Creamy Bacon Cheeseburger Soup

Cheeseburger Soup

Ground beef, potatoes, and carrots make this cheeseburger soup chunky, while a butter-flour roux gives the cheddar broth enough body to coat a spoon without becoming too thick to ladle. Dijon and Worcestershire add a restrained burger-style tang without turning the soup tomato-forward.

Simmer the potatoes until tender before adding the milk and cheese, then keep the heat low for a smooth broth. Crisp bacon, fresh cheddar shreds, and black pepper go on each bowl just before serving.

Ingredients for Cheeseburger Soup

Makes 6 servings.

• 6 slices thick-cut bacon (about 170g)
• 1 lb lean ground beef (about 450g)
• 1 medium yellow onion, finely diced (about 1 cup or 150g)
• 2 medium carrots, diced small (about 1 cup or 120g)
• 2 garlic cloves, minced
• 3 tablespoons unsalted butter (about 45g)
• 1/4 cup all-purpose flour (30g)
• 4 cups beef broth
• 1 1/2 lb russet potatoes, peeled and cut into even 1/2-inch cubes (about 680g)
• 2 cups whole milk
• 2 cups freshly shredded sharp cheddar cheese, divided (about 225g)
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper, plus more for serving

Reserve 1/2 cup of the cheddar for topping; the remaining 1 1/2 cups goes into the soup. Chicken broth can replace beef broth if needed. Taste before adding extra salt, since the broth, bacon, and cheese all contribute seasoning.

How to Make Cheeseburger Soup

1. Crisp the bacon: In a 5- to 6-quart Dutch oven or heavy soup pot, cook the bacon over medium heat for 7 to 9 minutes, turning or stirring occasionally, until deep reddish-brown and crisp. Transfer to a paper-towel-lined plate. Leave no more than 1 tablespoon of drippings in the pot; crumble the bacon when cool enough to handle.
2. Brown the beef: Add the ground beef and cook over medium heat for 5 to 7 minutes, breaking it into small crumbles, until browned with no pink remaining. Drain off excess fat, then return the beef to the pot. This keeps the finished soup from becoming greasy.
3. Soften the vegetables: Add the onion and carrots. Cook for 5 to 6 minutes, stirring occasionally, until the onion is translucent and the carrots begin to soften. Stir in the garlic for the last 30 seconds.
4. Build the soup base: Add the butter and let it melt. Sprinkle in the flour and stir for about 1 minute to coat the beef and vegetables. Gradually whisk in the beef broth until no flour clumps remain. Stir in the Dijon, Worcestershire, salt, and 1/2 teaspoon black pepper.
5. Simmer the potatoes: Add the potatoes and bring the soup to a gentle simmer. Cook partially covered or uncovered for about 12 to 16 minutes, stirring occasionally. Start checking at 12 minutes: the potatoes should pierce easily with a fork but still hold their shape. If the base thickens before they are tender, add a small splash of broth and continue simmering.
6. Add the milk and cheese: Reduce the heat to low or medium-low. Stir in the milk, then add 1 1/2 cups cheddar a handful at a time, stirring until each addition melts. Heat for 3 to 5 minutes, until the soup is gently steaming and the cheese has melted. Do not let it boil. If it is too thick to ladle easily, stir in broth or milk 1/4 cup at a time.
7. Rest and serve: Remove from the heat and let stand for 5 minutes. Taste and adjust the salt. Ladle into wide bowls, leaving some beef, potatoes, and carrots visible. Top each bowl with crisp bacon, reserved cheddar shreds, and freshly ground black pepper.

How to Keep Cheeseburger Soup Creamy

Wait until the potatoes are fork-tender before adding the milk and cheddar. The dairy then needs only a few minutes of gentle heat. Add the cheese gradually and stop heating once it melts; a hard boil can leave the broth grainy.

How Thick Should the Soup Be?

The broth should lightly coat a spoon while still flowing around the beef and vegetables. It will thicken a little during the 5-minute rest and more after refrigeration. If needed, stir in warm broth or milk 1/4 cup at a time over medium-low heat until the soup is ladleable.

Bacon, Cheese, and Other Toppings

Keep the bacon separate until serving so it stays crisp, and scatter the reserved cheddar over the hot soup so the shreds remain visible as they soften. Sour cream, diced dill pickles, or a little sliced green onion can be offered at the table.

Storage, Reheating, and Freezing

Cool the soup promptly and refrigerate it in an airtight container for 3 to 4 days. Store leftover bacon separately when possible.

Reheat over medium-low heat, stirring often and adding splashes of broth or milk as the soup loosens. Individual portions can be microwaved in short intervals, stirring between them. Add bacon and extra cheddar after reheating.

The cooled soup can be frozen, but the potatoes may be softer or mealier after thawing. Thaw overnight in the refrigerator and reheat gently with extra liquid as needed. Keep the bacon garnish separate.

For another topping-friendly potato soup, try this Creamy Loaded Baked Potato Soup.

Nutrition

Approximate nutrition per serving, based on 6 servings: 590 calories, 35g protein, 34g fat, and 34g carbohydrates. Approximate nutrition per 100g: 115 calories, 7g protein, 7g fat, and 7g carbohydrates. Values vary with the beef, bacon, broth, cheese, and amount of rendered fat drained.