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Bacon Cheeseburger Soup is a warm, hearty bowl of comfort on a chilly night.
We’re talking about all the delicious flavors of a classic bacon cheeseburger but in a creamy, hearty soup form. Bacon Cheeseburger Soup, FTW!
It’s the kind of soup that warms you up from the inside out, making it ideal for cold weather and perfect for satisfying those comfort food cravings.
It fills you up! This soup is packed with ground beef, crispy bacon, tender potatoes, and lots of melty cheese, all simmered together in a rich, creamy broth.
Maybe the best part is how easy it is to make! With just a few simple steps, you can have a big pot of soup ready to go in under an hour.
It’s a great meal for customizing! You can keep it simple with just the basic ingredients, or you can add your favorite toppings and mix-ins to make it your own.
Whether you’re feeding picky eaters or a crowd of soup lovers, this hearty soup recipe gets devoured!
Bust out a large pot cuz you’re gonna want a double batch of this Bacon Cheeseburger Soup!
Some of our other favorite SOUP RECIPES we have on our site include: Best Hearty Beef and Barley Soup Recipe, Best Italian Wedding Soup Recipe (from Scratch), and Chicken Pot Pie Soup.
WHY THIS RECIPE WORKS:
- All the Flavors of a Cheeseburger: This soup combines the best flavors of a bacon cheeseburger – ground beef, crispy bacon, and sharp cheddar cheese – all in one comforting bowl.
- Creamy and Hearty: The combination of cream cheese and Velveeta cheese creates a rich, creamy broth that makes this soup incredibly satisfying.
- Easy to Make: With simple ingredients and easy steps, this recipe is perfect for busy weeknights when you need a quick, delicious meal.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Bacon
- Lean ground beef
- Russet potatoes
- Onion
- Carrot
- Celery
- Kosher salt
- Black pepper
- Garlic
- All-purpose flour
- Beef stock
- Half and half
- Ketchup
- Cream cheese
- Velveeta cheese
- Sharp cheddar cheese
- Diced pickles (optional for garnish)
- Scallions (optional for garnish)
HOW TO MAKE BACON CHEESEBURGER SOUP:
- In a dutch oven over medium heat, cook the bacon until crispy, about 10 minutes, stirring occasionally.
- 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.
- 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.
- Add the garlic and cook until fragrant, 30 seconds.
- Stir in the flour to coat the ingredients, and cook for 1 minute, constantly stirring so nothing burns.
- Slowly add the stock while constantly stirring.
- Add the half and half and ketchup, stir to combine.
- 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.
- Take off the heat and serve with the bacon on top, more cheddar cheese, diced pickles, and scallions.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
HOW TO MAKE THIS SPICY?
If you like your soup with a bit of a kick, there are a few easy ways to spice it up.
You can add a can of Rotel tomatoes with green chilies for a mild heat, or chop up a jalapeno and add it when you cook the ground beef.
For even more spice, sprinkle in some red pepper flakes or a pinch of cayenne pepper.
You can also drizzle a little hot sauce on top for an extra kick!
HOW TO REHEAT?
Reheating this soup is super easy.
You can warm it up in the microwave or on the stove. If you’re using the microwave, heat it in 1-minute intervals, stirring in between until it’s hot.
If you prefer the stove, place the soup in a pot over low heat, stirring occasionally until it’s heated through.
If the soup has thickened too much, just add a little more beef stock or water to get it back to your desired consistency.
ANY ADDITIONS?
Oh man, there are so many options. Check it out!
- Green onion: Sprinkle chopped green onions on top for a fresh, oniony flavor.
- Sour cream: Add a dollop of sour cream for extra creaminess and tang.
- Dill pickles: Mix in diced dill pickles for that classic cheeseburger taste.
- Worcestershire sauce: Stir in a splash of Worcestershire sauce for added depth of flavor.
- Tomato paste: Add a tablespoon of tomato paste for a richer, tomato-based broth.
- Shredded lettuce: Top your soup with shredded lettuce for a fun twist on the classic burger toppings.
- Ground turkey: Substitute ground beef with ground turkey for a lighter version.
- Bacon grease: Use reserved bacon grease for cooking the vegetables for extra bacon flavor.
- Velveeta cheese: Add more Velveeta cheese for an even creamier soup.
ANY SUBSTITUTIONS?
Let me know in the comments if you have any other ideas here. I love hearing from you!
- Ground turkey for ground beef: Use ground turkey instead of ground beef for a leaner option.
- Chicken broth for beef stock: Substitute chicken broth if you don’t have beef stock on hand.
- Heavy cream for half and half: For an even richer soup, swap the half and half with heavy cream.
- Turkey bacon for regular bacon: Use turkey bacon for a lower-calorie alternative.
- Red potatoes for russet potatoes: Red potatoes can be used in place of russet potatoes for a slightly different texture.
- Velveeta cheese for cheddar cheese: If you don’t have Velveeta, you can use extra shredded cheddar cheese instead.
HOW TO STORE:
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
The soup will thicken as it cools, so when you’re ready to reheat, you may want to add a splash of beef stock or water to thin it out.
Freezer: This soup also freezes well!
Allow the soup to cool completely before transferring it to a freezer-safe container.
It will keep in the freezer for up to 3 months.
When you’re ready to enjoy it again, thaw it overnight in the refrigerator and reheat on the stove over low heat, stirring occasionally.
DANA’S TIPS AND TRICKS:
- 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.
Bacon Cheeseburger Soup is the ultimate comfort food, perfect for those cold winter days or whenever you need a little extra warmth.
It’s easy to make, customizable to your taste, and a great way to feed the whole family.
Bring on the soup!
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If you’ve tried this BACON CHEESEBURGER SOUP, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Hearty Bacon Cheeseburger Soup Recipe
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
Love This Recipe?
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