Go Back

Cheeseburger Soup

A rich, creamy soup packed with classic cheeseburger flavors, perfect for a cozy evening.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 475
Ingredients Method Notes

Ingredients
  

For the soup base
  • 1 lb ground beef Look for a blend with some fat content for juiciness.
  • 5 strips bacon Thick-cut recommended for extra flavor.
  • 1 yellow onion diced Yields a sweeter flavor; feel free to substitute a white onion.
  • 3/4 cup carrots Diced to add subtle sweetness.
  • 2 ribs celery Diced.
  • 3 cloves garlic Minced.
  • 1 teaspoon Worcestershire sauce For umami kick.
  • 1 teaspoon hot sauce Adjust based on spice preference.
  • 2 teaspoons yellow mustard Classic cheeseburger flavor.
  • 2 teaspoons ketchup For touch of sweetness.
  • 2 teaspoons dill pickle juice Essential for that tang.
  • 4 cups chicken broth Homemade or low-sodium store-bought.
  • 1 cup beef broth For richer flavor.
  • 1 1/2 cups half-and-half For creamy texture.
  • 1 1/4 lbs potatoes Yukon Gold preferred for creaminess.
  • 2 cups cheddar cheese Shredded sharp cheddar for robustness.
  • 1/3 cup all-purpose flour To thicken the soup.
  • 2 tablespoons butter Unsalted, brought to room temperature for easier melting.
  • 1/2 cup light beer Optional, adds depth; lager recommended.
  • 1/2 teaspoon brown sugar Balances flavors.
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika For a subtle smoky finish.
  • Salt to taste Salt I recommend freshly cracked for better flavor.
  • Pepper to taste Pepper

Method
 

Preparation
  1. Cook the bacon in a large soup pot over low heat until crispy (approximately 5-7 minutes). Remove and set aside, reserving the drippings in the pot.
  2. In the same pot, cook the ground beef over medium-high heat until browned (about 5-6 minutes). Drain any excess grease and set aside.
  3. Pour the light beer into the pot, scraping up any delicious bits stuck to the bottom. Add the reserved bacon drippings, butter, onions, carrots, celery, and garlic. Cook until softened (about 3-4 minutes).
  4. Stir in the Worcestershire sauce, hot sauce, mustard, ketchup, dill pickle juice, and your seasonings. Cook for an additional minute, letting the flavors meld.
  5. Add the flour and stir for 2 minutes to cook off the raw taste.
  6. Gradually stir in the chicken broth, beef broth, and half-and-half. Bring to a light boil, then reduce heat and add the browned ground beef. Allow to simmer partially covered for 10-15 minutes.
  7. Carefully add the diced potatoes and let the soup simmer until tender (approximately 15-20 minutes).
  8. Lower the heat and gradually stir in the shredded cheddar cheese until melted and creamy.
  9. Dish up the soup and sprinkle crumbled bacon on top for that extra crunch.

Notes

Make sure each ingredient is chopped uniformly so they cook evenly. If you find the soup too thick, add a little extra broth or water until you achieve your desired consistency. Be careful not to let the cheese boil after you add it to keep it creamy rather than grainy. For storage, keep leftovers in an airtight container in the fridge for up to 3-4 days or in the freezer for up to 3 months. Reheat gently on the stove, adding a splash of broth to restore creaminess.