Cheeseburger Soup

with Bacon, Potatoes, and Cheddar

This cheeseburger soup takes all the best parts of a classic burger and basket of fries and turns them into a comforting bowl of creamy soup. You get crispy bacon, seasoned ground beef, tender potatoes, and a rich cheese packed broth that feels like pub food in a spoon. Soups like this grew popular as cozy game day or weeknight dinners because they deliver big flavor in a single pot and are easy to ladle into bowls for a crowd.

A fun detail about this recipe is that it uses a roux made from the bacon and beef drippings plus flour, which gives the soup a thick, velvety body. The potatoes add natural starch, and the combination of cream, sour cream, and cheddar makes every bite taste like a loaded cheeseburger. For tools, you will need a Dutch oven or large soup pot, a slotted spoon, a potato masher or sturdy spoon, a cutting board, and a chef knife. Serve it with hot rolls on the side and extra toppings so everyone can build their bowl just the way they like it.

1. Cook the baconIn a large Dutch oven, cook the bacon over medium heat, stirring occasionally, for four to six minutes until it is crisp and the fat is rendered. Use a slotted spoon to transfer the bacon to a paper towel lined plate and leave the bacon fat in the pot.Let the bacon sit undisturbed for short moments so it browns evenly before stirring.Discard the used paper towels once they have cooled to keep the area neat.
2. Brown the beef and vegetablesAdd the ground beef, carrots, celery, onion, salt, and pepper to the bacon fat in the Dutch oven. Cook, stirring frequently, for five to seven minutes until the meat is browned and crumbly and the vegetables begin to soften. Stir in the garlic and cook for about one minute until fragrant.Break up any larger pieces of beef with your spoon so the meat cooks evenly.Wipe any splatters from around the stove to keep the cooking area clean.
3. Make the roux and add the liquidSprinkle in the flour, mustard powder, and paprika. Cook, stirring frequently, for one to two minutes until the raw flour smell disappears. Gradually stir in the chicken broth and one and one half cups of water, making sure there are no lumps of flour. Stir in the diced potatoes.Add the liquid slowly while stirring to create a smooth base for the soup.Rinse out the measuring cups and put them in the sink or dishwasher right away so flour does not dry on them.
4. Simmer and mash the potatoesBring the mixture to a simmer and cook for ten to twelve minutes until the potatoes start to become tender. Use a potato masher or wooden spoon to gently break up some of the potatoes. The soup should thicken and still have some small potato pieces.Mash only part of the potatoes so the soup has both body and texture.Set the potato masher aside on a small plate or towel to avoid drips on the counter.
5. Add cheese and creamsRemove the pot from the heat. Slowly stir in two cups of the shredded cheddar cheese until melted. Stir in the heavy cream and the sour cream until the soup is smooth and well combined.Make sure the soup is off the heat when you add the cheese to prevent it from separating.Rinse the cheese grater or measuring cup soon after using so the cheese does not harden on the surface.
6. Finish and serveDivide the soup among bowls. Top each serving with a spoonful of sour cream, green onions, some of the reserved bacon, the remaining half cup of cheddar, and a sprinkle of black pepper. Serve with hot rolls and butter.Let everyone customize their toppings so the soup feels like a build your own burger bowl.Allow leftovers to cool slightly before transferring to airtight containers for refrigeration.

Bacon8 slice

- Meat

lean ground beef1 lb

- meat

Carrots2 count

- Produce

Celery stalks2 count

- Produce

Onion1 count

- Produce

Kosher salt2 tsp

- Spices

Black Pepper1/2 tsp

- Spices

Garlic2 clove

- Produce

all purpose flour1/4 cup

- baking

mustard powder1/2 tsp

- spices

Paprika1/2 tsp

- Spices

Chicken Broth4 cup

- Canned Goods

Water1/2 cup

- Beverages

Russet potatoes2 lb

- Produce

Shredded Cheddar Cheese1/2 cup

- Dairy

Heavy Cream1 cup

- Dairy

Sour Cream1/4 cup

- Dairy

Green Onions4 count

- Produce

hot rolls and butter0 count

- bakery

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