In theory, fusion dishes like Cheeseburger Soup (components of a cheeseburger—ground beef, bacon, and cheese—made into a soup) shouldn’t work. But it does! The soup is cheesy, beefy, and completely soul-warming.
This soup has beef and cheese in it along with onions, celery, and potatoes. It can be on the dinner table in about 45 minutes—very doable on a weeknight.
How to Make Cheeseburger Soup
This is a soup that benefits from cooking the ingredients in the right order. While it isn’t difficult, you can’t just toss everything in a pot and hope for the best! To make this soup:
- Brown the bacon and the ground beef. Skipping the bacon? Add a little more olive oil since you won’t have the rendered bacon fat to cook the beef.
- Add potatoes, onions, celery, and Italian seasoning and let them sweat for a few minutes.
- Stir in the flour (this will help thicken the soup) followed by beef stock and milk. Simmer the soup over low heat until the potatoes are tender. The starch in the potatoes help thicken the soup and give it some body.
- Finally, add the cream cheese and cheddar cheese! Do not boil the soup once you add the cheeses. You’ll end up with curdled, grainy soup instead of a creamy soup. Keep the heat low and slowly melt the cheeses. You’ll be well-rewarded!
Variations on Cheeseburger Soup
You can add many of the toppings you typically find on a burger in this soup. Here are some examples:
- Instead of bacon, brown some finely diced mushrooms.
- Add a can of mild or hot green chilis and use Monterey jack cheese instead of cheddar cheese.
- Caramelize the onions before browning the beef for a savory onion flavored soup.
- You could use Velveeta to thicken the soup, but I prefer cream cheese and cheddar. They give the soup a rich, cheesy flavor and creamy base.
- Top the soup with croutons to mimic a cheeseburger bun.
Make Cheeseburger Soup in a Slow Cooker
Make this in the slow cooker! However, don’t just throw everything in the slow cooker and hope for the best.
Take the time to brown the bacon and the beef separately and add it to the slow cooker with veggies, seasonings, and liquids. Set the slow cooker on low heat and cook it for five to six hours. Stir in the cheeses at the very end. Thicken the soup by cooking a roux separately and stirring it into the slow cooker near the end of cooking.
Serve with Toppings
Jazz up the soup with some colorful toppings. I like to reserve some crispy bacon for garnish along with chopped scallions and extra cheddar cheese.
Store leftovers in the fridge up to four days. This soup will congeal when it chills. Reheat it in a pot over low heat with a splash of water. Do not microwave it—the dairy will break and the soup will get grainy.
While some people say you can’t freeze dairy-based soups, this one actually freezes okay. Freeze it in small batches so that you can reheat only what you will serve on the stovetop over low heat. That way you don’t need to reheat leftovers again and again.
Ground Beef in Soups are Yum!
1 tablespoon olive oil
8 slices bacon, chopped into 1-inch pieces
1 pound lean ground beef, 90/10 blend
2 cups russet potatoes, peeled and diced
1 small yellow or white onion, grated with large box grater
1 stalk celery, diced
1 teaspoon Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 cup all-purpose flour
2 cups beef stock
2 cups whole milk
8 ounces cream cheese
2 cups shredded cheddar cheese, plus extra for garnish
Chopped scallions, for garnish
Cook the bacon:
In a large heavy-bottomed pot set over medium-low heat, add the olive oil and bacon. Cook, stirring often until the bacon is crispy and the fat has rendered out, for 6 to 7 minutes. Transfer about half of the bacon into a small bowl. It will be used as a topping for the soup.
Brown the beef:
Turn the heat up to medium. Add the ground beef into the pot with the cooked bacon and brown it in the bacon grease. Using a wooden spoon, break up the beef into small pieces as it cooks for 5 to 6 minutes. Stir it frequently so it doesn’t burn.
Add the veg and seasonings:
Add the potatoes, onions, celery, Italian seasoning, salt, and black pepper. Cook for 4 to 5 minutes, stirring often until the vegetables soften. It’s okay if the potatoes aren’t cooked all the way through.
Thicken the soup:
Stir in the flour and cook it for 1 minute. Slowly add the beef stock and milk, stirring constantly. The soup should start to thicken slightly, but not as thick as a gravy.
When the soup comes up to a simmer, turn the heat down to low, cover, and simmer for 6 to 8 minutes until potatoes are very tender. Scoop one out with a spoon and try it!
Add the cheese:
Over very low heat, add the cream cheese and cheddar cheese. Stir gently until both cheeses melt into the soup. Don’t bring the soup to a boil once the cheeses are added. They will break and you’ll end up with a grainy soup.
Serve the soup:
Once the cheeses are melted, ladle the soup into bowls and garnish with the extra cheese, the reserved crumbled bacon, and scallions.
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|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 45g||58%|
|Saturated Fat 22g||110%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 2g||8%|
|Total Sugars 8g|
|Vitamin C 8mg||38%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|