Bacon Cheeseburger Soup Recipe

You know those nights when your stomach wants a burger but your soul wants a blanket? This soup is the peace treaty.

It hits like a diner smashburger married a creamy chowder and moved into your favorite bowl.

Big flavor, no culinary gymnastics, and it reheats like a champ. If comfort food had a VIP lounge, Bacon Cheeseburger Soup would work the door.

Why Everyone Loves This Recipe

This soup nails that nostalgic cheeseburger flavor—smoky bacon, seared beef, melty cheddar—without the mess or drive-thru regret. It’s thick, hearty, and built to satisfy picky eaters and food snobs alike.

You get layers: crisp bacon bits, tender potatoes, and a cheesy finish that clings to your spoon. Plus, it’s a one-pot situation, which means fewer dishes and more you-time.

Bacon Cheeseburger Soup That Slaps: Cozy, Creamy, Crave-Worthy

Recipe by Wendy CarterCourse: Uncategorized

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

490

kcal

Ingredients

• 6 slices thick-cut bacon, chopped

• 1 lb (450 g) ground beef (80/20 for best flavor)

• 1 medium yellow onion, diced

• 2 cloves garlic, minced

• 2 medium russet potatoes, peeled and diced small

• 2 medium carrots, diced

• 2 stalks celery, diced

• 3 cups low-sodium chicken or beef broth

• 1 cup whole milk

• 1 cup half-and-half (or heavy cream for extra richness)

• 2 cups sharp cheddar cheese, freshly shredded

• 2 tbsp unsalted butter

• 2 tbsp all-purpose flour

• 1 tbsp Worcestershire sauce

• 1 tsp Dijon mustard

• 1 tsp smoked paprika

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• Salt and black pepper, to taste

• Optional toppings: chopped pickles, green onions, sesame seeds, hot sauce, extra bacon

Step-by-Step Instructions

• Crisp the bacon: In a large pot or Dutch oven over medium heat, cook chopped bacon until crispy. Scoop onto a paper towel–lined plate. Leave 2 tablespoons of bacon drippings in the pot.
• Brown the beef: Add ground beef to the pot. Season with salt and pepper. Cook, breaking up with a spoon, until well browned and slightly crispy on the edges. Drain excess fat if needed.
• Sweat the aromatics: Add onion and a pinch of salt. Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
• Add the veg: Stir in potatoes, carrots, and celery. Cook 2–3 minutes to pick up flavor from the pot’s browned bits.
• Deglaze and simmer: Pour in broth, Worcestershire, Dijon, smoked paprika, onion powder, and garlic powder. Bring to a boil, then reduce heat and simmer 12–15 minutes, until potatoes are tender.
• Make a quick roux: In a small saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes until it smells toasty but not burnt. Gradually whisk in milk until smooth and thickened, 2–3 minutes.
• Enrich the pot: Stir the milk mixture and half-and-half into the soup. Simmer 3–5 minutes to thicken slightly. Do not let it boil hard—think gentle blips.
• Cheese time: Reduce heat to low. Stir in cheddar by the handful, letting each addition melt before adding more. Season with salt and pepper to taste.
• Finish and serve: Stir in half the bacon. Ladle into bowls and top with remaining bacon, shredded cheese, green onions, and a sprinkle of sesame seeds if feeling burger-ish.

Make-Ahead & Storage Guide

• Make-ahead: Cook through step 5.
  

  Cool, refrigerate up to 2 days. Reheat gently, then add the dairy and cheese before serving for best texture.

• Fridge: Store fully cooked soup in airtight containers for 3–4 days. It thickens as it chills; add a splash of broth or milk when reheating.
• Freezer: Dairy-based soups can separate.
  

  If freezing, stop before adding dairy and cheese. Freeze up to 2 months. Thaw, reheat, then add dairy/cheese fresh.

• Reheat: Low and slow on the stove, stirring often.
  

  Avoid boiling so the cheese stays silky, not grainy.

Benefits of This Recipe

• One-pot comfort: Everything cooks in one vessel, fewer dishes, more happiness.
• High satiety: Protein, fat, and starch mean it actually fills you up—wild concept, right?
• Custom-friendly: Easy to tweak for lighter, spicier, or gluten-free preferences.
• Kid-approved: It tastes like a cheeseburger in a bowl. End of sales pitch.

Nutrition Stats

Per serving (estimate for 1/6 of recipe): ~490 calories, 28g fat, 30g protein, 30g carbs, 2–3g fiber, 1,000–1,200 mg sodium depending on broth and cheese. These numbers change with leaner beef, reduced cheese, or lower-sodium broth.

FYI: Using heavy cream bumps calories and fat; swapping some potatoes for cauliflower cuts carbs noticeably.

What Can Go Wrong

• Grainy cheese: Boiling after adding cheese will split it. Keep heat low and add cheese gradually.
• Greasy soup: Don’t skip draining excess fat after browning beef. A little is flavor; a lot is slick city.
• Undercooked potatoes: Dice small and simmer until easily pierced.
  

  If they’re still crunchy, keep simmering before adding dairy.

• Bland results: Season at three points—after browning beef, after simmering veg, and after adding cheese. Salt wakes everything up.
• Too thick/thin: If too thick, add broth or milk. Too thin?
  

  Simmer uncovered a few minutes or whisk 1 tsp cornstarch with cold milk and stir in.

  
  

Different Takes

• Lighten it up: Use 93% lean beef, swap half the potatoes for cauliflower, and use 1 cup 2% milk plus 1/2 cup half-and-half.
• Spicy Southwest: Add diced green chiles, swap paprika for chipotle powder, and top with pickled jalapeños and pepper jack.
• Gluten-free: Skip flour; thicken with 1–2 tsp cornstarch mixed with cold milk. Confirm broth and Worcestershire are GF.
• Double-smoke: Use smoked cheddar and add a touch more smoked paprika. Bacon lovers, you already know what to do.
• Dill pickle burger vibes: Stir in 1–2 tbsp pickle brine at the end for tang.
  

  Sounds weird, tastes incredible.

• Turkey version: Ground turkey + a splash of soy or fish sauce for umami. It brings the beefiness without the beef, IMO.

FAQ

Can I use pre-shredded cheese?

You can, but freshly shredded melts smoother. Bagged cheese has anti-caking starches that can make the soup slightly grainy.

What’s the best potato for this soup?

Russet gives body and soft texture; Yukon Gold holds shape a bit better and is buttery.

Both work—choose your adventure.

How do I make it keto-ish?

Skip the flour and potatoes. Use cauliflower florets, heavy cream instead of milk, and thicken slightly with extra cheese or a touch of xanthan gum.

Can I cook this in a slow cooker?

Yes. Brown bacon and beef first.

Add everything except dairy and cheese to the slow cooker and cook on Low 6–7 hours or High 3–4. Stir in milk, half-and-half, and cheese in the last 20–30 minutes.

How do I prevent curdling?

Temper the dairy by adding it to warm soup, keep heat low, and avoid boiling after adding milk and cheese. Gentle heat equals glossy soup.

What toppings work best?

Chopped pickles, green onions, extra bacon, sesame seeds, a drizzle of hot sauce, or even a sprinkle of crushed kettle chips.

Your bowl, your rules.

End Notes

This Bacon Cheeseburger Soup is a weeknight ace: 45 minutes, one pot, and a flavor profile that punches way above its weight. Make it classic, make it spicy, make it lighter—just make it yours.

And when someone asks why it tastes so good, smile and say “trade secret.” Or send them this recipe if you’re feeling generous.