This crockpot cheeseburger soup is a rich, creamy, super-comforting bowl of goodness loaded with seasoned beef, crispy bacon, tender potatoes, melty cheddar, and all your favorite “burger” toppings!

For those times when feeding the family something that everyone will devour (including the fussy ones) seems like too much of challenge, this recipe is here to save the day. It’s a family friendly crowd pleaser that deserves a spot in any regular slow cooker rotation, and I hope that you love it just as much as we do. It’s so easy to make and it truly has all the flavors of what you’d pick up in your favorite burger joint, but made better for you at home!

Here’s Why You’ll Love It:

Easy prep and the crockpot does all the heavy lifting
A fun twist on classic cheeseburger flavors
Thick, cozy, and super satisfying
Family-friendly — everyone goes back for seconds
Great toppings situation (pickles, bacon, extra cheddar… all the good stuff)

(Want more slow cooked soup inspiration? I’ve got you! Some popular reader favorites include my crockpot Cajun sausage & potato soup, crockpot chicken gnocchi soup, crockpot lasagna soup, crockpot cowboy soup, crockpot ham and lentil soup, and crockpot chicken meatball and veggie soup!)

Ingredients

I’ve included a printable recipe card for you at the bottom of this post! I recommend checking out the coming sections too though, where I share more about the ingredients I’ve selected, as well as pictures from the process and extra hints and tips like variations and serving ideas.

Bacon strips: Crisp them up for topping—adds that classic cheeseburger flavor.
Lean ground beef: The base of the soup and what gives it that “burger in a bowl” vibe.
Yellow onion: Adds sweetness and depth once it cooks down.
Garlic: Brings the aroma and flavor that keeps the broth from feeling flat.
Salt + black pepper: Simple seasoning that balances the richness of the soup.
Beef broth: Builds a savory base that keeps the soup from becoming too heavy.
Russet potatoes: They soften beautifully and help thicken up the soup naturally.
Cheddar cheese soup: Shortcut ingredient that makes the broth creamy and “cheesy” without extra effort!
Heavy whipping cream: Adds richness and gives the soup that true cheeseburger-soup creaminess.
Freshly grated cheddar cheese: Melts smoother than pre-shredded and makes the whole pot irresistible.
Pickle slices (optional): For that fun burger-style finishing touch.
Diced tomatoes (optional): Adds freshness and a pop of color on top.

How To Make Crockpot Cheeseburger Soup

Start by cooking the bacon in a large skillet over medium heat. Give it about five minutes per side, until it’s crisp and perfect. Move it to a paper-towel-lined plate and keep about a tablespoon of the bacon grease in the pan. Chop the bacon and set it aside for topping later.

Add the ground beef to the skillet and cook it over medium-high heat, breaking it apart as it browns. After about seven minutes, stir in the onions, garlic, salt, and pepper, and cook for a few more minutes. If there’s any extra grease, drain it off.

Transfer the beef mixture to a 6-quart crockpot and add the broth, potatoes, and cheddar cheese soup. Give everything a good stir, cover, and cook on low for 6–8 hours or high for 4 hours.

During the last 30 minutes, stir in the heavy cream and freshly grated cheddar so the soup turns rich and creamy.

Spoon into bowls and finish with crispy bacon, extra cheddar, chopped pickles, or tomatoes—whatever feels “cheeseburger-y” to you. Enjoy!

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat slowly on the stovetop over medium-low heat, giving it a stir now and then so it warms evenly.
Because of the cream, the texture can change once frozen, but if you don’t mind that, you can freeze it for up to 2 months in a freezer-safe container or bag. Just thaw overnight in the fridge before reheating.

Recipe Notes

If you’re using jarred garlic, you can skip sautéing it and just add it straight into the crockpot.
You don’t have to save the bacon for topping—feel free to crumble it and toss it right into the crockpot so it cooks into the soup all day.
Try to keep the potato cubes roughly the same size (around 1 inch) so they cook evenly and soften at the same time.
I used 80/20 ground beef here, but 85/15 works just as well if you prefer something a little leaner.

Variations

Add a splash of hot sauce if you want a little heat.
Swap the potatoes for cauliflower florets to lighten things up.
Use ground chicken or turkey instead of beef—still delicious, just a little lighter.
Half & Half works fine in place of heavy cream if that’s what you have.
In a rush? Use frozen diced hash browns instead of fresh potatoes.

Serving Ideas

A warm loaf of crusty bread, garlic bread, or simple buttery dinner rolls is perfect for dipping into the creamy broth.
Pair it with a mixed greens salad topped with Thousand Island for a little “Big Mac” moment that works surprisingly well with this soup.
If you want to lean all the way into the cheeseburger theme, serve it with fried pickles or onion rings on the side.

Print Recipe

Crockpot Cheeseburger Soup

This cozy crockpot cheeseburger soup has everything you love about a classic cheeseburger—savory beef, melty cheddar, tender potatoes, and even the optional pickles on top. The bacon adds all the smoky, salty goodness you want, and the slow cooker does almost all the work. It’s rich, hearty, and the kind of dinner that disappears fast on a chilly night. Just brown the beef, toss everything in, and let it simmer. Perfect for busy weeknights and guaranteed to be a hit with the whole family.

Prep Time20

Cook Time6

Total Time6 20

Course: Main Course, Soup

Servings:

Ingredients

4 bacon strips
1 pound lean ground beef
1 yellow onion diced
2 cloves garlic minced
½ teaspoon salt
½ teaspoon black pepper
4 cups beef broth
3 medium russet potatoes peeled and diced (about a 1-inch dice)
1 10.5 ounce can cheddar cheese soup
1 cup heavy whipping cream
8 ounces freshly grated cheddar cheese plus more for serving
Pickle slices optional for serving
Diced tomatoes optional for serving

Instructions

Start by cooking the bacon in a large skillet over medium heat. Give it about five minutes per side, until it’s crisp and perfect. Move it to a paper-towel-lined plate and keep about a tablespoon of the bacon grease in the pan. Chop the bacon and set it aside for topping later.
Add the ground beef to the skillet and cook it over medium-high heat, breaking it apart as it browns. After about seven minutes, stir in the onions, garlic, salt, and pepper, and cook for a few more minutes. If there’s any extra grease, drain it off.
Transfer the beef mixture to a 6-quart crockpot and add the broth, potatoes, and cheddar cheese soup. Give everything a good stir, cover, and cook on low for 6–8 hours or high for 4 hours.
During the last 30 minutes, stir in the heavy cream and freshly grated cheddar so the soup turns rich and creamy.
Spoon into bowls and finish with crispy bacon, extra cheddar, chopped pickles, or tomatoes—whatever feels “cheeseburger-y” to you. Enjoy!

This crockpot cheeseburger soup is one of those meals you make once and immediately add to your rotation because it’s just that easy and satisfying. Scoop it into big bowls, load it up with your favorite toppings, and enjoy a cozy, comfort-food night without much effort at all. Be sure to leave a star rating below once you’ve tried this recipe!