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Oh, hello there, my friend! I’m so glad you’re here, wondering, “What will I cook?” because I have just the answer for you today. As the weather starts to cool, or even if you just crave a truly satisfying meal, there’s nothing quite like a hearty bowl of comfort food to warm you from the inside out.

Today, I’m sharing a recipe that transforms a beloved classic into the most incredible, creamy soup you’ve ever tasted: my Bacon Cheeseburger Soup.

This isn’t just any soup; it’s a cozy hug in a bowl, packed with all the flavors you adore from a juicy cheeseburger, complete with crispy bacon, savory ground beef, and plenty of cheesy goodness. It comes together in about 40-50 minutes, making it a perfect choice for a weeknight dinner when you need something delicious and wholesome on the table fast.

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Why You’ll Love This Homemade Bacon Cheeseburger Soup

I truly believe this Bacon Cheeseburger Soup will become a new favorite in your home, and here’s why I think you’ll adore it as much as I do:

Ultimate Comfort Food: It captures all the rich, savory flavors of a classic cheeseburger in a warm, creamy, and wonderfully comforting soup form. This is my go-to when I need a little extra coziness.
Easy & Quick to Make: You won’t spend hours in the kitchen for this one! With straightforward steps and common ingredients, I can have this delicious soup ready in under an hour.
Hearty & Satisfying: Loaded with ground beef, potatoes, and plenty of cheese, this soup is incredibly filling complete meal all on its own, perfect for satisfying even the hungriest appetites.
A Family Favorite: Every time I make this, it gets rave reviews. The familiar flavors are a hit with everyone, making it an ideal choice for a comforting family dinner on a chilly evening.

The Ultimate Bacon Cheeseburger Soup Recipe

This recipe is designed to be straightforward and delicious. You’ll spend about 20-25 minutes on prep and another 20-25 minutes cooking, yielding approximately 6-8 servings.

Ingredients

12 slices smoked beef bacon (chopped)
1 pound ground beef
4 tablespoons unsalted butter
1 medium sweet onion (chopped)
1 cup shredded carrot
1 cup diced celery
1 ¾ pounds potatoes (cubed and peeled, about 4 cups)
3-4 cups chicken broth
½ teaspoon red pepper flakes
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
¾ teaspoon salt
½ teaspoon black pepper
1 cup whole milk (or heavy cream)
½ cup sour cream
16 ounces cheddar cheese (shredded, about 4 cups)
chopped fresh parsley (for garnish)

Instructions

In a large sauce pan or dutch oven, over medium-high heat, fry the smoked beef bacon until crisp. Remove smoked beef bacon and set aside.
Add the beef to the pot, don’t move it or break it for 3-4 minutes, so it gets nice and brown. Start crumbling the beef and cook until browned and no longer pink. Drain and set aside.
Reduce heat to medium low, add the butter and once melted, add diced onion. Cook until tender, about 5 minutes.
Add the rest of the veggies: carrots, celery and potatoes. For extra flavor, cook the veggies for 7-10 minutes until tender or proceed to adding the chicken broth.
Add 3 cups of chicken broth and the dried herbs: red pepper flakes, parsley, basil and oregano. Season with salt and pepper.
Stir and add back in the beef, stir and if the soup is too thick, add one more cup of broth. Bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, 10-12 minutes.
Reduce heat to low. Stir in sour cream and heavy cream. Taste and adjust for salt and pepper.
Turn off the heat and stir in the cheese until it melts.
Stir in ¾ of the smoked beef bacon.
Serve garnished with the remaining smoked beef bacon and fresh parsley.

Maya Anderson

Amazing Bacon Cheeseburger Soup Recipe

As the weather starts to cool, or even if you just crave a truly satisfying meal, there’s nothing quite like a hearty bowl of comfort food to warm you from the inside out. This Bacon Cheeseburger Soup is a cozy hug in a bowl, packed with all the flavors you adore from a juicy cheeseburger, complete with crispy bacon, savory ground beef, and plenty of cheesy goodness.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 566

Ingredients Equipment Method Notes

Ingredients

12 slices smoked beef bacon chopped
1 pound ground beef
4 tablespoons unsalted butter
1 medium sweet onion chopped
1 cup shredded carrot
1 cup diced celery
1 3/4 pounds potatoes cubed and peeled, about 4 cups
3-4 cups chicken broth
1/2 teaspoon red pepper flakes
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon black pepper
1 cup whole milk or heavy cream
1/2 cup sour cream
16 ounces cheddar cheese shredded, about 4 cups
chopped fresh parsley for garnish

