Soups & Stews
This bacon cheeseburger soup crock pot recipe delivers all the comfort of a classic burger bowl—smoky bacon, tender beef, and melty cheese—without the fuss of a stovetop. The slow cooker transforms tough cuts into fork-tender meat while letting flavors meld into a rich, savory broth.
I perfected this version after years of testing, ensuring every spoonful delivers that perfect balance of beefy depth and creamy texture.
The beauty of this method lies in its simplicity: just dump everything in the crock pot and let it work its magic. Crispy bacon bits add smoky richness, while ground beef and cheese create hearty, satisfying bites.
The secret to juicy results? Browning the meat first—this step builds deep flavor that slow cooking can't replicate. It's the kind of one-pot meal that feels indulgent but requires minimal effort.
By the time you're ready to serve, you'll have a steaming bowl of soup with tender beef chunks, crispy bacon edges, and a velvety broth that clings to every spoonful.
The cheese melts perfectly into the soup, creating pockets of creamy goodness throughout. This is the ultimate comfort food—warm, filling, and packed with the flavors you crave.
Perfect for chilly evenings or game day gatherings, this soup reheats beautifully and tastes even better the next day. The crock pot method ensures maximum flavor extraction and minimal cleanup, making it an ideal weeknight solution. Let's get cooking!
Ingredients for bacon cheeseburger soup crock pot
Six servings of smoky, cheesy comfort—just dump and cook for tender beef and crispy bacon bites.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 ½ lb | 80/20 fat ratio preferred |
| Bacon 🥓 | 12 oz | Thick-cut, chopped into bits |
| Yellow Onion 🧅 | 1 whole | Medium, diced (about 1.5 cups) |
| Celery Stalk 🥬 | 3 whole | Diced (about 1 cup total) |
| Carrot 🥕 | 3 whole | Medium, diced (about 1 cup total) |
| Garlic Cloves 🧄 | 4 cloves | Minced for deep flavor |
| Beef Broth 💧 | 4 cups | Low-sodium preferred |
| Tomato Paste 🍅 | ½ cup | Smooth texture preferred |
| Worcestershire Sauce 🥄 | 1 tbsp | For umami depth |
| Mustard 🍯 | 1 tbsp | Dijon or yellow preferred |
| Ketchup 🍅 | 2 tbsp | For subtle sweetness |
| Cheddar Cheese 🧀 | 2 cups | Shredded, sharp variety |
| Heavy Cream 🥛 | ½ cup | Full-fat for creaminess |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Paprika 🌶️ | ½ tsp | Smoked for extra depth |
| Green Onion 🧅 | 2 whole | Sliced, for garnish |
The beef is where all the magic happens. 80/20 ground beef gives you that perfect balance of juiciness and flavor—leaner cuts dry out in the crock pot. Costco sells it in bulk for great prices, or grab the pre-packaged stuff at Walmart or Kroger (just check the fat ratio). For bacon, thick-cut is non-negotiable—it crisps up beautifully and adds that smoky depth. Chop it into small pieces so every spoonful gets that bacon goodness. The onion, celery, and carrot combo is classic for a reason—it builds a flavor base that makes the whole soup sing.
No Worcestershire sauce? A splash of soy sauce plus a pinch of sugar works in a pinch. Short on cheddar? Mix sharp cheddar with a little Monterey Jack—it melts smoother. The tomato paste can be swapped for 1 cup of crushed tomatoes if you're in a hurry, but trust me on the paste for that concentrated flavor. If you're watching the fat, reduce the heavy cream to 1/4 cup and stir in a splash of milk instead. The green onions are just for garnish, so don't stress if you skip them—this soup is delicious without them too.
This soup tastes even better the next day, so double the batch if you're feeding a crowd. Store leftovers in the fridge for up to 5 days—just reheat with a splash of broth to keep it creamy. Freezes beautifully for up to 3 months, though the texture changes slightly after thawing. For extra crispy bacon bits, broil the soup for 2-3 minutes before serving. Pro tip: Save the crock pot juices—they're liquid gold for next-day reheating!
Why You'll Love This Recipe
- Dump-and-Go Magic: I swear by this—just toss in the ground beef, bacon, and chopped veggies (onion, celery, carrot) with a splash of broth, and let the crock pot do the work. No stirring, no stress, no standing over a hot stove. Honestly, I’ve made it while folding laundry.
