Bacon Cheeseburger Soup Recipe
I like a cold-weather dinner that feels complete with just a bowl of soup and some crusty bread. This cheeseburger soup recipe brings together ground beef, tender potatoes, and three cheeses in a creamy broth, with crispy bacon saved for the top. Everything cooks in one Dutch oven, and it’s ready in about 1 hour.
What I love about this cheeseburger soup recipe is that the flavor starts with the bacon drippings. The beef and vegetables cook right in the same pot, then everything gets a gentle, covered simmer before the cheeses go in. It has a few layers to build, but nothing complicated, and the creamy finish is worth the wait.
Why This Soup Recipe Works
Bacon flavor throughout. Cooking the beef and vegetables in the bacon drippings gives the soup a savory base before the crispy bacon goes on top.
Three cheeses with different jobs. Cream cheese adds richness, Velveeta helps create a smooth texture, and sharp cheddar brings the familiar cheeseburger flavor.
A hearty dinner in one pot. Beef, potatoes, and vegetables make each bowl filling, with a covered simmer doing much of the cooking.
Ingredients
Bacon: Dice it into small pieces so it’s easy to scatter over each bowl. Keep the drippings in the pot once the bacon is cooked.
Lean ground beef: Lean beef keeps the added grease more manageable since you’re already cooking with bacon drippings.
Russet potatoes: Cut them into an even, medium dice, so they become tender at about the same time. A fork should slide through easily when they’re ready.
Beef broth and ketchup: Broth gives the broth its savory foundation. A little ketchup adds a familiar burger flavor without turning this into a tomato soup.
Half and half: This gives the broth richness before the cheese goes in. Keep the heat gentle once it’s added.
Cheeses: Soften and dice the cream cheese and cut the Velveeta small so they’re easier to incorporate. The cheddar supplies a sharper cheese flavor alongside the creamy base.
Optional toppings: Crispy bacon and extra cheddar finish the bowl, with scallions for a little freshness. Diced pickles are there for anyone who likes that burger-style tang.
How to Make Bacon Cheeseburger Soup
Watch for these cues as the soup comes together.
- Build the savory base. The bacon should be fully crisp before you remove it. Give the ground beef time to brown in the drippings rather than constantly moving it. You want browned crumbles, not steamed beef. It’s like the crispy edges of your favorite burger.
- Soften the vegetables. The onions should look translucent before the garlic goes in. The potatoes will finish cooking during the simmer, so they don’t need to be tender yet.
- Smooth out the broth. Stir the flour through the meat and vegetables until no dry patches remain, then add the broth gradually, stirring and scraping the bottom so the flour blends into the liquid.
- Keep the simmer gentle. Once the half and half is in, aim for small, steady bubbles. Cover the pot and stir every few minutes so the thickening soup doesn’t catch on the bottom.
- Check the potatoes before adding the cheese. A fork should slide through a potato piece easily. Lower the heat before you add the cheeses and keep it there until everything is melted and smooth.
Tips for Making This Soup
Soften the cream cheese. Take it out of the fridge about 30 minutes before you start. Cut it into small pieces so it melts into the broth without any lumps.
Save Time. Prep the veggies and cheese while the bacon and beef are cooking. That way everything’s ready to go the moment you need it, and you’re not standing around waiting on the stove.
Don’t rush the cheese. Keep the heat low when the cheeses go in and stir until everything is fully melted. Boiling at this stage can make the soup grainy.
Give it time to simmer. The covered simmer does the patient work here. It isn’t complicated, but it does need an occasional stir.
Make the toppings your own. I skip the pickles because I’m not a pickle person. If you love them on a cheeseburger, a few diced pieces in your bowl are a nice touch.
Make Ahead, Storage & Reheating
Make ahead: Cook the soup a day ahead and refrigerate it, keeping the bacon and toppings separate until serving.
Storage: Store leftovers in a shallow airtight container in the refrigerator for up to 3 days.
Reheating: Warm on the stove over low heat, stirring often. Add a splash of beef broth as needed to loosen it back up. You can also reheat individual portions in the microwave, pausing to stir so they heat evenly.
Freezing: This soup is best fresh or refrigerated. If you freeze leftovers, the dairy may separate, and the potatoes may soften after thawing. Freeze for up to 3 months, then thaw overnight in the refrigerator and reheat as directed above.
What to Serve With Bacon Cheeseburger Soup
I like a hearty soup to be the meal, especially during the colder months, so crusty bread for dipping is my first choice to go with it. The beef and potatoes make the soup filling enough that you don’t need another main dish. If you want to round things out, a simple green salad is all you need.
FAQ
What ground beef should I use?
Lean ground beef (90/10 or higher) works best here. Since the beef simmers in the soup, leaner is better. You get the flavor without the extra grease.
Can I leave out the Velveeta?
You can, but you’ll lose the smooth, creamy texture that makes this soup so good. Velveeta melts evenly and keeps the broth from turning grainy. If you want to skip it, cream cheese or a mix of shredded cheeses works – just keep the heat low when you add them.
Why is my cheeseburger soup grainy?
The heat was probably too high when the cheese went in. Pull the soup off the heat completely before adding the cheeses. Then place the pot over low heat and stir until everything is fully melted.
Can I stir the bacon into the soup?
Sure! Just know it’ll soften slightly in the broth and won’t be quite as crunchy. If texture is your thing, keep it as a topping instead.
Can I make this in a slow cooker?
Yes, with a little prep work up front. Cook the bacon and brown the beef on the stove first, then add everything to the slow cooker with the broth and potatoes. Cook on LOW for 7 hours or HIGH for 4 hours, then stir in the cheeses during the last 30 minutes.
Bacon Cheeseburger Soup Recipe
Ingredients
Equipment
Method
- In a Dutch oven over medium heat, cook 8 ounces 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 1 pound lean 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 2 cups russet potatoes, 1 small yellow onion, 1 cup carrots, 1 stalk celery, 1 teaspoon salt, and ½ teaspoon black pepper to the pot, and stir to combine. Cook for 8-10 minutes until the onions become translucent. Add 2 cloves garlic and cook until fragrant, about 30 seconds.
- Stir in ¼ cup all-purpose flour to coat the ingredients, and cook for 1 minute, constantly stirring so nothing burns.
- Slowly add 3 cups low-sodium beef broth while constantly stirring. Add 2 cups half-and-half and 2 tablespoons 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 8 ounces cream cheese, 4 ounces Velveeta, and 1 ½ cups sharp 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, pickles, and green onions if desired.
Notes
- To add some heat, stir in a can of Rotel with the half-and-half, or a chopped jalapeño with the vegetables.
- Serve the bacon on top so it stays crispy. Stir it in with the cheeses if you want some in every bite.
- Swap the ground beef for your favorite sausage for a fun twist.
- Store leftovers in the fridge for up to 3 days. Reheat in the microwave or on the stovetop over medium-low heat, stirring frequently. Freeze for up to 3 months.
- As the soup cools down, it will become thicker. Add some more beef broth or water to loosen it back up.
Nutrition
Tried this recipe?
If you made this recipe, leave a comment and star rating to let others know how it turned out.More Comforting Beef Recipes
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