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This cheeseburger soup recipe has all your favorite burger flavors in one comforting, warming, and flavorful soup! It’s cheesy, easy, and totally delicious.
Why you’ll crave it
I love a good cheeseburger, but it’s also very fun to put a creative twist on it and make this cozy soup. This bacon cheeseburger soup is rich and hearty and everything you’d expect from a soup inspired by cheeseburgers.
In every single bite you get crispy bacon, juicy beef, and melty cheese, so all the makings of a wonderful burger. That means that it’s kid friendly, which is a win on busy weeknights, especially when it’s a little chilly outside.
Ingredients you will need
- Bacon – we’re cutting it up into small pieces, which is simple to do with kitchen shears
- Ground beef – generally we like 90% lean for soups
- Butter – for sautéing
- Onion, celery, garlic – our aromatic base for the soup. Any onion will do, but we like Vidalia best
- Flour – a thickening agent
- Chicken broth – to make measuring easy, we’re just using an entire 32 oz container
- Heavy cream – it adds that rich quality to the broth
- Worcestershire sauce – I always keep a bottle around to punch up the savory flavor in soups and sauces
- Potatoes – Russets are the ideal variety for this soup since they release starch and make it even creamier
- Cheddar – it’s best to grate your own cheese for maximum freshness, taste, and so that it melts better. This cheese grater lets me grate the cheddar quickly. I like a good quality old/sharp cheddar.
- Pickles – chopped finely and added at the end
Wait, pickles? Really?
- That’s correct. They’re completely optional, but hear me out! I think they’re integral to the cheeseburger experience, and we’re not re-inventing the wheel by adding pickles to soup. Try my Dill Pickle Soup and see what I mean! Spoiler alert: it’s really good.
- One pound of 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.
How to make cheeseburger soup
This is an overview, and full ingredients & instructions are in the recipe card below.
- In a soup pot, cook the bacon until crispy, then transfer it to a plate. Brown the beef, and then 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!
Substitutions and variations
- I’ve only tested this as written, so sub any ingredients at your own discretion. Switching out the cream for milk may not work as well as it’s likely to be less rich and flavorful and could even curdle.
- If you’re not a cheese kinda person, you could always leave the cheddar out and make it a creamy hamburger soup instead.
- Want to give it a little kick? Add in some red pepper flakes or a dash of hot sauce.
Leftovers and storage
- Leftovers will keep in a covered container in the fridge for 3-4 days. Keep in mind that it’ll get thicker over time as the potatoes release more starch, though!
- Reheat it over a low heat in a small saucepan, stirring occasionally. Add a splash of cream or broth to revive it if needed.
- Creamy soups generally don’t freeze well, and the potatoes may go a bit soft.
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.
Nutrition information is automatically calculated, so should only be used as an approximation.
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