Soups & Stews
This bacon cheeseburger crock pot soup transforms humble ingredients into a hearty, smoky masterpiece that tastes like a classic burger bowl—just without the mess. 🔥 The secret lies in slow-cooked ground beef and crispy bacon that infuse the broth with deep umami flavor, while cheeseburger seasoning and melted cheddar deliver that familiar, comforting taste.
Perfect for chilly evenings or game day gatherings, this recipe delivers restaurant-quality results with minimal effort.
What sets this soup apart is the balance of textures and flavors: tender beef, crispy bacon bits, and creamy cheese create a satisfying bite every time. The crock pot method ensures rich, well-developed flavors without constant stove monitoring, making it ideal for busy schedules.
With just a few simple ingredients and 3 hours of hands-off cooking, you’ll have a steaming pot of soup that’s far more impressive than anything from a can.
The result is a smoky, savory broth packed with chunks of beef, crisp-edged bacon, and melted cheese—each spoonful delivers the essence of a juicy cheeseburger in soup form.
The slow cooking process deepens the flavors, turning basic ingredients into something extraordinary. Serve it with crusty bread or a side salad for the ultimate comfort meal.
This recipe is designed for foolproof success, whether you're feeding a crowd or prepping for meal prep. The instructions are straightforward, and the ingredients are likely already in your pantry. Let’s get started on creating this ultimate crock pot comfort food.
Ingredients for bacon cheeseburger soup crock pot
Sixteen ingredients that transform into a smoky, umami-packed crock pot masterpiece—like eating a burger bowl without the mess.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef (80/20 Lean/Fat Ratio) 🥩 | 1 ½ lb | Chuck roast ground preferred |
| Thick-Cut Bacon 🥓 | 8 oz | Uncooked, cut into 1/2-inch pieces |
| Yellow Onion 🧅 | 1 whole | Medium, diced |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced |
| Cheeseburger Seasoning 🌶️ | 1 tbsp | Or 1 tsp each onion powder, garlic powder, paprika |
| Beef Broth 💧 | 4 cups | Low-sodium preferred |
| Tomato Paste 🍅 | 2 tbsp | Smooth, not chunky |
| Worcestershire Sauce 🍯 | 1 tbsp | Vegan if needed |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, sharp flavor |
| Whole Milk 🥛 | ½ cup | Full-fat for creaminess |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | 1 tsp | Freshly ground |
| Smoked Paprika 🌶️ | 1 tsp | For smoky depth |
| Bay Leaves 🍃 | 2 whole | For subtle herbal note |
| Green Bell Pepper 🧅 | 1 whole | Optional, diced for texture |
The ground beef is non-negotiable—80/20 lean-to-fat ratio delivers the best flavor and texture. Costco or Trader Joe's usually carry pre-ground chuck, but if you're buying whole, ask the butcher to grind it fresh. Bacon makes this soup sing, so thick-cut is key—it crisps beautifully and adds that unmistakable smokiness. The cheddar cheese should be sharp, not mild, for that classic burgerhouse bite. I always grab the block and shred it myself—pre-shredded gets clumpy and lacks flavor. For the beef broth, Kirkland Signature or Swanson are my go-tos—they've got that rich, meaty depth without being salty.
No cheeseburger seasoning? Mix 1 tsp onion powder, 1 tsp garlic powder, and 1 tsp smoked paprika—it's a game-changer for that nostalgic flavor. Short on bacon? Double the amount of beef and add 1 tbsp bacon bits (the kind in the can) for that smoky punch. The Worcestershire sauce is essential—it adds that deep, savory umami that separates this from regular beef soup. No Worcestershire? A splash of soy sauce works in a pinch. The tomato paste might seem small, but it's what ties all the flavors together. If you're avoiding dairy, swap the milk for ½ cup coconut milk—it keeps the soup creamy without curdling.
This soup tastes even better the next day—make a double batch and freeze half for lazy weeknights. The bacon and cheese can be added fresh when reheating to keep them crisp. Store leftovers in an airtight container for up to 5 days in the fridge or 3 months in the freezer. For serving, I like to top each bowl with extra cheese, a sprinkle of crushed potato chips (trust me), and a dollop of sour cream—it's the ultimate comfort food upgrade. The bay leaves can be removed before serving, but don't skip them—they add a subtle herbal note that rounds out the flavors.
