Crockpot Cheeseburger Soup with Frozen Hash Browns and Bacon
This soup is cozy, cheesy, and packed with flavor—and now it’s got crispy bacon in the mix. It’s everything you love about a loaded cheeseburger, but in warm, creamy soup form. You just throw it all in the crockpot and let it do the work. The bacon adds that smoky, salty bite that takes this whole dish to another level.
Why I Love This Recipe
This version reminds me of diner-style bacon cheeseburgers. The kind where the bun is soft, the cheese is melty, and the bacon is crispy. Except here, it’s all in a big bowl of soup that warms you up from the inside out.
- Toss it all in the slow cooker—no fuss.
- You don’t have to thaw the hash browns.
- Bacon + cheese = yes please.
- Makes enough for a crowd or for leftovers.
- Freezes great for later.
What You’ll Need
- 1 lb ground beef (browned and drained)
- 6 slices bacon (cooked and crumbled)
- 1 (32 oz) bag frozen shredded hash browns
- 1 small yellow onion, diced
- 2 ribs celery, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 ½ cups whole milk
- 2 cups shredded cheddar cheese
- 1 (10.5 oz) can condensed cheddar cheese soup
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp dried parsley (optional)
- 2 tbsp olive oil (for browning beef and veggies)
Pro Tips
- Cook bacon until crispy—it gives the best crunch and flavor.
- Stir bacon in at the end to keep it from getting soggy.
- Use thick-cut bacon for more texture.
- Add more cheese on top when serving for extra richness.
- Leftovers taste even better the next day.
Tools Required
- Large skillet
- Slow cooker
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
- Mixing bowls
Substitutions and Variations
- Swap ground beef with ground turkey or chicken.
- Use pepper jack for a little spice.
- Add diced pickles or a squirt of ketchup/mustard at the end for a cheeseburger twist.
- Make it gluten-free with GF condensed soup.
- For a lighter version, use reduced-fat cheese and milk.
Make Ahead Tips
- Brown the beef and bacon a day ahead and store in the fridge.
- Chop the veggies the night before.
- The soup can be fully made ahead and refrigerated up to 3 days or frozen for 2 months.
How to Make Crockpot Cheeseburger Soup with Hash Browns and Bacon
Step 1: Cook the Bacon
In a skillet, cook 6 slices of bacon over medium heat until crispy. Drain on paper towels, then crumble and set aside.
Step 2: Brown the Beef
In the same skillet, heat 1 tbsp olive oil and cook 1 lb ground beef over medium heat until browned, breaking it up as it cooks. Drain the grease and set the beef aside.
Step 3: Sauté Veggies
In the skillet, add 1 tbsp olive oil and sauté 1 diced onion, 2 diced celery ribs, and 2 minced garlic cloves for 3–4 minutes until softened.
Step 4: Load the Crockpot
In the slow cooker, add browned beef, sautéed veggies, 1 (32 oz) bag frozen shredded hash browns, 3 cups chicken broth, 1 tsp salt, ½ tsp black pepper, ½ tsp paprika, and ½ tsp dried parsley (optional). Stir to combine.
Step 5: Slow Cook
Cover and cook on low for 6–7 hours or on high for 3–4 hours until the hash browns are tender and the flavors are blended.
Step 6: Add Milk, Cheese, and Cheese Soup
Stir in 1 ½ cups whole milk, 2 cups shredded cheddar cheese, and 1 (10.5 oz) can condensed cheddar cheese soup. Stir until cheese is melted and soup is creamy. Cook for 15–20 more minutes on low.
Step 7: Stir in Bacon and Serve
Stir in the crumbled bacon just before serving. Ladle into bowls and garnish with extra cheese or parsley if you like.
Tips for Leftovers and Storage
- Store in the fridge for up to 4 days in an airtight container.
- Freeze in freezer-safe containers for up to 2 months.
- Reheat gently on the stove or in the microwave, stirring often.
- Add a splash of broth or milk to loosen it back up if thickened.
Servings and Cook Time
Servings: 6
Total Time: 15 mins prep, 6–7 hrs slow cook on low (or 3–4 hrs on high)
Macros (Per Serving – Approximate)
- Calories: 450
- Protein: 24g
- Fat: 30g
- Carbs: 22g
- Fiber: 2g
- Sugar: 4g
Why This Recipe Works (Quick Science)
- The starch from the shredded hash browns thickens the soup naturally without flour.
- Adding the dairy at the end prevents it from curdling during the long cook.
- Bacon adds umami and smokiness which rounds out the cheesy flavor.
- Sautéing the onion, celery, and garlic first brings out sweetness and depth.
Common Mistakes
- Adding cheese and milk too early—it can separate or curdle.
- Not browning the beef—raw beef turns gray and bland in a slow cooker.
- Skipping bacon crisping—soft bacon gets lost in the soup.
- Using low-fat cheese—it doesn’t melt the same and can get stringy.
What to Serve With
- Garlic bread or buttered toast
- Simple side salad with ranch dressing
- Pickles on the side for a cheeseburger vibe
- Cornbread or dinner rolls
- Steamed green beans or broccoli
FAQ
Can I use diced hash browns instead of shredded?
Yes, but it may take a little longer to soften.
Can I make this dairy-free?
You can try dairy-free cheese and almond milk, but the texture and taste will change.
Can I use pre-cooked ground beef?
Absolutely. Leftover ground beef or even crumbled meatloaf works great.
Can I double the recipe?
Yes, but make sure your slow cooker is big enough (6–7 qt).
Does it freeze well?
Yes! Cool completely, store in containers, and freeze for up to 2 months.