Hey friends! Welcome back to my kitchen. If there is one thing I know about surviving the chaotic school year, it is that you need a handful of recipes that are absolute slam-dunks with the entire family. You know the ones—where there is zero whining, everyone asks for seconds, and the leftovers (if there are any!) are fought over the next day. This Creamy Bacon Cheeseburger Soup is the MVP of my meal plan rotation right now.

As the weather starts to cool down, all I crave is comfort food. But let’s be real, as much as I love a good casserole, sometimes I just want something that feels a little more indulgent. This soup is basically a deconstructed cheeseburger, but way creamier and spoon-ready. We are talking about savory ground beef, chunks of tender russet potatoes, and a velvety cheese base that rivals any restaurant chowder.

What I love most about this recipe is how flexible it is. It is hearty enough to be a full meal on its own, especially if you serve it in bread bowls (highly recommended for that wow factor!). Plus, it is packed with hidden veggies like carrots and celery that get sautéed down until they are soft and sweet, so even my pickiest eaters gobble them up without a second glance. So, grab your Dutch oven, and let’s get cooking!

History & Origins

While the concept of putting cheese and meat into a soup isn’t exactly new, the specific ‘Cheeseburger Soup’ phenomenon really took off in the American Midwest. It is the quintessential potluck dish—hearty, warming, and made with accessible ingredients. Originally, many versions relied heavily on processed cheese blocks to get that smooth texture.

However, over the years, the recipe has evolved. My version pays homage to those classic church cookbook recipes but elevates the ingredients. We are skipping the processed cheese loaf and using real, sharp cheddar and a homemade roux for thickening. It keeps the spirit of the original ‘Americana’ comfort food but with a cleaner, more robust flavor profile that really highlights the beef and bacon.

Why This Recipe Works

There is a little bit of culinary science behind why this soup is so addictive! First, we build a flavor foundation with a mirepoix (onions, carrots, and celery) sautéed in the rendered bacon fat. This infuses a smoky depth into the vegetables right from the start.

Secondly, we use starchy Russet potatoes. As they simmer in the broth, they release some of their natural starches, which helps thicken the soup alongside our flour-based roux. Finally, the secret weapon: a splash of pickle juice and mustard stirred in at the end. It sounds strange, but the acidity cuts through the heavy fat of the cream and cheese, mimicking the tangy bite of a real cheeseburger. It balances the richness perfectly!

Why You’ll Love This Recipe

• ✓Ready in under 45 minutes
• ✓Kid-friendly and picky-eater approved
• ✓Uses pantry staple ingredients
• ✓Freezer-friendly for meal prep
• ✓Rich, creamy, and incredibly filling
• ✓customizable with your favorite burger toppings

Equipment You’ll Need

• ✓Large Dutch Oven or Soup Pot
• ✓Chef’s Knife
• ✓Cutting Board
• ✓Whisk
• ✓Cheese Grater
• ✓Wooden Spoon

Ingredients

• ✓8 slices thick-cut bacon, chopped
• ✓1 lb lean ground beef (85/15 recommended)
• ✓1 medium yellow onion, diced
• ✓2 large carrots, peeled and shredded or diced small
• ✓2 stalks celery, diced
• ✓3 cups Russet potatoes, peeled and cubed (approx. 1/2 inch pieces)
• ✓4 tablespoons unsalted butter
• ✓1/4 cup all-purpose flour
• ✓4 cups beef broth (low sodium preferred)
• ✓1 cup whole milk
• ✓1 cup heavy cream
• ✓3 cups sharp cheddar cheese, freshly grated
• ✓1 tablespoon Worcestershire sauce
• ✓1 tablespoon yellow mustard
• ✓1/2 teaspoon garlic powder
• ✓Salt and black pepper to taste
• ✓Optional garnish: Diced pickles, sesame seeds, chopped tomatoes, croutons

Instructions

1. Crisp the Bacon: In a large Dutch oven over medium-high heat, cook the chopped bacon until it is crispy and golden brown. Use a slotted spoon to remove the bacon bits and set them aside on a paper towel-lined plate. Leave about 2 tablespoons of the bacon grease in the pot (drain the rest if there is too much).
2. Brown the Beef: Add the ground beef to the pot with the hot bacon grease. Break it apart with a wooden spoon and cook until fully browned. Remove the beef with a slotted spoon and set it aside with the bacon. Drain most of the excess fat, leaving about 2 tablespoons in the pot again.
3. Sauté Vegetables: Add the butter to the pot. Once melted, toss in the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the onions are translucent and the veggies are tender.
4. Make the Roux: Sprinkle the flour over the vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste. The mixture should look pasty and golden.
5. Add Liquids & Potatoes: Slowly whisk in the beef broth, ensuring there are no flour lumps. Add the cubed potatoes, Worcestershire sauce, mustard, and garlic powder. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10-15 minutes, or until the potatoes are fork-tender.
6. Cream it Up: Turn the heat down to low (do not let it boil!). Stir in the milk and heavy cream. Add the cooked ground beef back into the pot.
7. Melt the Cheese: Remove the pot from the heat completely. Stir in the grated cheddar cheese a handful at a time, mixing until smooth and melted. Stir in half of the crispy bacon.
8. Serve: Ladle the soup into bowls. Top with the remaining crispy bacon, diced pickles, fresh tomatoes, and maybe a sprinkle of sesame seeds for the full burger experience. Enjoy!

