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soup

Cheeseburger Soup

A rich and creamy cheeseburger soup with bacon, ground beef, potatoes, and cheddar cheese. Hearty, comforting, and perfect for burger night in a bowl.

Prep

35 min

Cook

15 min

Total

50 min

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Ingredients

Serves20

Cheeseburger Soup

  • 20 slice Bacon (cut into 1 in pieces)
  • 2.5 lb lean ground beef
  • 5 count Carrots (medium, peeled and chopped)
  • 5 count Celery stalks (chopped)
  • 2.5 count Onion (medium, chopped)
  • 5 tsp Kosher salt
  • 1.25 tsp Black Pepper (plus more for serving)
  • 5 clove Garlic (finely chopped)
  • 0.625 cup All-Purpose Flour
  • 1.25 tsp mustard powder
  • 1.25 tsp Paprika
  • 10 cup Chicken Broth
  • 3.75 cup Water
  • 5 lb Russet potatoes (peeled and diced, about 4 medium)
  • 6.25 cup Shredded Cheddar Cheese (about 10 oz)
  • 2.5 cup Heavy Cream
  • 0.625 cup Sour Cream (plus more for serving)
  • 10 count Green Onions (thinly sliced)
  • 0 count hot rolls and butter (for serving)
Servings: 20−+
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Cooking Instructions

  1. 1

    Cook the bacon

    In 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.
    Tip: Let the bacon sit undisturbed for short moments so it browns evenly before stirring.
    Cleanup: Discard the used paper towels once they have cooled to keep the area neat.
  2. 2

    Brown the beef and vegetables

    Add 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.
    Tip: Break up any larger pieces of beef with your spoon so the meat cooks evenly.
    Cleanup: Wipe any splatters from around the stove to keep the cooking area clean.
  3. 3

    Make the roux and add the liquid

    Sprinkle 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.
    Tip: Add the liquid slowly while stirring to create a smooth base for the soup.
    Cleanup: Rinse out the measuring cups and put them in the sink or dishwasher right away so flour does not dry on them.
  4. 4

    Simmer and mash the potatoes

    Bring 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.
    Tip: Mash only part of the potatoes so the soup has both body and texture.
    Cleanup: Set the potato masher aside on a small plate or towel to avoid drips on the counter.
  5. 5

    Add cheese and creams

    Remove 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.
    Tip: Make sure the soup is off the heat when you add the cheese to prevent it from separating.
    Cleanup: Rinse the cheese grater or measuring cup soon after using so the cheese does not harden on the surface.
  6. 6

    Finish and serve

    Divide 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.
    Tip: Let everyone customize their toppings so the soup feels like a build your own burger bowl.
    Cleanup: Allow leftovers to cool slightly before transferring to airtight containers for refrigeration.

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Cheeseburger Soup

with Bacon, Potatoes, and Cheddar

Prep: 35 min · Cook: 15 min · Total: 50 min · Servings: 20

Ingredients

Cheeseburger Soup

  • 20 slice Bacon (cut into 1 in pieces)
  • 2.5 lb lean ground beef
  • 5 count Carrots (medium, peeled and chopped)
  • 5 count Celery stalks (chopped)
  • 2.5 count Onion (medium, chopped)
  • 5 tsp Kosher salt
  • 1.25 tsp Black Pepper (plus more for serving)
  • 5 clove Garlic (finely chopped)
  • 0.625 cup All-Purpose Flour
  • 1.25 tsp mustard powder
  • 1.25 tsp Paprika
  • 10 cup Chicken Broth
  • 3.75 cup Water
  • 5 lb Russet potatoes (peeled and diced, about 4 medium)
  • 6.25 cup Shredded Cheddar Cheese (about 10 oz)
  • 2.5 cup Heavy Cream
  • 0.625 cup Sour Cream (plus more for serving)
  • 10 count Green Onions (thinly sliced)
  • count hot rolls and butter (for serving)

Instructions

  1. Cook the bacon — In 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.
  2. Brown the beef and vegetables — Add 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.
  3. Make the roux and add the liquid — Sprinkle 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.
  4. Simmer and mash the potatoes — Bring 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.
  5. Add cheese and creams — Remove 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.
  6. Finish and serve — Divide 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.