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
- 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.
- Add diced celery, chopped carrots, sliced onions, and cubed potatoes to the meat mixture.
- Cover and cook over medium heat for about 20 minutes, stirring occasionally.
- While the vegetables are cooking, prepare 4 cups of beef broth using Better than Bouillon, following package instructions.
- Sprinkle flour, garlic powder, salt, and pepper over the meat and vegetable mixture, stirring to combine.
- Pour in the prepared beef broth and crushed tomatoes, stirring well.
- Simmer the mixture for about 10 minutes, stirring occasionally.
- Stir in heavy cream and shredded cheddar cheese until the cheese melts and incorporates.
- Simmer on low for an additional 10 minutes, stirring occasionally. Adjust seasoning if needed.
- Ladle the soup into bowls and serve hot.
- Garnish 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.
