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5.0 from 30 votes

Cheeseburger Soup

This cheeseburger soup is a creamy blend of ground beef, bacon, potatoes, vegetables and cheese, all finished off with your favorite burger toppings. A hearty dinner option that's popular with both kids and adults alike!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8
Calories: 516 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 pound ground beef I use 90% lean
  • salt and pepper to taste
  • 6 lices Bacon chopped
  • 3/4 cup onion finely diced
  • 3/4 cup carrots peeled, quartered and sliced
  • 1/2 cup celery sliced
  • 1 1/2 teaspoons dried parsley
  • 1 teaspoon garlic minced
  • 3 cups Russet potatoes peeled and cubed
  • 3 cups low sodium chicken broth
  • 3 tablespoons butter
  • 1/4 cup all purpose flour
  • 1 1/2 cups milk I use whole milk or half and half
  • 3 cups Velveeta cheese cut into small cubes
  • toppings such as toasted hamburger bun cubes, diced tomatoes, diced pickles, cooked bacon and chopped parsley

Instructions

    Cup of Yum
  1. Place a large pot over medium heat. Add the ground beef and cook, breaking up the meat with a spoon, for 5-6 minutes or until the beef is no longer pink. Season to taste with salt and pepper.
  2. Remove the meat from the pot and set aside. Add the bacon to the pot and cook for 5-6 minutes or until crisp. Set the cooked bacon aside. 
  3. Drain most of the bacon grease from the pot, leaving 1-2 teaspoons in the pot. 
  4. Add the onion, carrots and celery to the pot. Cook for 3-4 minutes or until vegetables are just softened. Add the dried parsley and garlic and cook for 30 more seconds.
  5. Add the ground beef back to the pot, along with the potatoes and chicken broth. Bring to a simmer and cook for 15 minutes or until potatoes are tender.
  6. While the soup is simmering, melt the butter in a small pan. Whisk in the flour and cook for 1-2 minutes or until bubbly and thickened.
  7. After the potatoes are tender, add the flour mixture to the soup and bring to a boil. Cook for 2 minutes, stirring occasionally.
  8. Add the milk to the pot, then stir well to combine. Add the Velveeta cheese and reserved bacon to the soup. Cook for 3-4 minutes or until cheese has melted.
  9. Serve the soup with assorted toppings such as hamburger bun croutons, tomatoes, pickles and more bacon.

Notes

  • I use 90% lean ground beef. If you use meat with a higher fat content, be sure to drain off any excess grease before proceeding with the rest of the recipe.
  • This recipe calls for Velveeta cheese, because it produces the creamiest end result.
  • I use Russet potatoes in this soup, but yellow potatoes or red potatoes will also work if that's what you have on hand.
  • Directions for the hamburger bun croutons are in the post under the tips section.

Nutrition Information

Calories 516kcal (26%) Carbohydrates 29g (10%) Protein 36g (72%) Fat 18g (28%) Saturated Fat 14g (70%) Cholesterol 100mg (33%) Sodium 854mg (36%) Potassium 968mg (28%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 3110IU (62%) Vitamin C 5.4mg (6%) Calcium 590mg (59%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 516

% Daily Value*

Calories 516kcal 26%
Carbohydrates 29g 10%
Protein 36g 72%
Fat 18g 28%
Saturated Fat 14g 70%
Cholesterol 100mg 33%
Sodium 854mg 36%
Potassium 968mg 21%
Fiber 1g 4%
Sugar 11g 22%
Vitamin A 3110IU 62%
Vitamin C 5.4mg 6%
Calcium 590mg 59%
Iron 2.4mg 13%

* Percent Daily Values are based on a 2,000 calorie diet.