This Bacon Cheeseburger Soup has all the flavors of your favorite bacon cheeseburger and is just the thing to warm you up on a cold winter day. Made with three types of cheese, it’s ultra creamy and super tasty!
More delicious twists on the classic cheeseburger include our cheeseburger dip and cheeseburger macaroni.
Easy Bacon Cheeseburger Soup Recipe
This Bacon Cheeseburger Soup is a satisfying, stick-to-your-ribs kind of soup. It’s super rich and creamy, thanks to the half-and-half, cream cheese, Velveeta cheese, AND sharp cheddar. It may sound like a lot but it creates such a depth of flavor that is truly delicious.
To get the full bacon cheeseburger effect, we love to top each bowl of this soup with crispy bacon, extra shredded cheese, and diced pickles. SO good.
This hearty soup recipe is not a low-cal soup but it’s definitely one that will fill you up on a cold winter day and your family will love it!
Ingredients Needed
This soup is made with some of your favorite burger ingredients, plus loads of cheese.
(Scroll below to the printable recipe card for details and measurements.)
- Bacon – Regular flavored bacon.
- Ground beef – Use lean ground beef to avoid excess grease in the soup.
- Potatoes – I used russet potatoes but any potatoes that are good for soup will work.
- Vegetables – Onion, carrots, and celery add nutrition, flavor, and texture to the soup.
- Salt & pepper – For flavor.
- Garlic – Aromatics and flavor.
- All-purpose flour – Helps thicken the soup.
- Beef stock – The base of the soup broth.
- Half and half – Makes the soup extra rich and creamy.
- Ketchup – Adds some sweet tomato flavor.
- Cream cheese – Thickens the soup and adds another level of creaminess.
- Cheese – Using both Velveeta and sharp cheddar cheese adds even more depth to the flavor and really amps up the cheesiness of the soup. The Velveeta melts super smooth and creamy as well.
- Garnishes – If desired, you can add some diced pickles and scallions as a garnish.
Recipe Variations
Here are a few easy ways to change up the flavor of your cheeseburger soup.
- Add some heat. To spice it up a bit, add a can of Rotel in step 6. You can also add chopped jalapeno to step 2. Add cayenne pepper or chipotle pepper for a kick as well.
- Swap out the ground beef. Use your favorite sausage in place of the ground beef for a fun twist. Ground chicken or ground turkey would also work, though they may have less flavor.
- Leave out the potatoes. If you want to, you can skip the potatoes to make this a slightly lighter soup (or at least lower carb). But I do think the potatoes add a lot of the substance that makes this a filling soup.
How to Make Cheeseburger Soup
This rich and creamy bacon cheeseburger soup is quite easy to make. Just a few steps and 30 minutes or so to simmer and dinner is ready.
(Scroll below to the printable recipe card for details and measurements.)
- Cook the bacon. Cook the bacon until crispy in a dutch oven. Transfer to paper towels to drain until serving. Do not discard the drippings in the pan.
- Cook the beef. Cook the beef in the same pan over medium-high. Try to get a nice sear on it and cook until there’s no pink left.
- Add the vegetables. Stir in the potatoes, onion, carrot, celery, salt, and pepper. Cook for 8-10 minutes, until the onion becomes translucent. Stir in the garlic.
- Add the flour. Stir in the flour to coat all ingredients. Cook for a minute, stirring constantly until it’s all cooked off and no white remains.
- Add the broth. Slowly add the beef broth while constantly stirring.
- Add the half and half. Stir in the half and half and ketchup. Bring to a simmer then lower the heat. Simmer for 25 minutes, stirring every few minutes.
- Add the cheese. Once the potatoes are tender, add the cream cheese, Velveeta, and cheddar. Stir until it melts.
- Serve. Serve in bowls then top with bacon, more shredded cheese, pickles, and scallions.
Tips for Success
Here are a few helpful hints for preparing this bacon cheeseburger soup.
- Stir frequently. You’ll want to stir the mixture constantly when you add in the flour and then frequently as it’s simmering, to prevent anything from burning to the bottom of the pan.
- Add the bacon earlier if desired. We like to serve the bacon on top of each serving, so it stays nice and crispy which adds a nice textural element to the soup. But, if you prefer, you can stir it all in step 7, so you get some in every bite.
- Thin the soup as needed. As the soup cools down, it will become thicker. Add some more beef stock or water to loosen it back up.
What To Serve With Cheeseburger Soup
This hearty soup makes a great meal all on its own. We like to add the bacon on top, as mentioned above, as well as additional shredded cheese. I always add some diced dill pickles, too, since that’s a favorite burger topping. And since this is already carb loaded, a slice of cheese bread is perfect for dunking!
Proper Storage
- Storing leftovers. You can keep leftover soup in the fridge for up to 3 days. Just be sure to keep it in a sealed airtight container.
- Reheat. To reheat, you can do so in the microwave or back on the stove. If reheating on the stove, do so very slowly and stir it a lot, so nothing burns on the bottom of the pot.
- Can You Freeze Cheeseburger Soup? Yes, you can freeze this bacon cheeseburger soup for up to 3 months. Allow it to cool completely then transfer to freezer-safe containers. Thaw overnight in the fridge, then reheat slowly on the stovetop, stirring frequently. You may need to add some extra beef broth to thin it out if it’s too thick.
More Creamy Hearty Soup Recipes:
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Bacon Cheeseburger Soup
Ingredients
- 8 ounces bacon , diced small
- 1 pound lean ground beef
- 2 cups medium-diced russet potatoes
- 1 small onion , small diced
- 1 cup diced carrot
- 1 stalk celery , small diced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cloves garlic , minced
- 1/4 cup all-purpose flour
- 3 cups low-sodium beef stock
- 2 cups half and half
- 2 tablespoons ketchup
- 8 ounces cream cheese , softened and diced
- 4 ounces Velveeta cheese , small diced
- 1 & 1/2 cups shredded sharp cheddar cheese
- diced pickles , optional for garnish
- thinly sliced scallions , optional for garnish
Instructions
- In a dutch oven over medium heat, cook the bacon until crispy, 7 to 10 minutes, stirring occasionally. Drain the bacon on a paper towel until ready to serve. Keep some of the drippings in the pot.
- Increase the heat to medium-high and add the ground beef to the pot. Brown the beef well, and try to get a nice sear on it while breaking it up into crumbles. Cook until there is no pink left.
- Add the potatoes, onion, carrot, celery, salt, and pepper to the pot, and stir to combine. Cook until the onions become translucent. Add the garlic and cook until fragrant, 20 seconds.
- Stir in the flour to coat the ingredients, and cook for 1 minute until no white patches remain, constantly stirring so nothing burns.
- Slowly pour in the stock while constantly stirring.
- Add the half-n-half and ketchup, stir to combine. Bring to a simmer then reduce the heat to low. Cover and gently 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 the cream cheese, Velveeta, and 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, diced pickles, and scallions.
