Are you looking for the ultimate comfort food that combines two American classics into one hearty bowl? This bacon cheeseburger soup recipe has become my family's favorite winter meal!
The first time I made it, my daughter Emily's eyes lit up and she declared it "tastes exactly like a cheeseburger but better because it's soup!" I couldn't argue with that logic.
I've always been a fan of creative soup recipes that go beyond the basics, and this one definitely fits the bill.
It transforms all the flavors you love in a bacon cheeseburger - the savory beef, smoky bacon, melty cheese, and even a hint of ketchup - into a rich, creamy soup that's perfect for cold evenings or anytime you're craving something truly satisfying.
Why You Will Like This Bacon Cheeseburger Soup
- Ready in just over an hour for a complete meal-in-a-bowl
- Uses simple ingredients you probably already have in your kitchen
- The combination of three cheeses creates an incredible depth of flavor
- Hearty enough to satisfy even the biggest appetites
- Versatile - can be customized with your favorite burger toppings
- Perfect make-ahead meal that tastes even better the next day
- Kid-approved (Emily asks for this bacon cheeseburger soup at least twice a month!)
Ingredients For This Delicious Bacon Cheeseburger Soup Recipe
- 8 ounces bacon, small diced
- 1 pound lean ground beef
- 2 cups medium-diced russet potatoes
- 1 small onion, small diced
- 1 cup diced carrot
- 1 celery stalk, small diced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 cups beef stock
- 2 cups half and half
- 2 tablespoons ketchup
- 8 ounces cream cheese, softened and diced
- 4 ounces Velveeta cheese, small diced
- 1 & ½ cups shredded sharp cheddar cheese
- Diced pickles (optional, for garnish)
- Thinly sliced scallions (optional, for garnish)
How to Make Bacon Cheeseburger Soup Step by Step
- In a Dutch oven over medium heat, cook the bacon until crispy, about 10 minutes, stirring occasionally. Drain the bacon on a paper towel until ready to serve. Keep the drippings in the pot. (Trust me, these drippings are liquid gold for flavor!)
- Add the ground beef to the pot and turn the heat up to medium-high. Brown the ground beef well, and try to get a nice sear on it while breaking it up into crumbles. Cook until there is no pink left, 8-10 minutes. (I like to really develop that brown crust - it adds so much flavor to the soup!)
- Add the potatoes, onion, carrot, celery, salt, and pepper to the pot, and stir to combine. Cook for 8-10 minutes until the onions become translucent. Add the garlic and cook until fragrant, 30 seconds.
- Stir in the flour to coat the ingredients, and cook for 1 minute, constantly stirring so nothing burns. (This quick roux is what helps thicken our bacon cheeseburger soup beautifully!)
- Slowly add the stock while constantly stirring. This prevents any lumps from forming in your soup base.
- Add the half and half and ketchup, stir to combine. Bring to a simmer and lower the heat to low. Cover and simmer for 25 minutes or until the potatoes are tender. Stir every few minutes to make sure nothing sticks to the bottom of the pan.
- Once the potatoes are tender, add the cream cheese, Velveeta, and cheddar cheese. Stir until the cheese melts. Taste and adjust seasoning if necessary.
- Take off the heat and serve with the bacon on top, more cheddar cheese, diced pickles, and scallions.
Best Ways to Store and Reheat Your Bacon Cheeseburger Soup
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- The soup will thicken considerably when chilled. When reheating, add a splash of milk or broth to thin to desired consistency.
- Reheat gently over medium-low heat on the stovetop, stirring occasionally to prevent scorching.
- This bacon cheeseburger soup can be frozen for up to 3 months, though the texture may change slightly. Thaw overnight in the refrigerator before reheating.
- I find the flavor actually deepens after a day in the fridge, making this an excellent make-ahead meal!
Creative Variations for Your Bacon Cheeseburger Soup Recipe
- Low-carb version: Replace the potatoes with cauliflower florets for a lower-carb alternative that still provides nice texture.
- Spicy burger soup: Add diced jalapeños or a dash of hot sauce for a spicy kick that mimics a jalapeño burger.
- BBQ bacon cheeseburger: Replace the ketchup with BBQ sauce for a smoky, sweet variation.
