Crockpot cheeseburger soup with bacon is a thick, cheesy soup loaded with ground beef, crispy bacon, potatoes, carrots, and celery in a creamy cheddar broth.
This is the soup I make when it is cold and everyone wants dinner that sticks to their ribs. Six hours on low. Most of that time is the slow cooker doing the work.
This recipe is one of the most popular recipes, it is loved by readers and made often.
Why This Crockpot Cheeseburger Soup with Bacon Works
Bacon goes in the soup and on top. Half the crumbled bacon cooks with the vegetables for the whole six hours. The fat and smoke flavor the broth. The other half stays crispy and goes on top as a garnish. Every bite gets bacon two ways.
Two cheddars, not one. Mild cheddar melts smooth and gives the soup its cheesy base. Sharp cheddar adds that tangy bite that cuts through the creaminess. Using only mild cheddar makes the soup one-note. Using only sharp makes it grainy. The blend is the move.
Gold potatoes hold their shape. Russet potatoes are starchier and break down into the broth. That thickens the soup naturally but the potato pieces disappear. Gold potatoes stay in chunks after six hours. You get potato in every spoonful.
Cornstarch slurry in the last hour. Milk and cornstarch whisked together and stirred in with one hour to go. The slurry thickens the broth without making it gluey. Flour works too but use two tablespoons instead of a quarter cup.
Cheese added at the end. Shredded cheddar goes in with the slurry, not at the beginning. Cheese cooked for six hours separates and turns grainy. Adding it in the final hour melts it into the soup without breaking the sauce.
How to Make Crockpot Cheeseburger Soup with Bacon
- Brown the ground beef in a large skillet over high heat. Add the chopped onion and cook until the beef is no longer pink and the onion is soft. Drain any grease. Transfer the beef and onion to a 6-quart slow cooker.
- Cook the bacon in the skillet over medium-high heat until crispy. Transfer to a paper towel-lined plate to cool, then crumble. Set aside half for garnish.
- Add the chopped carrots, chopped celery, and diced gold potatoes to the slow cooker. Add half the crumbled bacon. Sprinkle the dried basil, dried parsley, salt, and pepper over the top.
- Pour in the chicken broth. Cover and cook on low for 6 to 8 hours or high for 4 to 5 hours. The potatoes should be fork-tender.
- With one hour remaining, whisk together the milk and cornstarch to make a slurry. Stir it into the slow cooker. Add both shredded cheddar cheeses. Cover and cook for the final hour.
- Serve with sour cream, scallions, extra cheese, and crumbled bacon.
Quick Tips
Gold potatoes hold their shape. Russets break down and thicken the soup naturally.
Add cheese in the last hour. Earlier and it separates.
Cornstarch slurry, not dry cornstarch. Dry cornstarch clumps.
Velveeta works. Replace the cheddar for a creamier, smoother soup.
Make Ahead and Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave, stirring every 30 seconds.
Store toppings separately. The bacon goes soft in the fridge if mixed into the soup.
Freeze for up to 3 months. The texture may change slightly because of the dairy. Stir well when reheating.
More Comfort Food Soups
For more soups, try my slow cooker chicken noodle soup. My chicken taco soup is a brothy soup with diced chicken, beans, corn, and taco seasoning.
Related
📖 Recipe
Crockpot Cheeseburger Soup with Bacon
Ingredients
- 1 lb lean ground beef
- 12 slices bacon - cooked crispy and chopped
- 1 white onion - chopped
- 1 cup carrots - chopped
- 1 cup chopped celery
- 1 ½ teaspoon basil
- 1 ½ teaspoon parsley
- 4 cups chicken broth
- 4 cups gold potatoes - peeled and cubed
- ¾ teaspoon salt
- ½ teaspoon pepper
- 2 cups cheddar cheese - shredded
- 1 cup sharp cheddar cheese - shredded
- 1 cup milk
- ¼ cup cornstarch
Instructions
- Brown the ground beef in a large skillet on the stovetop over high heat. Add in the chopped onion and brown and crumble the beef.
- Drain any excess grease. Add the onion and beef to a 6-quart crockpot.
- Cook the bacon on medium-high heat until crispy and set aside to crumble when cool.
- Chop the onion, celery, and carrots peel and dice 4 gold potatoes,
- Transfer the chopped vegetables to the crockpot as well as half of the crumbled bacon.
- Sprinkle the dried basil, dried parsley, salt, and pepper onto the ingredients in the crockpot.
- Pour in 4 cups of the chicken broth.
- Cover and cook on LOW for 6 to 8 hours or HIGH for 4 to 5 hours, or until the potatoes can be cut through with a fork.
- With one hour remaining, combine the milk and cornstarch together to create a slurry and stir it into the slow cooker.
- Stir in the shredded cheese, cover, and COOK for 1 hour.
- Serve with scallions, sour cream, extra cheese, dill pickles, and crumbled bacon.
Notes
- Gold potatoes hold their shape for six hours. Russets break down and thicken the soup. Either works.
- Add cheese in the last hour. Cheese cooked too long separates and turns grainy.
- Cornstarch slurry, not dry. Whisk cornstarch with milk first or it clumps.
- Use Velveeta instead of cheddar for a creamier soup.
- Store toppings separately. Bacon goes soft in the soup overnight.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Tried this recipe?
Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
