Slow Cooker Bacon Cheeseburger Soup

Sudden craving spark moment

You know them days when you just get hit with that sudden craving, like somethin warm and hearty, something that just sticks to your ribs? Well, that was me one chilly afternoon when the thought of a good old bacon cheeseburger soup grabbed my brain and wouldn’t let go. I was picturing all those tender potatoes, melty cheese, crisp bacon bits swimming in savory broth. Quick release that urge, you gotta get that warm bowl ready pronto. I was thinkin how nice it’d be if I could just get it all simmerin without too much fuss, maybe makin the most of that pressure cooker sitting in my condo kitchen.

That’s when I decided to switch up the original slow cooker plan and try this in the pressure cooker. I remember the hiss of the steam valve and how it always gets a rush of my attention. I wasn’t sure if that broth depth from slow cooking would come through with the quick pressure build-up but dang it, I was gonna try! Cause you recall, those steam cues can be a trusty guide when you wanna turn this recipe into a warp speed meal.

So, I grabbed the ingredients, prepped everything, and set out to make this soup. I could almost smell those onions and bacon sizzle before I even got to the quick release step at the end. It was a good feeling knowing this recipe is pretty forgiving, and you don’t have to watch it every minute. All I had to do was know when to listen for that pressure click and when to ease off the slow release. Friends, this soup was about to become a fast fave.

Why pressure wins hearts bullets five to seven

One thing I love about the pressure cooker when making the Slow Cooker Bacon Cheeseburger Soup is the speed. You cut your cook time way down from those long hours you spend waiting for potatoes to soften in a slow cooker. The pressure builds broth depth crazy quick and really brings out that cheesy, bacon-y flavor faster than you’d think.

You remember the timer is your best buddy here. A quick release right after the cooking time keeps the soup from overcooking and turning mushy. The texture of the potatoes and those shredded carrots stays just right. Plus, with a slow release you let all the flavors settle in real good and make the soup taste homemade in the best way.

With this method, you still get all the creamy, buttery goodness but without the wait. It’s a win for folks who want a comforting dinner but gotta get it done fast or maybe you’re just hungry now. Plus, you can still layer in your bacon last minute or keep a crispy topping ready to drop on top once you’re servin.

For more on how to speed up your dinner prep, check out our quick pressure cooker dinners and fast hearty soups recipes that you’ll love.

Ingredient kit rundown eight to ten items

Alrighty, here’s what you wanna have on hand when you’re cookin this Slow Cooker Bacon Cheeseburger Soup your way:

• 4 small russet potatoes peeled and diced — these bring that hearty bite
• 1 small white or yellow onion chopped — for that savory base flavor
• 1 cup shredded carrots — adds a subtle sweetness and color pop
• 1 teaspoon dried basil and 1 teaspoon dried parsley — herbs that jazz up the broth depth
• 3 cups chicken broth — this makes the soup nice and soupy, with flavor
• 1 pound lean ground beef — the meaty goodness you can’t skip
• 8 slices cooked bacon chopped — crispy pieces that bring the bacon cheeseburger feel
• 3 tablespoons butter and 1/4 cup all-purpose flour — for that roux that thickens the soup
• 2 cups milk, I use 2 percent — makes the soup creamy and dreamy
• 1/2 teaspoon salt and 1/2 teaspoon black pepper — for seasoning just right
• 2 cups shredded pepper-jack or cheddar cheese — pick your fave cheese to melt through
• Green onion chopped for garnish — adds a fresh finish on top

You can swap the diced potatoes for frozen hash browns if you’re feelin the shortcut. And rice works too if you wanna try a twist. Adding rice means you pop it in when you add your cooked ground beef so it soaks up all that good broth. And if you gotta watch gluten, just switch out the flour for a gluten-free version and you’re set.

The key is keepin things flexible while still locking in all those savory and cheesy notes that make this soup special.

For more ingredient swap ideas, see our creative soup ingredients swaps and gluten free soups.

Step timeline inside the pot six to eight

First up, toss those diced potatoes, onions, carrots, and herbs right into your pressure cooker. Pour in your chicken broth to cover everything good and close up that lid so it’s all sealed tight. You wanna set your cooker to high pressure and let it do its thing for about 10 minutes. The steam build-up here kicks off the broth depth and starts softening the veggies real nice.

