Bacon Cheeseburger Soup
This slow cooker bacon cheeseburger soup combines ground beef, potatoes, carrots, and celery with cream of celery soup and ranch seasoning for a hearty, hands-off meal that cooks for 6 hours on low.
⚡Slow Cooker
This slow cooker bacon cheeseburger soup combines ground beef, potatoes, carrots, and celery with cream of celery soup and ranch seasoning for a hearty, hands-off meal that cooks for 6 hours on low.
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In a large skillet over medium-high heat, cook the ground beef and diced onion until the beef is browned. Break up the meat as it cooks.
Season the beef with salt, pepper, and garlic powder. Drain any excess grease.
Add the chopped carrots and celery to the skillet and cook for a few minutes until they begin to soften.
Place the peeled and cubed potatoes in the bottom of a slow cooker.
Top the potatoes with the cooked beef and vegetable mixture, the can of cream of celery soup, and the ranch seasoning mix.
Pour the beef broth over everything and stir to combine.
Cover the slow cooker and cook on low for 6-8 hours, or until the potatoes are tender.
About 30 minutes before serving, stir in most of the shredded cheddar cheese (reserving some for garnish) and the heavy cream.
Replace the lid and cook for the remaining 30 minutes until the cheese is melted and the soup is heated through.
Ladle the soup into bowls and garnish with the remaining shredded cheese, crumbled bacon, and sliced green onions. Serve with baguette slices if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze before adding cheese for best texture, thaw overnight and reheat gently.
slow cooker (4–6 quart) · large skillet (for browning beef)
Yes. Brown the ground beef, sauté the onions, carrots, and celery, then add potatoes, cream of celery soup, and seasonings. Simmer 25–30 minutes until potatoes are tender.
Stir in shredded cheddar cheese during the last 15 minutes of cooking so it melts evenly. Top with crumbled bacon at serving time to keep it crispy.
Refrigerate in an airtight container for up to 3 days. Reheat on the stovetop over medium-low heat, stirring occasionally, or in the microwave.
Yes, freeze before adding cheese for best texture. Thaw overnight in the refrigerator and reheat gently, adding fresh cheese when warming.
Substitute cream of mushroom or cream of potato soup in a 1:1 ratio. You can also use 1 cup heavy cream mixed with 1 cup beef broth.
