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A top-down view of a rustic white bowl filled with creamy Cheeseburger Soup Recipe, garnished with bacon, cheddar, and parsley on a marble surface. (Cheeseburger Soup Recipe)

Cheeseburger Soup Recipe: The Ultimate Comfort in a Bowl

The best Cheeseburger Soup Recipe for a thick, creamy, and hearty meal. This soup is loaded with savory ground beef, tender potatoes, and sharp cheddar, then topped with crispy bacon for the ultimate bowl of comfort.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Lunch, Soup
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 6 slices thick-cut bacon chopped
  • 1 lb lean ground beef (450g), 85/15 recommended
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 1.5 lbs Yukon Gold potatoes (680g), peeled and diced into ½-inch cubes
  • 1/4 cup unsalted butter (57g)
  • 1/4 cup all-purpose flour (30g)
  • 4 cups low-sodium beef broth (960ml)
  • 2 cups whole milk (480ml)
  • 1 cup heavy cream (240ml)
  • 3 cups sharp cheddar cheese (340g), freshly shredded, divided
  • Salt and black pepper to taste
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 1 Large Dutch oven or heavy-bottomed pot
  • 1 Whisk
  • 1 Wooden spoon

Method
 

  1. In a large Dutch oven over medium heat, cook bacon until crisp. Remove bacon, leaving 1 tbsp of fat. Brown the ground beef in the fat, season with salt and pepper, then drain excess grease and set aside.
  2. In the same pot, melt butter and sauté the diced onion until soft (5-7 mins). Add minced garlic and cook for 1 more minute until fragrant.
  3. Sprinkle flour over the onions, stirring for 90 seconds to cook it out. Whisking constantly, slowly pour in the beef broth. Add diced potatoes, bring to a simmer, and cook for 15-20 minutes until potatoes are tender.
  4. Reduce heat to low. Stir in the milk, heavy cream, and the cooked ground beef. Heat through gently, but do not let it boil.
  5. Remove the pot from the heat. Add 2.5 cups of the shredded cheddar in handfuls, stirring until each batch is melted before adding the next.
  6. Ladle the soup into bowls. Garnish with the crumbled crispy bacon, the remaining shredded cheddar, fresh parsley, and a sprinkle of black pepper.

Notes

Shred Your Own Cheese: For the smoothest melt, avoid pre-shredded cheese which contains anti-caking agents.
Don't Boil the Dairy: To prevent curdling, melt the cheese off the heat and never let the soup boil after adding milk or cream.
Taste at the End: Bacon and broth are salty, so adjust your final seasonings only after combining all ingredients.