Description
This hearty Cheeseburger Soup combines crispy bacon, ground beef, tender potatoes, and sharp cheddar cheese in a creamy, flavorful broth. It’s an easy-to-make comfort food perfect for chilly days, bringing all the cozy flavors of a cheeseburger into a warm, satisfying soup bowl.
Ingredients
Scale
Meat and Fat
- 5 strips bacon (cut into small pieces)
- 1 pound lean ground beef
- 1/4 cup butter (1/2 stick)
Vegetables and Aromatics
- 1/2 medium onion (chopped small)
- 2 sticks celery (chopped small)
- 1 clove garlic (minced)
- 1 pound Russet potatoes (peeled & diced small)
Liquids and Sauces
- 4 cups chicken broth
- 1 cup heavy/whipping cream
- 1 teaspoon Worcestershire sauce
Thickeners and Cheese
- 6 tablespoons flour
- 2 cups sharp cheddar cheese (shredded)
Seasonings and Extras
- Salt & pepper (to taste)
- 1/4 cup pickles (chopped, optional)
Instructions
- Cook the bacon: Cut the bacon into small pieces using kitchen shears or a knife. Add the bacon to a soup pot over medium-high heat and cook for about 10 minutes until crispy. Transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the pot.
- Brown the ground beef: Add the ground beef to the pot and cook until browned, breaking it up with a spoon and stirring periodically. Drain excess fat and transfer the beef to another paper towel-lined plate.
- Sauté vegetables: Add butter to the pot and melt it. Then add the chopped onion and celery, sautéing for 4-5 minutes until softened.
- Add garlic and flour: Stir in the minced garlic and flour. Cook for about 2 minutes while stirring continuously to eliminate the raw flour taste.
- Whisk in broth: Slowly whisk in the chicken broth, mixing well to dissolve all the flour lumps and create a smooth base.
- Add cream, Worcestershire, potatoes, and beef: Stir in the heavy cream, Worcestershire sauce, diced potatoes, and return the cooked ground beef to the pot. Increase heat to high and bring the soup to a boil, then reduce heat to medium-low so it simmers gently with the lid slightly ajar.
- Simmer soup: Let the soup simmer for about 15 minutes or until the potatoes are tender and the soup has thickened, stirring occasionally to prevent sticking and ensure even cooking.
- Incorporate cheese: Turn off the heat and gradually stir in the shredded cheddar cheese until melted. If the soup is too thick, add a splash of chicken broth, milk, or cream to reach your desired consistency.
- Finish with bacon and seasonings: Stir in most of the crispy bacon, reserving some for garnish. Taste and season with salt and pepper as needed. Optionally, stir in chopped pickles or use them as a topping before serving.
Notes
- For a thicker soup, use less broth or add a bit more flour when sautéing.
- Sharp cheddar cheese gives the best flavor, but you can substitute with a milder cheddar if preferred.
- Leftover bacon makes a great garnish to add crunch and smokiness when serving.
- Potatoes should be diced small to ensure they cook evenly within 15 minutes.
- Adjust seasonings at the end to suit your taste, especially salt and pepper.
- For a lower-fat option, substitute heavy cream with half-and-half or milk, but the soup will be less creamy.
