Slow Cooker Bacon Cheeseburger Soup (Creamy & Hearty Recipe)

There are few meals as universally loved as a juicy cheeseburger, and this Slow Cooker Bacon Cheeseburger Soupmanages to capture that magic in a bowl. Originally popularized by Life in the Lofthouse, this recipe is the definition of “comfort in a crock pot.” It combines lean ground beef, tender russet potatoes, and fresh vegetables with a luxurious, cheesy broth that feels like a gourmet treat but is remarkably simple to prepare.

What makes this life in the lofthouse cheeseburger soup so special is the layering of flavors. You start with a savory vegetable and broth base that slow-cooks until the potatoes are melt-in-your-mouth tender. Then, you finish it with a homemade white sauce and plenty of cheese—specifically pepper jack if you want a subtle kick, or sharp cheddar for a classic finish. Top it off with plenty of crispy bacon, and you have a creamy bacon cheeseburger soup that will have everyone asking for seconds.

Why You’ll Love This Soup

• Set It and Forget It: Most of the cook time is hands-off, allowing the slow cooker to do the heavy lifting while you go about your day.
• Crowd-Pleaser: Kids love the familiar cheeseburger flavors, while adults appreciate the rich, complex broth.
• Customizable Spice: Using pepper jack cheese provides a “zesty” profile, but it is easily swapped for milder cheeses for sensitive palates.
• Perfect for Meal Prep: This soup reheats beautifully, often tasting even better the next day after the flavors have fully melded.

Ingredients

The Slow Cooker Base

• 4 small Russet Potatoes, peeled and diced
• 1 small White or Yellow Onion, chopped
• 1 cup Shredded Carrots
• 1 tsp Dried Basil
• 1 tsp Dried Parsley
• 3 cups Chicken Broth

The Meat and Creamy Finish

• 1 lb Lean Ground Beef
• 8 slices Cooked Bacon, chopped
• 3 Tbsp Butter
• ¼ cup All-Purpose Flour
• 2 cups Milk (2% or whole recommended)
• ½ tsp Salt
• ½ tsp Black Pepper
• 2 cups Shredded Pepper Jack Cheese (or Sharp Cheddar)

For Garnish

• Chopped Green Onions
• Extra Bacon Bits
• Shredded Cheese

Instructions

1. Start the Slow Cooker Base

Place the diced potatoes, onions, carrots, dried basil, and dried parsley into the bottom of a large (6-quart or 7-quart) slow cooker. Pour the chicken broth over the vegetables. Cover with the lid and cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours, until the potatoes are tender.

2. Prepare the Ground Beef

About 45 minutes before you are ready to serve, cook and crumble the ground beef in a large skillet over medium-high heat until it is no longer pink. Drain off any excess grease and set the beef aside.

3. Make the White Sauce

Carefully wipe out the skillet you used for the beef with a paper towel. Melt the butter in the skillet over medium heat. Once melted, whisk in the flour and cook for about 1 minute until golden and bubbly. Gradually whisk in the milk, salt, and pepper. Continue whisking over medium heat until the mixture thickens and begins to bubble.

4. Combine and Melt

Pour the cooked ground beef and the chopped bacon into the slow cooker. Pour the thickened milk mixture over everything and stir to combine. Add the shredded pepper jack (or cheddar) cheese and stir again.

5. Final Simmer

Cover the slow cooker with the lid and cook on LOW for another 20–30 minutes, or until the cheese is completely melted and the soup is thick and creamy.

6. Garnish and Serve

Ladle the soup into bowls and top with fresh green onions, extra bacon, and a sprinkle of cheese.

Expert Tips for Success

• Freshly Shredded Cheese: For the smoothest texture in your crock pot cheeseburger soup, grate your cheese from a block. Pre-shredded cheeses are coated in starches that can prevent them from melting seamlessly into the broth.
• Potato Consistency: Cut your potatoes into uniform 1-inch cubes. This ensures they cook evenly and don’t turn into “mush” while waiting for the larger pieces to finish.
• Wiping the Skillet: Don’t skip wiping the skillet before making the white sauce! It removes the heavy beef grease but leaves behind the flavorful “fond” that adds extra depth to your roux.
• The “Pickle” Hack: For an authentic cheeseburger experience, some fans love to garnish their bowl with a few chopped dill pickles. The acidity cuts through the richness of the cheese perfectly.

Variations

• Low-Carb / Keto: Replace the potatoes with 1 pound of frozen cauliflower florets and use a gluten-free thickener or extra heavy cream instead of the flour/milk roux.
• Hash Brown Shortcut: To save time on peeling and dicing, you can use 3 to 4 cups of frozen diced hash brown potatoes instead of fresh russets.
• Rice Option: Some readers prefer to use 2 to 3 cups of cooked white rice in place of the potatoes for a different texture.

For the ultimate collection of top-rated comfort in a bowl, don’t miss our master guide to the 15 best soup recipes to try in 2026!

Frequently Asked Questions

Q: Can I make this soup on the stovetop? A: Yes. Sauté the veggies in a large pot with the broth and simmer until the potatoes are tender (about 15–20 minutes). Then, follow the steps for browning the meat and making the white sauce as written, combining everything in the large pot at the end.

Q: Is Pepper Jack cheese too spicy for kids? A: Pepper jack provides a very mild “zip” rather than true heat. However, if your family is sensitive to spice, using Sharp Cheddar or Colby Jack will result in a perfectly classic creamy bacon cheeseburger soup.

Q: How do I store and reheat leftovers? A: Store in an airtight container in the refrigerator for up to 3 days. When reheating, do so on the stovetop over low heat. The soup will thicken significantly in the fridge, so you may need to add a splash of milk or broth to reach your desired consistency.

Q: Can I freeze this cheeseburger soup? A: Yes, it freezes well. However, dairy-based soups can sometimes separate slightly when thawed. To fix this, simply reheat the soup slowly on the stove and whisk it thoroughly to bring the creamy texture back together.