Fast, hearty soups are a must for chilly weeknights! This Cheeseburger Soup comes together in about 30 minutes. It’s full of ground beef, crispy bacon, and real cheddar cheese. You’re family and friends will be coming back for seconds every time.
I’m a sucker for a big, beefy burger. And when I first ran across a recipe for cheeseburger soup, I knew it was something I needed in my life!
Of course, I looked at several recipes and fiddled with them until it was perfect. For me, at least. Everything I love about a big ole bacon cheeseburger except the bun!
I suppose if you didn’t want to skip the bun, you could always serve this easy cheeseburger soup in a bread bowl!
That’s what I love about cooking. Recipes aren’t rules, they’re more like guidelines!
So, feel free to fiddle with this cheeseburger soup recipe.
Don’t like onions?
Leave ‘em out!
Can’t eat a burger without tomatoes?
Toss some in!
Fiddle away my friends, fiddle away!
Easy Bacon Cheeseburger Soup
Ingredients
- 8 slices bacon
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- ¾ teaspoon ground pepper
- 4 tablespoons flour
- 4 cups homemade beef broth
- 2½ cups shredded cheddar cheese (I use sharp cheddar cheese)
- 1 cup heavy cream
NOTE: If you happen to have any canned ground beef, this is a great recipe to use that in. And it speeds up the cooking time!
Instructions
Grab a large Dutch oven or heavy bottomed pot. (I love my Lodge Dutch oven!) Fry the bacon until it’s crispy. Put the bacon on paper towels or a wire rack to drain and set aside.
Now toss those chopped onions and garlic into the hot bacon grease and sauté until the onions are translucent.
When I say toss, I mean to carefully put them into the hot grease…
Remove the onions and garlic mixture from the pan and add in the ground beef. Stir the beef as it browns to break up the large pieces.
Once the beef is browned, sprinkle the flour and pepper over the meat and stir it in. The flour will help thicken up the soup.
Now add the beef broth and add back in the onions and garlic. Crumble the bacon, and add that to the pan as well, reserving some for topping.
Stir that in, and then bring the soup to a boil. Turn the heat down and simmer for a while to allow the flour to thicken the soup, about 10-12 minutes. Stir frequently so nothing sticks.
Once the broth has thickened up, remove the soup from the heat and add the cheese. Stir until the cheese is melted. Then add the cream and stir one more time until it’s well combined.
Check the seasonings. Depending on hot salty your bacon and broth are, you may need to add a little extra salt.
Serve hot and garnish with crumbled bacon and a sprinkle of cheese. And maybe some chopped dill pickles!
Store the leftovers (if there are any) in an airtight container in the fridge for 5 to 7 days. Or in the freezer for 3 to 5 months.
More soup and stew recipes you might like:
Easy Bacon Cheeseburger Soup
Ingredients
- 8 slices bacon
- 1 small onion chopped
- 2 cloves garlic minced
- 1 pound ground beef
- ¾ teaspoon ground pepper
- 4 tablespoons flour
- 4 cups beef broth
- 2 ½ cups shredded cheddar cheese
- 1 cup heavy cream
Instructions
- In a large Dutch oven or heavy bottomed pot, fry the bacon until crispy. Put on paper towels to drain and set aside.
- Add the onions and garlic to the hot bacon grease and saute until the onions are translucent.
- Remove the onion mixture from the pan and add the ground beef. Stir the beef as it browns to break up the large pieces.
- Once the beef is browned, sprinkle the flour and pepper over the meat and stir. The flour will thicken up the soup.
- Now add the beef broth and add back in the onions and garlic. Crumble the bacon, and add that to the pan as well, reserving some for garnish.
- Bring the soup to a boil. Turn the heat down and simmer for a while to allow the flour to thicken the soup. Stir frequently so nothing sticks.
- Once the broth has thickened up, remove the soup from the heat and add the cheese. Stir until the cheese is melted. Then add the cream and stir one more time until it’s well combined.