A square bowl of Crockpot Bacon Cheeseburger soup

Crockpot Bacon Cheeseburger Soup from Scratch

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Know what’s better than a big bacon cheeseburger? Making it into soup! In your crockpot! From scratch!

This is one of my son’s favorites. He’d see me start it in the morning, browning the beef while I had coffee, and knew he’d come home to a beefy, cheesy soup. And plenty of it, too.

Crockpot Bacon Cheeseburger Soup Recipe

Hearty Crockpot Bacon Cheeseburger Soup - Comfort food straight from your crockpot

Crockpot Bacon Cheeseburger Soup

Made from scratch, this beefy, cheesy soup is a family favorite.
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 8 people
Calories: 526kcal
Author: Katie Berry
Course: Soup
Cuisine: American
Keyword: comfort food, crockpot, dinner, slowcooker, soup


  • Crockpot or Slow Cooker


  • 1 1/2 lbs lean ground beef
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp ground dry mustard powder
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp black pepper
  • 1 medium onion diced
  • 1 large potato peeled and diced
  • 1 cup celery diced
  • 1 cup corn frozen or fresh
  • 1 15-oz can diced tomatoes drained
  • 1 cup beef stock
  • 8 ounces cream cheese
  • 1/2 lb bacon
  • 3/4 cup milk
  • 2 1/2 cups cheddar cheese shredded (divided)
  • 1/2 cup cherry tomatoes sliced


  • Brown the ground beef in a large skillet until fully cooked. Drain and add it to the slow cooker.
  • Stir in the garlic powder, salt, mustard powder, Worcestershire sauce, black pepper, onion, potato, celery, corn, diced tomatoes, and beef stock.
  • Place the block of cream cheese in the crockpot on top of the other ingredients, but don't stir. Cook on LOW for 6 hours.
  • In the final 30 minutes, cook the bacon in a skillet until crisp and then drain and crumble it.
  • Stir in the milk, 2 cups of cheddar cheese, all but 1/4 cup of crumbled bacon, and the sliced cherry tomatoes. Let cook 5 more minutes until heated through.
  • Divide into bowls and garnish with the reserved bacon and more shredded cheddar.


Serving: 1serving | Calories: 526kcal | Carbohydrates: 11g | Protein: 34g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 138mg | Sodium: 940mg | Potassium: 630mg | Fiber: 1g | Sugar: 4g | Vitamin A: 936IU | Vitamin C: 5mg | Calcium: 328mg | Iron: 3mg
Did you try this?Leave a comment and tell me how it went!


Refrigerate leftovers to eat within the week. Reheat in a small saucepan or the microwave, adding additional broth or water if needed.

Unfortunately, due to the cream cheese, Crockpot Bacon Cheeseburger Soup doesn’t freeze well—not that we ever have any left after the second day!

🔖 Try this next: Homemade Cottage Cheese

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  1. FLORENCE @ VintageSouthernPicks says:

    5 stars
    This sounds fantastic, and, like you said, the perfect comfort food. Love cheesy soup!

  2. Christine says:

    5 stars
    That looks so darn good I cannot wait to try it out. I am definitely excited about doing it in my crockpot too.

    Have a good weekend!

  3. Miz Helen says:

    5 stars
    Your awesome post is featured on Full Plate Thursday this week and is pinned to our Features Board. Hope you enjoy your weekend and your new Red Plate!
    Miz Helen

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