Description
This hearty and comforting Cheeseburger Soup is packed with savory flavors from crispy bacon, ground beef, fresh vegetables, and a rich cheddar cheese base. It combines classic cheeseburger ingredients into a creamy, satisfying soup that’s perfect for chilly days or anytime you crave a cozy meal.
Ingredients
Scale
Meat and Bacon
- 6 slices bacon
- 1 pound lean ground beef
Vegetables and Seasonings
- 1 onion, chopped
- 1 carrot, chopped
- 2 ribs celery, chopped
- 1 teaspoon Italian seasoning (store-bought or homemade)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground paprika
- 1 teaspoon kosher salt, divided
- 3 cloves garlic, minced
- 4 Yukon gold potatoes, peeled and chopped into chunks (about 3 cups)
Liquids and Sauces
- 1 tablespoon Worcestershire sauce
- 1½ tablespoons mustard
- 4 cups low-sodium chicken broth (plus more if needed)
- 1½ cups milk
Fat and Thickening
- 2 tablespoons unsalted butter (¼ stick)
- â…“ cup all-purpose flour
Cheese and Toppings
- 2 cups shredded Velveeta cheddar cheese (plus more for topping)
- Chopped green onion (for topping)
Instructions
- Cook bacon: In a large Dutch oven set over medium-high heat, cook the bacon until crispy. Remove and drain on paper towels, then crumble when cooled.
- Sauté vegetables and seasonings: Add chopped onion, carrot, celery, Italian seasoning, garlic powder, onion powder, paprika, and half the salt to the bacon drippings in the pot. Cook for a few minutes until softened.
- Add garlic: Stir in minced garlic and cook for another minute until fragrant.
- Brown the beef: Add ground beef and cook until browned, breaking it up with a spoon. Drain excess grease from the pot.
- Add potatoes and liquids: Stir in chopped potatoes, Worcestershire sauce, mustard, chicken broth, and remaining salt.
- Simmer soup: Bring the soup to a boil, then reduce heat to low and cover. Simmer for 15 minutes until potatoes are tender.
- Make cheese sauce: In a separate small saucepan, heat butter over medium heat. Whisk in flour and cook for a minute, then gradually whisk in milk until smooth. Continue whisking until the mixture thickens.
- Add cheese: Stir shredded Velveeta cheddar cheese into the thickened milk mixture until melted and smooth.
- Combine cheese sauce with soup: Pour the cheese sauce into the soup pot and stir to combine. Let the soup sit for a few minutes to thicken further.
- Adjust consistency and seasoning: If the soup is too thick, add more chicken broth to reach desired consistency. Taste and add more salt if needed.
- Serve: Ladle the soup into bowls and top with crumbled bacon, extra shredded cheddar cheese, and chopped green onions.
Notes
- You can use regular cheddar cheese instead of Velveeta for a more natural cheese flavor.
- If the soup is too thick after resting, add additional chicken broth or milk to thin it out.
- Ground beef can be swapped for ground turkey or chicken for a leaner option.
- Make sure to peel and chop the potatoes evenly for even cooking.
- This soup stores well and tastes even better the next day.
- Reheat gently on the stovetop to prevent the cheese from separating.
