Crockpot Bacon Cheeseburger Soup is warm, cheesy, filling, and packed with classic burger flavor. You get seasoned beef, smoky bacon, tender potatoes, creamy cheddar broth, and a fresh little bite from green onion.
I especially like that most of the cooking happens in the crockpot. Brown the bacon and beef first, load everything up, and let the slow cooker do the rest.
Recipe at a Glance
- Makes: 6 hearty servings
- Prep time: 25 minutes
- Crockpot time: 4–5 hours on LOW, plus about 20 minutes to finish
- Total time: About 4 hours 45 minutes to 5 hours 45 minutes
- Crockpot: 6-quart black oval crockpot
What You’ll Need
- 8 slices bacon
- 1 pound lean ground beef
- 1 cup diced onion
- 3 cloves garlic, minced
- 1½ pounds russet potatoes, peeled and cut into ½-inch cubes
- 2 medium carrots, diced
- 4 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 ounces cream cheese, softened and cut into cubes
- 1 cup heavy cream
- 2 cups freshly shredded sharp cheddar cheese, divided
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 green onions, thinly sliced
How to Make Crockpot Bacon Cheeseburger Soup
Step 1: Cook the Bacon
Place 8 slices bacon in a large skillet. Cook over medium heat for about 6–8 minutes, turning as needed, until brown and crisp.
Move the bacon to a paper towel-lined plate. Once cool enough to handle, crumble it. Set aside about ¼ of the crumbled bacon for topping the finished soup.
Leave about 1 tablespoon bacon drippings in the skillet and discard the extra drippings.
Step 2: Brown the Beef and Onion
Add 1 pound lean ground beef and 1 cup diced onion to the skillet with the 1 tablespoon reserved bacon drippings.
Cook over medium-high heat for 6–8 minutes. Break the beef into small crumbles with a wooden spoon. Cook until no pink remains and the diced onion is soft.
Add 3 cloves minced garlic and cook for 30 seconds. Drain off excess grease.
Step 3: Fill the Crockpot
Place the cooked mixture of 1 pound ground beef, 1 cup diced onion, and 3 cloves minced garlic into a 6-quart black oval crockpot.
Add 1½ pounds peeled russet potatoes cut into ½-inch cubes, 2 diced medium carrots, 4 cups low-sodium beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon smoked paprika, 1 teaspoon salt, ½ teaspoon black pepper, and ¾ of the crumbled bacon from the 8 cooked slices.
Stir everything together. Put on the lid.
Step 4: Slow Cook Until Tender
Cook the soup on LOW for 4–5 hours, until the 1½ pounds of diced potatoes and 2 diced carrots are fork-tender.
Do not add the cream or cheese yet. Dairy is added near the end so it stays smooth.
Step 5: Make the Soup Creamy
In a small bowl, whisk 2 tablespoons cornstarch with 2 tablespoons cold water until completely smooth.
Stir this mixture into the crockpot. Then add 4 ounces softened cubed cream cheese and 1 cup heavy cream.
Cover and cook on HIGH for about 15 minutes, stirring once or twice, until the cream cheese has melted.
Step 6: Add the Cheddar
Set aside ¼ cup of the 2 cups shredded sharp cheddar for topping.
Turn the crockpot to LOW. Add the remaining 1¾ cups shredded sharp cheddar cheese, a handful at a time. Stir after each addition until melted.
Cook for another 5 minutes. The soup should now be thick, smooth, and creamy.
Step 7: Top and Serve
Ladle the hot soup into 6 round bowls.
Top the servings with the reserved ¼ cup shredded sharp cheddar, reserved ¼ portion of the crumbled bacon, and 2 thinly sliced green onions.
Serve while hot and creamy.
Why I Love This Recipe
This soup takes me straight to the flavors of a bacon cheeseburger, but in warm, spoonable form. The beef makes it hearty, bacon brings the smoky flavor, and potatoes turn it into a full meal.
I also love how the crockpot handles the long part of the recipe. Once the beef and bacon are cooked, there is very little work left to do.
- It has plenty of real bacon and beef flavor.
- Potatoes make every bowl hearty and filling.
- Cheddar and cream cheese create a rich, creamy broth.
- Most of the cook time is hands-off.
- The toppings make each bowl look special with very little effort.
Why This Recipe Works (Quick Science)
The order of the ingredients matters.
- Browning the beef first creates deeper, richer flavor.
- Cooking the onion with the beef softens it and lets it pick up some of the bacon and beef flavor.
- Potatoes release starch as they cook, which helps give the broth body.
- Cornstarch thickens the liquid without needing a flour-and-butter roux.
- Cream cheese adds body and helps make the soup extra creamy.
- Cheese goes in last because high heat for a long time can make cheddar separate and become oily.
- Freshly shredded cheese melts better because many bags of pre-shredded cheese contain anti-caking powder.
Pro Tips
- Cut the potatoes into even ½-inch cubes. They will cook at about the same speed.