Why You'll Love This Recipe
- No-Fuss Weeknight Win: I swear by this when I’m too tired to stand for long. Toss everything raw into the crock pot—no pre-cooking, no browning—just dump the beef, bacon, and onions, then walk away. The slow cooker does all the work while I pretend I’m not a grown-up with a to-do list.
- Smoky-Savory Magic: That 80/20 beef? It stays juicy, not dry, and the thick-cut bacon adds a salty crunch that makes every spoonful feel like a hug. Honestly, the cheeseburger seasoning alone is worth the recipe—it’s got just enough umami to make you forget you’re eating soup.
- Leftovers That Don’t Suck: Between us, most soups turn sad after day two. Not this one. The flavors deepen overnight, and the bacon stays crispy when reheated. I freeze half the batch—perfect for lazy days when I just want comfort without effort.
- Game for Any Gathering: Feed a crowd? No problem. Double the batch and serve it with crusty bread or crackers. Tailgate? Bring it in a thermos. Even my picky teen asks for seconds. It’s the one dish that never feels like a chore to make—or eat.
Step-by-step instructions for bacon cheeseburger crock pot soup
This smoky, umami-packed soup comes together effortlessly in your slow cooker.
🔥 Step 1: Cook the Bacon and Brown the Beef
In a large skillet over medium heat, cook the 8 oz thick-cut bacon until crispy and golden brown, about 8-10 minutes. Use a slotted spoon to transfer the bacon to paper towels to drain, leaving the rendered fat in the skillet.
Increase heat to medium-high and add the 1.5 lb ground beef (80/20). Break it apart with a wooden spoon and cook until it loses its raw color and begins to brown, about 5-6 minutes. You want those beefy flavors to develop before transferring everything to the crock pot.
🍳 Step 2: Sauté the Aromatics and Build the Base
Add the diced yellow onion and minced garlic cloves to the skillet with the cooked beef. Sauté for 3-4 minutes until the onions are soft and translucent and the garlic releases its fragrant aroma. If using the optional green bell pepper, add it now and cook for another 2 minutes until slightly softened.
Stir in the 2 tbsp tomato paste and cook for 1 minute to deepen its flavor. Pour in the 4 cups beef broth and scrape up any browned bits from the bottom of the pan. This deglazing step captures all those meaty flavors that would otherwise stick to the pan.
🥘 Step 3: Combine Everything in the Crock Pot
Transfer the beef mixture to your 6-quart crock pot. Add the crispy bacon, 1 tbsp cheeseburger seasoning, 1 tbsp Worcestershire sauce, 1.5 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, and 2 whole bay leaves. Stir gently to combine all the ingredients.
Cover and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the flavors have melded together beautifully. The soup should be thick and hearty, with the beef completely tender and the bacon fully infused with the broth's flavors.
🍽️ Step 4: Finish with Creamy Cheese and Serve
Stir in the 2 cups shredded sharp cheddar cheese and 0.5 cup whole milk during the last 15 minutes of cooking. This creates a rich, velvety texture that balances the smoky, savory flavors. Taste and adjust seasoning if needed—you might want to add a pinch more salt or a crack of black pepper to enhance the flavors.
Remove the bay leaves before serving. Ladle the soup into bowls and garnish with additional crispy bacon bits if desired. The contrast of creamy, cheesy soup with crispy bacon is what makes this dish truly irresistible. Serve with crusty bread to soak up every last drop of that flavorful broth!
Pro Tips For Making Bacon Cheeseburger Soup Crock Pot
- CRACK THE BACON FIRST: Thick-cut bacon takes 15-20 minutes to render properly—don’t rush it. I used to toss it in with everything else, but crisping it separately (even if you finish it in the crock pot) adds that smoky depth the soup needs. Save the bacon fat too; it’s liquid gold for browning the onions later.
- BROWN THE BEEF BEFORE ADDING: Sear the ground beef in a skillet first—it makes the soup taste like it was simmered for hours, not minutes. After breaking it into crumbles, dump it straight into the crock pot with all its crusty bits. That’s where the real flavor hides, and the slow cooker will just melt it into the broth.