Expert Cooking Tips

• ✓Grate Your Own Cheese: Please, please grate your cheese from a block! Pre-shredded cheese is coated in anti-caking agents (like potato starch) that prevent it from melting smoothly, which can result in a gritty soup.
• ✓Cut Potatoes Evenly: Make sure your potato cubes are roughly the same size (about 1/2 inch) so they cook at the same rate. You don’t want some mushy and some crunchy!
• ✓Don’t Boil the Dairy: Once you add the milk, cream, and cheese, keep the heat low. Boiling dairy can cause it to separate and curdle.
• ✓The Pickle Juice Hack: If the soup tastes too ‘heavy,’ stir in 1-2 tablespoons of dill pickle juice right before serving. It brightens the whole dish up!

Substitutions and Variations

If you are looking to lighten things up, you can swap the ground beef for ground turkey or chicken—just be sure to season it well! For a low-carb or Keto version, swap the potatoes for cauliflower florets and use xanthan gum instead of flour for thickening. If you don’t have heavy cream, you can use half-and-half, though the soup won’t be quite as thick.

Common Mistakes to Avoid

The biggest mistake people make with cheese soups is adding the cheese while the pot is still boiling. This causes the proteins in the cheese to tighten up and separate from the fat, leading to an oily, grainy texture. Always remove the pot from the heat source before stirring in your cheddar! Another common mistake is under-seasoning. Potatoes soak up a lot of salt, so taste your soup at the end and adjust accordingly.

Serving Suggestions

I love serving this soup in hollowed-out sourdough bread bowls for a fun presentation that the kids adore. If you want to keep it simpler, a side of garlic knots or a crisp green salad with vinaigrette works perfectly to cut the richness. For a toppings bar, put out bowls of shredded lettuce, diced tomatoes, chopped pickles, sesame seeds, and extra cheese!

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, do so gently on the stovetop over low heat; avoid the microwave if possible to prevent the cheese from separating. If you want to freeze this, it’s best to do so before adding the milk and cheese. Freeze the vegetable/beef/broth base, then thaw and finish with the dairy when you are ready to eat.

Frequently Asked Questions

Can I make this in a slow cooker?

Absolutely! Brown the beef, bacon, and veggies in a skillet first. Add them to the slow cooker with the potatoes, broth, and seasonings. Cook on Low for 6-7 hours or High for 3-4 hours until potatoes are tender. Stir in the milk, cream, and cheese during the last 30 minutes of cooking.

Is this recipe gluten-free?

As written, it contains flour. To make it gluten-free, use a 1:1 gluten-free flour blend for the roux, or skip the flour entirely and thicken the soup with a cornstarch slurry (mix cornstarch with cold water) added towards the end of cooking.

Can I use frozen hash browns instead of fresh potatoes?

Yes! This is a great time-saver. Use about 4 cups of frozen diced hash browns. Since they are par-cooked, you will only need to simmer the soup for about 5-8 minutes before adding the dairy.

My soup is too thin, how do I thicken it?

If you prefer a chowder-like consistency, you can mash some of the cooked potatoes against the side of the pot to release more starch. Alternatively, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it into the simmering soup.

Can I use Velveeta instead of cheddar?

You sure can. While I prefer the taste of sharp cheddar, Velveeta melts incredibly well and gives it that classic diner vibe. You can even do a mix of half cheddar and half Velveeta for the best of both worlds.

What kind of potatoes are best?

Russet potatoes are my top choice because they are high in starch, which helps thicken the soup, and they become fluffy when cooked. Yukon Gold potatoes are a good second choice if you want a creamier, waxier texture that holds its shape better.

Can I add other vegetables?

Definitely. Corn, peas, or chopped red bell peppers make great additions. Just sauté them along with the onions and carrots.

Is this spicy?

Not at all! It’s very mild. If you want a kick, try adding a pinch of cayenne pepper or some diced jalapeños with the onions.

Conclusion

There you have it, mamas—the recipe that is going to save your dinner routine this week! This Bacon Cheeseburger Soup is truly a bowl of happiness. It brings everyone to the table, warms you up from the inside out, and tastes like a cheat meal while being homemade with love. I can’t wait to see your recreations! Don’t forget to tag me on Instagram and pin this recipe to your ‘Comfort Food’ board so you can find it easily later. Happy cooking!