Crockpot cheeseburger soup is a delicious and comforting meal that combines the flavors of a classic cheeseburger with the warmth of cheesy hearty soup. This dish is perfect for those days when you need an easy, satisfying meal that can be whipped up in your slow cooker with minimal effort.
Brown the ground beef in a large skillet on the stovetop over high heat. Add in the chopped onion and brown and crumble the beef.
Drain any excess grease. Add the onion and beef to a 6-quart crockpot.
Cook the bacon on medium-high heat until crispy and set aside to crumble when cool.
Chop the onion, celery, and carrots peel and dice 4 gold potatoes,
Transfer the chopped vegetables to the crockpot as well as half of the crumbled bacon.
Sprinkle the dried basil, dried parsley, salt, and pepper onto the ingredients in the crockpot.
Pour in 4 cups of the chicken broth.
Cover and cook on LOW for 6 to 8 hours or HIGH for 4 to 5 hours, or until the potatoes can be cut through with a fork.
With one hour remaining, combine the milk and cornstarch together to create a slurry and stir it into the slow cooker.
Stir in the shredded cheese, cover, and COOK for 1 hour.
Serve with scallions, sour cream, extra cheese, dill pickles, and crumbled bacon.
Notes
Gold, Russet, or red potatoes can be used in this recipe.Use Velveeta cheese in place of the cheddar cheese for a creamier soup. The cornstarch mixed with milk will help thicken the soup. If using flour, use 2 tablespoons of flour mixed with the milk.