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Creamy Crockpot Cheeseburger Soup with Bacon

Creamy Crockpot Cheeseburger Soup with Bacon - featured image
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A rich and comforting slow cooker soup that captures all the flavors of a classic cheeseburger, with smoky bacon, savory ground beef, and a velvety cheddar cream cheese broth. Perfect for busy weeknights when you want a hearty, crowd-pleasing meal with minimal effort.

Ingredients

Scale
  • 1 lb ground beef (80/20 works best)
  • 6 strips thick-cut bacon
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 3 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 medium russet potatoes, peeled and cubed
  • 4 cups low-sodium beef broth
  • 1 cup whole milk
  • 8 oz cream cheese, softened and cubed
  • 2 cups sharp cheddar cheese, shredded
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt and black pepper to taste
  • Extra crumbled bacon for garnish (optional)
  • Chopped fresh parsley or chives for garnish (optional)
  • Shredded cheddar cheese for garnish (optional)
  • Pickle slices or chopped dill pickles for garnish (optional)

Instructions

  1. Cook the bacon: In a large skillet over medium heat, cook the bacon strips until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces. Reserve 1 tablespoon of bacon drippings in the skillet.
  2. Brown the ground beef: Add the ground beef to the same skillet with the reserved bacon drippings. Cook over medium-high heat, breaking it up with a wooden spoon, until browned and cooked through, about 6-7 minutes. Drain excess fat if needed, leaving about a tablespoon for flavor.
  3. Sauté the aromatics: Add the diced onion to the skillet with the beef and cook for 2-3 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the smoked paprika, garlic powder, and onion powder, coating everything evenly.
  4. Transfer to the slow cooker: Pour the beef mixture into your crockpot. Add the diced carrots, celery, and cubed potatoes. Pour in the beef broth and stir to combine. The liquid should just cover the vegetables—if it doesn’t, add a splash more broth or water.
  5. Slow cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours. The potatoes should be fork-tender when done.
  6. Add the creaminess: About 30 minutes before serving, stir in the cubed cream cheese. Stir until fully melted and incorporated. Then slowly pour in the milk while stirring.
  7. Melt the cheese: Add the shredded cheddar cheese in handfuls, stirring after each addition until melted. The soup should look thick and velvety.
  8. Season and adjust: Taste the soup and add salt and pepper as needed. If the soup is too thick, add a little more milk or broth. If too thin, let it cook uncovered for 10-15 minutes to reduce.
  9. Serve and garnish: Ladle the soup into bowls. Top with crumbled bacon, extra shredded cheddar, and a sprinkle of fresh parsley or chives. Add pickle slices on the side if desired.

Notes

For best results, shred your own cheddar cheese as pre-shredded cheese contains anti-caking agents that can affect melting. Add dairy at the end of cooking to prevent curdling. Use room-temperature cream cheese for smoother incorporation. The soup tastes even better the next day as flavors meld together.

Nutrition

Keywords: cheeseburger soup, crockpot soup, slow cooker soup, bacon cheeseburger soup, creamy soup, comfort food, ground beef soup, cheddar soup

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