Easy Slow Cooker Bacon Cheeseburger Soup

There’s a certain kind of evening when the house settles early, the sky goes lavender, and I want something bubbling away that feels like a hug. That’s how Easy Slow Cooker Bacon Cheeseburger Soup came into our rotation. You know those days when the fridge looks like a game of culinary Tetris and you need dinner to sort of happen in the background, quietly, while you exist? This soup is exactly that. It has all the familiar, cozy notes of a backyard burger—savory, smoky, a little creamy—translated into a spoonable bowl that invites seconds and maybe even thirds.

What makes it feel special isn’t just the flavors (which are bold but somehow gentle, too), it’s the way it fits into real life. I can tuck it into the slow cooker in the late morning, go about the day, and return to a kitchen that smells like someone did a lot of work—only it wasn’t me. The steam that lifts when you lift the lid is warm and oniony and, honestly, slightly dangerous if you’re hungry. There’s something deeply satisfying about letting a meal take its time.

On Saturdays, my husband wanders in and steals a taste before it’s officially dinner, and the kids orbit the counter like small satellites. The dog stations himself on the patch of rug closest to the slow cooker, sighing as if he’s the foreman supervising a very important operation. The house is happy when this soup is in the air. I’ll admit, there’s usually a half-drunk cup of coffee forgotten near the cutting board, a playlist of calm guitar playing softly, and a window cracked open just enough to let in that cool, leafy smell that makes everything feel a little more grounded.

One of my favorite memories: the time we made this on a rainy afternoon that felt like autumn, even though the calendar said spring. We were in that in-between season—socks but no slippers, sweaters but open windows—and the soup anchored us. There was a small mishap involving someone snacking on the bacon garnish before I could scatter it on top (no names, but he’s married to me), and we laughed and crumbled a little extra at the end. By the time bowls were filled, rain was drumming the porch in steady taps, and the soup felt like a promise that the rest of the evening would be easy.

Why You’ll Love This Easy Slow Cooker Bacon Cheeseburger Soup

– It gives you that straight-from-the-grill vibe without even stepping outside—smoky, savory, and just creamy enough to feel indulgent.
– The slow cooker does the work while you do life, which means dinner shows up at just the right time.
– It’s kid-friendly and grown-up approved—big on comfort, mellow on fuss.
– The texture is cozy and spoonable, with little bites that keep things interesting.
– It makes the kitchen smell like a diner in the best possible way—warm, onion-kissed, and welcoming.
– It’s an easy “gather around” dish; set the pot on warm and let everyone ladle their own.
– Leftovers are even better, which I consider a love language on busy weeks.

Slow Moments

I like to start this on a sleepy morning when the light is soft and the radio is just a murmur in the background. There’s a rhythm to it: a quick sizzle to wake up the flavors, then into the slow cooker it all goes, and the day can stretch out as it needs to. I usually take a minute to wipe down the counter, then I let the steam sneak out and fog the window a bit. It’s a small ritual that makes the house feel tended to.

As the hours pass, the aroma rounds out and deepens, shifting from “oh, that smells good” to “okay, I need a spoon.” Mid-afternoon, I’ll lift the lid, give it a lazy stir, and taste with the corner of a cracker. This is also the moment when the dog hears the click of the lid and trots in, hopeful. I always pretend I don’t see him, and then cave. We have our roles.

By dinner time, there’s a hush that comes over everyone just before the first bite. The bowls warm our palms, the steam curls our bangs, and we settle a little deeper into our chairs. It’s a homey pause—the kind you don’t need to photograph to remember.

Time-Saving Hacks

– Lean on pre-chopped aromatics from the produce section. It keeps the counters cleaner and saves that extra ten minutes you never seem to have at five o’clock.
– Use a store-shredded cheese you like; the slow cooker is forgiving, and it melts into a cozy blanket.
– Cook any crisp toppings earlier in the day and keep them in the fridge so you can add them last-minute without juggling pans.
– If you know you’ll be late getting home, set the slow cooker to low and give yourself that grace. It’s happier taking its time.
– Honestly, sometimes slower is better here—letting everything mingle for just a bit longer rewards you with deeper flavor.

Serving Ideas

– A bright, simple salad on the side brings balance—think crunchy leaves with a zippy vinaigrette.
– Buttered toast or a warm roll for dipping is never wrong; it catches every last bit at the bottom of the bowl.
– A handful of crisp pickles on the table nods back to “cheeseburger” in a fun, briny way.
– For toppings, let the table decide: a sprinkle of something green, a scatter of something crunchy, maybe a swirl of tangy sauce if you’re feeling fancy.
– On weeknights, keep it unfussy with apple slices and iced tea. On slower weekends, pour a malty beer or a cozy ginger ale and make it feel like a pub night at home.

