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
Scale
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.
