Bacon Cheeseburger Soup
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Bacon Cheeseburger Soup is a hearty and creamy take on America’s favorite cheeseburger. The soup is full of flavor, easy to make and comforting.
So incredibly creamy and flavorful, this soup is guaranteed to be a hit. Easy to make, this recipe requires only one pot and widely available ingredients. The soup is packed with all the cheeseburger flavors and made even better by adding a hefty amount of bacon and not holding back on the cheese. This Bacon Cheeseburger Soup is guaranteed to please picky eaters and make weeknight dinners easy, fun and delicious.
How to Make Bacon Cheeseburger Soup
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HOW TO MAKE BACON CHEESEBURGER SOUP
Bacon Cheeseburger Soup is a very easy recipe made in one pan, in about one hour or less, just like one of my other favorite recipes, Cheeseburger Macaroni. To make the soup you will need the basic ingredients that give it the “cheeseburger” taste and flavor. The soup is made with ground beef, and simple veggies like celery, carrots and onion.
The bacon in this soup is optional, but why keep it out when you can add it in. We all know that everything is better with bacon. The bacon is fried in the pot in the beginning, after that is removed and set aside. Next, the beef gets browned, and don’t skip this step, as browning the beef well will add extra flavor. Once the beef has been browned, it’s removed from the pot and the veggies are added. In the end, everything is combined and simmered to perfection.
I like to add sour cream and heavy cream to make the soup creamier. If you don’t have sour cream on hand, you can add plain whole milk yogurt or even cream cheese. I also used a few dried herbs to flavor the soup, like dried basil, parsley and oregano. To make the soup even more flavorful you can add 1 tablespoon of freshly minced garlic or garlic powder. Red pepper flakes are added for just a subtle spice kick, you can add more or less, based on your own preference.
When it comes to the cheese, I love using freshly grated cheddar cheese. Another creamy and delicious option is using Velveeta cheese.
Can You Freeze Cheeseburger Soup?
This cheeseburger soup recipe reheats very well. Just add a little chicken broth while reheating if the soup becomes too thick. The soup can last about 5 days in the fridge.
Since the soup contains potatoes, it can change in texture when frozen, so preferably serve if fresh. If you do decide to freeze this soup, reheat it over low heat to help maintain the creamy and smooth texture!
What Toppings Can I Add ot Cheeseburger Soup?
Extra bacon and cheese are always a good idea, I like to garnish the soup with them. Also, you can add a dollop of sour cream, fresh parsley or chopped green onions and chives.
Can I Make Cheeseburger Soup With Ground Chicken?
The classic cheeseburger soup is made with beef, to resemble all the flavors that you taste when eating a juicy cheeseburger. However, you can substitute the beef with ground chicken or ground turkey, and it will still taste delicious.
Hands down, this is one of the best soups I have made. It’s cheesy and so comforting, especially when served with a fresh, warm baguette on the side. The crispy bacon takes it over the top, and all that cheddar cheese makes it so hearty and tasty!
- 12 slices of bacon chopped
- 1 pound ground beef
- 4 tablespoons unsalted butter
- 1 medium sweet onion chopped
- 1 cup shredded carrots
- 1 cup diced celery
- 1-3/4 pounds about 4 cups cubed peeled potatoes
- 3 – 4 cups chicken broth
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried parsley flakes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup whole milk or heavy cream
- 1/2 cup sour cream
- 16 ounces cheddar cheese grated
- Fresh parsley for garnish
In a large sauce pan or dutch oven, over medium-high heat, fry the bacon until crisp. Remove bacon and set aside, leaving 1/4 of the drippings in the pot.
Add the beef to the pot, don’t move it or break it for 3-4 minutes, so it gets nice and brown. Start crumbling the beef and cook until browned and no longer pink. Drain and set aside.
Reduce heat to medium low, add the butter and once melted, add diced onion. Cook until tender, about 5 minutes.
Add the rest of the veggies: carrots, celery and potatoes. For extra flavor, cook the veggies for 7-10 minutes until tender or proceed to adding the chicken broth.
Add 3 cups of chicken broth and the dried herbs: red pepper flakes, parsley, basil and oregano. Season with salt and pepper.
Stir and add back in the beef, stir and if the soup is too thick, add one more cup of broth. Bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, 10-12 minutes.
Reduce heat to low. Stir in sour cream and heavy cream. Taste and adjust for salt and pepper.
Turn of the heat and stir in the cheese until it melts.
Stir in 3/4 of the bacon.
Serve garnished with the remaining bacon and fresh parsley.
(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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