Cheeseburger Soup

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Creamy Cheeseburger Soup has all the flavor of your favorite burger. It is loaded with bacon, ground beef, potatoes, in a creamy, cheesy soup!

I love trying new delicious soup recipes, and today’s bacon cheeseburger soup recipe is a favorite on regular rotation at our home! It’s perfect for feeding my meat and potatoes-loving husband and three teenage burger-loving boys!

Why I love this recipe

• It’s like having your favorite burger in a bowl.
• The blend of herbs and seasonings gives it that perfect balance of flavors.
• It is hearty and filling, the perfect comfort food.

Ingredients

• unsalted butter
• yellow onion
• carrots
• celery
• lean ground beef
• garlic
• dried parsley
• dried basil
• potatoes
• beef broth
• all-purpose flour
• milk
• shredded sharp cheddar cheese
• sour cream

Step by step

1. Melt 1 tablespoon of butter in a large pot or dutch oven. Add onion, carrots, celery, and ground beef. Cook until beef is browned and veggies are soft, stirring often, about 8 minutes. 
2. Add garlic and cook for 1 minute, stirring often.
3. Add parsley, basil, potatoes and beef broth. Bring to a boil. Reduce heat and simmer for 12 minutes or until potatoes are fork-tender.

1. Meanwhile, in a separate small saucepan, melt the remeinaing 3 tablespoon of butter over medium heat. Stir in flour and whisk until smooth for 1 minute. Slowly stir in milk, whisking as you add it, and simmer until thickened.
2. When potatoes are cooked, stir the thickened sauce into the soup. Bring to a boil once more, then reduce heat to low.
3. Stir in cheese. Continue to stir until cheese is melted. Remove from heat and stir in sour cream before serving. Season to taste with salt and pepper.

Variations

• For a lighter version, swap ground beef with ground turkey or chicken.
• Add extra vegetables like bell peppers or mushrooms for more depth.
• Add a dash of hot sauce for a little spice.

Serving suggestions

• Serve piping hot with a side of crusty bread for dipping.
• Pair it with a simple side salad dressed with a light vinaigrette to balance the richness of the soup and complete the meal.
• Toppings are a fun part of serving this soup: a dollop of sour cream, diced tomatoes, slices of avocado, and pickles are great options.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, stirring occasionally to maintain consistency. You can also reheat in a slow cooker as well.

I do not recommend freezing this soup due to the potatoes and cheesy/milk base. The texture is not the best upon thawing.

If you try this recipe please comment and rate it below, I love hearing from you!

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Garnish ideas: bacon bits/crumbled bacon