If you’ve ever dreamed of turning your favorite cheeseburger into a cozy, spoonable meal, then this Cheeseburger Soup Recipe is exactly what you need. It’s a rich and creamy bowl packed with all the flavors of a classic cheeseburger – crispy bacon, savory ground beef, tender potatoes, melted cheddar cheese, and those warm, comforting spices. Whether you’re looking for a hearty dinner on a chilly evening or a crowd-pleasing dish to share, this soup hits every note just right. Prepare yourself for one of the most satisfying and delicious soups you’ll ever make at home!
Ingredients You’ll Need
Every ingredient in this Cheeseburger Soup Recipe plays an essential role – from the crispy bacon for that irresistible crunch, to the creamy cheddar that makes it so comforting, each addition brings depth and texture. These simple staples come together effortlessly to make this soup unforgettable.
- Bacon (6 slices): Fry until crispy to add rich smoky flavor and a satisfying crunch.
- Onion (1, chopped): Adds a sweet, savory base that softens and melds with the other ingredients.
- Carrot (1, chopped): Offers a subtle natural sweetness and a slight bite for extra texture.
- Celery (2 ribs, chopped): Brings an earthy freshness and slight crunch to the soup.
- Italian seasoning (1 tsp): A fragrant blend that deepens the savory profile.
- Garlic powder (½ tsp): Boosts flavor with a mellow garlic punch without overpowering the dish.
- Onion powder (½ tsp): Enhances the onion flavor in an easy-to-mix way.
- Ground paprika (½ tsp): Adds warmth and a touch of smoky color.
- Kosher salt (1 tsp, divided): Heightens all the flavors throughout the cooking process.
- Fresh garlic (3 cloves, minced): For a bright, aromatic touch that fresher garlic always brings.
- Lean ground beef (1 lb): The hearty star of the recipe, perfectly browned for rich meaty goodness.
- Yukon gold potatoes (4, peeled and chopped): Creamy once cooked, they thicken the soup and add comforting body.
- Worcestershire sauce (1 tbsp): Provides a tangy umami boost that deepens the overall savoriness.
- Mustard (1½ tbsp): Adds a subtle tang and complexity that balances richness.
- Low-sodium chicken broth (4 cups, plus more if needed): Forms the flavorful base of the soup without overpowering other tastes.
- Unsalted butter (2 tbsp): Used for making a roux that thickens the soup beautifully.
- All-purpose flour (â…“ cup): Helps to create a creamy texture by thickening the milk mixture.
- Milk (1½ cups): Adds creaminess and body while keeping the soup silky smooth.
- Shredded Velveeta cheddar cheese (2 cups, plus more for topping): Melts perfectly to give that signature creamy cheeseburger flavor.
- Chopped green onion (for topping): Adds freshness and a pop of color right before serving.
How to Make Cheeseburger Soup Recipe
Step 1: Cook the Bacon
Start by cooking the bacon in a large Dutch oven over medium-high heat until it turns crispy and golden. This step releases flavorful bacon fat that will cook your veggies and beef, adding incredible depth to your soup.
Step 2: Remove and Crumble the Bacon
Once the bacon is crisp, remove it carefully and place it on a paper towel-lined plate to drain. Once cooled, crumble it to sprinkle on top of your finished soup for a delightful crunch.
Step 3: Sauté the Vegetables and Seasonings
In the bacon fat left behind, toss in chopped onion, carrot, and celery along with Italian seasoning, garlic powder, onion powder, paprika, and half of the kosher salt. Cook for several minutes until the veggies are softened and fragrant, forming the flavorful base for the soup.
Step 4: Add Fresh Garlic
Add the minced garlic and cook for just one more minute to release its aroma without burning. This small addition will brighten the dish wonderfully.
Step 5: Brown the Ground Beef
Add the lean ground beef to the pot and cook until it’s nicely browned all over. Be sure to drain any excess grease so the soup stays rich but not greasy.
Step 6: Combine Potatoes and Flavorings
Mix in the chopped Yukon gold potatoes, Worcestershire sauce, mustard, and the remaining kosher salt. These ingredients start building the hearty body and complex flavor that make this soup so special.
