Savory Slow Cooker Cheeseburger Soup Recipe

I started making this Slow Cooker Cheeseburger Soup on days when I wanted something hearty but didn’t have time to stand over the stove. The slow cooker does all the work while the house fills with the smell of bacon and beef.

This soup captures everything I love about a classic cheeseburger without any of the hassle. The creamy cheese base mixed with ground beef and crispy bacon creates a bowl that feels like pure comfort.

What makes this Slow Cooker Cheeseburger Soup a keeper for years to come

I keep coming back to this recipe because it requires minimal prep and delivers maximum flavor. The slow cooker transforms simple ingredients into something that tastes like I spent hours in the kitchen.

The combination of melted Velveeta and cream cheese creates a smooth, rich base that coats every spoonful. I can prep everything in the morning and have dinner ready when everyone walks through the door.

The bacon adds a smoky depth that makes this soup stand out from other ground beef recipes. Russet potatoes break down slightly during the long cooking time, naturally thickening the soup and adding substance to every bite.

If you enjoyed this hearty approach to comfort food, my Creamy Pumpkin Soup offers that same satisfying warmth with a seasonal twist, and My Epic Wild Rice Soup brings the same cozy, filling quality that makes weeknight dinners stress-free.

Everything you need for the perfect Slow Cooker Cheeseburger Soup

• 6 slices Turkey bacon
• 1 pound ground beef (I use 85/15 for the best flavor without too much grease)
• 1 cup diced onion
• 1 cup minced carrots (I mince them fine so they cook evenly)
• 1 cup diced celery
• 1 teaspoon dried basil
• 3 cloves garlic, minced
• 4 cups diced russet potatoes (cut into half-inch cubes for consistent cooking)
• 3 cups low-sodium chicken stock
• 3 tablespoons butter
• ¼ cup all-purpose flour
• 1½ cups milk (whole milk works best for richness)
• 2 ounces cream cheese (softened at room temperature)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 12 ounces Velveeta cheese, cut into cubes (this melts smoothly without separating)
• Fresh parsley for garnish (optional)

My Method for Slow Cooker Cheeseburger Soup

1. Heat a large skillet over medium-high heat and cook the bacon until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain, then chop into small pieces and set aside.
2. In the same skillet, brown the ground beef over medium-high heat, breaking it apart with a wooden spoon, about 5-7 minutes. Drain the excess fat completely and transfer the beef to your slow cooker.
3. Add the diced onion, minced carrots, diced celery, dried basil, minced garlic, diced potatoes, and chicken stock to the slow cooker with the beef. Stir everything together 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 and the vegetables have softened.
5. About 1 hour before serving, make the roux by melting the butter in a small saucepan over medium heat. Whisk in the flour and cook for 30 seconds, stirring constantly until it forms a paste.
6. Gradually whisk the milk into the roux, followed by the cream cheese, salt, and black pepper. Continue whisking until the cream cheese melts completely and the mixture thickens, about 3-4 minutes.
7. Pour the roux mixture into the slow cooker and stir well to incorporate. Add the cubed Velveeta cheese and stir until it melts completely into the soup, about 10-15 minutes.
8. Taste and adjust seasoning if needed. Serve hot, topped with the reserved crispy bacon pieces and fresh parsley.

My go to methods for Slow Cooker Cheeseburger Soup success

I always drain the bacon and ground beef thoroughly before adding them to the slow cooker. Extra grease makes the soup feel heavy instead of creamy.

Cutting the potatoes and vegetables into uniform half-inch pieces ensures everything cooks at the same rate. I learned this after ending up with mushy carrots and hard potato chunks in my first attempt.

The roux needs to be added near the end of cooking to prevent the dairy from separating during the long cooking time. I whisk it smooth in the saucepan first so it blends easily into the hot soup without forming lumps.

When I usually serve my Slow Cooker Cheeseburger Soup

I make this on busy weeknights when I need dinner ready without any last-minute cooking. The slow cooker does everything while I handle other tasks throughout the day.

This soup works well for casual gatherings because I can keep it warm in the slow cooker and let guests serve themselves. I set out toppings like extra bacon, diced onions, and sour cream so everyone can customize their bowl.