This hearty bacon cheeseburger soup is flavorful and satisfying, and the recipe makes a big batch. It makes a wonderful meal, and it’s a terrific soup to prepare for a family gathering or potluck. For a party or tailgating event, serve it from a chafing dish or a slow cooker set on low.
What to Serve With Cheeseburger Soup
- Crusty Bread or Rolls: Freshly baked bread, sourdough, or dinner rolls are perfect for soaking up the savory soup.
- Salad: Add freshness with a simple salad and vinaigrette or ranch dressing, or make a Caesar salad.
- Garlic Bread: Garlic bread slices or breadsticks can be a tasty side.
- Sandwich: Serve a cup of cheeseburger soup with half of a grilled cheese sandwich for a hearty lunch.
- Cornbread: Sweet or savory cornbread can be an excellent accompaniment, adding a different texture and flavor profile.
Recipe Variations
Cheese
- Velveeta can add creamy texture. Replace half orall of the cheddar with Velveeta cheese.
- Replace half of the cheddar with pepper jack for a spicy kick.
Meat
- Ground Turkey or Chicken: Lighten the soup with one of these options.
- Sausage: Replace the beef with Italian sausage or breakfast sausage.
- Chorizo: Ground chorizo can add a spiciness and a different flavor profile to the cheeseburger soup.
Vegetables
- Corn: Adds texture and sweetness.
- Tomatoes: For a fresh addition, add diced tomatoes just before the soup is done.
- Spinach: For extra color, add fresh chopped spinach about 5 minutes before the soup is done.
- Mushrooms: For umami flavor, sauté sliced mushrooms with the vegetables.
Toppings
- Sour Cream: For a tangy finish.
- Green Onions: For additional color and freshness.
- Croutons: For extra crunch.
Bacon Cheeseburger Soup
This recipe is perfect for any occasion, from family dinners to tailgating events. Don’t forget the bacon garnish!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Soup Recipes
Ingredients
- 4 strips bacon
- 1 pound 90% ground beef
- 1 large onion, chopped
- 1 cup diced celery
- 1 cup diced carrots
- 1 teaspoon herbes de Provence or Italian seasoning
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 pound potatoes, cubed
- 4 cups chicken broth
- 5 tablespoons butter
- 1/3 cup flour
- 2 cups half-and-half or whole milk
- 16 ounces cheddar cheese, shredded
- 1 tablespoon fresh chopped parsley
Instructions
Cook the Bacon and Ground Beef: Put the bacon in a large Dutch oven and place it over medium heat. Cook the bacon for 3 to 4 minutes, stirring frequently, until browned and crisp. Use a slotted spoon to transfer the bacon to paper towels to drain. Add the ground beef to the skillet, breaking it up into smaller pieces. Cook undisturbed for 4 minutes. Continue cooking, stirring, for 7 to 8 minutes or until no longer pink. Remove to a plate and set aside. Drain off all but about 1 tablespoon of drippings.
Sauté the Aromatics: Add the onion, celery, carrots, and herbes de Provence or Italian seasoning to the pot and add a pinch of kosher salt and pepper. Cook over medium heat, stirring, for 4 to 5 minutes or until the onions are translucent.
Make the Soup: Add the ground beef back to the pot along with the potatoes and chicken broth. Bring to a simmer over medium-high heat. Reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes or till the potatoes are tender. 
Make the Roux: Melt the butter in a saucepan over medium heat. When the butter is sizzling, add the flour and cook, stirring, for 2 minutes. Stir the roux into the soup and continue cooking for 2 minutes. 
Finish the Soup: Add the half-and-half and cheese to the soup and cook over low heat until the cheese has melted and the soup is thickened. Taste and add salt and pepper, as needed. 
Serve: Ladle the soup into bowls and garnish with parsley. Enjoy! 