- Shred cheddar from a block for the smoothest soup.
- Don’t boil the soup after adding the cheese. Gentle heat gives you a creamier texture.
- For a milder flavor, use mild cheddar instead of sharp cheddar.
- Keep a little bacon and cheese out of the crockpot. Those crispy, cheesy toppings make a big difference at serving time.
Tools You’ll Need
- 6-quart black oval crockpot
- Large skillet
- Wooden spoon or sturdy spatula
- Chef’s knife
- Cutting board
- Vegetable peeler
- Measuring cups
- Measuring spoons
- Liquid measuring cup
- Small mixing bowl
- Whisk
- Ladle
- Paper towels
- Round serving bowls
Substitutions and Variations
- Ground turkey: Swap the 1 pound ground beef for 1 pound ground turkey.
- Mild cheddar: Use it instead of sharp cheddar for a softer cheese flavor.
- Yukon Gold potatoes: These work well in place of russet potatoes and do not have to be peeled.
- Half-and-half: Replace the heavy cream with the same amount of half-and-half for a lighter soup. It will be a little less rich.
- Spicy version: Add a pinch of cayenne or diced jalapeño.
- Extra vegetables: Diced celery can be added with the carrots.
Make-Ahead Tips
You can cook and crumble the bacon up to 2 days ahead. The ground beef, onion, and garlic can also be browned ahead of time. Keep everything covered in the refrigerator.
The potatoes are best cut close to cooking time because raw cut potatoes can turn brown.
You can also make the whole soup ahead. Reheat it gently so the cheese sauce stays creamy.
Common Mistakes
- Adding cheese too early: Long cooking can make cheddar grainy or oily. Add it near the end.
- Using high heat after adding cheese: Keep the heat gentle once the cheddar goes in.
- Making potato pieces too large: Big chunks may still be firm when the rest of the soup is ready.
- Skipping the beef browning: Raw ground beef can technically cook in some slow-cooker recipes, but browning gives this soup much better flavor and texture.
- Using hot water for the cornstarch: Cornstarch mixes best with cold water. Hot liquid can make it clump.
- Adding all the cheese at once: Add it gradually and stir between handfuls for smoother melting.
What to Serve With
This is a filling soup, so simple sides work best.
- Crusty bread or dinner rolls
- Garlic bread
- Simple green salad
- Roasted broccoli
- Steamed green beans
- Dill pickles for a fun cheeseburger-style side
- Toasted hamburger buns cut into strips for dipping
Macros Information
Approximate nutrition for 1 of 6 servings, including the listed toppings:
- Calories: 690
- Protein: 34 g
- Carbohydrates: 36 g
- Fat: 46 g
- Fiber: 3 g
- Sugar: 6 g
These numbers are estimates. Bacon, beef, broth, cream cheese, and cheddar brands can change the final nutrition.
Leftovers and Storage
Let leftover soup cool, then place it in an airtight container.
- Refrigerator: Store for up to 3–4 days.
- Reheating: Warm slowly on the stove over low heat or microwave in short intervals, stirring often.
- Too thick after chilling? Stir in a splash of beef broth or milk while reheating.
- Freezing: Creamy potato soups can change texture after freezing. The potatoes may become grainy and the dairy can separate, so refrigeration is the better choice.
FAQ
Q: Can I put raw ground beef straight into the crockpot?
A: Browning it first is better for this recipe. It improves the flavor and gives the beef a nicer texture. It also lets you drain excess grease before it reaches the soup.
Q: Can I cook the soup on HIGH instead?
A: Yes. Cook the soup base on HIGH for about 2½–3 hours, or until the potatoes and carrots are tender. Then finish it with the cornstarch, dairy, and cheese as directed.
Q: Why isn’t my soup thick enough?
A: Give the cornstarch mixture enough time to heat and thicken. The soup will also become thicker as it cools slightly.
Q: Why did my cheese turn grainy?
A: The soup was likely too hot when the cheese was added. Lower the heat and add freshly shredded cheddar a little at a time.
Q: Can I use pre-shredded cheddar?
A: Yes, but cheese shredded straight from a block usually melts more smoothly.
Q: Can I leave out the bacon?
A: Yes. The soup will lose some smoky flavor, but the beef and cheddar will still make it hearty.
Q: Is this soup very thick?
A: Yes. It is meant to be creamy and hearty. For a thinner soup, stir in an extra ½ cup of beef broth near the end.
Final Thoughts
Crockpot Bacon Cheeseburger Soup brings together some seriously cozy flavors in one bowl. The crisp bacon, seasoned beef, soft potatoes, and creamy cheddar broth make it a great choice when you want a filling dinner without spending the whole evening cooking.
Pile on those bacon and cheddar toppings, grab some warm bread for dipping, and serve it while it’s steaming hot. If you make it, leave a comment with how it turned out, any changes you tried, or any questions you have.
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