Description
A hearty, creamy soup that captures the flavors of a classic cheeseburger. This slow cooker recipe uses browned ground beef, russet potatoes, sharp cheddar, and crispy bacon for a comforting meal that is easy to make and freezer-friendly.
Ingredients
- 1.5 lbs (680g) 80/20 ground beef
- 3 lbs (1.36 kg) Russet potatoes, peeled and diced into 1/2-inch cubes
- 8 slices thick-cut bacon
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 2 cups (200g) sharp cheddar cheese, freshly shredded
- 4 cups (950ml) low-sodium beef broth
- 1 cup (240g) sour cream
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 tsp dried parsley
- 1/2 tsp garlic powder (optional)
- 1/2 tsp onion powder (optional)
Instructions
- Dice the onions and potatoes into 1/2-inch cubes. Mince the garlic. Set aside.
- Cook the bacon in the oven or skillet until crispy. Crumble it, reserving half for the soup and half for garnish.
- Heat a large skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon. Brown the beef for 8-10 minutes until well-seared.
- Transfer the browned beef to a plate using a slotted spoon to drain excess grease, leaving a little fat in the pan.
- In the same skillet, sauté the diced onions in the beef fat for 2-3 minutes until translucent. Add the garlic and cook for 1 minute more.
- Transfer the beef and onion mixture to a 6-quart slow cooker.
- Add the diced potatoes, minced garlic, beef broth, dried parsley, salt, and pepper to the slow cooker. Stir to combine.
- Cover and cook on Low for 6-7 hours or on High for 3-4 hours, until potatoes are fork-tender.
- Turn off the slow cooker and let it sit for 5 minutes to cool slightly.
- Stir in the shredded cheddar cheese until melted.
- Stir in the sour cream until fully incorporated. Do not boil after adding dairy.
- Fold in half of the crumbled bacon.
- Serve topped with the remaining bacon and extra cheddar if desired.
Notes
For best results, brown the beef properly to create flavor depth. Russet potatoes are essential for thickening the soup naturally. If the soup is too thick, add more broth; if too thin, mash some potatoes against the side of the pot. For a richer texture, substitute half the cheddar with 4 oz of cream cheese. Add 2 tablespoons of dill pickle relish for an authentic cheeseburger flavor.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 650
- Sugar: 6
- Sodium: 900
- Fat: 38
- Saturated Fat: 18
- Carbohydrates: 45
- Fiber: 4
- Protein: 35
Keywords: slow cooker soup, cheeseburger soup, potato soup, ground beef soup, comfort food, family dinner, freezer friendly, bacon soup