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4.8 from 12 votes

Cheeseburger Soup

Cheeseburger Soup is loaded with all our favorite burger fixings and flavors in a bowl! It's a hearty, creamy, comforting soup that my whole family loves on cool nights!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 8 servings
Calories: 703 kcal
Course: Soup
Cuisine: American

Ingredients

Soup
  • 1 lb. ground beef or ground chuck
  • 1/4 cup flour
  • 3 cups shredded cheddar cheese
  • 1/3 cup butter
  • 2 cloves garlic minced
  • 1 onion finely chopped
  • 2 celery stalks finely chopped
  • 2 carrots finely chopped or grated
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons Worcestershire sauce 
  • 2 large russet potatoes peeled and diced (about 4 cups)
  • 3 cups beef broth
  • 1 1/2 cups whole milk or half-and-half
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup sour cream
Garnish
  • 3 sesame seed hamburger buns
  • 2 Tablespoons olive oil
  • Pinch of salt
  • 1 cup shredded cheddar cheese
  • diced dill pickles
  • diced tomato
  • 2 Tablespoons chopped chives or green onions
  • 6 lices Bacon cooked and crumbled

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. Slice the hamburger buns into small bite-size cubes then arrange in a single layer on a baking sheet. Drizzle with the olive oil and sprinkle with salt, to taste, then toss to coat evenly. Bake for 10-15 minutes until golden and crisp, then set aside.
  2. In a large dutch oven, cook the bacon until crispy, then remove the bacon using a slotted spoon and drain the bacon fat. Set the bacon aside.
  3. In the same pot, brown the ground beef over medium-high heat, breaking it up with a wooden spoon as you go until the meat is cooked and no longer pink. Transfer to a separate bowl and set aside. Drain any excess grease.
  4. Melt the butter in the same pot over medium-high heat, then add the onion, celery, and carrots, cooking and stirring for 4-5 minutes until softened. Add the garlic and cook another 30 seconds.
  5. Sprinkle the flour over the softened vegetables and stir it in, cooking for 1 minute. Add dried basil, parsley, and red pepper flakes.
  6. Gradually whisk in the broth and milk, stirring to make sure there are no clumps of flour. Add the Worcestershire sauce, potatoes, and browned ground beef to the broth. Season with salt and pepper.
  7. Once the soup comes to a boil, reduce the heat to a simmer and cook for 10-15 minutes, just until the potatoes have softened and are tender.
  8. Sprinkle the cheese over the soup, stirring until it melts and combines with the broth, then remove from the heat and stir in the sour cream.
  9. Serve the soup in individual bowls, topped with the cooked bacon, hamburger bun croutons, chopped tomatoes, pickles, green onions, and additional cheese.

Notes

  • Adapted from Taste of Home.
  • You can use frozen cubed hash brown potatoes instead of peeling and chopping potatoes to save on time.
  • You could go crazy and use even more of your favorite burger toppings to customize this bacon cheeseburger soup even further. Caramelized onions, sauteed mushrooms, a drizzle of BBQ sauce, and sliced avocados are some of our other favorite burger toppings that would taste delicious in this soup!

Nutrition Information

Calories 703kcal (35%) Carbohydrates 28g (9%) Protein 32g (64%) Fat 52g (80%) Saturated Fat 26g (130%) Polyunsaturated Fat 3g Monounsaturated Fat 19g Trans Fat 1g Cholesterol 139mg (46%) Sodium 1255mg (52%) Potassium 703mg (20%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 3521IU (70%) Vitamin C 6mg (7%) Calcium 536mg (54%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 703

% Daily Value*

Calories 703kcal 35%
Carbohydrates 28g 9%
Protein 32g 64%
Fat 52g 80%
Saturated Fat 26g 130%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 19g 95%
Trans Fat 1g 50%
Cholesterol 139mg 46%
Sodium 1255mg 52%
Potassium 703mg 15%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 3521IU 70%
Vitamin C 6mg 7%
Calcium 536mg 54%
Iron 3mg 17%

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