Bacon Cheeseburger Soup Recipe

square image of bacon cheeseburger soup topped with cheese, bacon, green onions, and pickle

A thick, creamy soup loaded with ground beef, crispy bacon, potatoes, and melted cheese. All the flavors of a bacon cheeseburger in a bowl. Ready in about 1 hour.

Course Main Dish

Cuisine American

Prep Time 5

Cook Time 55

Total Time 1

Servings

Calories 558kcal

Author Julie

Equipment

Ingredients

8 ounces bacon diced
1 pound lean ground beef
2 cups russet potatoes peeled and chopped
1 small yellow onion peeled and diced
1 cup carrots peeled and diced
1 stalk celery ends removed and diced
1 teaspoon salt
½ teaspoon black pepper
2 cloves garlic minced
¼ cup all-purpose flour
3 cups low-sodium beef broth
2 cups half-and-half
2 tablespoons ketchup
8 ounces cream cheese softened and diced
4 ounces Velveeta diced
1 ½ cups sharp cheddar cheese shredded
pickles diced, for garnish
green onions thinly sliced, for garnish

Instructions

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.

To save time, prep the veggies and cheese while the bacon and beef are cooking.

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