Description
Easy Cheeseburger Soup is a hearty, one-pot comfort food loaded with ground beef, crispy bacon, tender potatoes, and melty cheddar cheese. Perfect for chilly nights, this creamy soup brings all the flavors of a loaded bacon cheeseburger into a cozy bowl of rich, savory goodness.
Ingredients
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5 slices bacon, chopped
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1 lb (450g) ground beef
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¼ cup (60g) butter
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¼ cup (40g) diced onion
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2 sticks celery, diced
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½ tsp minced garlic
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6 tbsp (48g) all-purpose flour
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4 cups (960ml) chicken broth
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1 cup (240ml) heavy cream
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1 tsp Worcestershire sauce
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1 lb (450g) Yukon gold potatoes, peeled & diced
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2 cups (200g) shredded sharp cheddar cheese
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Salt and pepper to taste
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¼ cup (60g) diced pickles (optional)
Instructions
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In a large pot, cook chopped bacon over medium-high heat until crispy. Remove and set aside, reserving bacon fat in the pot.
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Add ground beef to the pot and cook until browned. Drain excess fat and set beef aside with the bacon.
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Melt butter in the pot. Add onions and celery, sautéing until soft (4-5 min). Add minced garlic and cook for 1-2 minutes more.
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Stir in flour, cooking for 2 minutes to form a roux.
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Slowly whisk in chicken broth, then add heavy cream and Worcestershire sauce. Simmer gently.
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Add diced potatoes and cooked beef. Simmer uncovered for 15 minutes until potatoes are tender and soup thickens.
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Turn off heat and stir in shredded cheddar until melted and smooth.
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Add most of the crispy bacon (reserve some for garnish) and season with salt and pepper.
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Optional: Stir in diced pickles for a tangy twist.
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Serve hot, garnished with extra bacon and pickle slices if desired.
Notes
For the best melting texture, use freshly shredded cheddar cheese.
Adjust soup thickness with extra broth or milk as needed.
Add hot sauce or red pepper flakes for a spicy kick.
Store leftovers in the fridge for up to 4 days; reheat gently on the stovetop.
Freeze the soup (before adding cheese) for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: One-Pot
- Cuisine: American