Rich Cheeseburger Soup is a cozy, comforting bowl that tastes just like your favorite cheeseburger in soup form. It’s loaded with ground beef, melty cheddar cheese, bits of bacon, and creamy potatoes, all simmered together in a thick, hearty broth. The flavors come together to make something warm, filling, and really satisfying on chilly days.
I love making this soup because it’s like a little treat without all the fuss of grilling burgers or making a bunch of sides. The cheese melts right into the broth, making it creamy and rich, while the bacon adds a nice salty crunch that everyone goes crazy for. Plus, it’s one of those recipes where leftovers taste just as good the next day — if it even lasts that long!
When I serve Rich Cheeseburger Soup, I like to pair it with a simple green salad or some crusty bread to soak up all the cheesy goodness. Sometimes I even sprinkle a bit of extra cheddar or chives on top for some fresh color and flavor. It always makes me think of relaxed family dinners where everyone can just dig in and enjoy something comforting and familiar.
Key Ingredients & Substitutions
Ground Beef: This is the heart of the soup and gives it that classic cheeseburger taste. You can swap it for ground turkey or chicken for a lighter option, but the flavor won’t be quite as rich.
Bacon: Adds smoky crunch. If you don’t eat pork, try turkey bacon or omit it for a simpler version.
Potatoes: They make the soup hearty and comforting. Russet potatoes work great, but Yukon Gold adds a creamier texture.
Sharp Cheddar Cheese: It’s the key to that creamy cheesy flavor. Feel free to mix in Colby or Monterey Jack if you want a bit milder cheese.
Half-and-Half or Heavy Cream: This is what gives the soup richness. Half-and-half lightens it a bit; heavy cream makes it richer. You can use whole milk for a lighter version but expect thinner soup.
How Do You Get the Soup Thick & Creamy Without Lumps?
Thickening the soup smoothly is essential for that rich texture. To avoid lumps:
- Whisk the flour into the half-and-half or cream first to make a smooth slurry.
- Slowly pour this mixture into the hot soup while stirring constantly.
- Keep the soup gently simmering and stir often as it thickens to prevent sticking or lumps forming.
- Adding cheese at the end on low heat lets it melt evenly without curdling the cream.
Taking your time here makes a big difference in texture and flavor!
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – great for even cooking and simmering all soup ingredients without burning.
- Wooden spoon or silicone spatula – perfect for stirring the soup gently as it thickens.
- Whisk – helps you blend the flour and cream smoothly before adding to the soup, so no lumps form.
- Sharp knife and cutting board – for chopping the veggies and bacon easily and safely.
- Measuring cups and spoons – to get the right amounts of broth, cheese, and seasonings for consistent flavor.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken – it lightens the soup while keeping protein in.
- Add diced bell peppers or jalapeños – for a fresh crunch or a mild spicy kick.
- Mix in shredded mozzarella or pepper jack cheese – changes the cheesy flavor for something creamier or spicier.
- Stir in frozen corn or peas near the end – adds a sweet burst of flavor and extra veggies.
How to Make Rich Cheeseburger Soup?
Ingredients You’ll Need:
For The Soup:
- 1 lb ground beef
- 6 slices bacon, chopped
- 1 medium onion, diced
- 2 stalks celery, diced
- 1-2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 1 cup diced tomatoes (canned or fresh)
- 4 cups beef broth
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
For The Creamy Cheese Mixture:
- 2 tablespoons all-purpose flour
- 2 cups half-and-half or heavy cream
- 2 cups sharp cheddar cheese, shredded
For Garnish (optional):
- Fresh parsley or thyme
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 30 minutes to cook. So from start to finish, it will take around 45 minutes to make this rich and comforting soup ready to enjoy.
Step-by-Step Instructions:
1. Cook the Bacon and Brown the Beef:
Place a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside, but leave the bacon fat in the pot. Next, add the ground beef to the pot and cook it in the bacon fat until browned and crumbly. Drain any excess fat.
2. Sauté the Vegetables:
Add the diced onion, celery, and garlic to the cooked beef. Stir and cook for about 3 to 5 minutes, until the vegetables soften and become fragrant.
3. Add Potatoes, Tomatoes, and Seasonings:
Stir in the diced potatoes, diced tomatoes, dried basil, dried oregano, salt, and pepper. Pour in the beef broth, and bring everything to a boil.
4. Simmer the Soup:
Reduce the heat to low and cover the pot. Let the soup simmer for 15 to 20 minutes, or until the potatoes are tender.
5. Make the Creamy Cheese Mixture:
In a small bowl, whisk the flour into the half-and-half (or heavy cream) until smooth, making a thickening slurry. Slowly stir this mixture into the soup. Continue to simmer for another 5 to 7 minutes, stirring often, until the soup thickens slightly.
6. Add Cheese and Final Touches:
Lower the heat and stir in the shredded cheddar cheese. Stir gently until the cheese melts completely and blends smoothly into the soup. Taste and add more salt or pepper if needed.
7. Serve and Enjoy:
Ladle the soup into bowls and sprinkle with the crispy bacon bits and fresh parsley or thyme if you like. Serve hot and enjoy your warm, cheesy comfort!
Can I Use Frozen Ground Beef for This Soup?
Yes, but make sure to fully thaw it in the refrigerator overnight before cooking. This helps it brown evenly and ensures the soup cooks properly.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually improve after sitting a day in the fridge. Store in an airtight container and reheat gently on the stove before serving. Add a splash of broth or cream if it thickens too much.
How Do I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. Reheat over low heat on the stovetop, stirring occasionally to prevent scorching.
Can I Substitute Different Cheeses?
Yes! While sharp cheddar gives the classic taste, you can use Colby, Monterey Jack, or even pepper jack for a milder or spicier twist. Just be sure to use a cheese that melts smoothly.
