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Cheeseburger soup is everything you love about a bacon cheeseburger turned into a thick, creamy, comforting bowl of soup. We make this on cold nights when the family wants something cozy, and it disappears even faster than our corn chowder, loaded with ground beef, potatoes, and plenty of melty cheese.
Crispy bacon, three kinds of cheese, and a splash of ketchup give this soup that unmistakable cheeseburger flavor in every spoonful.
Cheeseburger Soup Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 50 minutes
- ⏳ Total Time: About 1 hour 10 minutes
- 🍽️ Serving: 8 servings
- ⚡ Calories: 565kcal
- 🌶️ Flavor Profile: Rich, creamy, and cheesy with smoky bacon and hearty ground beef
- ✋ Difficulty: Easy weeknight comfort food, like our potato and sausage soup
Quick Answer
To make cheeseburger soup, cook bacon until crispy and set it aside, then brown ground beef in the drippings. Add diced potatoes, onion, carrot, and celery and cook until softened, then stir in garlic and flour. Slowly add beef stock, half and half, and ketchup, bring to a simmer, and cook until the potatoes are tender. Stir in cream cheese, Velveeta, and cheddar until melted, then serve topped with the crispy bacon.
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Why This Recipe Works
Click to see the technique science
- Bacon drippings build the base. Browning the beef in the leftover bacon fat infuses the whole pot with rich, smoky flavor.
- Three cheeses make it creamy. Cream cheese, Velveeta, and sharp cheddar melt into a velvety, ultra-cheesy broth.
- Ketchup is the secret cheeseburger note. A spoonful of ketchup adds that subtle tangy-sweet flavor that makes it taste just like a cheeseburger.
- Flour thickens it perfectly. Cooking flour with the vegetables creates a roux that gives the soup its hearty, spoon-coating body.
- Potatoes make it a meal. Tender diced potatoes make the soup filling and satisfying enough to serve as dinner.
- Half and half keeps it rich. A pour of half and half adds creaminess without making the soup feel too heavy.
Why You’ll Love This Recipe
- It tastes exactly like a loaded bacon cheeseburger in cozy soup form.
- It is thick, creamy, cheesy, and hearty enough to be a full meal.
- It is the ultimate cold-weather comfort food, like our award winning chili.
Key Ingredients
Here is what gives this cheeseburger soup its rich, cheesy flavor and hearty texture. See the recipe card for exact amounts.
- Ground beef and bacon: The cheeseburger duo; lean ground beef for heartiness and bacon for smoky, savory flavor.
- Potatoes and vegetables: Diced potatoes, onion, carrot, and celery make the soup hearty and full of flavor.
- Three cheeses: Cream cheese, Velveeta, and sharp cheddar melt together into a smooth, ultra-creamy broth.
- Beef stock and half and half: The base that makes the soup rich, savory, and velvety.
- Ketchup: A small amount adds the tangy-sweet note that makes it taste like a real cheeseburger.
See recipe card for exact quantities.
Variations and Substitutions
Here are a few easy ways to make this cheeseburger soup your own.
- Make it lighter: Use ground turkey and reduce the cheese, or swap half and half for whole milk.
- Add more veggies: Stir in corn, broccoli, or extra carrots for a heartier, veggie-packed pot.
- Spice it up: Add a diced jalapeno or a few dashes of hot sauce for a little kick.
- Top it your way: Finish with diced pickles, extra cheddar, scallions, or a swirl of mustard for true cheeseburger vibes.
- Serve it like a loaded baked potato soup, the way we do our potato and sausage soup.
How to Make Cheeseburger Soup
- In a dutch oven, cook the bacon until crispy, then drain it on a paper towel, keeping the drippings in the pot.
- Brown the ground beef in the bacon drippings, breaking it into crumbles, until no pink remains.
- Add the potatoes, onion, carrot, celery, salt, and pepper and cook until softened, then stir in the garlic and flour and cook one minute.
- Slowly stir in the beef stock, then add the half and half and ketchup and stir to combine.
- Bring to a simmer, lower the heat, cover, and cook for 25 minutes until the potatoes are tender, stirring occasionally.
- Stir in the cream cheese, Velveeta, and cheddar until melted and smooth, then serve topped with the crispy bacon, scallions, and more cheddar.
Recipe Tips & Tricks
- Keep the bacon drippings for browning the beef; that smoky fat is where so much flavor comes from.
- Cut the potatoes evenly so they cook at the same rate and turn perfectly tender.
- Add the cheese off high heat and stir gently so it melts smoothly without curdling.
- Soften the cream cheese first and dice it so it melts into the soup more easily.
- Stir often while it simmers so the potatoes and cheese do not stick to the bottom.
- Thin it with extra stock if the soup gets thicker than you like as it sits.
- This soup is even better the next day, so it is great for make-ahead lunches.
Serving Ideas and Suggestions
Cheeseburger soup is a full meal in a bowl, but it loves a few classic burger-inspired toppings. Pile on extra crispy bacon, shredded cheddar, sliced scallions, and a sprinkle of diced pickles for the ultimate loaded bowl.
