Cheeseburger Soup is the comfort food mash-up you never knew you needed—but once you try it, you’ll want it on regular rotation. Imagine the heartiness of a classic cheeseburger captured in a rich, creamy soup, loaded with tender potatoes, savory beef, melty cheddar, and the most crave-worthy toppings. Even better, it’s supremely easy to pull together and mostly hands-off, making it the hero of busy weeknights and cozy family dinners alike.

Why You’ll Love This Recipe

  • Fast and Fuss-Free: With straightforward steps and everyday ingredients, this soup comes together simply, with just a handful of prep work.
  • Total Crowd-Pleaser: The soup tastes just like a bacon cheeseburger—kids and adults alike absolutely devour it.
  • Satisfyingly Hearty: Filled with beef, potatoes, and veggies, it’s one-bowl comfort that truly satisfies.
  • Big Flavors, Cozy Texture: The flavors are bold and savory, while the broth turns perfectly velvety—no boring bowls here.

Ingredients You’ll Need

Here’s what makes Cheeseburger Soup so special. As you gather these ingredients, keep in mind a few simple swaps and tips to make it your own.

  • Bacon: Adds a savory, smoky richness; the drippings deepen the base flavor. Can be skipped, but highly recommended for that classic cheeseburger taste.
  • Ground Beef: Central to that cheeseburger element; use lean beef for less grease or go for an 80/20 blend for extra flavor.
  • Salt & Pepper: For seasoning throughout—season the beef and taste as you go.
  • Light Beer: Used to deglaze and add subtle malty undertones. Optional—swap with beef broth if you prefer not to use alcohol.
  • Butter: For sautéing and building the soup’s creamy texture.
  • Yellow Onion: Adds sweet, aromatic backbone to the broth.
  • Carrots & Celery: Classic soup veggies for sweetness and a hint of crunch.
  • Garlic: Brings depth—use freshly minced for the best result.
  • Worcestershire Sauce, Hot Sauce, Yellow Mustard, Ketchup, Dill Pickle Juice: The secret squad for that classic burger flavor, creating tang, umami, and the ultimate flavor punch.
  • Flour: Helps thicken the soup to just the right, creamy texture.
  • Chicken Broth & Beef Broth: A mix delivers a flavorful, full-bodied base.
  • Half and Half: Ensures luscious, creamy richness without being too heavy.
  • Potatoes: Yukon gold potatoes melt into velvety bites, but red or russet work, too.
  • Cheddar Cheese: Melts smooth and brings the signature cheeseburger taste. Shred it yourself for best results—pre-shredded tends to separate.
  • Seasonings: Brown Sugar, Garlic Powder, Onion Powder, Pepper, Smoked Paprika: Layers the soup with gentle sweetness, warmth, and just a hint of smokiness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Cheeseburger Soup is wonderfully adaptable—don’t hesitate to customize!

  • Make it Lighter: Swap half and half with whole or 2% milk for a slightly thinner soup (still plenty creamy).
  • Vegetarian Version: Omit the beef and bacon, double the veggies, and use vegetable broth—it’s surprisingly delicious with cheese and potatoes.
  • Add Extra Veggies: Stir in sweet corn, diced tomatoes, or bell peppers for a fresh spin.
  • Spice it Up: Use pepper jack in place of cheddar or add extra hot sauce for a kick.
  • Different Proteins: Try ground turkey, chicken, or even a breakfast sausage twist if you’re feeling adventurous.

Don’t be afraid to riff—this soup is perfect for cleaning out the fridge or catering to picky eaters.

How to Make Cheeseburger Soup

The magic of this soup is in layering flavor, and it couldn’t be easier or more rewarding. Here’s how to do it, step by step:

1. Cook Bacon (Optional, but Delicious)

Start by slowly cooking bacon strips in a large soup pot. Once crisp, set aside, chop, and reserve the drippings. Leave as much of the flavorful fond in the pot as possible.

2. Brown the Beef

Add ground beef, season with salt and pepper, and brown thoroughly. Once cooked, drain and set the beef aside.

3. Build the Base

Pour light beer into the pot to deglaze, scraping up the flavor bits. Simmer until the beer reduces by half.

