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An overhead close-up shot of thick, creamy cheeseburger soup in a white bowl. The soup is a warm yellow color, showing its cheesy texture.

Crockpot Cheeseburger Soup: The Ultimate Comfort Meal

This Crockpot Cheeseburger Soup is the ultimate comfort food! It's rich, creamy, and loaded with ground beef, bacon, and potatoes—all the flavors of a classic cheeseburger in a simple, delicious soup.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85/15 or 90/10 recommended
  • 6 slices bacon chopped
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1.5 lbs Russet potatoes peeled and cubed
  • 4 cups beef broth low-sodium
  • 1/4 cup ketchup
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper
  • 8 oz cream cheese cubed and softened
  • 2 cups sharp cheddar cheese freshly shredded
  • 1/2 cup heavy cream

Equipment

  • 1 Slow Cooker A 6-quart slow cooker is recommended.
  • 1 Large Skillet

Instructions
 

  1. In a large skillet over medium-high heat, cook the ground beef and chopped bacon until the beef is browned and the bacon is crispy. Drain off excess grease.
  2. Add the diced onion to the skillet and cook for 3-4 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.
  3. Transfer the beef mixture to a 6-quart slow cooker. Add the cubed potatoes, beef broth, ketchup, Worcestershire sauce, salt, and pepper. Stir to combine.
  4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender.
  5. Stir in the softened, cubed cream cheese until it has completely melted into the soup. Gradually stir in the shredded cheddar cheese until smooth.
  6. Stir in the heavy cream and allow the soup to heat through for another 10-15 minutes. Serve hot with your favorite cheeseburger toppings.

Notes

Shred Your Own Cheese: For the creamiest soup, avoid pre-shredded cheese. Shredding a block of cheddar cheese ensures a smooth, non-grainy melt.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
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