Cheeseburger Soup

Cheeseburger Soup features ground beef, bacon, potatoes and more in a creamy, cheese broth! This supremely comforting dinner deconstructs the elements of a classic cheeseburger and turns it into a loaded soup. 

Cheeseburger Soup

This recipe has everything I love about soup. It’s one-pot, filling, flavorful, and creamy! I love when a soup is hearty enough to be dinner all by itself and not require a side dish. Cheeseburger soup is one of my family’s all-time favorites, and it’s not hard to see why. Crispy bacon, savory ground beef, tender veggies, and a seriously savory broth come together harmoniously. Of course there’s also plenty of cheese to send it right over the top! For the real pièce de résistance, I like to top off each bowl with some hamburger bun croutons. It’s the ultimate chef’s kiss moment! 

Slurp up more of the most filling soup recipes like Mississippi roast soup, black bean soup, and broccoli cheddar tortellini soup.

Can I thicken it?

Yes, and it’s pretty easy to do! The soup is already fairly thick from the flour that gets sprinkled on the veggies. But if it’s not thick enough for your liking, you’ve got some options. 

You can either make a cornstarch slurry by whisking together equal parts cornstarch and broth/water, then stirring it into your still-cooking soup. Or, you can just mash up some of the potatoes at the end of cook time.

How To Make Cheeseburger Soup

• Make the croutons. Preheat oven to 400°F. Slice the hamburger buns into small bite-size cubes then toss on a baking sheet. Drizzle with the olive oil and sprinkle with salt. Bake for 10-15 minutes.
• Cook the bacon. In a dutch oven, cook the bacon until crispy. Remove the bacon and drain the bacon fat. Set the bacon aside.
• Cook the beef. In the same pot, brown the beef over medium-high heat. Transfer to a separate bowl and set aside. Drain excess grease.
• Sauté the veggies. Melt the butter in the same pot, then add the onion, celery, and carrots, cooking and stirring until softened. Add the garlic and cook until fragrant. 
• Thicken and season. Sprinkle the flour over the veggies. Cook for 1 minute. Add dried basil, parsley, and red pepper flakes.
• Add more ingredients. Whisk in the broth and milk, stirring to make sure there are no clumps of flour. Add the Worcestershire sauce, potatoes, and browned ground beef to the broth. Season with salt and pepper.
• Simmer. Once the soup comes to a boil, reduce the heat to a simmer and cook for 10-15 minutes, just until the potatoes have softened.
• Make it cheesy! Stir the cheese into the soup until it’s fully incorporated. 
• Enjoy. Serve the soup topped with the cooked bacon, hamburger bun croutons, chopped tomatoes, pickles, green onions, and extra cheese!

Storing and Freezing

Once fully cooled to room temperature, you can either refrigerate or freeze the soup. In the refrigerator, leftovers will stay fresh for up to 4 days in an airtight container. 

To freeze, transfer the cooled soup to a gallon size zip-top bag. Carefully press all of the air out of the bag. You may also wish to freeze it flat on a baking sheet, then turn it on its side for a more convenient storage solution! 

Thaw the soup in the fridge overnight and reheat, or take it from the freezer and place it in a slow cooker on low all day for a low maintenance dinner.

Ingredient Notes

• Bacon: I like to use regular pork bacon. 
• Ground Beef: I like to use lean ground beef. If you use ground chuck, you’ll need to drain the excess grease. 
• Butter: Salted or unsalted, it won’t make much of a difference in this soup. 
• Onion: A white or yellow onion is what you need. 
• Celery: Always give your celery a little rinse just in case there’s any residue on it. 
• Carrots: Grated with a cheese grater, or you can just buy a bag of matchstick carrots. 
• Garlic: You can swap fresh garlic with garlic powder if needed. 
• Flour: This is what thickens the broth. Be careful not to add too much, or you’ll end up with more of a stew. 
• Seasonings: I like a simple blend of dried basil, dried parsley, red pepper flakes, salt and pepper. 
• Beef Broth: Low-sodium beef broth is best, that way you can add more salt as needed and better control the sodium content. 
• Whole Milk: If you swap this with another dairy (like skim milk), the consistency may be less rich. 
• Worcestershire Sauce: This adds a great kick of umami and a savory depth. 
• Russet Potatoes: These hold up very well when cooked. 
• Cheddar Cheese: It’s best to shred it right off the block so it mixes perfectly with the broth. Pre-shredded cheese has anti-caking powder on it, which can cause it to seize up in soup. 

Enjoy!

~Nichole