- Bacon-Cheeseburger Bliss: That first bite? Rich, smoky bacon crumbles, tender beef, and melted cheddar—it’s like a loaded burger in soup form. The carrot and celery add just enough sweetness to balance the saltiness, so it’s never overpowering.
- Leftovers That Don’t Suck: Between us, most soups turn sad after day two. Not this one. The flavors deepen, the bacon gets even crispier, and I’ve reheated portions for days without a single complaint. (Yes, even from my picky husband.)
- Budget-Friendly Crowd-Pleaser: Ground beef and bacon stretch so far in this recipe, and the veggies are cheap staples. I’ve fed six people for under $15, and everyone—kids included—clears their bowls. It’s the kind of dish that makes grocery night feel like a win.
Step-by-step instructions for bacon cheeseburger soup crock pot recipe
This hearty soup comes together effortlessly in your crock pot—rich, smoky, and packed with juicy beef bites.
Cook the Bacon Until Crispy
Place the 12 oz bacon in a large skillet over medium heat and cook for 8-10 minutes, stirring occasionally, until golden brown and crispy. The bacon should render out about 2 tablespoons of fat—don’t drain it! This fat is pure flavor that will infuse the entire soup.
Once crispy, transfer the bacon to a paper towel-lined plate to drain, leaving the fat in the skillet. Chop the bacon into small bits using kitchen shears or a knife—you’ll want those flavorful crumbles throughout every spoonful. Set the bacon aside for now, but keep that skillet handy.
Brown the Ground Beef and Sauté the Vegetables
In the same skillet with the bacon fat, add the 1.5 lb ground beef and cook over medium-high heat for 5-6 minutes, breaking it apart with a wooden spoon until no longer pink and fully browned. This step is crucial for developing deep, meaty flavor—don’t rush it.
Next, add the diced yellow onion, diced celery, and diced carrots to the skillet. Cook for 5 minutes until the vegetables begin to soften. Stir in the 4 minced garlic cloves and cook for an additional 30 seconds until fragrant. The vegetables should release their moisture and slightly caramelize—this builds the soup’s foundation.
Build the Flavor Base in the Crock Pot
Transfer the beef and vegetable mixture to your crock pot. Stir in the 0.5 cup tomato paste, 1 tbsp Worcestershire sauce, 1 tbsp mustard, 2 tbsp ketchup, 1.5 tsp salt, 1 tsp black pepper, and 0.5 tsp paprika. Mix well to coat everything evenly—this is where the magic happens.
Pour in the 4 cups beef broth and stir again. The mixture should look rich and slightly thickened. Here’s the thing—this base needs to simmer together for 2 hours on low heat or 1 hour on high heat to let all the flavors meld. Resist the urge to peek or stir too often; the crock pot does the work for you.
Finish with Cheese and Cream
After the soup has simmered, stir in the 2 cups shredded cheddar cheese and 0.5 cup heavy cream. Let it cook for an additional 15-20 minutes on low heat, stirring occasionally, until the cheese is fully melted and the soup is smooth and creamy. The cheese should blend seamlessly, creating a velvety texture that ties everything together.
Taste and adjust the seasoning if needed—you might want to add a pinch more salt or a splash of Worcestershire sauce for extra depth. The soup should be rich, smoky, and slightly tangy, with every bite bursting with juicy beef and crispy bacon flavor.
Serve with Fresh Garnishes
Ladle the soup into bowls and top each serving with the chopped bacon bits and sliced green onion. The bacon adds a satisfying crunch, while the green onion brightens up the dish with a fresh finish. Serve immediately with crusty bread or a side salad—this soup is best enjoyed while warm and steaming.
Real talk: this soup tastes even better the next day as the flavors continue to develop. Double the batch if you can—it’s the kind of comfort food that disappears fast!
Pro Tips For Making Bacon Cheeseburger Soup Crock Pot
- Brown the Bacon First: I learned this the hard way—skipping this step means you’ll end up with a soup that tastes like it was assembled from cold cuts and a sad, greasy mess. Cook the bacon until it’s crispy (yes, even if you’re impatient), then crumble it right into the pot. That rendered fat adds flavor depth the slow cooker can’t replicate on its own.
- Dice the Onion Small: Big chunks of onion turn into mushy, flavorless pulp in a crock pot. Cut the yellow onion into 1/4-inch pieces—small enough to disappear but not so fine it turns into a paste. This ensures every bite gets that sweet, caramelized punch without making the soup watery.