Equipment

large sauce pan
Dutch oven

Method

In a large sauce pan or dutch oven, over medium-high heat, fry the smoked beef bacon until crisp. Remove smoked beef bacon and set aside.
Add the beef to the pot, don’t move it or break it for 3-4 minutes, so it gets nice and brown. Start crumbling the beef and cook until browned and no longer pink. Drain and set aside.
Reduce heat to medium low, add the butter and once melted, add diced onion. Cook until tender, about 5 minutes.
Add the rest of the veggies: carrots, celery and potatoes. For extra flavor, cook the veggies for 7-10 minutes until tender or proceed to adding the chicken broth.
Add 3 cups of chicken broth and the dried herbs: red pepper flakes, parsley, basil and oregano. Season with salt and pepper.
Stir and add back in the beef, stir and if the soup is too thick, add one more cup of broth. Bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, 10-12 minutes.
Reduce heat to low. Stir in sour cream and heavy cream. Taste and adjust for salt and pepper.
Turn off the heat and stir in the cheese until it melts.
Stir in ¾ of the smoked beef bacon.
Serve garnished with the remaining smoked beef bacon and fresh parsley.

Notes

For the smoothest, creamiest texture, always shred your own cheddar cheese, as pre-shredded varieties can have additives. Add the cheese *after* turning off the heat to prevent clumping or oiliness. To boost cheeseburger flavor, consider adding a dash of Worcestershire sauce or a tiny pinch of dry mustard powder with the broth. Prevent mushy potatoes by simmering just until tender (10-12 minutes), then immediately reducing or turning off the heat.

For make-ahead, cook bacon and brown ground beef, storing them separately in the refrigerator for 2-3 days. The fully prepared soup keeps in the refrigerator for 3-4 days. If freezing, omit milk and sour cream until reheating to prevent separation; freeze the base soup for up to 3 months, then add dairy and cheese after thawing and warming.

For kid-friendly versions, finely dice carrots and celery or blend a portion of the soup for a smoother consistency. Reduce or omit red pepper flakes, and offer a topping bar with extra shredded cheese, goldfish crackers, or mini croutons.

Variations & Substitutions for Your Bacon Cheeseburger Soup

One of the things I love most about cooking is the freedom to play with ingredients and adapt a recipe to fit my needs or cravings. Here are some wonderful ways to vary this Bacon Cheeseburger Soup:

Component	Substitution/Variation	Notes
Meat	Ground Turkey, Ground Chicken, Vegetarian Crumbles	Adjust cooking time as needed. For a healthier option, use leaner ground beef or turkey.
Potatoes	Sweet potatoes, Cauliflower florets (for low-carb), Diced hash browns	Cauliflower will cook faster. For a healthier, lower-carb option, swap half or all potatoes for cauliflower.
Cheese Blend	Monterey Jack, American, Colby Jack, Cream Cheese	Cream cheese adds extra richness; American melts very smoothly. Use freshly shredded cheese for best melting.
Vegetables	Diced bell peppers, Corn, Diced tomatoes (drained), Spinach	Add with other vegetables, adjusting cook time. Spinach can be stirred in at the end.
Dairy	Lactose-free milk, Half-and-half, Cashew cream (for dairy-free), Evaporated milk	Adjust richness and flavor profile. For a lighter option, use 2% milk or half-and-half.
Flavor Boosts	Worcestershire sauce, Hot sauce, Dijon mustard, Pickle juice	Add a dash with the broth for extra depth or tang. A tablespoon of beef bouillon paste can also deepen flavor.

Make-Ahead & Storage Tips for Bacon Cheeseburger Soup

This soup is fantastic fresh, but it also stores beautifully, which is perfect for meal prep!

If I want to get a head start, I’ll cook the smoked beef bacon until crisp and brown the ground beef ahead of time. I drain them well and store them separately in airtight containers in the refrigerator for up to 2-3 days. When I’m ready to make the soup, I just pick up at the onion step, adding the cooked beef and bacon back in as directed.

Once the soup is fully prepared, I let it cool completely before transferring it to airtight containers. It will keep wonderfully in the refrigerator for 3-4 days.

Freezing dairy-based soups can sometimes be a bit tricky, as the dairy might separate when thawed. If you plan to freeze it, I recommend omitting the milk and sour cream until reheating.

