Cheeseburger Soup
This easy cheeseburger soup recipe is rich, creamy, and loaded with flavor! A quick and easy supper perfect for weeknights, this hearty cheeseburger soup carries all the flavors of your favorite cheeseburger and is sure to be a hit with even picky eaters.
Ingredients
- 1 lb. ground beef
- 1 lb. bacon
- 2 tbsp butter
- 1 yellow onion diced
- 3-4 carrots peeled and diced
- 3 celery diced
- 3 cloves garlic minced
- 3 tsp Worcestershire sauce
- 1 tsp hot sauce I love Frank’s hot sauce!
- 2 tsp yellow mustard
- 2 tsp ketchup
- 2 tsp dill pickle juice optional, but helps to give this soup its great cheeseburger flavor!
- 1/3 cup all-purpose flour
- 4 cups chicken broth, or chicken stock
- 1 cup beef broth or beef stock
- 1 1/2 cups half and half you can also sub one part water and one part heavy cream, or if you are in a pinch sub milk!
- 1 1/2 lbs. red potatoes washed and diced. you can also use russet potatoes or Yukon gold potatoes.
- 2 cups shredded sharp cheddar cheese
- 1/2 tsp brown sugar
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
- sea salt and freshly ground black pepper to taste
toppings
- shredded cheese
- crumbled bacon
- green onions
- hot sauce
Instructions
- Heat a Dutch oven or large soup pot over medium heat, add the ground beef and diced onion, season with salt and pepper, and cook stirring often until the ground beef is cook through. About 10 minutes.
- Once the beef is done, transfer it to the bowl and set aside until ready to use. Discard the grease.
- Place your bacon in the same pot and cook stirring often until brown and crispy, about 5 minutes. Remove the bacon from the pan and set aside until ready to use.
- Add the butter to the same pot(you can drain off some of the bacon grease if you like, but I usually don’t) once the butter is melted, add the garlic, carrots, celery, and potatoes to the pot, and cook stirring often until the celery has begun to soften and the garlic is fragrant, about 5 minutes.
- Add the ground beef mixture back to the pan, followed by the spices, brown sugar, ketchup, mustard, hot sauce, dill pickle juice, and Worcestershire sauce. Stir to combine.
- Sprinkle the flour over the mixture, and stir until everything is nicely coated in the flour.
- Add the beef broth and stir to combine. Then add the chicken broth, followed by the half and half, and stir.
- Bring the soup to a simmer, stirring often, and cook until the potatoes and carrots are tender and the soup has thickened slightly. About 20 minutes.
- Remove the pan from the heat, add the shredded cheese, and stir until the cheese is completely melted, add the bacon back to the pan, be sure to save some for sprinkling on top! Season with salt and pepper, taste and adjust the seasoning if needed.
- Serve immediately, topped with shredded cheese, crumbled bacon, and green onions.
- Enjoy!
Notes
Any leftover cheeseburger soup can be stored in an airtight container in the fridge for up to 5 days! Cheeseburger soup can easily be reheated on the stovetop.
This soup is great served with a side of crusty bread, or homemade biscuits, but it’s also great with a side of french fries or onion rings!
Feel free to sub any of your favorite cheese in place of the sharp cheddar cheese for this recipe, pepper jack, Colby, and even American cheese all work great!
Nutrition
Calories: 924kcalCarbohydrates: 36gProtein: 38gFat: 70gSaturated Fat: 30gPolyunsaturated Fat: 6gMonounsaturated Fat: 26gTrans Fat: 1gCholesterol: 176mgSodium: 1768mgPotassium: 1258mgFiber: 4gSugar: 8gVitamin A: 5987IUVitamin C: 16mgCalcium: 401mgIron: 4mg
Tried this recipe?Let us know how it was!