This easy cheeseburger soup recipe legit tastes like a cheeseburger but in soup form! It's loaded with ground beef, cheddar cheese, potatoes, celery, onions, and carrots, and topped off with crispy bacon. Super easy to make in 35 minutes and incredibly delicious!
Looking for more soup recipes? Try my loaded potato soup next!
About This Recipe
If you're like me, then you grew up begging your parents for McDonalds every weekend. Back in those days, you could get a single cheeseburger for only $1... my family would get like 20 of them and eat them for every meal for several days. Fast forward to now, cheeseburgers are too expensive and I'm also watching the number of carbs I eat.
This hamburger potato soup is my new obsession. It legit tastes like a cheeseburger, but without the carbs, and much easier on your wallet! It's actually such a great recipe. Many people are opposed to the idea of it, but that's because they've never tried it. It's delicious, creamy, hearty, and not as unhealthy as you think. It's loaded with fresh vegetables like potatoes, celery, onions, and carrots.
This recipe is done entirely in one pot. Hurray for lazy people! Most of the work comes down to chopping the vegetables. The actual cooking time is only about 20 minutes, so this recipe is great for those busy weeknights.
Key Ingredients
Bacon: Pan-fried until crispy and then topped into each bowl for a crunchy element.
Ground beef: I used extra-lean ground beef.
Butter: For sauteing the vegetables. You can also use oil.
Vegetables: Onions, celery, carrots, garlic, and Russet potatoes.
Flour: For thickening the soup. This is added after sauteeing the vegetables.
Chicken broth: I used Better Than Bouillon mixed with water.
Heavy cream: You can also use sour cream.
Mustard: Provides some acidity and flavor.
Lemon juice: A couple of squeezes of lemon juice livens everything up.
Cheddar cheese: Highly recommend grating your own cheese as it will melt much better.
Salt and pepper: Add to your own taste. I add an unhealthy amount of black pepper.
Instructions
STEP 1: Heat a large pot over medium-high heat and cook the bacon until crispy. If the heat is too high, reduce it to medium. Remove and set aside.
STEP 2: Add the ground beef and cook until it's no longer pink. Remove the beef to a bowl and drain the fat.
STEP 3: Add the butter, celery, carrots, and onions. Cook for 4-5 minutes until softened. Add the garlic and cook for another 30 seconds.
STEP 4: Stir in the flour and mix until evenly incorporated.
STEP 5: Gradually whisk in the chicken broth until smooth. Add the heavy cream, beef, potatoes, and mustard. Cook partially covered for 10-15 minutes until the potatoes are tender.
STEP 6: Remove from the heat, and stir in the cheddar cheese and lemon juice. Season to taste with salt and pepper.
STEP 7: Ladle into serving bowls and top with additional black pepper and the crispy bacon from earlier. Enjoy!
๐ Recipe
Cheeseburger Soup
Ingredients
- 5 strips bacon (chopped)
- 1 pound lean ground beef
- 4 tablespoons butter
- ยฝ medium onion (chopped)
- 2 ribs celery (chopped)
- 2 medium carrots (chopped)
- 1 tablespoon minced garlic (about 3 cloves)
- โ cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon yellow mustard
- 1 pound Russet potatoes (about 2 large; peeled and diced)
- 2 cups shredded cheddar cheese
- 1 tablespoon fresh lemon juice
- salt and pepper to taste
Instructions
- Cook the chopped bacon in a large pot over medium-high heat until crispy, about 10 minutes. If the pan gets too hot, reduce the heat to medium. Remove the bacon to a paper towel-lined plate to dry.
- Add the ground beef and cook for 4-5 minutes, using a spatula to break up the beef until no longer pink. Remove the beef to a bowl and drain the fat.
- Melt the butter in the pot, then cook the onion, celery, and carrots for 4-5 minutes until softened.
- Add the garlic and cook for another 30 seconds.
- Add the flour and stir until it is mixed throughout.
- Gradually whisk in the chicken broth. Add the cream, mustard, potatoes, and the cooked beef. Bring to a boil, then reduce heat to medium-low. Cover partially and let simmer for 15 minutes until the potatoes are tender.
- Remove from the heat and stir in the cheese and lemon juice. If the soup is too thick, add more chicken broth or cream as needed.
- Finally, season with salt and pepper to taste. Ladle into serving bowls and top with the crispy bacon from the first step. Enjoy!
Alisa
This recipe is great. I seasoned my beef so I did not add any additional S&P. Instead of chicken broth I used beef broth. I also love dill pickles on my burgers so I added some dill relish. I love this recipe and will truly make this again this winter. Maybe even with Venison and beef.