If you are anything like me, there’s nothing you like more than a hearty soup for the ultimate comfort food! Curling up with a bowl of soup, a blanket, and my favorite book or TV show is just the perfect way to end the day. Being such a big fan of soups, I am always looking for something I can enjoy all year long no matter the season. That is why I came up with this delicious crockpot cheeseburger soup that is perfect year-round and an easy cleanup with a crockpot. Packed with protein, simple to make, and hearty and filling—it’s a dream come true!
The flavors and textures in this soup work in magic unison to create an unbelievable flavorful experience. When I have guests over and I want something quick but also impressive, this crockpot cheeseburger soup is my go-to! My friends and family also love this all year long and are always asking for me to either make it or to share the recipe—which is why I’m so excited to share it with you. You’ll enjoy the tender beef and crispy bacon, the rich and perfectly seasoned sauce, and the wonderful crunchy surprise of the hash browns. Give this unforgettable soup a try and you’ll be licking the bowl! Do I have to use hash browns?
Nope! While I believe hash browns add a great crisp to the crockpot cheeseburger soup, you can use any sort of potato you like! French fries or roasted potato bites are also great in this recipe, though I recommend adding those in at the end or as a topping to avoid soggy potatoes. If you want a softer potato addition, you can just add in your chopped up cooked potatoes at the beginning. It is also a delicious recipe even without potatoes, so if you don’t have any or they are not your thing, then feel free to leave them out. How should I prepare the bacon?
While there are a few ways to prepare bacon, for this recipe I prepared my bacon in the oven beforehand at 400 degrees Fahrenheit for 15-20 minutes (possibly more if using a thick cut). For easiest cleanup, line a large cookie sheet with parchment paper and lay your bacon on it, close but not overlapping. For the 1 cup of bacon needed for this recipe, I made about 1 lb. of bacon in the oven. If you would like more bacon for topping, add in a few extra slices to the cookie sheet and set that bacon aside afterwards for later.
Can I use a different cheese?
Of course! While I think cheddar cheese is perfect for this recipe, you can change things up. A sharper cheese will make for a richer soup, so less cheese will do more. Alternatively, you can use a spicy cheese like a pepper jack for a bit of a kick. A smoked cheese will also add great flavor! The options are limitless! Velveeta also is great in this recipe and creates a thicker sauce, so you may need to add in more broth or heavy cream to keep it in a soup consistency if going with Velveeta as an option.