Serve it with a hunk of crusty bread or soft rolls for dipping, or alongside our cozy award winning chili on a chilly night.
If you love a big pot of comfort food, try our creamy corn chowder and hearty lasagna soup next.
Cheeseburger Soup FAQs
The combination of ground beef, crispy bacon, melty cheddar cheese, and a small amount of ketchup gives this soup its signature cheeseburger flavor. Topping each bowl with diced pickles and scallions takes the resemblance even further.
Yes. Cheeseburger soup reheats beautifully and the flavors deepen overnight, so it is great for make-ahead meals. Store it in the fridge for up to four days and reheat gently on the stovetop, adding a splash of stock or milk if it has thickened.
This soup is thickened with a flour roux cooked with the vegetables, plus the cream cheese and Velveeta. For an even thicker soup, simmer it uncovered a few extra minutes or stir in a slurry of cornstarch and water at the end.
Dairy-based soups can separate slightly when frozen, but it still works. Cool the soup completely, freeze for up to two months, and thaw in the fridge. Reheat gently over low heat, stirring often, and whisk to bring the creamy texture back together.
Cheeseburger soup pairs perfectly with crusty bread, soft dinner rolls, or a simple green salad. For a fun twist, serve it with soft pretzels or grilled cheese for dipping, just like you would enjoy fries with a burger.
Absolutely. The cream cheese and Velveeta keep it smooth, but you can swap the sharp cheddar for Colby, Monterey Jack, or American cheese. American cheese melts especially smoothly and adds an even more classic cheeseburger flavor.
Warm up with another cozy bowl of our creamy corn chowder next.
For a meatless option, our minestrone soup is a hearty, vegetable-loaded favorite.
For a lighter option, try our healthy Pea Soup next.
This cheeseburger soup pairs nicely with a bowl of our Taco Soup.
Bacon Cheeseburger Soup
Ingredients
- 8 ounces bacon small diced
- 1 pound lean ground beef
- 2 cups medium-diced russet potatoes
- 1 small onion small diced
- 1 cup diced carrot
- 1 celery stalk small diced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 3 cups beef stock
- 2 cups half and half
- 2 tablespoons ketchup
- 8 ounces cream cheese softened and diced
- 4 ounces Velveeta cheese small diced
- 1 & 1/2 cups shredded sharp cheddar cheese
- diced pickles optional for garnish
- thinly sliced scallions optional for garnish
Instructions
- In a dutch oven over medium heat, cook the bacon until crispy, about 10 minutes, stirring occasionally.8 ounces bacon
- Drain the bacon on a paper towel until ready to serve. Keep the drippings in the pot.
- Add the ground beef to the pot and turn the heat up to medium-high. Brown the ground beef well, and try to get a nice sear on it while breaking it up into crumbles. Cook until there is no pink left, 8-10 minutes.1 pound lean ground beef
- Add the potatoes, onion, carrot, celery, salt, and pepper to the pot, and stir to combine. Cook for 8-10 minutes until the onions become translucent.2 cups medium-diced russet potatoes, 1 small onion, 1 cup diced carrot, 1 celery stalk, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
- Add the garlic and cook until fragrant, 30 seconds.2 cloves garlic
- Stir in the flour to coat the ingredients, and cook for 1 minute, constantly stirring so nothing burns.1/4 cup all-purpose flour
- Slowly add the stock while constantly stirring.3 cups beef stock
- Add the half and half and ketchup, stir to combine.2 cups half and half, 2 tablespoons ketchup
- Bring to a simmer and lower the heat to low. Cover and simmer for 25 minutes or until the potatoes are tender. Stir every few minutes to make sure nothing sticks to the bottom of the pan.
- Once the potatoes are tender, add the cream cheese, Velveeta, and cheddar cheese. Stir until the cheese melts. Taste and adjust seasoning if necessary.8 ounces cream cheese, 4 ounces Velveeta cheese, 1 & 1/2 cups shredded sharp cheddar cheese
- Take off the heat and serve with the bacon on top, more cheddar cheese, diced pickles, and scallions.diced pickles, thinly sliced scallions
Notes
- Crispy Bacon: Cook the bacon until it’s nice and crispy for the best texture. Drain it on paper towels to remove excess grease.
- Sear the Beef: When browning the ground beef, try to get a nice sear on it for added flavor. This step helps develop that delicious, rich taste.
- Room Temperature Cream Cheese: Make sure your cream cheese is at room temperature before adding it to the soup. This helps it melt smoothly into the broth.
- Adjust the Thickness: If your soup is too thick, add more beef stock or water to reach your desired consistency.
- Use a Dutch Oven: A large Dutch oven is perfect for this recipe because it holds heat well and provides plenty of room for all the ingredients.
- Serve with Extra Cheese: Don’t be shy with the cheese! Serve the soup with extra shredded cheddar on top for a gooey, cheesy finish.
Nutrition
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