Crock-Pot Cheeseburger Soup

If your starting to think I have become fixated on soup, you might be correct.  I think I’m trying to cram all the soup in I can, before it gets too unpleasant outside from the heat, to want another warm bowl of soup.  I like cooking soups because they are easy, often use up ingredients I already have in the house and my kids love them.

Crock-Pot Cheeseburger Soup

Prep Time: 30 minutes

Cook Time: 8 hours, 10 minutes

Total Time: 8 hours, 40 minutes

Yield: 6

Crock-Pot Cheeseburger Soup


1 Pound of Ground Hamburger
1 Yellow Onion Diced
1 Tablespoon of Garlic, minced
1 Can (14.5 ounce) Diced Tomatoes
6 Strips of Cooked Bacon, Broken up into Pieces
2 Stalks of Celery, Chopped thin
2 Cups of Potatoes, Cubed (any kind will work well for this recipe).
1 Cup of Shredded Carrots
8 Ounce of Cream Cheese Cubed
4 Cups of Chicken Broth
2 Teaspoons of Salt
1 Teaspoon of Pepper
1 Cup of Milk
1/4th Cup of Flour
2 Cups of Sharp Cheddar Cheese, Shredded


  1. Cook the hamburger until brown and no longer pink.
  2. You can saute the onions with the hamburger, or cheat and shred the onions instead of chopping them, then they don't need to be cooked.
  3. Add the cans of diced tomatoes, crumbled bacon, celery, garlic, potatoes and carrots with the hamburger and onions into the crock.
  4. Make sure the cream cheese is in small cubes and place in with the crock mixture.
  5. Pour the chicken broth over the mixture.
  6. Cook on low for 8 hours.
  7. When you have a few minutes left before the soup is done, mix the flour and milk together with a whisk, whisking until it's completely mixed and no chunks are left.
  8. If you have cream cheese that hasn't melted, scoop it out and mix it well with the milk, flour mixture.
  9. Add the milk, flour mixture into the crock and stir it in well.
  10. Add the cheese in and mix in.
  11. Re-Cover for about 10 minutes, cheese should be melted when your ready to eat.

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