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Crockpot Cheeseburger Soup with Bacon

Crockpot cheeseburger soup with bacon made in a slow cooker until the potatoes are tender and the broth turns creamy. Stir in cubed cream cheese and shredded cheddar for a smooth, melted texture, then top with crisp bacon and green onions.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1.5 lb ground beef browned and drained
Yukon gold potatoes
  • 4 Yukon Gold potatoes diced into 1/2-inch cubes
onion
  • 1 onion diced
garlic
  • 3 garlic minced
chicken broth
  • 3 cup chicken broth
cream of chicken soup
  • 1 can (10.5 oz) cream of chicken soup
garlic powder
  • 1 tsp garlic powder
onion powder
  • 1 tsp onion powder
smoked paprika
  • 0.5 tsp smoked paprika
salt
  • 0.5 tsp salt
black pepper
  • 0.25 tsp black pepper
cream cheese
  • 8 oz cream cheese cubed
sharp cheddar cheese
  • 2 cup shredded sharp cheddar cheese
bacon
  • 8 strips bacon cooked and crumbled
sour cream
  • 1 tbsp sour cream for topping
green onions
  • 2 tbsp sliced green onions for topping

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown the ground beef in a skillet over medium-high heat, stirring until no pink remains. Drain excess fat and transfer the browned beef to the slow cooker when you’re done.
Build the soup
  1. Add the diced potatoes, diced onion, minced garlic, and browned beef to the slow cooker. Spread everything into an even layer so the potatoes cook uniformly.
  2. Pour in the chicken broth and add the cream of chicken soup, stirring until the mixture looks evenly combined. Add the garlic powder, onion powder, smoked paprika, salt, and black pepper and mix again for a consistent seasoning color.
  3. Cook on low for 6–7 hours, or high for 3–4 hours, until the potatoes are tender and easily pierced with a fork. The soup should be gently bubbling at the edges when ready.
Melt and thicken
  1. Stir in the cubed cream cheese and let it melt completely into the hot soup, creating a smooth, creamy texture. Continue stirring until you see no visible cream cheese cubes.
  2. Stir in the shredded sharp cheddar cheese until fully melted and the soup looks thick and glossy. If needed, keep stirring just until all cheese strands disappear.
  3. Use a potato masher to lightly mash some of the potatoes to thicken the soup. Stop when you still see some potato chunks rather than fully puree.
Serve
  1. Stir in half of the crumbled bacon so the flavor is distributed through the soup. You should see bacon specks throughout the creamy base.
  2. Ladle the soup into bowls and top each serving with the remaining bacon, sour cream, and sliced green onions. The toppings should sit on top visibly so each bowl has a bacon-green onion finish.

Notes

For the smoothest texture, add cream cheese and cheddar after the potatoes are tender, then stir thoroughly until no cubes or cheese strands remain. Refrigerate leftovers in a sealed container up to 4 days; reheat gently on the stovetop or microwave, stirring to recombine. Freezing is not recommended because the dairy can break slightly after thawing. Dietary swap: use reduced-fat cream cheese and cheddar to lower calories while keeping the creamy finish.