Craving comfort in a bowl? Dive into our cheesy paradise with a steaming bowl of Easy Cheeseburger Soup that'll rock your taste buds. Ground beef, veggies, bacon, and that irresistible cheesy goodness will make your tummy do a happy dance. Whether you're battling chilly nights or just want a soul-hugging meal, our cheeseburger soup recipe has got your back.
For a long time I have been intimidated by making my own homemade soup. I don't really know why but you are going to start seeing plenty of soup recipes on my site. There is nothing like a bowl of soup when the weather is cooler, leaves are falling and there is snow or rain outside. This soup is perfect to have by itself, with crusty bread, salad or grilled cheese. We have done it all. Let us know what you think!
Try some of our other favorites, such as Sausage and Tortellini Soup, Crockpot Macaroni and Cheese, or Easy Cheesy Chicken and Rice.
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Ingredients for Cheeseburger Bacon Soup
- ground beef
- onion, diced
- carrots, shredded
- potatoes, peeled and diced
- chicken or beef broth
- all purpose flour
- Velveeta, diced
- cheddar cheese, shredded
- milk
- sour cream
- salt
- black pepper
- garlic powder
- onion powder
- dry mustard powder
FAQs
Yes, you can make the soup ahead of time. Prepare the soup as directed, cool it completely, and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a bit of extra broth or cream if needed.
Yes, you can freeze the soup. However, soups with dairy can sometimes change texture when frozen and reheated. To freeze, cool the soup completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Yes, to make a lighter version:
Use lean ground beef or ground turkey.
Substitute heavy cream with whole milk or a combination of milk and low-fat cream cheese.
Use reduced-fat cheese.
This soup pairs well with:
Crusty bread or rolls
Salad (such as a green salad or coleslaw)
Crackers
Pickles on the side
Top Tips
- What type of potatoes work best? I like to use yellow/gold potatoes in this soup. Yellow, red or russet will work. Keep in mind that yellow and red tend to get mushy faster in soup, so keep a close eye on them. Russet is thicker and stronger and won't get as mushy as fast.
- Velveeta cheese makes this soup thicker and creamier. If you do not have any, you can use just shredded cheese but it will change the texture and thickness.
- Removing the soup from heat before adding sour cream will help prevent any curdling.
- What toppings are best with the soup? More bacon pieces (is it ever enough), shredded cheese, dollops of sour cream or green onions.
- Store in the refrigerator for up to 4 days in an air tight container.
How to make Homemade Cheeseburger Soup
- In large pot or Dutch oven, add beef, crumble and cook until browned, no longer pink. Drain, set aside.
- Over medium-high heat, fry the bacon until crisp. Remove and set aside, reserve about ¼ of the bacon drippings in the pot. Set aside.
- Add onion and carrots. Sauté until onion is cooked, translucent.
- Stir in dry mustard powder, garlic powder, onion powder, salt and pepper.
- Mix in flour and allow to cook about 1-2 minutes.
- Stir in beef or chicken broth, allow to thicken, about 3-4 minutes.
- Add cooked beef and potatoes. Bring to a boil. Reduce heat, cover and simmer 10-15 minutes or until potatoes are fork tender.
- Stir in Velveeta, cheddar, and milk.
- Once cheese has melted, stir in bacon, reserving some for the top, if desired.
- Remove from heat, stir in sour cream. Serve hot and enjoy!
Easy Cheeseburger Soup Recipe
Ingredients
- 1 pound ground beef
- ¾ cup onion, diced
- ¾ cup carrots, shredded
- 4 cups potatoes, peeled and diced
- 3 cups beef or chicken broth
- ¼ cup all purpose flour
- 1 cup Velveeta, diced
- 1 cup cheddar cheese, shredded
- 1 ½ cups milk
- ¼ cup sour cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dry mustard powder
Instructions
- In large pot or Dutch oven, add beef, crumble and cook until browned, no longer pink. Drain, set aside.
- Over medium-high heat, fry the bacon until crisp. Remove and set aside, reserve ¼ of the bacon drippings in the pot. Set aside.
- Add onion and carrots. Sauté until onion is cooked, translucent.
- Stir in dry mustard powder, garlic powder, onion powder, salt and pepper.
- Mix in flour and allow to cook about 1-2 minutes.
- Stir in beef or chicken broth, allow to thicken, about 3-4 minutes.
- Add cooked beef and potatoes. Bring to a boil. Reduce heat, cover and simmer 10-15 minutes or until potatoes are fork tender.
- Stir in Velveeta, cheddar cheese, and milk.
- Add bacon, reserving some for the top, if desired.
- Remove from heat, stir in sour cream.
- Serve hot and enjoy!
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