Easy Cheeseburger Soup Recipe

I reimagined classic cheeseburger flavors into Bacon Cheeseburger Soup, packing melty cheese, juicy beef, and crispy bacon into a surprisingly simple bowl.

I wasn’t planning on making soup tonight, but the idea of a bowl that tastes exactly like a cheeseburger kept nagging me. I piled in ground beef and crispy bacon, and suddenly dinner was interesting again.

This Easy Cheeseburger Soup walks a weird delicious line between comfort food and total indulgence, the sort that makes you tell friends about it. It’s not one of those fussy recipes, yet it hits the same notes you crave.

I’ve called versions of it Bacon Cheeseburger Soup when I’m feeling dramatic, and after busy days I tuck it into my list of Crockpot Soup Recipes. Give it a whirl.

Ingredients

• Ground beef: rich protein and iron, gives meaty depth and comforting heft.
• Bacon: smoky salty fat that boosts flavor but adds saturated fat, so use less.
• Potatoes: starchy carbs and fiber, make broth hearty and satisfy your hunger fast.
• Cheddar cheese: sharp calcium rich flavor, melts into gooey sauce that tastes like a burger.
• Milk and heavy cream: add silky mouthfeel and calories, mellow spices and make soup luxurious.
• Onion and garlic: aromatic sweetness and savory depth, theyre the backbone of the soup.
• Pickle relish optional: bright sweet sour zing that cuts richness and mimics burger pickles.

Ingredient Quantities

• 1 lb ground beef (lean or regular)
• 6 slices bacon, chopped
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 3 medium russet potatoes, peeled and diced about 1 1/2 lb
• 4 cups beef broth
• 2 cups whole milk
• 1 cup heavy cream
• 3 tablespoons unsalted butter
• 3 tablespoons all purpose flour
• 2 cups shredded sharp cheddar cheese
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Optional 2 tablespoons dill pickle relish or chopped pickles for topping
• Optional chopped chives or green onions for garnish

How to Make this

1. Cook the chopped bacon in a large Dutch oven or heavy pot over medium heat until crisp, then remove with a slotted spoon and set aside, leaving about 1 to 2 tablespoons of bacon fat in the pot (save the rest with the bacon for topping).

2. Add the ground beef to the pot and brown in the bacon fat, breaking it up with a spoon, until no pink remains; drain off any excess fat if there’s too much, then season with about 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

3. Stir in the diced onion, minced garlic, diced carrots and celery and cook 4 to 5 minutes until softened and the onions are translucent, scraping up any browned bits from the bottom — those bits are flavor.

4. Add the 3 tablespoons butter and let it melt, then sprinkle in the 3 tablespoons flour and cook, stirring, 1 to 2 minutes to get rid of the raw flour taste; dont let it burn.

5. Slowly whisk in the 4 cups beef broth until smooth, scraping the pot; add the peeled and diced potatoes, bring to a boil, then reduce to a simmer and cook 12 to 15 minutes or until the potatoes are fork tender (tip: mash a few potato pieces against the pot side for a thicker, creamier soup).

6. Lower the heat to gentle and stir in the 2 cups whole milk and 1 cup heavy cream, warming slowly and avoid boiling so the dairy does not break; then add the 2 tablespoons ketchup and 1 tablespoon Worcestershire sauce and stir to combine.

7. Remove the pot from the heat and gradually stir in the 2 cups shredded sharp cheddar, a handful at a time, until smooth and melty; taste and adjust salt and pepper if needed.

8. Stir most of the reserved crispy bacon back into the soup, saving a bit for garnish; if you want that classic cheeseburger tang, fold in about 1 to 2 tablespoons dill pickle relish or stir in chopped pickles at the end.

9. Ladle into bowls, top with the remaining bacon and chopped chives or green onions, maybe more shredded cheddar if you’re feeling naughty, and serve warm.

Equipment Needed

1. Large Dutch oven or heavy pot (6 to 8 qt) for browning and simmering
2. Cutting board and a sharp chef’s knife for chopping bacon, veg and potatoes
3. Slotted spoon to lift out the crisp bacon and drain fat
4. Wooden spoon or heatproof spatula to break up the beef and stir the roux
5. Whisk for smoothing in the beef broth so no lumps remain
6. Measuring cups and spoons for broth, milk, flour and seasonings
7. Potato peeler and a paring knife for peeling and trimming potatoes
8. Box grater for shredding sharp cheddar (or pre-shredded if youre lazy)
9. Ladle plus a potato masher or sturdy spoon to mash a few potatoes for thickness

FAQ

Easy Cheeseburger Soup Recipe Substitutions and Variations

• Ground beef: swap with ground turkey or chicken for a leaner soup, or use plant based crumbles if you want it vegetarian. They cook a bit faster so watch the browning.
• Bacon: try diced pancetta or smoked ham, or skip it and add 1 teaspoon liquid smoke for that smoky hit. If you use turkey bacon it wont render as much fat so stir in a tablespoon butter.
• Whole milk + heavy cream: replace with 3 cups half and half, or use 1 can evaporated milk plus 1 cup regular milk. For a dairy free option use unsweetened canned coconut milk but the flavor will change.
• Sharp cheddar: use Colby Jack or Monterey Jack for a milder creamier melt, or swap with Gruyere or Gouda for a nuttier flavor. For lower fat use reduced fat cheddar and add a splash of milk to keep it silky.

Pro Tips

1. Use the bacon fat, but dont overdo it. Cook the bacon until super crisp and save most of it, leave just a little fat in the pot to brown the beef. If you crowd the meat it will steam not brown, so brown in smaller batches or press it and let it sit for a minute to get a good crust. Those browned bits on the bottom are pure flavor, scrape them up with the broth.

2. Treat the roux and dairy gently. Cook the butter and flour only until the raw flour smell is gone, dont let it turn dark. Warm the milk and cream a bit or add them slowly off heat so the dairy doesnt separate. Add the cheese off the heat, a handful at a time, and use freshly shredded cheddar not pre shredded stuff, it melts smoother and wont get grainy.

3. Use the potatoes for body, not just filler. Russets give starch that thickens the soup, and mashing a few pieces against the pot adds a silky texture. But dont boil them to mush unless you want a very thick stew, aim for fork tender. If the soup thickens too much after sitting, thin with a splash of hot broth or milk while reheating.

4. Finish for brightness and texture. Taste after you add cheese before salting more, because cheese brings salt. Fold most of the crispy bacon in, save some for garnish, and add ketchup, Worcestershire and a little pickle relish or a splash of pickle juice for that cheeseburger tang. Reheat slowly, low heat only, so the dairy and cheese stay smooth.