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Crockpot Cheeseburger Soup with Bacon

Crockpot cheeseburger soup with bacon that simmers all day for tender potatoes and a creamy, melted-cheddar finish. Slow-cooked ground beef, cream cheese, and sharp cheddar make a thick, spoonable soup.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground beef base
  • 1.5 lb ground beef
  • 1 onion
  • 3 garlic
  • 3 cup chicken broth
  • 1 can (10.5 oz) cream of chicken soup
Potatoes and seasonings
  • 4 Yukon Gold potatoes dice into 1/2-inch cubes
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp salt
  • 0.25 tsp black pepper
Creamy cheeseburger finish
  • 8 oz cream cheese cubed
  • 2 cup shredded sharp cheddar cheese
  • 8 strips bacon cooked and crumbled
  • 1 sour cream for topping
  • 1 green onions sliced, for topping

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown and load the slow cooker
  1. Brown the ground beef in a skillet over medium-high heat until no longer pink, then drain excess fat.
  2. Add the diced potatoes, diced onion, minced garlic, and browned beef to the slow cooker.
Slow-cook until tender
  1. Pour in the chicken broth and stir in the cream of chicken soup, garlic powder, onion powder, smoked paprika, salt, and black pepper.
  2. Cover and cook on LOW for 6–7 hours (or on HIGH for 3–4 hours) until the potatoes are tender and easily pierced with a fork.
Finish with cheese and thicken
  1. Stir in the cubed cream cheese and shredded sharp cheddar, mixing until fully melted, smooth, and creamy.
  2. Use a potato masher to lightly mash some of the potatoes to thicken the soup.
Serve
  1. Stir in half the crumbled bacon and ladle into bowls.
  2. Top each bowl with the remaining bacon, sour cream, and sliced green onions.

Notes

For best texture, keep the soup on a gentle simmer setting once you add the cream cheese and cheddar, stirring until smooth to prevent stringiness. Refrigerate leftovers in an airtight container up to 4 days; reheat gently on the stovetop or microwave until hot. Freezing is not recommended because dairy can grain slightly after thawing. If you want a lower-fat option, use reduced-fat cream cheese and part-skim shredded cheddar for a lighter version.