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
Cook the Base
In a Dutch oven or large stockpot, cook the bacon and ground beef over medium-high heat, breaking up the meat as it browns. Keep the pot covered while cooking to help retain moisture.
Add Vegetables
Stir in the celery, carrots, onions, and potatoes. Cover again and cook over medium heat for about 20 minutes, stirring occasionally until the vegetables begin to soften.
Build the Broth
Meanwhile, prepare 4 cups beef broth with Better than Bouillon, following package directions. Sprinkle the meat and vegetable mixture with flour, garlic powder, salt, and pepper, stirring well to coat. Pour in the broth along with the crushed tomatoes, then stir to combine. Simmer for about 10 minutes, stirring occasionally.
Finish the Soup
Add the heavy cream and shredded cheddar, stirring until the cheese is fully melted and incorporated. Reduce heat to low and let the soup gently simmer for another 10 minutes, stirring occasionally. Taste and adjust seasonings as needed.
Serve
Ladle hot soup into bowls and serve with extra cheese, fresh herbs, or croutons on top if desired.
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.