4. Sauté Aromatics & Veggies

Add reserved bacon drippings (or butter), then toss in onions, carrots, celery, and garlic. Sauté until the veggies soften and your kitchen starts to smell amazing.

5. Add Burger Flavors

Stir in Worcestershire sauce, hot sauce, mustard, ketchup, pickle juice, and your dried seasonings, mixing until the veggies are coated.

6. Thicken with Flour

Sprinkle in the flour, stirring for a couple of minutes so it loses its raw edge.

7. Make the Soup Broth

Gradually pour in chicken and beef broth, along with the half and half, stirring to avoid lumps. Bring to a simmer.

8. Put It All Together

Return cooked beef to the pot. Partially cover and simmer for 10–15 minutes for flavors to meld.

9. Add Potatoes

Toss in your diced potatoes and simmer partially covered until they’re fork-tender—about 15–20 minutes.

10. Finish with Cheese

Lower the heat, then gradually stir in shredded cheddar until melted and irresistible. Top with crispy bacon, and serve hot!

Pro Tips for Making the Recipe

  • Shred Cheese from a Block: You’ll get the creamiest, silkiest finish—pre-shredded cheese doesn’t melt as well and can make your soup grainy.
  • Don’t Boil After Adding Dairy: Once you add half and half and cheese, keep the soup to a gentle simmer or below so the cheese stays perfectly smooth.
  • Adjust Seasoning at the End: Taste for salt, pepper, or even a little extra mustard or hot sauce to balance the flavors before serving.
  • Use Leftover Crumbled Bacon as a Garnish: A little on top goes a long way for both flavor and texture.

How to Serve

This soup is hearty enough to be a meal, but extra toppings and sides transform it into a fully loaded experience.

Favorite Toppings

  • More shredded cheddar or a dollop of sour cream for extra richness
  • Chopped scallions or chives for a burst of freshness
  • Extra chopped pickles for tang (yes, it’s delicious!)
  • A handful of crumbled bacon to finish

Perfect Pairings

  • Slices of crusty bread, warm rolls, or even toasted burger buns for dunking
  • A simple green salad to add brightness
  • Serve in bread bowls for a fun, heartier touch

Make Ahead and Storage

Storing Leftovers

Let the soup cool, then stash in an airtight container in the refrigerator for up to 4 days. The flavors actually get better as everything melds.

Freezing

This soup freezes well before you add the cheese and half and half. To freeze, cool completely, transfer to a freezer-safe container, and store for up to 2 months. Thaw in the fridge overnight, reheat gently, and stir in dairy/cheese just before serving.

Reheating

Reheat over low heat on the stove or in the microwave, stirring often to prevent the cheese from separating. If it thickens a bit in the fridge, just add a splash of broth or milk to loosen it up.

FAQs

  1. Can I make Cheeseburger Soup ahead of time?

    Absolutely! The flavors develop as it sits. Simply reheat gently before serving and hold off on garnishing (like bacon or extra cheese) until just before eating.

  2. Can I make this gluten-free?

    Definitely! Swap the all-purpose flour for your favorite gluten-free blend or use a cornstarch slurry to thicken. Ensure your broths, hot sauce, and condiments are gluten-free.

  3. What type of potatoes work best?

    Yukon Gold potatoes are wonderfully creamy, but red potatoes hold their shape beautifully, and russets will make the soup extra thick and velvety. Use whichever you have!

  4. Do I need to use beer?

    Not at all! Beer adds depth, but beef broth or even a splash of water works just fine if you’d rather skip it—or need an alcohol-free option.

Final Thoughts

Cheeseburger Soup is a hearty, satisfying, and irresistibly delicious bowl of comfort that just begs to be shared. It’s a perfect weeknight dinner for when you want something special but not fussy, and it always draws smiles at the table. Don’t wait to give it a try—play around with toppings, add your own spin, and make it a new family favorite!

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Cheeseburger Soup Recipe

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  • Author: Nora
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 10 cups 1x
  • Category: Soups
  • Method: Stovetop
  • Cuisine: American
  • Diet: Halal
Print Recipe

Description

This hearty Cheeseburger Soup combines all the flavors of a classic cheeseburger into a warming, comforting and creamy soup, packed with ground beef, crispy bacon, vegetables, tender potatoes, a touch of light beer, and plenty of cheddar cheese. Perfect for feeding a crowd or as a satisfying weeknight family meal.

