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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