- Use Two Types of Beef: Lean ground beef dries out in a slow cooker. Split the batch: cook 70% of it first on the stovetop until it’s fully browned (break it into small crumbles), then add it to the crock pot with the remaining 30% raw. The browned bits add richness, while the raw beef finishes cooking without turning to dust.
- Add the Cheese Late: If you toss in cheddar or American cheese at the start, it’ll turn into a greasy sludge. Instead, stir in the shredded cheese during the last 10 minutes of cooking or right before serving. This keeps it melty and gooey—not sad and oily. (Pro move: use a mix of sharp cheddar and mild cheddar for balance.)
Wine and beer pairings for this recipe
Red Wine Pairings
For this hearty, smoky soup, I reach for a medium-bodied red wine with enough body to stand up to the richness but not so heavy it overpowers the dish. A Zinfandel from California—like the one from Ravenswood—is my go-to.
Its notes of blackberry, vanilla, and a touch of spice complement the bacon and beef beautifully. The slight acidity cuts through the creaminess, balancing the meal perfectly. 🍷
Another fantastic choice is a Syrah from Washington State, such as Chateau Ste. Michelle. The dark fruit flavors and peppery finish echo the soup’s smoky depth while adding a sophisticated touch.
If you prefer something lighter, a Chianti Classico from Tuscany offers bright acidity and cherry notes that refresh your palate between bites.
Beer Pairings
A dark lager like Samuel Adams Black Lager is my top pick for beer lovers. Its roasted malt and caramel flavors mirror the soup’s richness, while the slight bitterness from the hops cleanses your palate. The carbonation also helps cut through the creaminess, making each sip refreshing. 🍺
For a craft beer twist, try a Belgian-style Dubbel, such as Westvleteren 8. The malty sweetness and caramel notes harmonize with the bacon and cheese, while the slight alcohol warmth enhances the soup’s comforting qualities.
If you prefer something lighter, a pale ale with citrusy hops—like Fat Tire Amber Ale—adds a crisp contrast to the hearty flavors.
Cocktail Pairings
If you’re serving this soup at a gathering, a smoky old-fashioned is a showstopper. Muddle 2 oz bourbon with 1 tsp smoked sea salt, add ½ oz maple syrup, and stir with ice.
Top with 1 oz cold water and garnish with a bacon-wrapped cherry. The smoky, salty notes bridge the gap between the soup and cocktail beautifully. 🍸
For a non-alcoholic option, a ginger beer spritzer with fresh lime juice and a dash of hot honey brightens the meal. The ginger’s spice cuts through the richness, while the honey adds a subtle sweetness that complements the soup’s savory depth.
It’s a refreshing contrast that keeps the meal feeling light and balanced.
Nutrition facts
Frequently asked questions
Can I use ground turkey instead of beef for this recipe?
Yes, you can substitute 1.5 lb ground turkey for beef, but expect a slightly leaner texture. To keep it juicy, add 1 tablespoon olive oil when browning the turkey. The flavor will be milder, so boost it with an extra ½ teaspoon smoked paprika or a dash of liquid smoke to mimic the beefy depth.
How do I make this soup thicker or thinner?
For a thicker soup, stir in 1-2 tablespoons cornstarch mixed with 2 tablespoons cold water and simmer for 5 minutes. For a thinner consistency, add ¼ cup beef broth at a time until it reaches your desired texture. Avoid adding too much liquid at once—slow adjustments work best!
Can I make this soup in an Instant Pot instead?
Cook the bacon and brown the beef/veggies first, then transfer everything to your Instant Pot. Add 4 cups broth and cook on high pressure for 10 minutes. Quick-release the pressure, stir in cheese and cream, and cook for 2-3 minutes on sauté mode until creamy. The Instant Pot version cooks 40% faster than a crock pot!
Why did my soup turn out greasy?
Greasy soup usually means too much fat from the bacon or beef. To fix it, skim excess fat from the surface while the soup cools slightly. For next time, use thin-cut bacon (it renders less fat) and pat the ground beef dry before browning. Also, avoid stirring the soup too much while it cooks—this traps fat!
Can I freeze this bacon cheeseburger soup?
Yes, but freeze it before adding the cheese and cream to prevent separation. Cool the soup completely, then transfer to airtight containers. Freeze for up to 3 months. When reheating, thaw overnight in the fridge, then warm on low heat while stirring in the cheese and cream fresh.