Easy Cheeseburger Soup
This Easy Cheeseburger Soup is loaded with beef, bacon, cheddar, and tender potatoes. A creamy, comforting one-pot dinner ready in under an hour. Perfect for busy weeknights and family meals.
Ingredients
- 5 slices bacon cut into small pieces
- 1 lb ground beef
- ¼ cup butter
- ¼ cup onion diced
- 2 celery sticks diced
- ½ teaspoon minced garlic
- 6 tablespoons flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1 lb Yukon Gold potatoes peeled and diced small
- 2 cups shredded sharp cheddar cheese
- Salt and pepper to taste
- ¼ cup diced pickles optional
Instructions
Cook the Bacon
- Use kitchen shears to cut bacon into small pieces. Cook in a soup pot over medium-high heat for about 10 minutes, until crispy. Transfer to a paper towel-lined plate, leaving the bacon fat in the pot.
Brown the Beef
- Add the ground beef to the pot and cook until browned, breaking it apart. Drain excess fat and transfer beef to another paper towel-lined plate.
Sauté Vegetables
- Melt butter in the pot. Add onions and celery; sauté 4–5 minutes until softened.
Add Garlic and Flour
- Stir in garlic and flour. Cook for 2 minutes to remove the raw flour taste.
Add Liquids
- Slowly whisk in chicken broth until smooth and fully combined.
Simmer
- Add heavy cream, Worcestershire sauce, potatoes, and the cooked beef. Increase heat to bring the soup to a boil, then reduce to medium-low and keep at a gentle simmer. Cover with the lid cracked.
- Simmer for about 15 minutes or until potatoes are tender and the soup thickens.
Add Cheese
- Turn off heat and gradually stir in shredded cheddar. Add extra broth, milk, or cream if you want a thinner consistency.
Finish and Serve
- Stir in most of the cooked bacon, reserving some for garnish. Taste and season with salt and pepper. Add chopped pickles if desired. Serve warm with extra toppings.
Notes
Use Yukon Gold potatoes for the creamiest texture.
Add cheese off the heat to prevent clumping or graininess.
Sauté flour well to avoid a raw taste.
Customize: Add tomatoes, jalapeños, or swap cheddar for pepper jack or American.
Storage
Refrigerator: Store airtight for up to 4 days.
Freeze: Not recommended—potatoes and dairy can separate and become grainy.
Reheat: Heat gently on the stovetop or microwave in increments, stirring often.
FAQs
Can I use ground turkey instead of beef?
Yes—ground turkey works great for a lighter soup. Can I substitute milk for the heavy cream?
You can, but the soup will be thinner. Add a little extra cheese to compensate. What toppings go well on cheeseburger soup?
Crispy bacon, extra cheese, green onions, diced pickles, croutons, or a drizzle of ketchup/mustard.
Yes—ground turkey works great for a lighter soup. Can I substitute milk for the heavy cream?
You can, but the soup will be thinner. Add a little extra cheese to compensate. What toppings go well on cheeseburger soup?
Crispy bacon, extra cheese, green onions, diced pickles, croutons, or a drizzle of ketchup/mustard.