Slow Cooker Bacon Cheeseburger Soup

The pot lid rattles and you know dinner is almost ready. It’s one of those moments that instantly feels like home, you know? You catch that faint sizzle from the cooked bacon mixed with the bubbling broth and it’s enough to start your mouth watering. The sealing ring does its job real good holding all that warmth inside while you wait.

You notice steam cues swirling a bit ’round the edges of the lid, that hint that this soup is gonna be thick and hearty. The pressure build inside the cooker makes it cook all the flavors deep down fast. You smell those carrots and onions tangling up with the beef and cheese. It’s dang good.

Just the sound of the valve hiss when you release the pressure tells you it’s time. You recall how you chopped up those potatoes and added them right in, letting them soak in every bit of broth depth till tender. Now all that creamy, cheesy goodness is ready for you to ladle out. You’re gonna love this soup.

Why Your Cooker Beats Every Other Pot

• It locks in the heat with the sealing ring, so flavors meld better.
• Pressure build speeds up cooking, so dinner’s ready quicker than you think.
• Steam cues tell ya when it’s getting close so you feel in control.
• It makes broth taste deeper and rich without hours of simmering.
• Hands-off cooking means less fuss, you just set and forget till dinner time.
• The valve hiss signals when it’s safe to open and enjoy the smell of dinner.
• Perfect for soups like bacon cheeseburger where you want melty cheese and tender taters all in one pot.

The Complete Shopping Rundown

• 4 small russet potatoes peeled and diced (or frozen hash browns if you’re in a hurry)
• 1 small white or yellow onion chopped fine
• 1 cup shredded carrots to keep it sweet and colorful
• 1 teaspoon dried basil and parsley to add herb goodness
• 3 cups chicken broth as the base of your soup’s soul
• 1 pound lean ground beef, browned well for flavor
• 8 slices of cooked bacon chopped up (don’t skip this part!)
• 3 tablespoons butter and 1/4 cup all-purpose flour to make your roux
• 2 cups milk, I go for 2% but whole or plant milk works for tweaks
• 2 cups shredded pepper-jack or cheddar cheese for that melty punch

How It All Comes Together Step by Step

Step 1. Toss your peeled and diced potatoes, chopped onion, shredded carrots, dried basil, and parsley into your pressure cooker pot. Pour those 3 cups of chicken broth right over the mix.

Step 2. Seal up your cooker properly, check the sealing ring is snug and the valve closed tight. You’re ready to pressurize the soup!

Step 3. Cook on high pressure for about 8 minutes then do a natural release so the soup finishes tenderizing nice and slow inside.

Step 4. While the soup is under pressure, brown your ground beef in a skillet. Drain any fat and set it aside. Cook your bacon separately and chop it up.

Step 5. Once the pressure’s down and you open the lid, add ground beef and chopped bacon into the pot stirring them well.

Step 6. Make your roux next. Wipe your skillet then melt butter over medium heat. Whisk in flour and cook for about a minute till bubbly and golden.

Step 7. Slowly whisk milk, salt, and pepper into the roux. It’ll thicken up real nice, then pour it into your soup pot mixing everything together.

Step 8. Stir in your shredded cheese until it melts right in. Top it with green onion if you wanna fancy it up a bit. Get ready to dig in!

Easy Tweaks That Make Life Simple

• If you’re short on time, frozen hash browns go in right when you’d add the potatoes. They cook faster and save chopping.
• Swap potatoes for cooked rice to change it up. Add rice when you stir in the cooked beef so it perks up quick.
• For a gluten-free treat, swap flour for gluten-free flour and try almond milk instead of cow’s milk. It works and adds a nice twist.

What It Tastes Like Fresh From the Pot

When you scoop up that first bowl, you get that creamy mouthfeel from the melted cheese mixed into the broth. It’s thick but still smooth enough to warm every bite.

The smokiness of the crispy bacon ribbons through the soup making every spoonful packed with flavor you didn’t know you craved till now. Ground beef adds that comforting, hearty backbone.

The veggies bring a little sweetness and texture so it’s not just heavy cream. The broth depth is full of those herbs and spices mingling perfectly with the steam cues that pulled it all together.

Your Leftover Strategy Guide

• Cool down your soup fully before storing so it stays fresh longer. You don’t wanna trap heat in the container.
• Store leftovers in airtight containers to keep it tasting fresh and to avoid fridge smells sneaking in.
• If freezing, leave a little space in the container for soup to expand and thaw overnight in the fridge later.
• Reheat gently on the stove adding a splash more milk or broth if your soup thickened too much while stored.

Everything Else You Wondered About

Q1: Can I use frozen shredded potatoes instead of diced potatoes?
Yes! Add frozen shredded potatoes when you add the cooked ground beef and let it cook about an hour. They soften real nice this way.

Q2: Should I cook the bacon before adding?
Definitely yes. Cook it up crispy, chop it, then use it either in the soup or as a topping to keep it crunchy.

Q3: Can this soup be made in a pressure cooker instead of slow cooker?
Yup! Use high pressure for about 8 minutes then natural release. It speeds things up without sacrificing flavor.

Q4: Can I make ahead and keep warm till dinner?
Yes you can keep it on warm setting after it’s cooked so it’s just right when you sit down to eat.

Q5: Can I swap out cheese types?
You sure can. Cheddar, pepper-jack, even Velveeta all work great for the creamy cheesy vibe.

Q6: Any tips for a gluten-free version?
Swap the flour for gluten-free flour and check dairy substitutes like almond milk. Be sure to double-check labels to watch for hidden gluten.

For more great pressure cooker recipes that bring extra comfort to your meals, check out our Pressure Cooker Amish Country Casserole You Gonna Love or explore Easy Sheet Pan Sausage and Veggies Recipe.

Need a quick side? Try pairing your soup with our simple Baked Zucchini Fritters with Yogurt Dip for a satisfying and balanced meal.

Slow Cooker Bacon Cheeseburger Soup

This creamy and hearty soup combines ground beef, potatoes, and crispy bacon with melted cheese in a slow cooker for the ultimate comfort meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 8 hours hrs 30 minutes mins

Total Time 8 hours hrs 50 minutes mins

Servings: 5 people

Cuisine: Italian

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 4 small russet potatoes peeled and diced
• 1 small white or yellow onion chopped fine
• 1 cup shredded carrots
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 3 cups chicken broth
• 1 pound lean ground beef browned
• 8 slices bacon cooked and chopped
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups milk 2% preferred
• 2 cups shredded cheddar or pepper-jack cheese

Equipment

• 1 Pressure cooker slow cooker or electric pressure cooker
• 1 Skillet for browning meat and making roux

Method

 

Instructions

1. Toss potatoes, onion, shredded carrots, basil, and parsley into pressure cooker pot. Pour in chicken broth.
2. Seal pressure cooker, ensuring sealing ring is snug and valve is closed.
3. Cook on high pressure for 8 minutes, then allow a natural release.
4. While cooking, brown ground beef in skillet and drain fat. Cook bacon separately and chop.
5. After pressure is released, add ground beef and bacon to the pot and stir.
6. In skillet, melt butter and whisk in flour. Cook 1 minute till golden.
7. Slowly whisk in milk, salt, and pepper. Once thickened, pour into soup pot.
8. Stir in shredded cheese until fully melted. Optionally top with green onions before serving.

Notes

If you're short on time, use frozen hash browns instead of diced potatoes. For a gluten-free version, substitute gluten-free flour and almond milk. Store leftovers in airtight containers. Reheat with splash of milk/broth if needed.