Bacon Cheeseburger Soup
Thick and hearty soup with ground beef, bacon, russet potatoes, vegetables, crushed tomatoes, beef broth, heavy cream, and shredded cheese.
This Bacon Cheeseburger Soup captures the classic flavors of a cheeseburger in a comforting, one-pot meal. It starts with browning ground beef and bacon, then adding diced celery, carrots, potatoes, and onions until softened. A rich broth made from beef base, crushed tomatoes, flour, and seasonings thickens the soup, which is finished with heavy cream and a generous amount of sharp cheddar cheese for a creamy, indulgent texture that’s perfect for cozy evenings.
Servings
8
Prep Time
20 minutes
Cook Time
50 minutes
Total Time
1 hour 10 minutes
Ingredients
Fresh
2 pounds ground beef
8 slices bacon
4 celery stalks, diced
4 carrots, peeled and chopped
2 pounds russet potatoes, cubed
2 medium yellow onions, sliced
1 cup heavy cream
1 pound sharp cheddar cheese, shredded
Pantry
1 (15-ounce) can crushed tomatoes
4 cups beef broth (prepared with Better than Bouillon or similar)
4 tablespoons all-purpose flour
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons black pepper
Instructions
Brown the Meat
- In a Dutch oven or large stockpot, cook bacon and ground beef over medium-high heat, breaking up the meat as it browns.
- Cover the pot as it cooks to retain moisture.
Add the Vegetables
- Stir in diced celery, chopped carrots, sliced onions, and cubed potatoes.
- Cover and cook over medium heat for about 20 minutes, stirring occasionally.
Prepare the Broth
- While the vegetables are cooking, prepare 4 cups of beef broth using Better than Bouillon, following the package instructions.
Season and Thicken
- Sprinkle the mixture with flour, garlic powder, salt, and pepper.
- Stir to combine and coat the vegetables and meat evenly.
Add Liquids
- Pour in the prepared beef broth and crushed tomatoes, stirring thoroughly to mix everything together.
Simmer and Season the Soup
- Simmer the mixture for about 10 minutes, stirring occasionally to prevent sticking and ensure even cooking.
Add Cream and Cheese
- Stir in heavy cream and shredded cheddar cheese until the cheese is fully melted and incorporated into the soup.
Final Simmer and Seasoning
- Reduce the heat to low and simmer for another 10 minutes, stirring occasionally. Taste and adjust seasoning as needed.
Serve
- Ladle the soup into bowls and serve hot.
- Top with extra cheese, fresh herbs, or croutons, if desired. Enjoy!
Heat a Dutch oven or stock pot to med-high and add the bacon and ground beef. Cover and cook, breaking up the meat and stirring occasionally.
Add the carrots, celery, onion, and potatoes. Cover and cook about 20 minutes over medium heat.
Meanwhile, prepare the beef broth using Better than Bouillon.
Add the flour, garlic powder, salt, and pepper and stir together.
Add the beef broth and stir.
Add the crushed tomatoes and stir.
Simmer and stir about 10 minutes.
Stir in the heavy cream.
Stir in the shredded cheddar cheese.
Simmer on low another 10 minutes and serve.
