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Slow Cooker Cheeseburger Soup
4.8 from 18 votes

Slow Cooker Cheeseburger Soup

Slow Cooker Cheeseburger Soup - A decadent dish that's like eating a loaded cheeseburger, but in soup form! Ground beef, bacon, cheese, and an array of vegetables give fantastic depth of flavor. SO EASY because your slow cooker does ALL the work! A guaranteed family favorite especially when it's chilly.

Prep Time
5 mins
Cook Time
4 hrs
Total Time
4 hrs 5 mins
Servings: 8
Calories: 479 kcal
Course: Soup

Ingredients

  • 3 cups chicken broth I use no salt added or low sodium varieties
  • ¼ cup all-purpose flour
  • 1 pound ground beef cooked and drained, lean
  • 1 white onion finely diced, medium or yellow onion
  • 1 pound potato peeled and diced into 1/2-inch cubes* (See Notes
  • 1 cup carrot shredded
  • 1 jalapeño seeded and very finely diced, optional** (See Notes)
  • 3 to 5 cloves garlic finely minced
  • 4 tablespoons butter diced, unsalted
  • 1 ½ cups milk 2% or whole recommended
  • 1 ½ tablespoons Worcestershire sauce
  • 2 teaspoons smoked paprika regular paprika may be substituted
  • 12 ounces Velveeta cheese cubed
  • ½ cup sour cream
  • 4 lices Bacon cooked and crumbled
  • salt to taste, freshly ground
  • black pepper to taste, freshly ground

Instructions

    Cup of Yum
  1. To a large measuring cup or bowl, combine the broth, flour, stir to combine; set aside.
  2. To a 7 to 8-quart slow cooker, add all remaining ingredients (except the Velveeta, sour cream, bacon, salt and pepper).
  3. Evenly pour the broth and flour mixture over all the ingredients and stir to combine.
  4. Cover with the lid and cook on high power for about 3 hours, or on low for about 5 hours. Soup is ready when the potatoes are fork-tender and cooked through. Tip - Taste a couple when checking for doneness, just to make sure.
  5. Add the Velveeta, stir to combine, cover with the lid, and allow the cheese to melt.
  6. When melted, add the sour cream, bacon, and stir to combine.
  7. Add the salt and pepper, to taste. Tip - If the soup tastes at all flat or like something's missing, it likely needs more salt so don't be shy adding it.
  8. Serve immediately (as a bonus with fries, waffle fries, or garlic bread). Soup will keep airtight in the fridge for up to 1 week and in the freezer for up to 4 months. Tips - Anytime you’re freezing, thawing, or reheating anything with dairy, be careful not to reheat too rapidly or make it overly hot.These actions can cause the soup to “break” and while the taste isn’t affected, it’s not aesthetically pleasing at all so don’t be overzealous when reheating.

Notes

  • *As far as potatoes go, I prefer using peeled Yukon Gold or red potatoes. You want a waxier potato that will hold its shape rather than a starchier potato like a Russet which are best for baked potatoes. Make sure to keep potatoes in small, bite-sized pieces about 1/2-inch cubed. This will ensure that the soup cooks through in the cooking time estimates provided. It’s the potatoes that will hold things up if they’re diced too large.
  • **The jalapeno keeps the soup from not tasting bland which I why I recommend using it. However, if you are making this for kids or a group that doesn’t want any heat, omit it. For those wanting more of a kick, keep the seeds in the jalapeno, use a serrano chile pepper instead (much hotter than jalapeno), and/or a few shakes of cayenne pepper will all make it spicier with ease.

Nutrition Information

Serving 1 Calories 479kcal (24%) Carbohydrates 27g (9%) Protein 30g (60%) Fat 28g (43%) Saturated Fat 15g (75%) Polyunsaturated Fat 7g (41%) Cholesterol 119mg (40%) Sodium 1235mg (51%) Fiber 2g (8%) Sugar 9g (18%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 479

% Daily Value*

Serving 1
Calories 479kcal 24%
Carbohydrates 27g 9%
Protein 30g 60%
Fat 28g 43%
Saturated Fat 15g 75%
Polyunsaturated Fat 7g 41%
Cholesterol 119mg 40%
Sodium 1235mg 51%
Fiber 2g 8%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.