Oh my gosh, you guys – this cheeseburger soup recipe is my family’s ultimate comfort food! Picture this: it’s a chilly Tuesday night, the kids are starving after soccer practice, and I need something hearty that’ll make everyone smile. That’s when this magical one-pot wonder comes to the rescue. It’s got all the flavors of your favorite burger – juicy ground beef, melty cheddar, even crispy bacon on top – but in cozy soup form. My youngest actually calls it “hug in a bowl,” and honestly? She’s not wrong. The best part? It comes together faster than driving through a burger joint!
Table of Contents
Table of Contents
Why You’ll Love This Cheeseburger Soup Recipe
Trust me, this isn’t just another soup – it’s a game-changer! Here’s why it’s become my go-to recipe:
- One-pot wonder: Less dishes? Yes please! Everything cooks in the same pot.
- Weeknight superhero: Ready in 35 minutes flat – faster than pizza delivery.
- Kid-approved magic: Even my picky eater asks for seconds (shocking, I know).
- Customizable: Add pickles, jalapeños – make it your own burger-inspired creation!
Perfect for Busy Weeknights
When the clock’s ticking and hungry faces are staring at you, this soup saves the day. The prep is mostly just chopping – I can do that while helping with homework! The actual cooking time is barely 20 minutes. Pro tip: I often brown extra beef on Sunday to make it even faster during the week.
Tastes Just Like a Cheeseburger
Close your eyes and take a bite – it’s unbelievable how much this tastes like your favorite burger! The mustard gives that signature tang, the melty cheese brings the richness, and that crispy bacon topping? Absolute perfection. My husband swears it’s better than his usual fast food order (but don’t tell him I said that).
Cheeseburger Soup Ingredients
Okay, let’s talk ingredients – this is where the magic starts! I’m a firm believer that great soup begins with great stuff in your pot. Here’s exactly what you’ll need to make this cheeseburger soup sing:
- The meaty goodness: 5 strips bacon (chopped), 1 pound lean ground beef
- Flavor builders: 4 tablespoons butter, ½ medium onion (chopped), 2 ribs celery (chopped), 2 medium carrots (chopped), 1 tablespoon minced garlic (about 3 cloves)
- Soup backbone: ⅓ cup all-purpose flour, 4 cups chicken broth
- Creamy dream team: 1 cup heavy cream, 2 cups shredded cheddar cheese, 1 tablespoon fresh lemon juice
- Flavor pops: 1 tablespoon yellow mustard, 1 pound Russet potatoes (peeled and diced), salt and pepper to taste
Ingredient Notes & Substitutions
No heavy cream? Sour cream works too – just stir it in at the end. For gluten-free, swap the flour with cornstarch (use half as much). And please – I beg you – grate your own cheese! Pre-shredded stuff has anti-caking agents that make melting tricky. Trust me, the extra 2 minutes with a box grater makes all the difference!
How to Make Cheeseburger Soup
Alright, let’s get cooking! This cheeseburger soup comes together in four simple steps, and I promise it’s easier than it looks. Just follow along – I’ve made this so many times I could probably do it in my sleep!
Step 1: Cook the Bacon and Beef
First things first – grab your biggest, heaviest pot (I use my Dutch oven) and crank the heat to medium-high. Toss in those chopped bacon pieces and let them sizzle away until they’re crispy and golden, about 10 minutes. Now here’s a pro tip: if the bacon starts popping like crazy, just nudge the heat down to medium. No need for battle scars!
Once the bacon’s done, scoop it out onto a paper towel-lined plate – we’ll use it for topping later. But don’t you dare pour out that glorious bacon fat! Toss in your ground beef right into that flavorful goodness and cook it for 4-5 minutes, breaking it up with your spatula until it’s no longer pink. Drain any excess fat (a little is fine for flavor!) and set the beef aside.
Step 2: Sauté the Vegetables
Same pot, new mission – melt that butter and toss in your chopped onion, celery, and carrots. This is where the magic starts! Cook them for about 4-5 minutes until they’re softening up and smelling amazing. Then stir in the garlic – just 30 seconds is enough to wake up those flavors without burning them. Your kitchen should smell incredible right about now!
Step 3: Thicken and Simmer
Time to work some soup wizardry! Sprinkle the flour over your veggies and stir until everything’s coated – this is our thickening trick. Now slowly whisk in the chicken broth, making sure there are no flour lumps hiding in there. Once it’s smooth, add the cream, mustard, potatoes, and that cooked beef we set aside earlier.
Bring it to a gentle boil, then reduce the heat to medium-low. Partially cover the pot (I leave it about halfway covered) and let it simmer for 15 minutes. This is when the potatoes get tender and all the flavors become best friends. Give it an occasional stir – but don’t overdo it or the potatoes might break apart!
Step 4: Finish with Cheese
Here’s the golden rule: always take the pot off the heat before adding cheese! I learned this the hard way when I ended up with a grainy mess one time. Stir in that gorgeous shredded cheddar and lemon juice until everything’s melty and dreamy. Taste it – need more salt? More pepper? Now’s the time to adjust. If it’s too thick (it happens!), just splash in a little extra broth or cream until it’s perfect.
And voila! Ladle it into bowls, top with that crispy bacon we saved, and watch the happy faces around your table. Bonus points if you serve it with some crusty bread for dipping – but honestly, it’s amazing all on its own.
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35-Minute Cheeseburger Soup Recipe Your Family Will Crave
A creamy, one-pot cheeseburger soup loaded with ground beef, potatoes, fresh vegetables, bacon, and cheese. Tastes just like a cheeseburger.
