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Easy Slow Cooker Bacon Cheeseburger Soup

Easy Slow Cooker Bacon Cheeseburger Soup

All the cozy flavors of a bacon cheeseburger in an easy, set-and-forget slow cooker soup. Creamy, cheesy, and loaded with beef, potatoes, and smoky bacon.
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Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 8 oz thick-cut bacon, chopped
  • 1.5 lb lean ground beef
  • 1.5 cups yellow onion, diced about 1 medium
  • 3 cloves garlic, minced
  • 3 cups russet potatoes, peeled and diced 0.5 to 0.75-inch cubes
  • 4 cups low-sodium beef broth
  • 0.25 cups ketchup
  • 1 tbsp yellow mustard
  • 1 tbsp Worcestershire sauce
  • 0.5 tsp smoked paprika
  • 1 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper
  • 8 oz cream cheese, softened and cubed
  • 2 cups sharp cheddar cheese, shredded divided
  • 1.5 cups whole milk room temperature
  • 2 tbsp cornstarch
  • 2 tbsp water for slurry
  • 0.25 cups dill pickles, finely chopped optional
  • 2 tbsp pickle juice optional
  • 0.25 cups green onions, thinly sliced for garnish

Instructions

Preparation Steps

  • Cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel–lined plate and drain, reserving 1 tablespoon drippings.
  • Brown the ground beef in the same skillet with the reserved drippings, breaking it up as it cooks, 4 to 6 minutes. Drain excess fat.
  • Add the browned beef, potatoes, onion, and garlic to a 5 to 6 quart slow cooker. Stir in the beef broth, ketchup, mustard, Worcestershire, smoked paprika, salt, and pepper.
  • Cover and cook on Low for 6 to 7 hours (or High for 3 to 4 hours), until the potatoes are tender.
  • Mash a few ladles of potatoes against the side of the crock to slightly thicken the soup.
  • Whisk the cornstarch and water into a smooth slurry. Stir the milk and slurry into the slow cooker. Add the cream cheese cubes. Cover and cook on High for 15 to 20 minutes, stirring once or twice, until the cream cheese melts and the soup thickens.
  • Stir in 1.5 cups of the shredded cheddar until melted and smooth. Reserve the remaining 0.5 cup for topping.
  • Stir in the chopped pickles and pickle juice (if using). Adjust salt and pepper to taste.
  • Ladle into bowls and top with the crispy bacon, remaining cheddar, and green onions.

Notes

Tip: For a thicker, chowder-like texture, increase cornstarch to 3 tablespoons. Substitutions: swap ground turkey for beef, or use half-and-half instead of milk for extra richness. Leftovers keep 3 days in the refrigerator; reheat gently and add a splash of broth if needed.