Name: Easy Cheeseburger Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 5 pieces of bacon, cut into small pieces; 1 lb ground beef; 1/4 cup butter; 1/4 cup onion, diced; 2 sticks celery, diced; 1/2 teaspoon minced garlic; 6 tablespoons flour; 4 cups chicken broth; 1 cup heavy cream; 1 teaspoon Worcestershire sauce; 1 lb Yukon potatoes, peeled and diced small; 2 cups sharp cheddar cheese, shredded; Salt and pepper to taste; 1/4 cup pickles, diced (optional)

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why make this recipe

This soup tastes like a cheeseburger in a bowl. It is simple, filling, and makes a large pot for family or friends. If you like creamy potato soups or warm comfort meals, this recipe is a quick win. You can also try similar cozy bowls like the easy potato soup recipes collection for more ideas.

introduction

Easy Cheeseburger Soup is a creamy, cheesy soup with beef, bacon, and potatoes. It cooks on the stove and comes together in about 30–40 minutes. The steps are simple and the flavors are familiar and satisfying.

how to make Easy Cheeseburger Soup

Cut the bacon with kitchen shears into small pieces. Cook in a soup pot over medium-high heat until crispy, about 10 minutes. Move bacon to a plate lined with paper towels, leaving the bacon fat in the pot.
Add the ground beef to the same pot and cook, breaking it apart, until browned. Drain excess fat and place the beef on a paper towel-lined plate.
Melt the butter in the pot, then sauté the diced onion and diced celery for 4–5 minutes until soft.
Stir in the minced garlic and flour. Cook about 2 minutes while stirring to remove the raw flour taste.
Whisk in the chicken broth slowly until the flour dissolves and the mixture is smooth.
Add the heavy cream, Worcestershire sauce, diced Yukon potatoes, and return the cooked beef to the pot. Turn heat to high and bring to a boil, then lower to medium-low and let it simmer with the lid slightly ajar.
Simmer about 15 minutes, or until the potatoes are tender and the soup thickens. Stir now and then to avoid sticking.
Turn off heat and slowly stir in the shredded sharp cheddar until melted. If the soup is too thick, add more chicken broth, milk, or cream to reach the texture you like.
Stir in most of the cooked bacon, saving some for garnish. Taste and add salt and pepper as needed. Mix in diced pickles or sprinkle them on top if you like that tangy bite.

Ingredients :

5 pieces of bacon (cut into small pieces)
1 lb ground beef
1/4 cup butter
1/4 cup onion (diced)
2 sticks celery (diced)
1/2 teaspoon minced garlic
6 tablespoons flour
4 cups chicken broth
1 cup heavy cream
1 teaspoon Worcestershire sauce
1 lb Yukon potatoes (peeled & diced small)
2 cups sharp cheddar cheese shredded
Salt & pepper to taste
1/4 cup pickles diced (optional)

Directions :

Use kitchen shears to quickly cut the bacon into small pieces. Cook it in a soup pot over medium-high heat until crispy, about 10 minutes. Transfer the bacon to a plate lined with paper towels, leaving the fat in the pot.
Add the ground beef to the same pot and cook, breaking it apart with a spoon until browned. Drain the fat and place the beef on another paper towel-lined plate.
Melt the butter in the pot, then sauté the onion and celery for 4-5 minutes.
Mix in the garlic and flour, cooking for about 2 minutes while stirring to eliminate the raw flour taste.
Gradually whisk in the chicken broth until the flour is fully dissolved and the mixture is smooth.
Stir in the cream, Worcestershire sauce, potatoes, and return the beef to the pot. Increase the heat to high, bringing the soup to a boil, then lower the heat to medium-low to maintain a gentle simmer. Cover the pot with the lid slightly ajar.
Simmer the soup for about 15 minutes, or until the potatoes are tender and the soup reaches your desired thickness. Stir occasionally to prevent sticking and ensure even cooking.
Turn off the heat and gradually mix in the cheddar. If the soup is too thick, add more chicken broth, milk, or cream to adjust the consistency.
Stir in most of the cooked bacon, reserving some for garnish. Taste and season with salt and pepper as needed. You can also mix in chopped pickles or use them as a topping for serving.

how to serve Easy Cheeseburger Soup

Serve hot in bowls. Top with the reserved crispy bacon and extra shredded cheddar. Add diced pickles on top if you want the cheeseburger tang. A side of crusty bread or crackers works well. For more easy soup serving ideas, see these French onion soup bites – cozy gatherings suggestions.

how to store Easy Cheeseburger Soup

Let the soup cool to room temperature. Move it to a sealed container and refrigerate for up to 3–4 days. Reheat on the stove over low heat, stirring often. If the soup thickens in the fridge, add a splash of broth or cream when reheating. You can freeze the soup in airtight containers for up to 2 months, but avoid freezing cream-heavy soups if you want the best texture.

tips to make Easy Cheeseburger Soup

Cut potatoes small so they cook faster.
Cook bacon until crispy for good texture.
Add cheese off the heat to avoid grainy cheese.
Use sharp cheddar for strong flavor.
Adjust thickness with extra broth or cream.
For less work, use pre-diced onions or frozen mixed vegetables.

variation (if any)

Swap sharp cheddar for Colby Jack or mild cheddar for a softer taste.
Add a diced carrot with the onion and celery for more veggies.
Use ground turkey or chicken instead of beef for a lighter version.
Stir in a few dashes of hot sauce for heat.
Omit pickles if you do not like the tangy topping, or add them as a side.

FAQs

Q: Can I make this soup ahead of time?
A: Yes. Make it the day before, cool, and refrigerate. Reheat slowly and add a little broth or cream if it thickens.

Q: Can I use milk instead of heavy cream?
A: Yes. Use whole milk or a mix of milk and a bit of butter. The soup will be a bit thinner and less rich.

Q: Can I freeze this soup?
A: You can freeze it, but the cream can change texture after freezing. Stir well when you reheat, or add fresh cream after thawing.

Q: How can I make it lower in fat?
A: Use lean ground beef or ground turkey, reduce butter, and replace heavy cream with low-fat milk or half-and-half.

Q: Are the pickles required?
A: No. Pickles are optional for a cheeseburger-like tang. Leave them out if you prefer.

Conclusion

This Easy Cheeseburger Soup is warm, filling, and simple to make. For another take on the recipe and photos, see Easy Cheeseburger Soup. You can also compare a different version at Easy Cheeseburger Soup – Cheese Curd In Paradise.