Bacon Cheeseburger Soup (Crockpot or Stovetop)
The Ultimate Bacon Cheeseburger Soup Recipe – A foolproof family-pleasing meal that tastes just like a cheeseburger but is enjoyed as a creamy, comforting soup, easily made on the stovetop or in a slow cooker.
Why We Love Bacon Cheeseburger Soup
What is better than a beefy, juicy burger loaded with cheese and crispy bacon?
How about an entire bowl of bacon cheeseburger goodness that you can eat by the spoonful?!
This Bacon Cheeseburger Soup recipe is a super comforting family favorite. It’s a classic creamy soup recipe that features bacon, beef, cheddar cheese, tomato, and zesty herbs… and tastes just like your favorite restaurant cheeseburger!
It is the absolute most satisfying soup you will ever make, and it is bound to be a new family favorite! Even the pickiest of eaters will enjoy this crockpot cheeseburger soup.
The Best Cheeseburger Soup Recipe
There are two easy ways to make this hearty meal: in a crockpot or on the stovetop…
Make it on the stove from scratch in just 45 minutes for a fabulous one-pot weeknight dinner. Or enjoy it as a nearly effortless weekend dish that you can prep in the morning or afternoon in the slow cooker and serve at your leisure in the evening.
Either way, you are sure to make this fantastically simple and oh-so-satisfying Bacon Cheeseburger Soup recipe a regular part of your weekly meal plan!
Ingredients For Cheeseburger Soup
Whether you make it as a Crockpot Cheeseburger Soup or on the Stovetop, this recipe requires the same simple list of ingredients.
Here is everything needed to make the ULTIMATE creamy, savory Bacon Cheeseburger Soup:
- Bacon – you can make Cheeseburger soup without bacon and substitute with cooking oil or butter
- Onion – peeled and diced
- Celery – adds great texture to the soup
- Garlic – a must-have in nearly all good savory recipes
- Ground beef – 85% or leaner is best for this recipe
- Russet potatoes – scrubbed and chopped with the skins left on
- Chicken broth – for a rich, flavorful soup
- Canned diced tomatoes – with the juices to get that great burger with ketchup taste
- Cream cheese – creates a creamy, zesty soup base
- Dried thyme – a lovely seasoning for bringing the flavors together
- Fresh parsley – chopped, for garnishing
- Shredded sharp cheddar cheese – or your preferred shredded cheese, like colby jack or pepper jack!
- Salt and pepper – to taste
PLUS corn starch for an even thicker, richer soup.
How to Make Cheeseburger Soup with Bacon on the Stovetop
The easiest, fastest way to make delicious Bacon Cheeseburger Soup is on the stovetop. Including prep time this yummy, comforting dish is ready to enjoy in under an hour!
Here is my easy stovetop method for making the best Cheeseburger Soup from scratch:
Set a large deep pot (or dutch oven) over medium heat, and place the chopped bacon in the pot. Sauté the bacon until crisp. Then scoop out the bacon bits and set aside to use as a garnish, and leave the grease in the pot. If you are omitting the bacon, you can skip the step and heat up a bit of oil or melt the butter.
Next add the chopped onions, celery, and garlic to the bacon grease. Sauté for a few minutes to soften. Use a spoon to move the veggies to the sides of the pot and add the lean ground beef. Brown and crumble the beef, and season.
Note: The broth of this Cheeseburger Soup will thicken into a smooth, creamy soup base. If you want it to be extra thick and more chowder-like, you can add 1 tablespoon of cornstarch to the ground beef while it browns.
Once the beef has been cooked, then add the chopped potatoes, chicken broth, diced tomatoes, and cream cheese to the cooked ground beef. Bring to a simmer.
Continue to simmer until the potatoes are soft and the broth and cream cheese have thickened into a creamy, luscious soup base.
Once the potatoes are soft, stir in the parsley and shredded cheddar cheese. Taste, then salt and pepper as needed.
Serve warm with extra cheese, bacon bits, and scallions on top!
Get the Complete (Printable) Bacon Cheeseburger Soup Recipe with Stovetop + Crockpot Instructions Below. Enjoy!
How to Make Crockpot Cheeseburger Soup
To make easy crockpot cheeseburger soup, set a large skillet over medium heat. Place the chopped bacon in the pot. Sauté the bacon until crisp, then scoop it out and reserve the bacon bits for the garnish. Leave the bacon grease in the pot.
Add the onions, celery, and garlic to the bacon grease. Sauté for 3-5 minutes to soften. Move the veggies to the sides of the pot and add the ground. Brown the beef, breaking it into small pieces with a wooden spoon. Add dried thyme, salt, and black pepper.
Once the beef is cooked, move the beef and vegetable mix into a large crockpot. Add in the chopped potatoes, chicken broth, diced tomatoes, and cream cheese. Cover and slow cook on HIGH for 4-5 hours or on LOW for 8-9 hours, until the potatoes are soft and the broth and cream cheese have thickened into a creamy soup base.
Once the potatoes are soft, stir in the parsley and shredded cheddar cheese. Taste, then salt and pepper as needed. (If the soup base seems thin, toss the shredded cheese with 1 tablespoon corn starch before stirring it into the soup. Simmer another 5-10 minutes to thicken.)
Tips & Tricks
- Add some extra veggies! Diced carrots, bell peppers, mushrooms or even diced pickles would be delicious here.
- For a bit of spice, try adding some shredded pepper jack cheese along with the cheddar, or add a sprinkle of red pepper flakes!
- This cheeseburger soup is best with freshly shredded cheese! Steer clear from pre-shredded cheeses or velveeta cheese. Use a block of your favorite cheese and shred it at home for the silkiest smooth soup!
