This bacon cheeseburger soup recipe is creamy, hearty, chunky and can be served as a main course or appetizer! It’s ready in less than 1 hour and is a comforting meal without the hassle! Think of it as a twist on the regular cheeseburger, but with the same great flavors!
Even though I love cheeseburgers year round, when cooler weather hits I would much rather have it in a soup! This is one of our favorite recipes to serve during parties, on game days, and even during the week because it’s just that easy to put together. Use my air fryer bacon recipe to avoid grease splatter with the easier cleanup. Also if you love burgers, try these bacon cheeseburger sliders that will knock your socks off!
Now that soup season is upon us, be sure to save this easy chili recipe for game days and get-togethers. If you like bread with your soups, try making homemade garlic french bread, it’s so easy! When feeding crowds we like to serve these appetizer foods like jalapeno poppers, buffalo chicken meatballs, and dill pickle dip.
Why You’ll Love Cheeseburger Soup
- Easy to make.
- Ready in less than 1 hour.
- Can easily be doubled to feed a crowd.
- Hearty, filling, and full of flavor.
What Ingredients do I Need for Bacon Cheeseburger Soup?
- ground beef – if desired you can swap for lean ground turkey.
- unsalted butter
- yellow onion
- celery
- carrot
- flour – I used all-purpose flour, for those who are gluten-free, you can use gluten-free flour and the soup will turn out the same.
- beef broth
- potatoes
- whole milk – some like to use heavy cream instead of milk. Both will work.
- Velveeta cheese
- parsley
- Salt and pepper
- bacon – Cook the bacon ahead of time so it’s nice and crisp.
- cheddar cheese
Pro Tip: To speed things up, if you are into meal prepping, chop the veggies and pre-cook the bacon so it’s ready to go when you want to make the soup.
How to Make Loaded Cheeseburger Soup From Scratch
PREP: In a large Dutch oven or stock pot brown the beef, drain, and set aside. Melt the butter and add the prepped veggies, and saute until softened. Sprinkle the flour in and cook for a couple of minutes so it can brown. Slowly stir in the beef broth a little at a time so it doesn’t get lumpy.
COOK: Add the potatoes and bring the mixture to a boil. Reduce the heat to a simmer and cover for 10 minutes. Add the milk, Velveeta, parsley, and beef. Stir until the cheese has melted. Season with salt and pepper.
SERVE: Ladle into your favorite soup bowl and top with shredded cheese and bacon.
- Chicken broth or stock can be substituted for beef broth.
- For a thinner and lighter soup, use 8 ounces of Velveeta cheese. This will yield a more brothy soup.
- We like to use grated carrots because they add color, flavor, and texture to the soup without being so pronounced. If desired, you can dice the carrots instead.
- Topping Ideas: sour cream, diced dill pickles, a drizzle of mustard, or green onions.
- If you don’t want to cook a batch of bacon ahead of time, use the real bacon bits from the salad section.
Fun Fact
The first bacon cheeseburger was made in Michigan at the A&W restaurant in 1963.
Refrigerate leftovers in an airtight container for up to 4 days. Because this soup has potatoes in it, we don’t recommend freezing it. When it thaws, the texture changes and won’t be as chunky.
Bacon will cook in the soup, but it will never get crispy. It will stay floppy and chewy.
We like using Russet baking potatoes because they tend to hold up well during the cooking process and keep their shape. Other softer potatoes cook down, making them a little mushier.
More Easy and Delicious Soup Recipes
Bacon Cheeseburger Soup
Ingredients
- 1 pound ground beef
- 2 tablespoon unsalted butter
- 1 cup diced yellow onion
- 1 cup sliced celery
- 1 cup grated carrot
- 3 tablespoons flour
- 3 cups beef broth
- 3 cups peeled and cubed potatoes Russett
- 2 cups whole milk
- 16 oz. Velveeta cheese cubed *see note
- 1 tablespoon finely minced parsley
- Salt and pepper to taste
- ½ pound bacon cooked and crumbled
- 2 cups grated cheddar cheese for serving
Instructions
- In a large stockpot or Dutch oven, saute the beef until browned. Drain and set aside.
- Melt the butter in the stockpot. Add onion, celery, and carrots and saute until softened.
- Sprinkle the flour over the vegetables and saute 1-2 minutes longer until the flour is browning. Stir in the beef broth, adding a little at a time and stirring to make a smooth broth.
- Add the potatoes to the pot. Bring to a boil. Reduce the heat to a simmer, cover, and cook for 10-15 minutes, until the potatoes are soft and can easily be pierced with a fork.
- Add the milk, Velveeta, parsley, and cooked ground beef to the soup and stir, heating until the cheese is melted and the soup is smooth. Season with salt and pepper, to taste.
- Serve with freshly grated cheddar and crumbled bacon.
Notes
Substitute chicken stock for the beef broth, if you wish. Grating the carrots really helps them fade into the background of the soup, adding some color, texture, and nutrition without having a big flavor presence in the soup. You can also simply dice them up if you like. Substitute two cups of medium or sharp grated cheddar cheese for the Velveeta in this recipe.
Nutrition
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