This creamy bacon cheeseburger soup is everything you love about a juicy burger—served up in a warm, comforting bowl! Loaded with hearty potatoes, carrots, and melty cheddar cheese, it’s the perfect way to bring those classic cheeseburger flavors into the colder months.
My youngest boys are the pickiest eaters ever, but even they love this soup. In fact, all six of my boys—and their girlfriends—have been begging me to make it for the past two weeks!
If you love grilling burgers all summer long, this soup is going to be your new cold-weather favorite. It’s rich, cheesy, and filling enough to keep you going all day long—without needing to sneak a snack.
Made with simple, wholesome ingredients, this easy cheeseburger soup comes together quickly on the stovetop or in the crockpot. So, grab a spoon, because this family-favorite soup is about to be a regular at your dinner table!
Why You’ll Love This Soup
If you’re looking for a warm, hearty meal that’s easy to make and packed with flavor, this bacon cheeseburger soup is it! Made with simple ingredients and rich, cheesy goodness, it’s a family favorite you’ll want to make all winter long.
- Easy & Family-Friendly – This one-pot meal comes together quickly on the stovetop or in the crockpot, making it perfect for busy weeknights. Even picky eaters love the rich, cheesy flavor!
- Thick, Creamy & Hearty – Loaded with ground beef, potatoes, and sharp cheddar cheese, this soup is as satisfying as a classic bacon cheeseburger. It’s pure comfort food in a bowl!
- Wholesome Ingredients – Made with real cheese, fresh veggies, and simple pantry staples, this homemade soup is healthier than any canned version. No processed cheese or preservatives here!
- Customizable & Freezer-Friendly – Make it lighter with ground turkey, swap potatoes for cauliflower for a low-carb version, or freeze leftovers for easy meal prep. However you make it, it’s sure to be a hit!
Serve this cheeseburger potato soup with crusty bread or a side salad for the ultimate cozy meal. Once you try it, you’ll see why it’s a go-to comfort food in our house!
Ingredients You’ll Need
This hearty bacon cheeseburger soup is packed with simple, wholesome ingredients that make it the ultimate comfort food.
Here’s what you’ll need:
- Ground beef (½ pound) – We use lean ground beef, but you can swap for ground turkey, chicken, or venison.
- Onion (¾ cup, chopped) – Adds depth of flavor and pairs perfectly with the beef.
- Carrots (¾ cup, chopped) – We prefer chunky carrots for extra texture, but you can dice them smaller or shred them, if needed.
- Celery (¾ cup, chopped) – Gives a slight crunch and enhances the savory broth.
- Dried basil (1 teaspoon) & dried parsley (1 teaspoon) – Adds warmth and a hint of herbal freshness.
- Butter (4 tablespoons) – Helps create a rich, creamy base.
- Chicken bouillon + water (3 cups) – We use chicken bouillon with water instead of broth, though one of our homesteading goals is to make and can our own chicken stock. You can use homemade stock or store-bought broth instead!
- Potatoes (4 cups, cubed) – Yukon gold or russet potatoes work best for a creamy, hearty texture.
- All-purpose flour (¼ cup) – Helps thicken the soup to a rich, velvety consistency.
- Sharp cheddar cheese (2 cups, shredded) – Use freshly shredded cheese for the best melt and flavor.
- Milk (1 ½ cups) – Whole milk gives a creamy texture, but half-and-half works for extra richness.
- Sour cream (¼ cup) – Adds a slight tang and extra creaminess.
- Bacon bits (real, not crunchy) OR cooked, crumbled bacon – If we’re short on time, we use real bacon bits, but frying fresh bacon takes this soup to the next level!
Ingredient Swaps & Variations
- Want a lighter version? Use ground turkey or chicken instead of beef and swap in low-fat cheese and milk.
- Make it gluten-free by using gluten-free flour or a cornstarch slurry to thicken.
- For a low-carb/keto option, replace potatoes with cauliflower for a creamy, hearty alternative.
- No bacon? Try adding a splash of Worcestershire sauce for extra depth of flavor.
