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Creamy Crockpot Cheeseburger Soup Recipe with Cheddar Bacon

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This creamy, cheesy crockpot cheeseburger soup is the ultimate comfort food for cold weather. Made with ground beef, bacon, cheddar, and potatoes, it’s a hearty, set-it-and-forget-it meal that tastes just like a cheeseburger in a bowl.

Ingredients

Scale
  • 1 lb (450g) ground beef (80/20)
  • 6 slices thick-cut bacon, chopped
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 3 medium Russet potatoes, peeled and diced into ½-inch cubes
  • 4 cups (960ml) low-sodium chicken broth
  • 1 cup (240ml) heavy cream
  • 2 cups (200g) sharp cheddar cheese, freshly shredded
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • Salt and black pepper to taste
  • Optional toppings: extra crumbled bacon, shredded cheddar, chopped green onions, pickled jalapeños, sour cream

Instructions

  1. Cook the bacon: Place chopped bacon in a cold skillet. Turn heat to medium and cook, stirring occasionally, until crisp, about 6-8 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Set aside. Do not wash the pan.
  2. Brown the beef: Add ground beef to the same skillet with about 1 tablespoon of rendered bacon fat. Cook over medium-high heat, breaking it up, until well browned, about 5-7 minutes. Season with a pinch of salt and pepper. Transfer to the slow cooker with a slotted spoon. Drain excess fat, leaving about 1 tablespoon in the pan.
  3. Sauté the aromatics: Add diced onion, carrots, and celery to the skillet. Cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add minced garlic and cook for 30 seconds more. Scrape into the slow cooker with the beef.
  4. Add potatoes and liquids: Add diced potatoes, chicken broth, Dijon mustard, and Worcestershire sauce to the slow cooker. Stir to combine. The liquid should mostly cover the solids; add more broth or water if needed.
  5. Slow cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until potatoes are fork-tender.
  6. Add cream and cheese: About 20 minutes before serving, turn slow cooker to HIGH if not already. Stir in heavy cream. Gradually add shredded cheddar cheese, a handful at a time, stirring gently until fully melted and smooth.
  7. Adjust seasoning: Taste and add salt and pepper as needed. If soup is too thick, stir in a splash of warm broth or milk. If too thin, cook uncovered for 15-20 minutes.
  8. Serve and garnish: Ladle into bowls. Top with reserved crispy bacon, extra shredded cheddar, and chopped green onions. Serve hot with crusty bread or crackers.

Notes

Shred your own cheddar from a block for the smoothest melt. Add dairy at the end to prevent curdling. The soup thickens as it sits; add a splash of broth or milk when reheating. For a lighter version, use ground turkey, turkey bacon, and half-and-half.

Nutrition

Keywords: cheeseburger soup, crockpot soup, slow cooker soup, creamy soup, cheddar bacon soup, comfort food, fall soup, winter soup

Find it online: https://sofiaspice.com/creamy-crockpot-cheeseburger-soup-recipe-with-cheddar-bacon/