Marry This Cheeseburger Soup Recipe is a creamy and hearty recipe, which is made with crispy bacon and tender potatoes. It’s the ultimate comfort food recipe, ready in about 45 minutes.
Jump to RecipeCheeseburger Soup Recipe Ingredients
- 8 slices bacon, cut into 1-in. pieces
- 1 lb. lean ground beef
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 2 tsp. kosher salt
- 1/2 tsp. black pepper, plus more for serving
- 2 garlic cloves, finely chopped
- 1/4 cup all-purpose flour
- 1/2 tsp. mustard powder
- 1/2 tsp. paprika
- 4 cups chicken broth
- 2 lb. russet potatoes, peeled and diced (about 4 medium)
- 2 1/2 cups shredded cheddar cheese (about 10 oz.)
- 1 cup heavy cream
- 1/4 cup sour cream, plus more for serving
- 4 green onions, thinly sliced
- Hot rolls and butter, for serving
How To Make Cheeseburger Soup
- Cook the bacon: In a large Dutch oven or heavy-bottomed pot, cook the bacon pieces over medium heat, stirring occasionally, until crisp, about 4 to 6 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered bacon fat in the pot.
- Brown the beef and vegetables: To the bacon fat in the pot, add the ground beef, carrots, celery, onion, salt, and pepper. Cook over medium heat, stirring frequently and breaking up the meat, until the beef is brown and crumbly, about 5 to 7 minutes. Add the garlic and cook for 1 more minute until fragrant.
- Make the soup base: Sprinkle the flour, mustard powder, and paprika over the meat and vegetable mixture. Cook, stirring constantly, for 1 to 2 minutes until the raw flour smell is gone.
- Simmer the soup: Gradually stir in the chicken broth and 1 ½ cups of water, whisking to ensure there are no lumps of flour. Stir in the diced potatoes. Bring the mixture to a simmer.
- Thicken and finish: Continue to simmer until the potatoes are tender, about 10 to 12 minutes. Use a potato masher or the back of a wooden spoon to gently break up some of the potatoes directly in the pot. This will help thicken the soup while leaving some texture.
- Add the dairy: Remove the pot from the heat. Slowly stir in 2 cups of the shredded cheddar cheese until melted. Stir in the heavy cream and sour cream until well combined and the soup is creamy.
- Serve and garnish: Divide the soup among bowls. Top each serving with a dollop of sour cream, a sprinkle of green onions, the crispy bacon pieces, the remaining ½ cup of cheddar cheese, and a dash of black pepper. Serve immediately with hot rolls.
Recipe Tips
- How to get a thick and creamy soup? Mashing some of the cooked potatoes directly in the pot is the key. The starch from the broken-down potatoes naturally thickens the soup without making it perfectly smooth.
- Can I use a different kind of potato? Yes. Russet potatoes are ideal because their high starch content helps thicken the soup. Yukon Gold potatoes are a great alternative and will hold their shape a bit more.
- How to prevent the cheese from clumping? It’s very important to remove the soup from the direct heat before adding the cheese. If the soup is boiling, the cheese can separate and become grainy or clumpy. Stirring it in slowly off the heat allows it to melt smoothly.
- Can I make this soup ahead of time? Yes, this soup reheats well. You can make it a day or two in advance. Store it in the refrigerator and reheat gently on the stovetop, stirring occasionally. You may need to add a splash of milk or broth to thin it out slightly upon reheating.
What To Serve With Cheeseburger Soup
This hearty soup is a meal in itself, but it’s even better with something to dip into it.
- Hot buttered rolls or crusty bread
- Soft pretzels
- Saltine or oyster crackers
- A simple green salad with a light vinaigrette
How To Store Cheeseburger Soup
Refrigerate: Let the soup cool, then transfer it to an airtight container. It will keep well in the refrigerator for up to 4 days. Freeze: Due to the dairy content (heavy cream, sour cream, cheese), this soup may separate or become grainy when frozen and thawed. It’s best enjoyed fresh or refrigerated.
Cheeseburger Soup Nutrition Facts
- Calories: 650kcal
- Carbohydrates: 35g
- Protein: 30g
- Fat: 42g
- Saturated Fat: 22g
- Sodium: 1400mg
- Fiber: 4g
- Sugar: 6g
Nutrition information is estimated per serving and may vary based on specific ingredients and portion sizes.
FAQs
Yes. Brown the bacon, beef, and vegetables on the stovetop as directed. Transfer the mixture to a slow cooker. Stir in the flour and spices, then add the broth and potatoes. Cook on low for 4-6 hours or on high for 2-3 hours, until potatoes are tender. Mash some potatoes, then stir in the dairy and cheese just before serving.
No, this soup is savory and cheesy, not spicy. The paprika adds warmth and color but not heat. For a spicy kick, you could add a pinch of cayenne pepper or a dash of hot sauce.
Absolutely. Ground turkey or ground chicken are great leaner alternatives. Since they have less fat, you may want to add a tablespoon of olive oil to the pot when cooking the vegetables.
Try More Recipes:
Cheeseburger Soup Recipe
Course: SoupsCuisine: AmericanDifficulty: Easy8
servings15
minutes30
minutes650
kcalA rich, creamy, and hearty cheeseburger soup packed with ground beef, potatoes, and bacon, making it the ultimate one-pot comfort food meal.
Ingredients
8 slices bacon
1 lb. lean ground beef
2 carrots, 2 celery stalks, 1 onion (chopped)
Salt, pepper, 2 cloves garlic
1/4 cup flour, 1/2 tsp mustard powder, 1/2 tsp paprika
4 cups chicken broth
2 lb. russet potatoes, diced
2 1/2 cups shredded cheddar cheese
1 cup heavy cream, 1/4 cup sour cream
Green onions for garnish
Directions
- In a large Dutch oven, cook bacon until crisp. Remove bacon, leaving the fat in the pot.
- Sauté the ground beef, carrots, celery, and onion in the bacon fat until the meat is browned. Add garlic.
- Stir in the flour and spices, then gradually whisk in the chicken broth and 1.5 cups of water.
- Add the potatoes and simmer for 10-12 minutes until tender. Lightly mash some of the potatoes in the pot.
- Remove from heat. Stir in 2 cups of cheddar cheese until melted, then stir in the heavy cream and sour cream.
- Serve topped with the remaining cheese, crispy bacon, and green onions.
Notes
- Leaving the bacon fat in the pot adds a huge amount of flavor to the soup base.
- Mashing some of the potatoes directly in the pot is a great trick to naturally thicken the soup.
- Remove the soup from the heat before adding the cheese and cream to ensure a smooth, creamy texture without curdling.
- This soup is even better the next day as the flavors meld together.