Ingredients

Units Scale

Meat & Protein

  • 5 strips bacon (optional, see notes)
  • 1 lb. ground beef

Vegetables & Aromatics

  • 1 yellow onion, diced
  • 3/4 cup carrots, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 1/4 lbs. potatoes (Yukon gold, russet, or red), peeled & diced

Liquids

  • 1/2 cup light beer (or additional beef broth, see notes)
  • 4 cups chicken broth
  • 1 cup beef broth
  • 1 1/2 cups half and half
  • 2 tablespoons bacon drippings (reserved) or butter
  • 2 tablespoons butter

Cheese & Dairy

  • 2 cups cheddar cheese, shredded

Flavorings & Condiments

  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 2 teaspoons yellow mustard
  • 2 teaspoons ketchup
  • 2 teaspoons dill pickle juice

Thickener

  • 1/3 cup flour

Seasonings

  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 1/4 teaspoon smoked paprika
  • Salt and additional pepper, to taste

Instructions

  1. Cook the Bacon: Slowly cook the bacon in a 4.5-quart soup pot over low heat until crispy. Cut the bacon in half for even cooking. Once cooked, lay on a paper towel-lined plate, chop once cooled, and reserve 2 tablespoons of bacon drippings. Wipe dark spots from the pot but keep bacon remnants for flavor.
  2. Brown the Ground Beef: Season the ground beef lightly with salt and pepper. In the same pot, cook and crumble the beef over medium-high heat until browned and cooked through, about 8 minutes. Drain the excess grease and set beef aside.
  3. Deglaze and Sauté Vegetables: Pour in the beer and use a silicone spatula to scrape the bottom and sides of the pot, incorporating browned bits for added flavor. Let it simmer over medium heat until reduced by half (about 5-6 minutes). Add the reserved bacon drippings, butter, onions, carrots, celery, and garlic. Cook, stirring often, until the vegetables are softened, about 5-6 minutes.
  4. Add Flavorings and Thicken: Stir in Worcestershire sauce, hot sauce, mustard, ketchup, pickle juice, brown sugar, garlic powder, onion powder, pepper, and smoked paprika. Mix well. Sprinkle in the flour and stir continuously for 2 minutes, cooking off the raw flour taste.
  5. Add Liquids and Simmer: Gradually add the chicken broth in small splashes, stirring continuously to incorporate and prevent lumps. Add the beef broth and half and half in the same manner. Bring to a boil, then reduce to a simmer. Add in the cooked ground beef, cover partially, and simmer for 10-15 minutes.
  6. Add Potatoes: While the soup simmers, peel and dice the potatoes into bite-sized cubes. Stir the potatoes into the soup. Cover partially and simmer for another 15-20 minutes, or until the potatoes are fork-tender.
  7. Add Cheese and Serve: Reduce the heat to low. Gradually stir in the shredded cheddar cheese until it melts completely and is fully incorporated. Ladle the soup into bowls, sprinkle with chopped bacon, and serve hot.

Notes

  • You can omit the bacon and use 2 extra tablespoons of butter, but bacon adds delicious flavor.
  • For a milder soup, use light beer or replace with beef broth for no alcohol.
  • Frank’s Hot Sauce is recommended; it enhances flavor without adding heat.
  • Yukon Gold or red potatoes hold their shape best in soup, but russet potatoes also work if you prefer a starchier texture.
  • Shred cheddar cheese from the block for better melting and creaminess.
  • Let the soup cool before adding cheese to prevent curdling or graininess.

Nutrition

  • Serving Size: 1 cup
  • Calories: 320
  • Sugar: 3g
  • Sodium: 730mg
  • Fat: 19g
  • Saturated Fat: 9g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 17g
  • Cholesterol: 65mg
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Hey there, I’m Nora Blake, the foodie behind LittleSpoonBites.com! I’m here to make cooking YUMMY, EASY, and a whole lotta FUN! From cozy dinners to sweet treats, I’m all about simple recipes that taste like a warm hug. So grab a spoon, tie that apron, and let’s whip up something DELICIOUS together!

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