- DON’T OVERLOAD THE ONIONS: Chop them into ¼-inch slices, not tiny dice—big pieces caramelize better in the crock pot. I learned this the hard way when I ended up with mushy onion sludge instead of sweet, jammy pockets. If you’re short on time, microwave them with a splash of water for 2 minutes first to jumpstart the softening.
- SALT THE BACON FAT: After cooking the bacon, pour off most of the fat (leave 2 tablespoons) and sprinkle it with a pinch of salt while it’s still hot. This seasoning carries through the soup better than adding salt later. It’s a tiny step, but it makes the whole dish taste more intentional—like someone actually put effort in.
Storing and reheating your bacon cheeseburger soup crock pot
Refrigerator Storage
Let your soup cool completely before transferring to airtight containers—I use glass Pyrex with snap-on lids for best results. Store at 40°F or below for up to 5 days, but the flavors actually deepen overnight as the spices meld.
The cheese will separate slightly, so give it a good stir before reheating. 🥣
Freezer-Friendly Tips
For long-term storage, freeze in quart-sized freezer bags with 1 inch headspace to prevent expansion cracks. Label with the date—this soup stays delicious for 3 months in the freezer. I like to portion it into single-serving bags for easy grab-and-go meals. Thaw overnight in the fridge before reheating.
Stovetop Reheating
My preferred method is stovetop because it restores the best texture. Transfer soup to a heavy-bottomed pot and heat over medium-low for 10-15 minutes, stirring occasionally.
Add 2-3 tablespoons of water or broth if it thickens too much. The cheese will melt beautifully, creating that creamy consistency we love. 🔥
Microwave Method
For quick reheating, use microwave-safe bowls and cover loosely with a paper towel. Heat on medium power (50%) for 3-4 minutes, stirring halfway. The bacon and cheese will soften, but you can top with fresh crispy bacon bits before serving.
This method works best for 1-2 servings at a time.
Reviving Texture
If your reheated soup seems too thick, thin with warm water or broth—about 1 tablespoon at a time—until it reaches your desired consistency. For extra richness, stir in 1 tablespoon of milk or a splash of sour cream to restore that velvety texture.
The key is gentle heat to avoid breaking the cheese.
Garnish Before Serving
Always finish with fresh toppings—crushed potato chips (trust me, it's a game-changer), extra bacon bits, and a dollop of sour cream. These add texture and brightness that reheating can't fully restore. Serve immediately for the best experience! ✨
Nutrition facts
Frequently asked questions
Can I use lean ground beef instead of 80/20?
While you can use leaner ground beef (like 90/10), the fat is what creates that rich, juicy texture and deep flavor in your bacon cheeseburger soup. For best results, stick with 80/20—it's worth the slight extra fat for that mouthwatering result. If you're concerned about calories, drain some of the fat after browning the beef.
How can I make this soup dairy-free?
Swap the cheddar cheese for 1 cup nutritional yeast and use ½ cup coconut milk instead of whole milk. For extra richness, stir in 1 tbsp vegan butter> during the last 15 minutes of cooking. The Worcestershire sauce is already vegan-friendly, so you won't need to substitute there.
Why does my soup look too thin after cooking?
This happens when the broth absorbs too much of the beef's moisture during slow cooking. To fix it, stir in 1-2 tablespoons of cornstarch mixed with 2 tablespoons cold water> and simmer for 5 minutes> until thickened. For prevention, use 1 lb ground beef> instead of 1.5 lb next time—less meat means less moisture release.
Can I add frozen veggies instead of fresh?
Use 1 cup frozen green beans or corn> (thawed) along with your onions and garlic. Frozen veggies work perfectly in crock pot recipes—they soften nicely without overcooking. Just add them with the broth at the beginning, and they'll be tender by the end. Avoid frozen potatoes, though—they'll turn mushy.
What's the best way to reheat leftovers?
For creamy perfection, use the stovetop method: heat in a heavy pot over medium-low> for 10-12 minutes>, stirring occasionally. Add 1-2 tablespoons of milk or broth> if needed to restore creaminess. Avoid high heat—it can make the cheese separate. For quick meals, microwave on medium power> for 2-3 minutes>, then top with fresh bacon bits.