Tips & Mistakes

I’ve learned to season gently at the beginning and adjust at the end. Slow cookers can concentrate flavors in surprising ways, so it’s nice to leave space for a final flourish. Don’t rush the last little meld—it might only need a few extra minutes, but those minutes matter. If you like a thicker, scoopable vibe, let it rest on warm before serving; it settles into itself.

A small confession: I once got too enthusiastic with the salt early on, and we drank extra water all night. Now I taste with a plain cracker—less bossy than a spoon—and it tells me what the soup needs. Also, if you’re adding anything crispy on top, keep it aside until bowls are poured. No one likes a soggy surprise.

Storage Tips

Leftovers keep beautifully in the fridge, and the flavors mellow in a way that feels even cozier the next day. I store it in wide, shallow containers so it cools quickly and reheats evenly. A quick reheat on the stove with a splash of milk or broth brings it right back to life. If a busy morning leaves you hungry by eleven, a small bowl makes a happy early lunch. And if you’re the kind who enjoys cold spoonfuls straight from the fridge (I see you), this one is surprisingly lovely that way, too—especially with coffee.

Variations and Substitutions

If you lean toward smoky flavors, a touch more bacon on top brings that campfire edge. Love a little heat? A whisper of your favorite hot sauce perks it up without changing the soul of the soup. For a lighter feel, swap in a leaner protein and a gentler cheese—you won’t lose the comfort. I’ve stirred in a handful of sweet corn when we had some leftover from the weekend, and it added sunny pops that felt right. Fresh herbs at the end—chives, parsley, a bit of dill—wake everything up. Once, I tried a strong, sharp cheese and it took over the room; lesson learned: friendly cheeses play nicest here.

Frequently Asked Questions

Easy Slow Cooker Bacon Cheeseburger Soup

All the flavors of a classic bacon cheeseburger, slow-cooked into a rich, creamy soup. Hearty potatoes, savory beef, and melty cheddar make this an effortless family favorite.

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Prep Time: 20 minutes minutes

Cook Time: 6 hours hours 30 minutes minutes

Total Time: 6 hours hours 50 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 6 slice bacon, thick-cut cook until crisp; crumble and divide
• ▢ 1 lb ground beef, 85% lean
• ▢ 1 cup yellow onion, diced
• ▢ 1 cup carrots, diced
• ▢ 0.5 cup celery, diced
• ▢ 1.5 lb russet potatoes, peeled and diced
• ▢ 3 clove garlic, minced
• ▢ 4 cup low-sodium beef broth
• ▢ 1 tbsp Worcestershire sauce
• ▢ 1 tbsp Dijon mustard
• ▢ 0.5 tsp smoked paprika
• ▢ 1.25 tsp kosher salt to taste
• ▢ 1 tsp black pepper, ground
• ▢ 4 oz cream cheese, cubed softened
• ▢ 1 cup heavy cream
• ▢ 2 cup sharp cheddar cheese, shredded about 8 oz
• ▢ 2 tbsp cornstarch
• ▢ 2 tbsp cold water for slurry
• ▢ 0.25 cup green onions, sliced for garnish
• ▢ 0.25 cup dill pickles, chopped optional, for garnish

Instructions

Preparation Steps

• Cook bacon in a skillet over medium heat until crisp. Transfer to a paper towel–lined plate, crumble, and divide in half. Reserve about 1.0 tbsp bacon drippings in the skillet.
• Brown the ground beef in the reserved drippings until no longer pink, breaking it up as it cooks. Drain excess fat and transfer the beef to the slow cooker.
• Add onion, carrots, celery, potatoes, and garlic to the slow cooker.
• Stir in beef broth, Worcestershire, Dijon, smoked paprika, salt, and pepper. Add half of the crumbled bacon (reserve the rest for topping).
• Cover and cook on Low for about 6.0 hours, or until the potatoes are very tender.
• Whisk cornstarch with cold water to make a smooth slurry. Stir it into the soup, cover, and cook on High for 10.0 minutes to thicken slightly.
• Add the cubed cream cheese. Cover and cook, stirring occasionally, until fully melted and smooth, about 10.0 to 15.0 minutes.
• Reduce heat to Low. Stir in heavy cream and shredded cheddar until melted and creamy. Adjust salt and pepper to taste.
• Ladle into bowls and top with reserved crumbled bacon, green onions, and chopped pickles if desired.

Notes

For a lighter soup, swap half of the heavy cream with whole milk. If you prefer a thinner consistency, stir in additional warm broth after the cheese melts. Leftovers keep well refrigerated for up to 3 days; reheat gently over low heat and add a splash of broth if needed. This recipe is naturally gluten-free when thickened with cornstarch.