- Mushroom swiss version: Add sautéed mushrooms and substitute some of the cheddar with swiss cheese.
- Avocado topping: Serve with diced avocado on top for a California-style burger soup experience.
Have you ever thought about how all the best burger toppings can be transformed into soup garnishes?
I've tried them all, and diced pickles are surprisingly delicious as a garnish for this bacon cheeseburger soup!
Bacon Cheeseburger Soup Recipe FAQs
Yes, in this recipe you cook the bacon until crispy first, then remove it to use as a topping. This enhances flavor and maintains the bacon's crispy texture while the drippings are used to add depth to the soup.
Crusty bread, garlic bread, a simple green salad, pickle spears, or potato chips make excellent accompaniments to bacon cheeseburger soup. For garnishes, try the suggested diced pickles, scallions, extra cheese, or croutons.
This soup is thickened using multiple methods: the flour coating creates a roux, while three types of cheese (cream cheese, Velveeta, and cheddar) provide additional creaminess and body. The starchy potatoes also naturally thicken the soup as they cook.
For this bacon cheeseburger soup, the "secret ingredients" that elevate the flavor are the bacon drippings (which add smokiness), ketchup (providing that classic burger taste), and the combination of three different cheeses for complex flavor and texture.
Recipes You May Like
- Creamy Garlic Parmesan Chicken - Another rich, creamy comfort food that's perfect for weeknight dinners.
- Spicy Meatloaf Recipe - If you enjoy hearty beef dishes, this kicked-up meatloaf is another family favorite.
- Old Fashioned Baked Macaroni and Cheese - The perfect side dish to serve with this soup, or a great alternative comfort food.
Conclusion
This bacon cheeseburger soup recipe brings together the best of two comfort food worlds - the beloved flavors of a bacon cheeseburger transformed into a warm, hearty soup that's perfect for chilly evenings or anytime you need some serious comfort food.
What I love most about this recipe is how it manages to capture all the elements of a great burger - from the savory meat to the creamy cheese to even the tangy pickle garnish - in each spoonful.
It's become one of our family's most requested meals, especially during the colder months.
Whether you're feeding a hungry family or just looking for a satisfying meal with leftovers for days, this bacon cheeseburger soup delivers big flavor with minimal effort.
Don't forget to save this recipe to Pinterest for later - you'll want to come back to it again and again!
Bacon Cheeseburger Soup
Equipment
- Dutch Oven
- Paper Towels
Ingredients
- 8 ounces bacon small diced
- 1 pound lean ground beef
- 2 cups russet potatoes medium-diced
- 1 small onion small diced
- 1 cup carrot diced
- 1 stalk celery small diced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 3 cups beef stock
- 2 cups half and half
- 2 tablespoon ketchup
- 8 ounces cream cheese softened and diced
- 4 ounces Velveeta cheese small diced
- 1 ½ cups sharp cheddar cheese shredded
Optional Garnishes
- diced pickles for garnish
- thinly sliced scallions for garnish
- extra shredded cheddar cheese for garnish
Instructions
- In a Dutch oven over medium heat, cook the bacon until crispy, about 10 minutes, stirring occasionally. Drain the bacon on a paper towel until ready to serve. Keep the drippings in the pot.
- Add the ground beef to the pot and turn the heat up to medium-high. Brown the ground beef well, and try to get a nice sear on it while breaking it up into crumbles. Cook until there is no pink left, 8-10 minutes.
- Add the potatoes, onion, carrot, celery, salt, and pepper to the pot, and stir to combine. Cook for 8-10 minutes until the onions become translucent. Add the garlic and cook until fragrant, 30 seconds.
- Stir in the flour to coat the ingredients, and cook for 1 minute, constantly stirring so nothing burns.
- Slowly add the stock while constantly stirring to prevent lumps from forming.
- Add the half and half and ketchup, stir to combine. Bring to a simmer and lower the heat to low. Cover and simmer for 25 minutes or until the potatoes are tender. Stir every few minutes to make sure nothing sticks to the bottom of the pan.
- Once the potatoes are tender, add the cream cheese, Velveeta, and cheddar cheese. Stir until the cheese melts. Taste and adjust seasoning if necessary.
- Take off the heat and serve with the crispy bacon on top, more cheddar cheese, diced pickles, and scallions if desired.
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