Cheeseburger Soup Recipe

Imagine the comfort of a loaded cheeseburger, but in soup form—a cozy, creamy, flavor-packed bowl that’s just perfect for busy weeknights. This Cheeseburger Soup recipe delivers everything you crave: gooey cheddar, savory beef, crispy bacon, tender potatoes, and all those tangy burger fixings. It comes together surprisingly fast and is unbelievably simple, making it a must-have for anyone who loves bold flavors and soul-soothing meals without the hassle.

Ingredients You’ll Need

• Bacon: Adds smoky depth and a crispy topping; optional, but it really brings home the cheeseburger experience. If omitting, substitute with butter.
• Ground Beef: The star protein—choose lean for less grease, but any ground beef works beautifully.
• Light Beer: Deglazes the pot, pulling up caramelized flavor; use beef broth if you’d rather skip alcohol or want a milder taste.
• Butter: Rounds out richness, especially if you’re not using bacon drippings.
• Yellow Onion, Carrots, Celery, Garlic: The flavor base—these aromatic veggies build sweet, savory notes into the broth.
• Worcestershire Sauce, Hot Sauce: Sneaky flavor boosters! Worcestershire lends umami and a bit of zip; a dash of hot sauce brightens everything without making it spicy.
• Yellow Mustard, Ketchup, Dill Pickle Juice: These are non-negotiable in my book—they’re the “secret sauce” that gives the soup real burger character.
• Flour: Thickens up the broth for that hearty, chowder-like consistency.
• Chicken Broth, Beef Broth, Half and Half: The trifecta for a creamy, flavorful soup base; chicken and beef broths balance each other out while half and half makes it luxuriously smooth.
• Potatoes (Yukon Gold, Russet, Red): Tender cubes bring substance and comfort. Yukon Golds are especially creamy, but reds hold their shape if you’re planning leftovers.
• Cheddar Cheese: Melts into creaminess for that “cheeseburger” finish; always shred your own for best results.
• Brown Sugar, Garlic Powder, Onion Powder, Pepper, Smoked Paprika: A simple mix to accentuate the other flavors—smoked paprika is especially important for that flame-grilled burger vibe.

Note: For best results, always let your cheese come to room temperature and stir it in gradually to avoid clumping.

Variations

• Turkey or Chicken: Swap in ground turkey or chicken for a lighter spin—just as hearty, a touch leaner.
• Gluten-Free: Use cornstarch instead of flour to thicken, and double-check all condiments for gluten.
• Vegetarian: Replace the beef and bacon with extra veggies (think mushrooms and bell peppers), use veggie broth, and skip the bacon drippings.
• Spice It Up: Turn up the heat with a pinch of cayenne or a splash more hot sauce if your crowd prefers.
• Extra Veggies: Stir in chopped spinach, frozen peas, or roasted red peppers at the end for extra color and nutrition.

How to Make Cheeseburger Soup

Step 1: Crisp the Bacon

Cook the bacon on low in your soup pot until perfectly crispy, then set aside on paper towels to drain. Save about two tablespoons of the drippings in the pot for an extra layer of rich flavor. (Butter can stand in if you’re skipping bacon.)

Step 2: Brown the Beef

Sprinkle the ground beef with a little salt and pepper and cook it in the same pot, breaking it into crumbles until fully browned. Don’t forget to drain off the fat so your soup isn’t greasy—then set the beef aside.

Step 3: Unlock the Flavor

Pour in the light beer and scrape up all the flavorful browned bits on the bottom of the pot—this creates an incredible depth. Let the beer bubble and reduce briefly.

Step 4: Build the Base

Add your reserved bacon drippings (or butter), sauté the onions, carrots, celery, and garlic until they’re fragrant and softened. This is where the soup starts to smell irresistible.

Step 5: Burger Magic

Stir in Worcestershire, hot sauce, mustard, ketchup, dill pickle juice, and the spice mix. This step transforms the soup from “beef and potato” to a true cheeseburger experience.

Step 6: Thicken It Up

Sprinkle flour evenly and stir for a couple of minutes until it’s absorbed and you no longer smell raw flour. This ensures a thick, luscious soup later.

Step 7: Add Liquids and Simmer

Pour in the chicken and beef broths gradually, followed by the half and half, stirring constantly for a smooth blend. Bring the soup to a boil, then reduce heat, return the beef, cover partway, and let it simmer gently.

Step 8: Potatoes Go In

Stir in the diced potatoes and simmer, partially covered, until fork-tender but not mushy—about 15–20 minutes.

Step 9: Melt in the Cheese

Lower the heat to avoid curdling, then gradually stir in the shredded cheddar until it’s completely melted into creamy goodness.

Step 10: Finish and Serve

Crumble the reserved bacon on top, and it’s ready to ladle into bowls!

How to Serve

This soup is comfort food royalty and shines all on its own, but here are some ways to take it up a notch:

• Loaded with Garnishes: Top each bowl with more shredded cheddar, diced dill pickles, a drizzle of ketchup or mustard, or even a scoop of sour cream for extra richness.
• Bread on the Side: Serve with crusty rolls, soft pretzel buns, or toasted burger buns rubbed with garlic butter—the ultimate vehicle for scooping up every bite.
• Fresh Greens: Pair with a simple salad or coleslaw to balance the richness and add a crisp contrast.
• Dunk and Dip: If you’re feeling wild, use French fries or tater tots as dippers for an over-the-top cheeseburger feast.

Make Ahead and Storage

Storing Leftovers

Allow the soup to cool before transferring it into airtight containers. Keep refrigerated for 3–4 days. The flavors actually deepen overnight, making this a great make-ahead option.

Freezing

The soup can be frozen, but keep in mind that the texture of potatoes and dairy-based soups can change a bit when thawed. If freezing, cook the potatoes until just tender to help them hold up. Store in freezer-safe containers for up to 2 months.

Reheating

Reheat on the stovetop over low to medium heat, stirring often. If the soup thickens too much in the fridge, loosen with a splash of broth or milk. Microwaving works too—just do it gently and stir frequently to avoid hot spots.

Note: Cheese- and cream-based soups can separate a touch after freezing, but a good whisk usually brings them right back together.

FAQs

Final Thoughts

If cozy, craveable, stick-to-your-ribs comfort is what you’re after, this Cheeseburger Soup will become your go-to. It’s so simple, full of familiar flavors, and destined to bring smiles to the table. Give it a try—don’t be afraid to experiment and make it yours. There’s just something magical about the combination of beef, cheese, and all those classic burger toppings, especially when they come together effortlessly in a single nourishing pot. Happy cooking!

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