Step 7: Add Chicken Broth and Simmer
Pour in the chicken broth, bring everything to a boil, then lower to a simmer. Cover and let it gently cook for 15 minutes, allowing the potatoes to become tender and the flavors to mingle beautifully.
Step 8: Make the Cheese Sauce Base
While the soup simmers, melt butter in a separate small saucepan over medium heat. Whisk in the flour to form a roux, cooking it for a minute to remove the raw flour taste.
Step 9: Whisk in Milk
Gradually pour in the milk while whisking constantly until the mixture is smooth. Keep whisking over medium heat until it thickens into a creamy sauce base that will marry perfectly with the soup.
Step 10: Melt in the Cheese
Add the shredded Velveeta cheddar cheese into the thickened milk mixture and stir until melted and silky smooth. This cheese sauce is the magic that truly transforms the soup into a creamy delight.
Step 11: Combine Cheese Sauce with Soup
Pour the cheese sauce into the soup pot and stir thoroughly to blend the creamy richness into every bite.
Step 12: Let the Soup Thicken
Allow the soup to sit on low heat for a few more minutes to thicken further. If it gets too thick, simply add a bit more chicken broth to reach your desired consistency.
Step 13: Final Seasoning and Toppings
Taste your soup and adjust salt as needed. Ladle into bowls and top generously with crumbled bacon, extra shredded cheddar, and chopped green onions for a fresh finish.
How to Serve Cheeseburger Soup Recipe
Garnishes
The best part about this Cheeseburger Soup Recipe is all the fun toppings! Crumbled crispy bacon adds texture contrast, shredded cheddar cheese melts into gooey patches, and the chopped green onions bring a peppery freshness that cuts through the richness.
Side Dishes
Serve your soup with soft dinner rolls or a crusty baguette to soak up every last drop. A crisp salad with a tangy vinaigrette also pairs beautifully, balancing the creamy heaviness of the soup.
Creative Ways to Present
For a fun twist, serve this soup in bread bowls or mini ramekins topped with a small slider bun on the side. You can even garnish with pickles or a dash of ketchup and mustard for the full cheeseburger experience.
Make Ahead and Storage
Storing Leftovers
Leftover cheeseburger soup keeps amazingly well in an airtight container in the refrigerator for up to 3 days. Flavors tend to deepen, making for an even more delicious next-day meal.
Freezing
This soup freezes beautifully, too. Let it cool completely before transferring to a freezer-safe container. It will keep for up to 3 months. Just note that the potatoes may soften somewhat upon thawing, but the flavor remains fantastic.
Reheating
Reheat leftover soup gently over low heat on the stove, stirring occasionally to prevent scorching. Add a splash of chicken broth or milk if it feels too thick. Microwave reheating works, but stirring halfway through helps evenly warm it up.
FAQs
Can I use a different type of cheese?
Absolutely! While Velveeta cheddar melts perfectly for this soup, you can substitute with sharp cheddar, American cheese, or even a blend of cheeses to suit your taste and meltability preferences.
Is it possible to make this soup vegetarian?
You can make a vegetarian version by swapping the beef for a plant-based substitute and using vegetable broth instead of chicken broth. Skip the bacon or use a smoky seasoning to mimic that delicious bacon flavor.
Can I use instant or russet potatoes instead of Yukon gold?
Yukon gold potatoes hold their shape well and provide a creamy texture. Russet or instant potatoes can work, but they might make the soup a bit thicker or starchier, so adjust cooking time accordingly.
How long does it take to make this soup from start to finish?
The full prep and cook time totals around 65 minutes, with 20 minutes to chop and prepare ingredients and about 45 minutes to cook everything perfectly.
Can I make this soup in a slow cooker?
Yes! After browning the beef and sautéing the veggies, transfer everything to a slow cooker and cook on low for 4–6 hours. Add the cheese sauce towards the end to avoid curdling.
