Cheeseburger Soup
This cheeseburger soup recipe brilliantly combines the savory goodness of a classic hamburger with the comforting warmth of a homemade soup. Perfect for those chilly evenings when you're craving something substantial yet easy to prepare, this soup delivers all the flavors of your favorite fast-food indulgence in a spoonable format that's actually nourishing and satisfying.
Equipment
- Dutch Oven or Heavy-Bottomed Pot
- Medium Saucepan
Ingredients
Base Ingredients
- 1 pound ground beef 85/15 lean-to-fat ratio works best
- 6 slices bacon chopped (can substitute turkey bacon for a lighter option)
- 1 medium onion diced (about 1 cup)
- 2 carrots diced (approximately ½ cup)
- 2 stalks celery diced (approximately ½ cup)
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- 4 cups beef broth low-sodium preferred
- 2 medium russet potatoes peeled and diced (about 2 cups)
Cheese Sauce
- 2 tablespoons butter
- 1/4 cup all-purpose flour use gluten-free flour blend if needed
- 2 cups milk whole milk creates the best texture, but 2% works too
- 2 cups sharp cheddar cheese shredded (about 8 ounces)
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- salt and freshly ground pepper to taste
Optional Garnishes
- diced pickles
- extra shredded cheese
- chopped fresh parsley
- crumbled bacon
- diced tomatoes
Instructions
- In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy, about 5-6 minutes. Remove the bacon with a slotted spoon and set aside on paper towels, leaving the bacon fat in the pot.
- Add the ground beef to the pot with the bacon fat and brown it thoroughly, breaking it up with a wooden spoon as it cooks, about 5-7 minutes. Season with a pinch of salt and pepper. Once browned, transfer the meat to a bowl, leaving about 1 tablespoon of fat in the pot.
- Add the diced onion, carrots, and celery to the pot and sauté until softened, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the tomato paste and cook for 1 minute to deepen the flavor.
- Return the cooked ground beef to the pot, then add the beef broth and diced potatoes. Bring to a boil, then reduce heat and simmer, partially covered, until the potatoes are tender, about 15 minutes.
- While the soup simmers, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste. Gradually whisk in the milk and continue stirring until the mixture thickens slightly, about 3-4 minutes.
- Remove from heat and stir in the shredded cheese, a handful at a time, until completely melted and smooth. Add the Dijon mustard and Worcestershire sauce, stirring to combine.
- Slowly pour the cheese sauce into the soup pot, stirring constantly to incorporate. Let the soup simmer for an additional 5 minutes to meld the flavors, being careful not to boil (which can cause the cheese to separate).
- Taste and adjust seasonings as needed with salt and pepper. Stir in most of the reserved bacon, saving some for garnish.
- Serve hot with your choice of garnishes like diced pickles, extra cheese, fresh parsley, reserved bacon bits, or diced tomatoes.
Notes
For the ultimate cheeseburger experience, stir in 2 tablespoons of pickle juice just before serving—it adds that authentic diner-style burger flavor.
This soup can be stored in the refrigerator for up to 3 days and actually improves in flavor overnight.
For freezing, store in airtight containers for up to 2 months. Note that potatoes may change texture slightly upon thawing.
When reheating, warm gently over medium-low heat and add a splash of milk if the soup seems too thick after storage.
Nutrition
Calories: 425kcalCarbohydrates: 25gProtein: 24gFat: 26gSodium: 850mgFiber: 2g
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