Get your slow cooker ready—this cheeseburger soup will become your new favorite fall recipe. It's filled with crispy bacon, ground beef, cheese, and bun pieces.

Slow Cooker Cheeseburger Soup

Cook bacon in a large nonstick skillet over medium heat for 10 to 12 minutes or until crisp. Drain on paper towels; discard drippings in skillet. Chop bacon; set aside 2 tablespoons for garnish.

Cook ground beef, 1 cup red onions, and black pepper in the same skillet over medium-high heat for 10 to 12 minutes or until beef is browned (165 degrees), stirring occasionally to break into crumbles. Drain and discard drippings. 

Place remaining cooked bacon, beef mixture, chicken stock, cheese, water, and onion soup mix in a 4-quart slow cooker. Cover and cook on high for 3 to 3-1/2 hours until soup is heated through, whisking occasionally. 

For croutons, preheat over to 400 degrees. Line a rimmed baking pan with parchment paper; set aside. 

Place bun pieces in a large bowl. Drizzle with oil; toss to coat. Bake for 12 to 14 minutes or until pieces are crisp and begin to brown, turning halfway through. 

To serve, ladle soup into 6 serving bowls. Top with croutons, red onion, and desired toppings. 