredded cheese, bacon bits, and chopped scallions for added texture and flavor.
- Add 1 tablespoon cornstarch while browning ground beef or with cheese to achieve thicker soup consistency as desired.
- The soup base thickens smoothly from cream cheese and cheddar but can be adjusted to your preferred thickness.
Nutrition Information
Show Details
Serving
1cup
Calories
332kcal
(17%)
Carbohydrates
19g
(6%)
Protein
17g
(34%)
Fat
21g
(32%)
Saturated Fat
10g
(50%)
Cholesterol
64mg
(21%)
Sodium
796mg
(33%)
Potassium
702mg
(15%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
478IU
(10%)
Vitamin C
18mg
(20%)
Calcium
207mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 332kcal | 17% |
| Carbohydrates | 19g | 6% |
| Protein | 17g | 34% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 796mg | 33% |
| Potassium | 702mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 478IU | 10% |
| Vitamin C | 18mg | 20% |
| Calcium | 207mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
16 reviews
Excellent
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