Bacon Cheeseburger Soup

This bacon cheeseburger soup brings all the flavors of the classic burger into a warm, comforting bowl. With crisp bacon, seasoned ground beef, tender vegetables, and a creamy cheddar base, it delivers a nostalgic combination that feels hearty without being heavy. The potatoes add substance, the broth keeps everything balanced, and the melted cheese ties the whole dish together into a rich, satisfying soup.

It’s also incredibly adaptable depending on the style of cheeseburger you love. You can lean smoky, spicy, extra-cheesy, or even lighter if you prefer. Whether you’re serving a crowd, preparing game-day food, or just wanting a cozy pot simmering on the stove, this soup is an easy choice. It reheats well, fills the kitchen with inviting aromas, and offers that irresistible bacon-and-cheddar goodness in each spoonful.

What You’ll Like About This Recipe

• Big cheeseburger flavor. The combination of bacon, ground beef, onions, cheddar, and a creamy base recreates the essence of a bacon cheeseburger in a bowl, with every component contributing depth and richness.
• Comforting texture. Cubed potatoes, sautéed vegetables, and melted cheese create a hearty, velvety texture that feels substantial without requiring complicated steps.
• Customizable seasoning. The soup responds well to different flavor additions—herbes de Provence adds a fragrant herbal note, while Italian seasoning gives a more savory backbone. You can adjust spices to suit your preferred cheeseburger style.
• Crowd-pleasing and filling. This recipe yields generous servings, making it ideal for families, gatherings, or any meal where you want something comforting and dependable.
• Easy to reheat. Bacon cheeseburger soup thickens as it sits, but it reheats beautifully with a splash of broth or milk, making leftovers just as enjoyable as the first bowl.

Ingredient Notes

• Bacon – Provides the smoky backbone of the soup. Thick-cut bacon offers more chew, while standard slices crisp faster and produce more drippings for sautéing.
• Ground beef – Lean but not too lean (around 90%) ensures good flavor without excessive grease. A mix of beef and pork can be used for a richer taste.
• Vegetables – Onion, celery, and carrots form the aromatic base. Dice them evenly so they soften at the same rate and blend seamlessly into the soup.
• Potatoes – Waxy potatoes (Yukon Gold) maintain their shape better, while russets break down more and contribute more body to the soup.
• Chicken broth – Serves as the liquid base before thickening. A mild broth lets the beef and cheddar shine.
• Roux – Equal parts butter and flour cooked together; this thickens the soup while giving it a silky finish. Cook it long enough to remove the raw flour taste.
• Cheddar cheese – Freshly shredded cheddar melts smoother than packaged shreds. Sharp or extra sharp cheddar amplifies the cheese flavor.
• Half-and-half – Adds creaminess without the heaviness of full cream. Whole milk works but produces a lighter consistency.

How to Make It

1. Cook the bacon slowly so it renders enough flavorful fat to sauté the vegetables. Set the crisp pieces aside so they stay crunchy for garnishing.
2. Brown the ground beef thoroughly, letting it sit undisturbed at first to develop color before breaking it up. Proper browning adds depth to the finished soup.
3. Sauté the onions, celery, and carrots in the remaining drippings until they soften and begin to smell sweet; this forms the aromatic backbone.
4. Add the potatoes and broth and let them simmer until tender. The potatoes soften the broth and absorb savory flavor as they cook.
5. Prepare the roux in a separate pan, cooking until lightly golden so it thickens smoothly without tasting floury.
6. Stir the roux into the soup to thicken it, then add the half-and-half and cheese. Keep the heat low so the cheese melts gently and the soup stays smooth.
7. Finish by adjusting salt and pepper and stirring in or garnishing with the crisp bacon for texture and smoky flavor.

Pro Tips

• Brown the beef well to build flavor—color equals depth, and skipping this step leads to a flatter soup.
• Shred your own cheddar for the smoothest melt; pre-shredded varieties contain anti-caking agents that inhibit creaminess.
• Simmer the soup on low after adding cheese to prevent separation or grainy texture.
• Hold the bacon until just before serving to maintain crispness, especially if the soup sits for a while.
• Adjust thickness as needed with additional broth or milk, especially when reheating leftovers.

Recipe Variations

• Spicy cheeseburger style. Add diced jalapeños, crushed red pepper flakes, or a spoonful of chipotle in adobo to bring heat and smoky depth. Pepper jack cheese can replace part of the cheddar.
• Loaded baked potato version. Increase the potatoes, use extra sharp cheddar, and top with sour cream, chives, and extra bacon for a soup that mirrors a loaded baked potato.
• Beer-cheddar twist. Replace part of the broth with a mild lager or amber ale to add malty, savory notes that pair well with cheddar and beef.
• Vegetable-boosted soup. Add corn, bell peppers, or mushrooms during the sauté step for additional texture and sweetness.
• Lighter version. Use turkey bacon and lean ground turkey, and replace half-and-half with whole milk for a still-creamy but lighter bowl.

Serving Suggestions

• 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.

How to Store

• Refrigerate in airtight containers for several days. The soup will thicken due to the potatoes and cheese, so add a splash of broth or milk when reheating to return it to a creamy consistency.
• Freeze without the potatoes for the best results, as potatoes tend to become grainy after thawing. If freezing, add freshly cooked potatoes when reheating.
• Reheat gently over low heat, stirring frequently to prevent the cheese from separating. Add liquid gradually until the soup returns to the desired thickness.

Bacon Cheeseburger Soup

Diana Rattray

This recipe is perfect for any occasion, from family dinners to tailgating events. Don’t forget the bacon garnish!

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Servings 8 servings

Calories 649

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Course Soup Recipes

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Ingredients

  

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• 4 strips bacon
• 1 pound ground beef, lean
• 1 large onion, chopped
• 1 cup celery, diced
• 1 cup carrots, diced
• 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

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• 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!
  

Nutrition

Calories: 649kcalCarbohydrates: 22gProtein: 29gFat: 49gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 147mgSodium: 1036mgPotassium: 677mgFiber: 2gSugar: 5gVitamin A: 3739IUVitamin C: 14mgCalcium: 505mgIron: 2mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword bacon cheeseburger soup, cheeseburger soup

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