Hearty Cheeseburger Soup Recipe

Sometimes I crave the distinct savory satisfaction of a diner burger, but the chilly weather demands something I can eat with a spoon.

My Cheeseburger Soup Recipe answers that call by melding smoky beef bacon, seasoned ground meat, and rich cheese into one warming bowl.

Why This Cheeseburger Soup Recipe is a Family Favorite

I find that this dish captures every comforting note of a burger night without the need for a grill or a bun.

You can have this entire meal ready in under an hour, which makes it a frequent star on my weekly dinner rotation.

The combination of soft potatoes and creamy cheddar creates a texture that feels incredibly indulgent while using simple pantry staples.

If you enjoyed this creamy comfort food, you will love my Cheddar Broccoli Potato Soup, and I also recommend trying the Hearty Green Chile Stew for another bowl full of bold flavor.

Your Cheeseburger Soup Shopping List

Here is what you will need to gather from the pantry and fridge:

• Beef Bacon: I use beef bacon to add that essential smoky crunch and salty finish without using pork.
• Lean Ground Beef: I prefer 90% lean beef so the broth stays rich but not overly greasy.
• Butter: This is used to sauté the vegetables and create the base for the roux.
• Onion: A yellow or Vidalia onion provides a sweet, aromatic foundation.
• Celery: Two stalks add a fresh, herbal undertone that balances the richness.
• Garlic: Minced fresh cloves give the soup a necessary savory depth.
• All-Purpose Flour: This acts as the thickening agent to ensure a creamy consistency.
• Chicken Broth: I use a standard carton to create the liquid base for the soup.
• Heavy Cream: A cup of cream creates the luxurious, velvety texture that makes this soup special.
• Worcestershire Sauce: Just a teaspoon adds a punch of umami that mimics the flavor of a grilled burger patty.
• Russet Potatoes: These are the best choice because they release starch to help thicken the broth as they soften.
• Sharp Cheddar Cheese: I always grate my own block of cheese for the smoothest melt and best flavor.
• Pickles: Chopped dill pickles add a bright, tangy contrast that cuts through the rich cheese.

My Method for Perfect Cheeseburger Soup

Let’s get the stove heating and start cooking:

1. I start by taking my kitchen shears and cutting the beef bacon into small, uniform pieces directly into a large soup pot or Dutch oven over medium-high heat. I cook the bacon until it is dark and crispy, which usually takes about 10 minutes, then I use a slotted spoon to transfer it to a paper towel-lined plate while leaving the rendered fat in the pot. Next, I add the ground beef to the hot pot and cook it until it is fully browned, breaking it apart with a wooden spoon as it sears. once browned, I drain the excess grease and move the beef to a separate plate to rest.
2. With the pot still over the heat, I melt the butter and toss in the chopped onion and celery. I sauté these aromatics for about 4 to 5 minutes until the onions turn translucent and the celery softens slightly. Then, I stir in the minced garlic and sprinkle the flour over the vegetables, cooking and stirring constantly for 2 minutes to cook off the raw flour taste.
3. I slowly pour in the chicken broth while whisking continuously to ensure the flour dissolves completely without leaving any lumps. Once smooth, I stir in the heavy cream, Worcestershire sauce, diced potatoes, and the cooked ground beef. I increase the heat to bring the mixture to a boil, then immediately reduce it to a gentle simmer, covering the pot with the lid slightly ajar.
4. I let the soup simmer for about 15 minutes, stirring occasionally to prevent sticking, until the potatoes are fork-tender and the broth has thickened to a nice creamy consistency. I turn off the heat completely before gradually stirring in the shredded cheddar cheese a handful at a time until it melts into a smooth sauce. Finally, I stir in most of the crispy beef bacon and season with salt and pepper to taste, saving the pickles and remaining bacon for garnish.

Secrets to Perfect Your Cheeseburger Soup

I always recommend shredding your cheese from a block rather than buying pre-shredded bags to avoid the anti-caking agents that prevent smooth melting.

Cutting your potatoes into small, uniform half-inch cubes ensures they cook quickly and evenly without falling apart.

I find that adding the cheese only after removing the pot from the heat prevents the dairy from separating or becoming oily.

How I Like to Serve This Cheeseburger Soup

I love to garnish each bowl generously with the reserved crispy beef bacon and a pile of chopped dill pickles for that authentic burger taste.

A slice of crusty sourdough bread or a soft dinner roll is my favorite side for soaking up the thick, cheesy broth.

If you want more easy dinner inspiration, come follow me on Pinterest.

Cheeseburger Soup Recipe

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• Author: Amelia Bryan
• Total Time: 55 min
• Yield: 6 servings
• Diet: Non-Vegetarian

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Description

A creamy, hearty soup loaded with potatoes, ground beef, and cheddar cheese that tastes just like a classic cheeseburger.

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Ingredients

• 1/4 cup butter (1/2 stick)
• 2 sticks celery, chopped small
• 1/2 medium onion, chopped small
• 1 clove garlic, minced
• 1 lb lean ground beef
• 6 tbsp all-purpose flour
• 5 strips beef bacon, cut into small pieces
• 1 cup heavy whipping cream
• 4 cups chicken broth
• 1 lb Russet potatoes, peeled and diced small
• 1 tsp Worcestershire sauce
• Salt & pepper to taste
• 2 cups sharp cheddar cheese, shredded
• 1/4 cup chopped pickles (optional)

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Instructions

1. Use kitchen shears to cut the beef bacon into small pieces and add to a soup pot over medium-high heat. Cook until crispy (approx. 10 minutes), then transfer to a paper towel-lined plate, keeping the rendered fat in the pot.
2. Add the ground beef to the pot and brown thoroughly, breaking it up with a spoon. Drain excess fat and remove beef to a plate.
3. Melt the butter in the pot, then add the chopped onion and celery. Sauté for 4-5 minutes until softened.
4. Stir in the minced garlic and flour. Cook for 2 minutes while stirring to remove the raw flour taste.
5. Gradually whisk in the chicken broth until smooth and lump-free. Stir in the heavy cream, Worcestershire sauce, diced potatoes, and the cooked ground beef.
6. Bring to a boil, then reduce heat to a simmer. Cover with lid slightly ajar and cook for about 15 minutes until potatoes are tender.
7. Remove from heat. Stir in the shredded cheddar cheese until melted and smooth. Stir in most of the crispy beef bacon. Season with salt and pepper.
8. Serve hot, topped with remaining beef bacon and chopped pickles.

Notes

This recipe uses beef bacon as a pork-free alternative to traditional bacon. You can also use turkey bacon if preferred.

• Prep Time: 15 min
• Resting Time: 5 min
• Cook Time: 40 min
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 645
• Sugar: 2g
• Sodium: 1150mg
• Fat: 47g
• Saturated Fat: 27g
• Unsaturated Fat: 18g
• Trans Fat: 1g
• Carbohydrates: 23g
• Fiber: 2g
• Protein: 31g
• Cholesterol: 175mg

Keywords: cheeseburger soup recipe, creamy beef soup, potato cheese soup, comfort food dinner