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Cheeseburger Soup Recipe

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4.8 from 16 reviews

A creamy and comforting cheeseburger soup featuring crispy bacon, ground beef, tender potatoes, and cheddar cheese all blended into a deliciously hearty dish perfect for chilly days.

Ingredients

Meats

  • 5 strips bacon (chopped)
  • 1 pound lean ground beef

Vegetables

  • ½ medium onion (chopped)
  • 2 ribs celery (chopped)
  • 2 medium carrots (chopped)
  • 1 tablespoon minced garlic (about 3 cloves)
  • 1 pound Russet potatoes (about 2 large; peeled and diced)

Dairy

  • 4 tablespoons butter
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese

Others

  • ⅓ cup all-purpose flour
  • 4 cups chicken broth
  • 1 tablespoon yellow mustard
  • 1 tablespoon fresh lemon juice
  • salt and pepper to taste

Instructions

  1. Cook Bacon: Cook the chopped bacon in a large pot over medium-high heat until crispy, about 10 minutes. If the pan gets too hot, reduce the heat to medium. Remove the bacon to a paper towel-lined plate to dry.
  2. Cook Ground Beef: Add the ground beef to the pot and cook for 4-5 minutes, using a spatula to break up the beef until no longer pink. Remove the beef to a bowl and drain the fat.
  3. Sauté Vegetables: Melt the butter in the pot, then add the chopped onion, celery, and carrots. Cook for 4-5 minutes until softened.
  4. Add Garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant.
  5. Make Roux: Sprinkle the flour over the vegetables and stir well until it is mixed throughout, creating a roux base.
  6. Combine Liquids and Ingredients: Gradually whisk in the chicken broth. Then add the heavy cream, yellow mustard, diced potatoes, and the cooked ground beef. Stir well to combine.
  7. Simmer Soup: Bring the mixture to a boil, then reduce heat to medium-low. Cover partially and let simmer for 15 minutes until the potatoes are tender.
  8. Add Cheese and Lemon: Remove the pot from heat and stir in the shredded cheddar cheese and fresh lemon juice. If the soup is too thick, add more chicken broth or cream to reach desired consistency.
  9. Season and Serve: Season the soup with salt and pepper to taste. Ladle into serving bowls and top each serving with the crispy bacon from the first step. Enjoy your comforting cheeseburger soup!

Notes

  • Use lean ground beef to reduce excess fat for a less greasy soup.
  • If you prefer a thicker soup, add more flour during the roux step or reduce the amount of chicken broth.
  • For a richer flavor, substitute half of the chicken broth with beef broth.
  • Russet potatoes are ideal for their starchy texture that softens nicely; you can substitute with Yukon Gold potatoes if preferred.
  • Adjust the level of cheese to increase creaminess or garnish extra cheese on top for presentation.
  • Leftover soup stores well in the fridge for up to 3 days and can be frozen for up to 2 months.

Find it online: https://cravedishes.com/cheeseburger-soup-recipe/