Bacon Cheeseburger Soup

Submitted by Bianca Pavia

Bacon Cheeseburger Soup

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Serving: 4
Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes


  • 500 Grams mince beef
  • 1 Can diced tomatoes, drained
  • 4 Cups chicken stock
  • 1-2 Cups water
  • 4 cups potatoes, peeled and cubed (Roughly 4 medium sized)
  • 2 cups sharp cheddar cheese, shredded (250 gram block)
  • 1 cup heavy cream
  • 1/2 cup carrot, chopped
  • 1 Small green capsicum, seeds removed and diced
  • 1/4 cup all-purpose flour (Or Cornflower)
  • 3 cloves garlic, minced
  • 2 ribs celery, chopped
  • 1 large onion, chopped
  • 1/2 teaspoon chili powder (optional)
  • 1tbsp Onion Powder (optional)
  • 1tbsp Garlic Powder (optional)
  • 1tbsp Dried Parsley
  • Kosher salt and freshly ground pepper, to taste
  • 2 Cups of shredded bacon to serve


  • Brown mince beef in a fry pan before putting into the slow cooker to help remove any excess fat or oil. I like to add Onion powder and Garlic powder during this stage. (Optional)
  • Place mince beef, tomatoes, potatoes, carrot, capsicum, onion, celery and garlic in your slow cooker and pour chicken stock over the top
  • Season with salt and pepper, chili powder (Optional) and dried parsley then stir everything together. Cover slow cooker, turn on HIGH and cook for 3-4 hours, or until vegetables are softened
  • If you require more liquid during cooking time, add a cup or so of water to get the consistency you desire
  • Once vegetables are soften or have been on for 4 hours, stir flour (or cornflower) into heavy cream until no chunks remain, then pour mixture along with cheddar cheese into slow cooker
  • Stir to combine, then cover and cook for another 20-30 minutes. I prefer to leave my lid off during this stage to help this soup thicken up.
  • While soup is thickening up, cook bacon in a fry pan until crispy.
  • Ladle into soup bowls, top with cheese and crispy bacon and serve hot!
  • Served mine with fresh buttered rolls and Parmesan cheese.

3 thoughts on “Bacon Cheeseburger Soup”

  1. Melissa Gillespie

    I made this one last night and wow was it tasty!! I followed the recipe, but made a few changes. I used beef stock instead of chicken stock and left out the capsicum, as my husband doesn’t like it. I also put it on in the morning on low and let it cook all day (about 9 hours). I then bumped it up to high for the last 30 minutes or so when I added the flour/cream mixture and the cream. It was awesome! It’s definitely going to be on our regular rotation. Yum! 🙂

  2. I made this tonight. Still waiting for my partner to get home and try it. But I loved it. And definitely going to be made again! Pretty proud seeing it was my very first soup!

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