Bacon Cheeseburger Soup

My son is a cheeseburger freak. He’d live off them if he could. Well, he went to a baby shower for one of his friends and they served, you guessed it, Cheeseburger soup. Ever since then he’s been asking me to make my version of it so I thought I’d give it a try. This is my version — Bacon Cheeseburger Soup. If you’re looking for a healthy soup—this isn’t it, but it does taste good. It’s rich and creamy. A small bowl is very filling. I’d serve it with a small side salad to assuage the guilt of serving all that creamy cheesy yummyness in a bowl.

bacon cheeseburger soup

Bacon Cheeseburger Soup


  • 1 pound of lean hamburger (I used ground chuck)
  • 1 tablespoon of olive oil to cook the hamburger
  • 8 oz of extra sharp cheddar cheese grated
  • 12 oz of Velveeta cubed
  • 4 oz of cream cheese
  • 32 oz of chicken broth
  • teaspoon of powdered mustard
  • 16 oz of frozen hash browns
  • 1/2 package of bacon
  • 1 ripe firm tomato
  • 1 small sweet onion
  • 1/4 cup of fresh cut parsley
  • teaspoon of garlic powder
  • teaspoon of onion powder


  • Pour the chicken broth into the crockpot/slow cooker
  • Add the powdered mustard, garlic and onion powder
  • Brown the hamburger in the olive oil and drain before putting in the crockpot/slow cooker
  • Drop in the cubed Velveeta, shredded cheddar and cream cheese
  • Set the crockpot/slow cooker on low for 2 1/2 hours, occasionally stirring to make sure the cheese melts.
  • While the soup is cooking you can bake your bacon in the oven to crisp it. Cover the pan entirely with aluminum foil and place your strips of bacon on it. Bake at 375 degrees until crisped to your liking. Drain on paper toweling and then crush them to serve over top of your soup.
  • Cut up and seed your tomato, finely cut up your onion. When you serve your soup add your tomato, onion and crushed crisp bacon on top. Bacon cheeseburgers have tomato and onion ---right?

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