Bacon Cheeseburger Soup

A white bowl of creamy cheeseburger soup topped with crispy bacon, scallions, and cheddar cheese

This creamy cheeseburger soup is loaded with ground beef, crispy bacon, potatoes, and three kinds of cheese for a cozy bowl that tastes just like a bacon cheeseburger.

Course Soup

Cuisine American

Keyword Cheeseburger Soup

Prep Time 20

Cook Time 50

Servings servings

Calories 565kcal

Author Jason Decker

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.

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