Bacon Cheeseburger Soup
This bacon cheeseburger soup is rich, hearty, and packed with everything you love in a burger — seasoned ground beef, tender potatoes, melted cheese, and a generous pile of crispy bacon on top. It is cozy comfort food in a bowl.
My hubby is beyond addicted to this stuff. We finish one serving and he is already asking when I can make it again. I need to teach him how to make it.
It comes together in one pot in about 40 minutes and tastes even better the next day. Serve it hot with extra bacon and a little black pepper on top.
Why This Recipe Works
The soup tastes like a cheeseburger because the flavors are built the same way: browned beef, onion, a little tang, and plenty of cheddar. Potatoes give it body, while bacon on top adds the smoky crunch everyone goes back for.
Cooking the vegetables in the beef drippings keeps the broth savory. The cheese is melted in at the end so the soup stays smooth instead of grainy. The result is rich, filling, and easy enough for a weeknight.
Bacon Cheeseburger Soup
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 6
Ingredients
- 6 slices bacon, chopped
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups low-sodium beef or chicken broth
- 1½ pounds Yukon Gold potatoes, peeled and cut into chunks
- 1 cup whole milk
- 1½ cups sharp cheddar cheese, freshly shredded
- 1 teaspoon Worcestershire sauce
- ½ teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- Kosher salt to taste
- Fresh parsley, chopped, for serving
Instructions
- Cook the chopped bacon in a large pot over medium heat until crisp. Transfer to a paper towel-lined plate, leaving about 1 tablespoon of drippings in the pot.
- Add the ground beef and cook, breaking it up with a spoon, until browned, about 6–7 minutes. Drain excess fat if needed.
- Add the onion, carrots, bell pepper, and celery. Cook for 5 minutes, until the vegetables begin to soften. Stir in the garlic and cook for 30 seconds.
- Sprinkle the flour over the mixture and cook, stirring constantly, for 1 minute.
- Gradually whisk in the broth. Add the potatoes, Worcestershire sauce, smoked paprika, and black pepper. Bring to a gentle simmer.
- Cover and cook for 12–15 minutes, until the potatoes are tender.
- Reduce the heat to low. Stir in the milk and cheddar a handful at a time, until the cheese is melted and the soup is creamy. Do not boil after adding the cheese.
- Taste and season with salt.
- Ladle into bowls and top with crispy bacon, parsley, and extra black pepper. Serve hot.
Notes
- Shred the cheddar yourself. Pre-shredded cheese does not melt as smoothly.
- The soup thickens as it sits. Add a splash of broth or milk when reheating.
- Save some bacon for topping so it stays crisp.
- Leftovers keep in the refrigerator for up to 4 days. Reheat gently so the cheese stays creamy.
Make It Your Own
Stir in diced pickles or a spoonful of mustard for extra burger flavor. A pinch of red pepper flakes adds heat. Top with extra cheddar, green onion, or a drizzle of burger sauce if you want it even closer to the real thing.
Frequently Asked Questions
Can I make this without bacon?
Yes. The soup is still delicious with just the beef and cheddar. Use a little olive oil or butter to start the pot.
Can I make it ahead of time?
Yes. Store the soup and bacon separately. Reheat the soup gently, then add the bacon just before serving so it stays crisp.
Why did my cheese get grainy?
The heat was likely too high. Melt the cheddar over low heat and do not let the soup boil after the cheese has been added.
This bacon cheeseburger soup is the kind of recipe that does not last long in the pot. It is rich, familiar, and easy enough that it is worth teaching someone else how to make it too. I hope it becomes a regular request at your table.
