This cheeseburger soup recipe is thick, creamy, cheesy, and loaded with tender beef and bacon. It's a real treat!
You may also like my Easy Hamburger Soup (for a lighter option).
This bacon cheeseburger soup is rich and hearty and everything you'd expect from a soup inspired by cheeseburgers. Ok, so there's no buns, but potatoes make a more reasonable addition to this soup. 😉 The cheddar broth is comforting and delicious, and in every bite you'll get some bacon and beef.
How to make bacon cheeseburger soup (summary):
In a soup pot, cook the bacon until crispy, then transfer it to a plate and brown the beef. Drain the fat and transfer the beef to a plate. Add in the butter, then sauté the onions and celery. Stir in the garlic and flour to make a roux, then whisk in the chicken broth until smooth. Add in the cream, Worcestershire sauce, potatoes, and beef. Bring to a boil then reduce the heat and simmer until potatoes are tender. Stir in the cheddar, then add the bacon back to the pot, reserving some to top the bowls. Serve with extra bacon on top and chopped pickles if desired. (Full ingredients & instructions are in the recipe card below)
Love cheesy soups? Try my Broccoli Cheddar Soup.
Recipe notes & tips:
- I recommend grating your own cheddar (vs. buying the pre-grated stuff) for best results (it'll taste and melt much better). Use a good quality old/sharp cheddar.
- I've only tested this as written, so sub any ingredients at your own discretion (e.g. subbing the cream for milk may not work as well).
- One pound Russet potatoes is approximately 2 medium-to-large potatoes (not the huge ones). I like to cut them quite small so they cook fast and the soup doesn't get too thick while they cook.
- This soup is on the thicker side. It's easy to thin it out if needed (tips in recipe card below).
- I thought it would be fun to make a cheeseburger soup with pickles, but I realize that pickles in soup isn't everyone's cup of tea, so it's an optional add-in at the end. If it is your thing, you may also like my Dill Pickle Soup.
- If you're not a cheesy kinda person, you could always leave the cheddar out and make it a creamy hamburger soup instead!
- Tools used: this cheese grater lets me grate the cheddar quickly.
What to serve with cheeseburger soup?
This soup is pretty rich, so a side salad or a slice of bread would go well.
More delicious ground beef recipes to try:
Questions about this easy cheeseburger soup recipe? Talk to me in the comments below!
- 5 strips bacon cut into small pieces
- 1 pound lean ground beef
- 1/4 cup butter (1/2 stick)
- 1/2 medium onion chopped small
- 2 sticks celery chopped small
- 1 clove garlic minced
- 6 tablespoons flour
- 4 cups chicken broth
- 1 cup heavy/whipping cream
- 1 teaspoon Worcestershire sauce
- 1 pound Russet potatoes peeled & diced small
- 2 cups sharp cheddar cheese shredded
- Salt & pepper to taste
- 1/4 cup pickles chopped (optional)
- Cut the bacon into small pieces (I do this quickly with kitchen shears) and add it to a soup pot over medium-high heat. Cook until crispy (about 10 minutes). Transfer bacon to a paper towel lined plate. Leave the fat in the pot.
- Add the ground beef to the pot and cook until browned, breaking it up with your spoon and stirring it periodically. Drain the fat and transfer the beef to another paper towel lined plate.
- Add the butter to the pot and once it's melted, add the onion and celery and sauté for 4-5 minutes.
- Stir in the garlic and flour. Cook for about 2 minutes, breaking it up with your spoon/stirring it as you go along. This step is important because it cooks the raw flour flavor out.
- Slowly whisk in the chicken broth until all the flour has dissolved and there's no lumps.
- Stir in the cream, Worcestershire sauce, potatoes, and add the beef back to the pot. Increase the heat to high and bring the soup to a boil, then reduce the heat so it's bubbling but not furiously boiling (medium-low heat is what works with my cast iron pot and gas stove). Cover the pot with the lid slightly ajar.
- Let the soup simmer for about 15 minutes or until the potatoes are tender and the soup has thickened up to your liking. I like to stir it a few times to ensure nothing is sticking and that the stove's temperature is still correct.
- Turn the burner off, and then stir in the cheddar gradually. If the soup seems too thick for your liking, add in a splash more chicken broth (or milk or cream will work too).
- Stir in most of the cooked bacon (I keep some for topping the bowls), and taste and season with salt & pepper if needed. Stir in the optional chopped pickles or top the bowls with them.
- Be sure to cut the potatoes into a small dice so that they cook fast.
- Serves 4-6 depending on how much people eat.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.