Final Thoughts
If you’re craving that classic cheeseburger flavor in a warm, comforting bowl, this Cheeseburger Soup Recipe is your new best friend. It’s easy to make, packed with flavor, and perfect for sharing with loved ones on any cozy night. Give it a try and prepare to fall in love with soup all over again!
Print
Cheeseburger Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings (about 6 bowls)
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Cheeseburger Soup combines all the classic flavors of a cheeseburger into a warm, creamy soup perfect for chilly days. Featuring crispy bacon, ground beef, tender potatoes, and plenty of Velveeta cheddar cheese, this hearty soup is both flavorful and satisfying. Enhanced with aromatic vegetables and savory seasonings, it’s an easy-to-make dish that yields six generous bowls.
Ingredients
Meat & Bacon
- 6 slices bacon
- 1 pound lean ground beef
Vegetables & Seasonings
- 1 onion, chopped
- 1 carrot, chopped
- 2 ribs celery, chopped
- 1 teaspoon Italian seasoning (store-bought or homemade)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground paprika
- 1 teaspoon kosher salt, divided
- 3 cloves garlic, minced
- 4 Yukon gold potatoes, peeled and chopped into chunks (about 3 cups)
- Chopped green onion for topping
Liquids & Dairy
- 1 tablespoon Worcestershire sauce
- 1½ tablespoons mustard
- 4 cups low-sodium chicken broth (plus more if needed)
- 2 tablespoons unsalted butter (¼ stick)
- 1½ cups milk
- 2 cups shredded Velveeta cheddar cheese (plus more for topping)
Thickener
- â…“ cup all-purpose flour
Instructions
- Cook the bacon: In a large Dutch oven over medium-high heat, cook the bacon slices until they are crispy. This will provide a smoky, savory base flavor for the soup.
- Drain and crumble bacon: Remove the bacon from the pot and place it on a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces for topping later.
- Sauté vegetables and seasonings: Add chopped onion, carrot, celery, Italian seasoning, garlic powder, onion powder, paprika, and half the kosher salt to the Dutch oven. Cook for several minutes until the vegetables are softened and fragrant.
- Add garlic: Stir in the minced garlic and cook for another minute to build aroma and flavor.
- Brown the ground beef: Add the ground beef to the pot and cook until fully browned. Drain any excess grease to prevent the soup from being too oily.
- Add potatoes and liquids: Stir in the peeled, chopped Yukon gold potatoes, Worcestershire sauce, mustard, and chicken broth. Combine well to incorporate all ingredients.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 15 minutes, or until the potatoes are tender.
- Make the roux base: While the soup simmers, melt the butter in a small saucepan over medium heat.
- Whisk in flour: Add the flour to the melted butter and whisk continuously to form a smooth paste.
- Incorporate milk: Slowly pour in the milk while whisking to prevent lumps. Keep whisking until the mixture thickens into a creamy sauce.
- Add cheese to roux: Stir the shredded Velveeta cheddar cheese into the thickened milk mixture until melted and smooth.
- Combine cheese sauce with soup: Pour the cheese mixture into the soup and stir thoroughly to blend the creamy cheese flavor throughout.
- Thicken soup further: Let the soup cook for a few more minutes to thicken to desired consistency.
- Adjust consistency if needed: If the soup is too thick, add extra chicken broth to thin it to your preferred texture.
- Season to taste: Taste the soup and add more kosher salt if needed for perfect seasoning.
- Serve with toppings: Ladle the soup into bowls and top each serving with crumbled bacon, additional shredded cheddar cheese, and chopped green onion for a flavorful finish.
Notes
- Using Yukon gold potatoes ensures the soup has a creamy texture as they cook down; Russet potatoes can be used but may alter consistency.
- For a richer flavor, substitute part of the chicken broth with beef broth.
- Velveeta cheese melts smoothly for a creamy soup base, but sharp cheddar cheese can be used for a more pronounced cheddar flavor.
- Adjust the spice levels by varying the amount of Italian seasoning and paprika according to your preference.
- Leftover soup keeps well in the refrigerator for up to 3 days and also freezes well.
- Add extra green onions or a dollop of sour cream when serving for added texture and flavor.
