Best Cheeseburger Soup
a creamy, cheesy soup packed with ground beef, potatoes, and veggies that tastes just like a classic cheeseburger in a bowl. perfect for busy weeknights and easily adaptable for different diets.
Equipment
- Large Dutch oven or heavy soup pot
- Wooden spoon or spatula
- Ladle for serving
- Box grater (for shredding cheese)
Ingredients
- 5 strips bacon chopped
- 1 lb ground beef lean, 85/15 or 90/10
- 4 Tbsp butter divided
- ½ medium onion chopped
- 2 ribs celery chopped
- 2 medium carrots chopped
- 3 cloves garlic minced
- ⅓ cup all-purpose flour for roux
- 4 cups chicken broth or beef broth for deeper flavor
- 1 lb Russet potatoes peeled and diced small
- 1 Tbsp yellow mustard
- 1 cup heavy cream or whole milk
- 2 cups shredded cheddar cheese about 8 oz, freshly grated
- 1 Tbsp lemon juice
- Salt and black pepper to taste
Instructions
- Cook the Bacon: In a large Dutch oven, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving about 1 Tbsp bacon fat in the pot.
- Brown the Beef: Add ground beef and cook until browned, 4–5 minutes. Drain excess fat. Remove beef and set aside.
- Sauté Vegetables: Add 1 Tbsp butter to the pot. Sauté onion, celery, and carrots for about 5 minutes. Stir in garlic and cook 30 seconds more.
- Make the Roux: Melt remaining butter with the veggies. Stir in flour and cook for 2–3 minutes until bubbly.
- Simmer with Broth & Potatoes: Gradually whisk in broth. Add diced potatoes, mustard, and cooked beef. Bring to a boil, then reduce to medium-low. Simmer partially covered for 12–15 minutes until potatoes are fork-tender.
- Finish Creamy Base: Lower heat to very low. Stir in cream, then add cheese by handfuls, stirring until smooth after each addition. Do not boil.
- Final Touch: Stir in lemon juice. Season generously with salt and pepper. Serve hot, topped with crispy bacon and extra cheese if desired.
Notes
- Keto / Low-Carb: Replace potatoes with cauliflower florets or diced turnips. Skip the flour and use 4 oz cream cheese to thicken.
- Vegetarian: Use plant-based crumbles, veggie broth, and smoked paprika in place of bacon. Cheese can stay, or use vegan shreds/nutritional yeast.
- Gluten-Free: Swap flour for 2 Tbsp cornstarch mixed into cold milk or broth, then stir in near the end.
- Spicy: Add a diced jalapeño with the onion and substitute half the cheddar with Pepper Jack cheese.
- Slow Cooker: Brown beef and bacon first, then add everything (except dairy and cheese) to the crockpot. Cook 6–8 hours on low or 3–4 hours on high. Stir in cream and cheese during last 30 minutes.
- Instant Pot: Use sauté mode for beef/veggies, then add broth and potatoes. Pressure cook 5 minutes. Quick release, stir in slurry if using, then cream and cheese on warm.
- Storage: Refrigerate up to 4 days. Reheat gently with a splash of milk/broth. Freezes up to 3 months (potatoes soften but flavor stays great).
Nutrition
Calories: 542kcalCarbohydrates: 17gProtein: 22gFat: 43gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 129mgSodium: 827mgPotassium: 507mgFiber: 1gSugar: 2gVitamin A: 909IUVitamin C: 5mgCalcium: 249mgIron: 2mg
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