You can freeze the base soup with the beef, vegetables, and broth for up to 3 months. When you’re ready to enjoy, thaw it in the refrigerator overnight, then reheat gently on the stovetop. Once it’s warm, stir in the milk, sour cream, and cheese as per the recipe instructions. This helps maintain that lovely creamy texture.

What to Serve With Your Hearty Bacon Cheeseburger Soup

This Bacon Cheeseburger Soup is incredibly satisfying on its own, but I always love adding a little something extra to the side. Here are some of my favorite pairings:

A Crisp Green Salad: A simple side salad with a tangy vinaigrette offers a refreshing contrast to the richness of the soup. I love the balance of flavors!
Crusty Bread or Rolls: There’s nothing better than dipping a piece of warm, crusty bread into a creamy soup. French bread, sourdough, or soft dinner rolls are all excellent choices.
Grilled Cheese Sandwiches: For the ultimate comfort food experience, I sometimes make mini grilled cheese sandwiches. It’s like having a deconstructed cheeseburger in every bite!
Soft Pretzels: This might sound a little unconventional, but a warm, soft pretzel is surprisingly delicious with this soup. The salty chewiness is a fun pairing.

Frequently Asked Questions About Bacon Cheeseburger Soup

Can I make Bacon Cheeseburger Soup in a slow cooker?

Absolutely! While this recipe is designed for the stovetop, you can certainly adapt it for a slow cooker. I would still recommend browning the smoked beef bacon until crisp and sautéing the ground beef and onion on the stovetop first; this develops so much flavor.

Then, simply combine the cooked bacon (reserve some for garnish), browned beef, sautéed onion, carrots, celery, potatoes, chicken broth, and dried herbs in your slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours, or until the potatoes are tender. Toward the end of the cooking time, stir in the milk, sour cream, and cheese until melted. The stovetop method is faster, but the slow cooker allows flavors to meld beautifully with minimal effort once the initial browning is done.

How do I thicken or thin my Bacon Cheeseburger Soup?

Sometimes soups can be a little too thick or too thin, but it’s easy to adjust! If your soup is too thick, I simply stir in a little extra chicken broth or milk, a splash at a time, until I reach my desired consistency.

If it’s too thin, you can make a quick cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and whisk it into the simmering soup, letting it cook for a few minutes until it thickens. Alternatively, you can simmer the soup uncovered for a bit longer, allowing some of the liquid to evaporate.

My cheese sauce separated/broke! How can I prevent this?

Oh, I know how frustrating that can be! To prevent your cheese from separating or getting grainy, my top tip is temperature control. Always add the cheese after you’ve turned off the heat or when the soup is at a very low simmer.

High heat can cause the cheese proteins to seize up and become oily. Also, using freshly shredded cheese makes a big difference; pre-shredded varieties often contain starches that can affect how they melt. Stir the cheese in gently until just melted and smooth. Avoid boiling the soup once the cheese has been added.

What are the best toppings for Bacon Cheeseburger Soup?

Toppings are where the “cheeseburger” fun really comes alive! I love to garnish my bowls with the reserved crispy smoked beef bacon bits, extra shredded cheddar cheese, and a sprinkle of fresh chopped parsley. For a true cheeseburger experience, you could also add diced pickles, finely chopped raw onion, crispy fried onions, or even some homemade croutons. A dollop of extra sour cream on top is also wonderfully creamy.

Is this Bacon Cheeseburger Soup recipe gluten-free?

This recipe can easily be made gluten-free with a few careful checks. The main ingredients like beef, potatoes, vegetables, and cheese are naturally gluten-free. However, I always advise checking the label on your chicken broth to ensure it’s certified gluten-free, as some brands can contain gluten. Also, while I recommend shredding your own cheese, if using pre-shredded, some brands use anti-caking agents that might contain gluten, so a quick label check is good practice.

Conclusion

I hope this Bacon Cheeseburger Soup brings as much joy and comfort to your kitchen as it does to mine! There’s something truly special about a homemade meal that feels like a warm hug, and this recipe delivers on all fronts. I love knowing that I can whip up such a flavorful and satisfying meal that everyone at my table will adore.

Now it’s your turn! I’d love to hear from you. Have you tried this recipe? Do you have a secret ingredient you add to your cheeseburger soup, or a favorite topping that I didn’t mention? Please share your thoughts and questions in the comments below. Happy cooking, my friend!