Once the time’s up, you wanna do a quick release so the pressure drops fast. Be careful with the steam — that hissin sound is like the cooker talkin to you, so don’t get too close. Next, pull out that portion of soup base and keep it on hold while you brown the ground beef and cook up your bacon pieces in a skillet until they’re nice and crispy.

Then, wipe out the skillet with a paper towel and melt your butter. Whisk in the flour and cook it until it’s a golden brown with little bubbles — I watch for about a minute here. That step’s important to get your roux just right.

Gradually add the milk whisking all the while, then season with salt and pepper. Pour this creamy mix back into the pressure cooker. Now add the browned ground beef and crispy bacon back in. Stir it all up well.

Lock the lid back on and let it go on low pressure for about 3 to 5 minutes — this lets all the flavors blend in deep.

When that’s done, use a slow release to gently ease off the pressure. Finally, stir in your shredded cheese until it melts right into the soup, then sprinkle on your green onions to serve.

For a detailed guide on pressure cooker techniques, see our pressure cooker tips and quick step cooking tutorials.

Shortcut valve tricks three to five

Here’s some steam valve hacks I learned makin this soup that might save your day. First off, if you’re in a real hurry, quick release right after the main cook gets you faster into the final cheesy step without mushy spuds. But be ready to keep an eye on it so it doesn’t overcook after.

If you want the broth depth to deepen, do a slow release instead. That means you let the pressure drop on its own for several minutes which helps the flavors settle and get all cozy.

Sometimes I like starting with a quick release for the veggies, then sealing it back up for a slow release finish once all the meat and roux go in. It kinda balance the texture real nicely.

You gotta listen for that hiss during release. It tells you if the steam’s rushing out loud or kinda gentle. Gentle steam means your slow release is workin, rushing means the quick release is on.

You might enjoy reading our steam valve hacks and pressure cooker safety tips for more kitchen wisdom.

First spoonful story

Dang, the very first spoonful of this Slow Cooker Bacon Cheeseburger Soup is like a warm hug on a cold day. You remember that mix of flavors all blending—sharp onion, creamy cheesy swirls, smoky bacon, and of course those tender potatoes soaking up all the broth depth it can hold.

Each bite reminds you why you went through all that steam, careful timing, and valve tricks. It feels like comfort food but boosted with all that quick pressure cooking oomph. You almost forget how fast it got made cause it tastes so homey and slow cooked.

And the cheese stretching in your spoon as you dive in? Yeah, that feeling is exactly why you keep coming back to this recipe. The crispy bacon on top adds that perfect crunch contrast you didn’t even know you needed.

Read more heartwarming stories like this on comfort food memories and home cooked soups.

Leftover jar guide

When you got leftovers of this Slow Cooker Bacon Cheeseburger Soup, pack it up in airtight containers real soon after it cools a bit. You wanna store it in the fridge and it’ll keep good for about three to four days. I usually add a little splash of milk when reheatin cause the soup thickens as it chills.

You can also freeze portions for longer storage. When thawin, do it overnight in the fridge and stir it well when reheating to get that creamy texture back. Sometimes it needs a bit more milk to loosen up the broth depth again.

One pro tip I learned is to keep the bacon out of the leftovers if you want it crisp when you serve the next day. Store bacon separately and sprinkle on fresh crispy pieces when you reheat the soup. It keeps that contrast alive instead of getting chewy.

Leftover soup can be reheated on stove top or microwave. Just watch your steam cues so you don’t overcook it again. I like to stir often and do a slow release on simmer heat.

Check our soups storage tips and best reheating practices for keeping leftovers tasting fresh.

Feel good send off with six FAQs

• Can I make this soup on the stovetop? Yes, just start by simmering the potatoes, onions, carrots, herbs and broth in a pot until potatoes are tender. Then add the roux, beef, and cheese as usual.
• Can I swap potatoes for rice in this recipe? Sure, adding 2 to 3 cups cooked rice when you add the beef works great for a twist.
• What if I use frozen hash browns instead of fresh potatoes? Add frozen hash browns when you add the cooked ground beef and let them cook for about an hour so they soften well.
• How do I keep bacon crispy in the soup? Cook bacon first, store separately and add fresh crispy bacon as a topping when serving so it doesn’t turn soggy.
• Is there a gluten free option? Yep, just replace all-purpose flour with gluten free flour and you could even use almond milk instead of dairy milk.
• Can I prepare the soup ahead and keep it warm? You can finish the soup and keep it warm in the cooker for several hours before serving. Just make sure you stir it occasionally to keep the broth depth and texture right.