Bacon Cheeseburger Soup is what happens when your favorite burger becomes a bowl of creamy, cheesy comfort food. Crispy bacon on top, tender potatoes all throughout, and a broth so luscious it coats the spoon. One pot, and the kids never notice the veggies!
Ellen’s Notes
If there’s one thing you should know about me, it’s that I know a good burger. No matter where we go out to eat, I order the burger, so turning one into a cozy soup is only natural for me!
The thing that took me a few times to get right is that a burger doesn’t taste like a burger without something tangy. All the beef and cheese in the world won’t quite get you there. A splash of pickle brine stirred in at the very end is what finally made this taste like what I was after, and a spoonful of ketchup will accomplish that same goal if that’s what you have on hand.
Keep in mind that the tang goes in at the end, off the heat, not at the beginning. Acid and how dairy do not play well! Also, you want the cheese melted and settled first.
Key Ingredient Notes
- Bacon: You can use pork or turkey bacon. Note that with turkey bacon, it won’t render enough fat to sauté the veggies in, so you’ll need to supplement with more oil/butter.
- Carrots: If you’re worried about a picky eater, grate them instead of chopping. It’ll help them blend into the soup even more.
- Ground Beef: I like using lean ground beef, but whatever you prefer works! Ground chuck or even ground turkey are both great options.
- Flour: There’s just enough four in this recipe to help thicken the broth into the best creamy consistency.
- Whole Milk: I like to use whole milk (or even evaporated milk) as it has more fat, creating a creamier soup. However, you can use 2% or 1% milk if you prefer!
- Velveeta: I know, I know. Just trust me on this one! Velveeta is the BEST melty cheese for this soup. If you’re morally opposed to it, then swap it with freshly grated cheddar or colby jack.
How to Make Bacon Cheeseburger Soup
See the recipe card for full ingredient list and directions below.
Cook the bacon. Add bacon to the pot and cook until crispy. Remove the bacon and set aside, being sure to leave that rendered fat in the pot.
Sauté the veggies. Sauté the onions, carrots, and celery until softened.
Cook the beef. Add the beef, garlic, worcestershire, and seasonings to the pot. Break up the beef as you cook until browned.
Thicken it. Whisk in the flour, then stir in the broth. Add the potatoes and simmer until fork tender.
Make it cheesy. Stir in the milk and cubed Velveeta. Once it’s well mixed, season with a little salt and pepper to taste and top with all of that crispy bacon!
📌 Ellen’s Recipe Tips
- Keep the bacon fat. Don’t pour it off before the veggies go in. It’s the base of the whole soup and it costs you nothing.
- Cook the flour before the broth goes in. Two minutes of stirring takes the raw taste out and lets it thicken properly. Skipping it leaves a faint pastiness behind.
- Add the broth slowly. Pour it in a little at a time while stirring, or the flour will seize into lumps that you won’t be able to get out.
Storing and Making Ahead
Refrigerate leftovers in an airtight container for up to 4 days. The soup thickens noticeably as it sits, because the flour and potato starch keep working even cold, so expect it to look more like a stew the next day.
For the best texture, make the soup up to the point just before the milk and cheese go in. Cool it completely and refrigerate for up to 2 days, then reheat on the stovetop and stir in the milk and cheese right before serving.
Bacon Cheeseburger Soup
Ingredients
- 4 strips bacon, cut into pieces
- 1 medium onion, chopped
- 3 carrots, chopped
- 2 stalks celery, chopped
- 1 pound lean ground beef
- 2 teaspoons minced garlic
- 1 tablespoon Worcestershire sauce
- ½ teaspoon paprika, or smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon dry mustard
- 4 tablespoons all-purpose flour
- 4 cups chicken or beef broth
- 1 pound potatoes, diced
- 1 cup whole milk
- 16 oz Velveeta cheese, cut into cubes for easy melting
- salt and pepper, to taste
- shredded cheddar cheese, optional topping
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Instructions
- In a large heavy bottom pot (like a dutch oven) add the bacon and cook over medium heat until crispy, about 5 minutes. Using a slotted spoon scoop out the bacon pieces and set aside.
- Add the onion, carrots, and celery to the hot bacon grease. Sauté for about 5 minutes, until softened and onion is translucent.
- Add the ground beef, garlic, Worcestershire sauce, paprika, onion powder, garlic powder and dry mustard. Break up the ground beef as it browns, cooking until the ground beef is no longer pink, about 10 minutes.
- Whisk in the flour, stirring constantly and cooking for about two minutes, until the flour starts to brown and become fragrant. Slowly add in the chicken broth, while still constantly stirring. Add the potatoes and let the soup simmer for 15 minutes, stirring occasionally, until the potatoes are fork tender.
- Once the potatoes are tender, add the milk and cubed Velveeta cheese, stirring until all the cheese is melted and soup is well combined. Season with salt and pepper, to taste. Serve warm topped with the crispy bacon and optional shredded cheese.
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Notes
Nutrition
More Easy Soup Recipes To Try
- Creamy Sausage Tortellini Soup – Loaded with Italian sausage, cheese tortellini, and fresh kale.
- Bacon Potato Soup – An easy one-pot soup recipe made with lots of crispy bacon.
- White Bean Soup – One of my favorite meatless dinner recipes.
- Italian Wedding Soup – Uses frozen meatballs to save some time.
- Beef Noodle Soup – Just like chicken noodle soup, but with tender beef!
This soup is a hit with my family! Super easy to make.