Bacon Cheeseburger Soup

Thick and hearty soup with ground beef, bacon, russet potatoes, vegetables, crushed tomatoes, beef broth, heavy cream, and shredded cheese.

This hearty Bacon Cheeseburger Soup recipe transforms the classic flavors of a cheeseburger into a comforting, one-pot meal. It begins by cooking ground beef with bacon in a Dutch oven, ensuring the meat is evenly browned. Then, a medley of vegetables including diced celery, chopped carrots, cubed russet potatoes, and sliced yellow onions are added to the mix. As the veggies soften, a rich beef broth is prepared using Better than Bouillon base. Flour, garlic powder, salt, and black pepper are sprinkled over the meat and vegetables, thickening the soup and enhancing its flavors. The addition of crushed tomatoes and the beef broth creates a robust base. The soup’s defining characteristic is the blending of heavy cream and a pound of shredded sharp cheddar cheese, resulting in a creamy, indulgent texture. After simmering to perfection, the soup is ready to be served, offering a warm, cheesy experience that captures the essence of a cheeseburger in every spoonful. Perfect for a cozy evening, this soup is a creative and satisfying twist on a classic favorite.



Prep Time

20 minutes

Cook Time

50 minutes

Total Time

1 hour 10 minutes


  • 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 (15-ounce) can crushed tomatoes
  • 4 cups beef broth (prepared with Better than Bouillon or similar)
  • 1 cup heavy cream
  • 1 pound sharp cheddar cheese, shredded
  • 4 tablespoon all-purpose flour
  • 2 teaspoon garlic powder
  • 2 teaspoon salt
  • 2 teaspoon black pepper


Prepare Ingredients: Dice celery, chop carrots, cube potatoes, and slice onions.Shred cheddar cheese if not pre-shredded.

Cook Meat Mixture: In a Dutch oven or large stockpot over medium-high heat, cook bacon and ground beef together. Break up the meat, stirring occasionally until evenly browned. Cover the pot as the meat cooks.

Add Vegetables: To the meat mixture, add diced celery, chopped carrots, sliced onions, and cubed potatoes.Cover and cook over medium heat for approximately 20 minutes, stirring occasionally.

Prepare Broth: While vegetables are cooking, prepare 4 cups of beef broth using Better than Bouillon (follow package instructions).

Season & Combine: Sprinkle flour, garlic powder, salt, and pepper over the meat and vegetable mixture, stirring to combine. Pour in prepared beef broth and crushed tomatoes, stirring well.

Simmer: Allow the mixture to simmer for about 10 minutes, stirring occasionally.

Add Dairy: Stir in heavy cream and shredded cheddar cheese until cheese is melted and incorporated.

Final Simmer: Continue to simmer on low for an additional 10 minutes, stirring occasionally.Adjust seasoning to taste, if necessary.

Serve: Once the cheese is melted and the soup is heated through, ladle into bowls and serve immediately. Enjoy!Soup can be garnished with additional cheese, fresh herbs, or croutons 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.