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Easy Slow Cooker Bacon Cheeseburger Soup

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
Cook Time: 6 hours 30 minutes
Total Time: 6 hours 50 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

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.