Description
This rich and savory Cheeseburger Soup combines ground beef, cheddar cheese, tender potatoes, and crispy bacon for an ultimate comfort meal. Flavored with vegetables, spices, and a hint of beer, this creamy soup delivers all the classic cheeseburger flavors in a hearty, warming bowl—perfect for weeknights or gatherings.
Ingredients
Units
Scale
Bacon & Beef
- 5 strips bacon
- 2 tablespoons bacon drippings (or butter, as needed)
- 1 lb. ground beef
- Salt and pepper, to taste
Vegetables & Aromatics
- 1 yellow onion, diced
- 3/4 cup carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 1/4 lbs. potatoes (Yukon gold, russet, or red), peeled and cubed
Liquids & Dairy
- 1/2 cup light beer
- 4 cups chicken broth
- 1 cup beef broth
- 1 1/2 cups half and half
Cheese
- 2 cups cheddar cheese, shredded
Condiments
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 2 teaspoons yellow mustard
- 2 teaspoons ketchup
- 2 teaspoons dill pickle juice
Thickener
- 1/3 cup flour
Seasonings
- 1/2 teaspoon brown sugar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
Instructions
- Cook the Bacon: In a large soup pot, cook the bacon slowly over low heat until crisp. Chop when cooled and reserve 2 tablespoons of bacon drippings. (Use butter if omitting bacon.) Remove the bacon and place on a paper towel lined plate. Wipe any dark spots from the pot but leave flavorful bits in.
- Brown the Beef: Season ground beef with salt and pepper, then cook and crumble in the same pot over medium-high heat until fully browned (about 8 minutes). Drain the fat and set aside.
- Deglaze with Beer: Pour in the beer and use a silicone spatula to scrape up any browned bits on the bottom and sides. Let it bubble and reduce by half, about 5-6 minutes, to deepen the broth’s flavor.
- Sauté Vegetables: Add reserved bacon drippings, 2 tablespoons butter (if needed), diced onions, carrots, celery, and minced garlic. Cook until vegetables are softened, about 5-6 minutes, stirring often.
- Add Condiments & Spices: Stir in Worcestershire sauce, hot sauce, mustard, ketchup, pickle juice, brown sugar, garlic powder, onion powder, black pepper, and smoked paprika until evenly combined.
- Add Flour: Sprinkle flour over the mixture and stir continuously for 2 minutes. This cooks out the raw flour taste and sets up a thick base for the soup.
- Add Broths & Dairy: Gradually add chicken broth in small splashes, stirring constantly, then add beef broth and half and half the same way. This helps prevent lumps and ensures a smooth soup.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat and return cooked ground beef to the pot. Cover partially and simmer for 10-15 minutes to blend flavors.
- Add Potatoes: Peel and cube potatoes, then add them to the soup. Stir, cover partially, and simmer for 15-20 minutes, or until potatoes are fork tender but not falling apart.
- Add Cheese & Serve: Reduce heat to low. Gradually stir in shredded cheddar cheese, letting it melt and combine smoothly. Top with chopped bacon before serving for extra cheeseburger flavor.
Notes
- You can omit the bacon for a lighter soup or use only butter for sautéing.
- Light beer gives subtle depth—substitute with beef broth for non-alcoholic version.
- Use freshly shredded cheddar for best texture and melting; packaged shredded cheese may cause graininess.
- When adding cheese, make sure soup is not too hot to prevent dairy from separating.
- Best served fresh, but can be refrigerated for 3-4 days. Soup may not reheat as perfectly after freezing, so avoid overcooking potatoes if making ahead for the freezer.
- Use Yukon gold potatoes for creaminess, or red potatoes for better shape retention in soup.
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 4g
- Sodium: 870mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 80mg