Serving Suggestions
I like to serve this soup with extra bacon bits, more shredded cheese, and lots of chopped onion on the side. As far as toppings go, you can add a dollop of sour cream, croutons (they serve as the “bun”), and a dash of hot sauce if you want a little extra heat!
This easy cheeseburger soup recipe is hearty enough to serve on its own, but can be paired with sides, too. Here are some of my favorite side options:
- Garlic Bread
- Zucchini Tots
- Caprese Panzanella Salad
- Jicama Fries
- Oven Roasted Potatoes and Carrots
- Wedge Salad Recipe
Frequently Asked Questions
What is cheeseburger soup?
Cheeseburger soup is a soup based on the same flavors that you can find in a cheeseburger! It is beefy, creamy, cheesy, and can even be topped with pickles as a garnish!
Is bacon cheeseburger soup gluten-free?
Yes, it is gluten-free! Because this recipe uses potatoes and cream cheese to thicken (plus cornstarch, if you need it), there are no ingredients with gluten.
Can I make this a keto cheeseburger soup recipe?
Our Crockpot Cheeseburger Soup recipe includes russet potatoes, and is therefore not keto-friendly. You could try swapping out the potatoes with chopped cauliflower to make low carb and keto, but I haven’t tried this myself.
Let me know in the comments if you give it a try!
Can I make cheeseburger soup with turkey or chicken?
Feel free to substitute the ground beef with ground turkey or ground chicken. I do recommend using dark thigh poultry meat, however, for the most flavorful cheeseburger soup.
You also can substitute pork bacon with turkey bacon, if you like! Or, skip it altogether and swap it with 2 tablespoons of cooking oil in the recipe.
How should I store leftover cheeseburger soup?
Store any leftover cheeseburger soup in an airtight container in the refrigerator for up to 3-4 days! Or you can freeze the cooled soup in a freezer safe container up to 3 months. Thaw in the fridge and reheat in a pot before serving.
Looking for More Delicious Soup Recipes? Be Sure to Try:
- Easy Loaded Baked Potato Soup
- The Best Beef Stew Recipe
- Homemade Chicken Noodle Soup
- Philly Cheese Steak Soup
- The Best Chili Recipe
Bacon Cheeseburger Soup (Crockpot or Stovetop)
Ingredients
- 6 strips bacon chopped
- 1 small onion chopped
- 1 cup chopped celery
- 2 cloves garlic minced
- 1 pound ground beef
- 2 pounds russet potatoes peeled and chopped inch ½ inch cubes
- 6 cups chicken broth
- 15 ounce can diced tomatoes drained
- 8 ounces cream cheese
- 1 teaspoon dried thyme
- ¼ cup fresh chopped parsley
- 2 cups shredded sharp cheddar cheese
- Salt and pepper
- Corn starch to thicken the soup, if you like
- Garnishes: extra shredded cheese, bacon bits, chopped scallions
Instructions
Stovetop Directions:
- Set a large 6-8 quart saucepot over medium heat. Place the chopped bacon in the pot. Sauté the bacon until crisp, then scoop it out and reserve the bacon bits for the garnish. Leave the bacon grease in the pot.
- Add the onions, celery, and garlic to the bacon grease. Sauté for 3-5 minute to soften. Move the veggies to the sides of the pot and add the ground. Brown the beef, breaking it into small pieces with a wooden spoon. Add 1 teaspoon dried thyme, ½ teaspoon salt, and ½ teaspoon pepper.
- Once the beef is cooked, add in the chopped potatoes, chicken broth, diced tomatoes, and cream cheese. Bring to a simmer. Simmer for 20 minutes, until the potatoes are soft and the broth and cream cheese have thickened into a creamy soup base.
- Once the potatoes are soft, stir in the parsely and shredded cheddar cheese. Taste, then salt and pepper as needed. (If the soup base seems thin, toss the shredded cheese with 1 tablespoon corn starch before stirring it into the soup. Simmer another 2-3 minutes to thicken.)
Crockpot Directions:
- Set a large skillet over medium heat. Place the chopped bacon in the pot. Sauté the bacon until crisp, then scoop it out and reserve the bacon bits for the garnish. Leave the bacon grease in the pot.
- Add the onions, celery, and garlic to the bacon grease. Sauté for 3-5 minute to soften. Move the veggies to the sides of the pot and add the ground. Brown the beef, breaking it into small pieces with a wooden spoon. Add 1 teaspoon dried thyme, ½ teaspoon salt, and ½ teaspoon pepper.
- Once the beef is cooked, move the beef and vegetable mix into a large crockpot. Add in the chopped potatoes, chicken broth, diced tomatoes, and cream cheese. Cover and slow cook on HIGH for 4-5 hours or on LOW for 8-9 hours, until the potatoes are soft and the broth and cream cheese have thickened into a creamy soup base.
- Once the potatoes are soft, stir in the parsley and shredded cheddar cheese. Taste, then salt and pepper as needed. (If the soup base seems thin, toss the shredded cheese with 1 tablespoon corn starch before stirring it into the soup. Simmer another 5-10 minutes to thicken.)
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I am making this right now and wanted to know if you are supposed to drain the grease……also is it ok to add cheddar cheese soup and if so when do you add the soup?
Thanks
Karen C…..
Just one question that is probably kind of a no brainer but do you drain the grease from the hamburger mixture before putting in the crockpot?
Thanks,
Seasoned cook…..
Comfort food at its best. It was surprising how similar this was to an actual cheeseburger. This is a good pick me up and to be enjoyed as a treat.
This is definitely a keeper! So easy to make and perfect comfort food!
This is so good!! Such a comforting meal any night of the week!
Made this in my crock pot and it was perfect for this cold day!
such an amazing soup recipe that tastes so much like a bacon cheeseburger!