- Total Time: 35 minutes
- Yield: 6 servings 1x
Ingredients
- 5 strips bacon (chopped)
- 1 pound lean ground beef
- 4 tablespoons butter (or oil)
- ½ medium onion (chopped)
- 2 ribs celery (chopped)
- 2 medium carrots (chopped)
- 1 tablespoon minced garlic (about 3 cloves)
- ⅓ cup all-purpose flour (for thickening)
- 4 cups chicken broth
- 1 cup heavy cream (sour cream is an alternative)
- 1 tablespoon yellow mustard
- 1 pound Russet potatoes (about 2 large; peeled and diced)
- 2 cups shredded cheddar cheese (grating your own is recommended for better melting)
- 1 tablespoon fresh lemon juice
- Salt and pepper (to taste)
Instructions
- Cook Bacon: Heat a large pot over medium-high heat. Cook the chopped bacon until crispy, which takes about 10 minutes. If the pan gets too hot, reduce the heat to medium. Remove the bacon and set it aside on a paper towel-lined plate to dry.
- Cook Beef: Add the ground beef and cook for 4–5 minutes, using a spatula to break it up until it is no longer pink. Remove the beef to a bowl and drain the fat.
- Sauté Vegetables: Melt the butter in the pot. Cook the onion, celery, and carrots for 4–5 minutes until they are softened. Add the garlic and cook for another 30 seconds.
- Thicken Broth: Add the flour and stir until it is thoroughly mixed. Gradually whisk in the chicken broth until the mixture is smooth.
- Simmer: Add the cream, mustard, potatoes, and the cooked beef. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot partially and let it simmer for 15 minutes until the potatoes are tender.
- Finish and Season: Remove the pot from the heat. Stir in the cheddar cheese and lemon juice. Season with salt and pepper to taste. If the soup is too thick, add more chicken broth or cream as needed.
- Serve: Ladle the soup into serving bowls and top with the crispy bacon from the first step.
Notes
- Use freshly grated cheddar cheese for better melting.
- Adjust thickness by adding more broth or cream.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
Tips for the Best Cheeseburger Soup
After making this soup more times than I can count, here are my foolproof tricks: First, always taste before serving – that mustard and lemon juice need balancing! Too thick? Add broth a splash at a time. Leftovers thicken overnight, so keep extra broth handy. And don’t skip the bacon topping – that crispy crunch makes it! Oh, and if your cheese looks grainy? You added it while the soup was too hot – just whisk in a teaspoon of lemon juice to smooth it out.
For another ultra-creamy bowl of comfort, this Creamy Loaded Potato Soup is rich, satisfying, and perfect for chilly evenings.
Serving Suggestions for Cheeseburger Soup
Oh, you’ve gotta try this soup with a crusty baguette for dipping – it’s heaven! For something lighter, a simple green salad cuts through the richness perfectly. Feeling extra? Top with extra cheese and diced pickles for that true burger experience!
Want something hearty and spiced with a Southwest twist? Try this delicious Southwest Chicken Casserole next.
Storing and Reheating Cheeseburger Soup
This soup keeps like a dream! Store leftovers in an airtight container – they’ll stay good in the fridge for about 3 days. When reheating, go low and slow: warm it gently over medium-low heat, stirring often to keep the cheese smooth. If it thickens up too much, just stir in a splash of broth or cream to bring it back to life. Pro tip: Never let it boil when reheating – that’s when cheese likes to get fussy and separate on you!
Keep the cozy soup vibes going with this nutrient-packed Anti-Inflammatory Chicken Soup—great for wellness and flavor.
Cheeseburger Soup Nutrition Information
Here’s the scoop per serving (but remember – nutrition can vary based on your ingredients!): About 450 calories, 25g protein, and all that cheesy, beefy goodness you’re craving. These are just estimates – my family’s too busy enjoying seconds to count!
Cheeseburger Soup FAQs
I get asked about this soup all the time – here are the top questions that keep popping up in my kitchen (and inbox!):
Can I freeze cheeseburger soup?
Honestly? I don’t recommend it. Dairy-based soups can get grainy when frozen and reheated. But the good news – it keeps beautifully in the fridge for 3 days, and honestly? It never lasts that long in my house!
What cheese works best besides cheddar?
Sharp cheddar’s my go-to, but feel free to mix it up! Colby Jack gives a milder flavor, pepper jack adds a kick, or try half Swiss for a fancy twist. Just make sure whatever you use is freshly grated – those pre-shredded bags don’t melt as smoothly.
My soup got too thick – help!
No stress! Just whisk in warm broth or cream a splash at a time until it’s perfect. Remember – it’ll thicken as it cools, so err on the thinner side. Leftovers always need extra liquid when reheating too!
Can I make this in a slow cooker?
Absolutely! Brown the meat and veggies first (for max flavor!), then dump everything except the cheese into your crockpot. Cook on low 4-5 hours, stir in the cheese at the end. Easy-peasy weeknight magic!
Okay, friends – now it’s your turn! Did this cheeseburger soup become a hit in your house like it did in mine? I’d love to hear your stories! Drop a comment below telling me how it turned out – did your kids go crazy for it? Did you add any fun twists? Maybe some pickles or hot sauce? Every time someone makes this recipe, I feel like we’re sharing a little kitchen hug across the miles. You can also follow along with more recipe adventures on my Facebook page!
And hey – if you snapped a photo of your masterpiece (that melty cheese pull is Instagram gold!), tag me @FrostyRecipes so I can cheer you on! Nothing makes my day more than seeing your family enjoying these recipes. Oh, and if you loved it? A five-star rating helps other soup lovers find this gem too. Now go enjoy that soup – you’ve earned it!
