Cheeseburger Soup Recipe

This delicious rich cream bacon cheeseburger soup brings out the best that cheeseburgers have to offer with savory ground beef, smoked bacon, onions, garlic and cheddar cheese. Make a big pot of hearty wholesome goodness for your family today.

Course soup main meal

Cuisine American

Keyword bacon cheeseburger soup, cheeseburger soup recipe, how do you make cheeseburger soup, how to make cheeseburger soup, what to serve with cheeseburger soup

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 346kcal

Author Beth Pierce

Ingredients

4 slices smoked bacon
1 lb ground beef with a little fat in it like 85/15
1 medium onion chopped
2 ribs celery chopped
2 medium carrots peeled and shredded
3 cloves garlic minced
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon dried parsley
1-2 tablespoons butter or enough to make 3 tablespoons of fat in the skillet salted or unsalted
3 tablespoons flour
3 cups chicken broth
2 medium Yukon Gold potatoes diced
1 cup whole milk warmed
2 cups shredded sharp cheddar cheese
salt and pepper to taste

Instructions

Brown the bacon in a large Dutch oven or heavy stockpot over medium heat. About halfway through the browning process, add the ground beef and cook until it is almost browned, breaking it up with a spoon as it cooks.
Add the onions, celery, and carrots. Cook until the onions and celery are softened. Add the garlic, onion powder, dried thyme, dried basil, dried oregano, and dried parsley. Cook for 1 minute while stirring.
Turn the heat to medium-low and add enough butter to have three tablespoons of total fat in the pan. Tilting the pan will help you establish how much fat is in the pan.
Sprinkle in the flour and cook for a couple of minutes while stirring. Slowly stir in the chicken broth. Add the potatoes and bring the mixture to a boil. Simmer until the potatoes are soft.
Reduce the heat to low and slowly add the milk. Add the beef and bacon back to the pot.
Remove from the heat and slowly stir in the shredded cheddar, stirring until melted. Season with salt and pepper to taste.

Video

Notes

Use ground beef with a little fat in it, and drain any excess fat from the beef and the pot. Fat gives meat flavor.
Yukon Gold potatoes work best as they hold their shape without breaking down, and they have nice tender skins, so you don't have to peel them.
If you don't really like a super thick, chunky soup, remove a couple of cups of broth and vegetables. Puree them with an immersion blender or a stand blender (remember to remove the heat cap at the top) and stir the pureed contents into the pot of soup.
Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup is best reheated in the microwave on a reduced power just to make sure that it warms and does not cook the vegetables too much more.

Nutrition