Cheeseburger Soup is a warm, creamy bowl that tastes like a cheeseburger in spoonable form. It has browned beef, crispy bacon, tender vegetables, and melted cheddar in a savory broth. This soup comes together fast and fills the house with a comforting smell. If you like easy comfort food, you’ll enjoy this one — and it pairs well with simple sides or a quick salad. For more cozy soup ideas, see this anti-inflammatory turmeric chicken soup.
What makes this cheeseburger soup worth cooking
This recipe is fast, filling, and uses common ingredients. It mixes familiar cheeseburger flavors — beef, bacon, pickles, mustard, and cheese — into one pot. It’s great for busy weeknights, cold evenings, or when you want something the whole family will eat. You can change the toppings to please picky eaters and stretch the recipe for leftovers.
How to make Cheeseburger Soup step by step
Ingredients:
- 1 lb ground beef
- 4 slices bacon
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 cups potatoes, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup shredded cheddar cheese
- 1 cup milk
- Salt and pepper to taste
- Optional toppings: diced pickles, mustard, additional cheese
Directions:
- In a large pot, cook the bacon over medium heat until crispy. Remove and crumble, leaving the drippings in the pot.
- Add ground beef to the pot and cook until browned. Drain excess grease.
- Stir in onion and garlic and sauté until softened.
- Add broth, potatoes, carrots, and celery. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 15–20 minutes.
- Stir in milk and cheese until melted and combined. Season with salt and pepper.
- Serve hot, topped with crumbled bacon and any optional toppings.
If you like bacon-and-cheese comfort soups, you may also enjoy the bacon cheddar gnocchi soup for another creamy, savory option.
Best ways to serve your cheeseburger soup
Serve it hot in bowls with crumbled bacon and extra shredded cheese on top. Add diced pickles and a little mustard for a true cheeseburger taste. Offer warm crusty bread, toasted buns, or crackers on the side so people can dunk or mop up the soup. A simple green salad or raw veggie sticks keep the meal balanced.
How to keep and reheat leftovers
Cool the soup to room temperature, then store in an airtight container in the fridge for up to 3–4 days. For longer storage, freeze in portioned containers for up to 2 months. To reheat, thaw in the fridge overnight if frozen, then warm on the stove over low heat. Stir often and add a splash of milk or broth if the soup seems too thick.
Friendly tips to make this soup even better
- Use medium or sharp cheddar for bolder flavor. Grate your own cheese for the best melt.
- Don’t boil after adding the cheese and milk; heat gently to avoid curdling.
- If you want a creamier texture, mash a few of the cooked potatoes in the pot.
- Add a squeeze of mustard or a few chopped dill pickles to the finished bowl for an authentic cheeseburger note. You can find other cozy soup tips at this autumn wild rice soup write-up for ideas about texture and seasoning.
Simple swaps and variations
- Turkey or chicken: Replace ground beef with ground turkey or chicken for a lighter version.
- Vegetarian: Use a plant-based ground “beef” and vegetable broth. Skip bacon or use smoky tempeh bacon.
- Extra creaminess: Use half-and-half instead of milk, or add a little cream cheese.
- Chunkier or smoother: Leave potatoes whole for chunks, or puree part of the soup for a thicker texture.
Nutrition snapshot (approximate per 1.5-cup serving)
- Calories: ~420
- Protein: ~22 g
- Fat: ~28 g
- Carbohydrates: ~18 g
- Sodium: varies by broth and cheese (about 800–1000 mg)
These numbers are estimates. Use low-sodium broth or lower-fat cheese to reduce calories and sodium.
Kid-friendly family serving ideas
- Serve with toasted hamburger buns or slider rolls so kids can build a mini sandwich with the soup.
- Offer a toppings bar with extra cheese, pickles, and mustard so each family member customizes their bowl.
- Pair with carrot sticks or apple slices for a simple, balanced plate kids like.
What to serve alongside this soup
This soup pairs well with:
- Toasted sourdough or garlic bread
- A crisp green salad or coleslaw
- Oven fries or a side of roasted vegetables
- Cold drinks like iced tea, lager, or milk for kids
Frequently Asked Questions
Q: Can I make this soup in a slow cooker?
A: Yes. Brown the bacon and beef first, then add everything to the slow cooker with the broth and cook on low 4–6 hours. Add cheese and milk in the last 30 minutes.
Q: Can I use frozen potatoes or pre-cut vegetables?
A: Yes. Frozen diced potatoes or pre-cut mixed vegetables save time. Adjust cook time until vegetables are tender.
Q: How do I prevent the soup from separating after adding milk and cheese?
A: Heat gently after adding dairy and avoid boiling. Stir slowly until the cheese melts and the mixture is smooth.
Q: Can I reduce the sodium in this recipe?
A: Use low-sodium beef broth and a lower-sodium cheese. Taste and add salt at the end.
Conclusion
If you want more ideas or another takes on cheeseburger soup, check this popular Award Winning Cheeseburger Soup Recipe | The Recipe Critic. For a classic prepared version, see the Cheeseburger Soup Recipe on Allrecipes. For another home-style take, try the Cheeseburger Soup from Taste of Home – Feels Like Home™.
Cheeseburger Soup
Ingredients
Main Ingredients
- 1 lb ground beef Use lean ground beef for a healthier option.
- 4 slices bacon Cook until crispy.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth Low-sodium broth can be used to reduce sodium.
- 2 cups potatoes, diced Use any type of potato.
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup shredded cheddar cheese For a bolder flavor, use sharp cheddar.
- 1 cup milk Use half-and-half for extra creaminess.
- Salt and pepper to taste
Optional Toppings
- diced pickles For authentic cheeseburger taste.
- mustard Add a squeeze for extra flavor.
- additional cheese For extra cheesiness.
Instructions
Preparation
- In a large pot, cook the bacon over medium heat until crispy. Remove and crumble, leaving the drippings in the pot.
- Add ground beef to the pot and cook until browned. Drain excess grease.
- Stir in onion and garlic and sauté until softened.
Cooking
- Add broth, potatoes, carrots, and celery. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 15–20 minutes.
- Stir in milk and cheese until melted and combined. Season with salt and pepper.
Serving
- Serve hot, topped with crumbled bacon and any optional toppings.