With simple pantry staples and fresh ingredients, this cheeseburger potato soup is easy to make and packed with flavor. Now, let’s get cooking!
How to Make Homemade Bacon Cheeseburger Soup
When you’re feeding a big family, simple, hearty meals are a must, and this cheeseburger soup is one we make all the time. My boys love it so much that I have to triple or even quadruple the recipe just to have enough! I don’t mind, though—this soup is easy to make, comes together in one pot, and tastes even better the next day (if there are any leftovers).
Step 1: Cook the Meat & Sauté the Veggies
- In a large pot, melt 1 tablespoon of butter over medium heat.
- Add chopped carrots, onion, celery, and ground beef.
- Cook until the beef is browned and the vegetables start to soften. Do not drain the grease—this is where all the rich flavor comes from!
👉 Tip: When my boys were younger, I’d chop the veggies small in the food processor so they wouldn’t see them—but now they love the chunks in their soup!
Step 2: Simmer with Broth & Potatoes
- Stir in dried basil and parsley.
- Add 3 cups of water with chicken bouillon (or broth) and bring to a simmer.
- Toss in cubed potatoes and let everything cook for 10-12 minutes, or until the potatoes are fork-tender.
👉 Tip: If you’re making a big batch, use the biggest stockpot you have—I’ve learned the hard way that a regular soup pot fills up fast!
Step 3: Make the Creamy Base
- In a separate pan, melt the remaining 3 tablespoons of butter over medium heat.
- Stir in ¼ cup of flour and cook for about one minute to get rid of the raw flour taste.
- Slowly whisk in 1 ½ cups of milk, stirring constantly until smooth and slightly thickened.
👉 Tip: This works best in a pot that doesn’t have a Teflon (ick—we try to avoid those!) or nonstick bottom, like our Pioneer Woman pots. Since you need to whisk constantly, a wire whisk can damage nonstick surfaces, so a stainless steel or enameled cast iron pot is a better choice.
Step 4: Bring It All Together
- Pour the creamy mixture into the soup, stirring continuously until everything is well combined.
- Add shredded cheddar cheese and stir until fully melted.
- Finally, stir in ¼ cup of sour cream and let it heat through—but do not boil, or it may curdle.
👉 Tip: If you like a thicker soup, mash some of the potatoes with a fork before adding the cheese. It makes the broth extra creamy!
Step 5: Add the Bacon & Serve!
- If using freshly cooked bacon, crumble it over the top of each bowl.
- If using real bacon bits, stir them in at the end for a smoky flavor.
- Ladle into bowls and serve hot, preferably with a big slice of homemade bread!
👉 Tip: Want to make it extra fun? Set up a cheeseburger soup bar with toppings like pickles, fried onions, or extra shredded cheese!
Wrapping It Up
This soup is so good, it never lasts more than two days in our house—even when I quadruple the recipe! But if you’re lucky enough to have leftovers, they reheat beautifully and make the perfect lunch. In fact, my boys love it so much that they’ll even eat it cold, straight from the fridge!
It’s one of those stick-to-your-ribs meals that warms you up from the inside out, especially during cold Minnesota winters. So grab a spoon, gather your family around the table, and enjoy a big, cheesy bowl of comfort food—because homemade meals are always the best kind!
Expert Tips & Tricks for the Best Cheeseburger Soup
Making a thick, creamy, and flavorful cheeseburger soup is easy, but a few simple tricks can take it from good to absolutely irresistible. Here’s what I’ve learned from making this soup countless times for my hungry crew:
- Don’t drain the grease! – It might be tempting, but leaving a little bit of fat in the soup adds rich flavor and helps create that delicious, hearty texture. If using fattier ground beef, just spoon out excess grease instead of draining it completely.
- Shred your own cheese – Pre-shredded cheese contains anti-caking agents that can make your soup gritty instead of smooth. For the best melt, use a block of sharp cheddar and grate it yourself.
- Use a stainless steel or enameled pot for the roux – Since you need to whisk constantly, avoid Teflon or nonstick pans (like my Pioneer Woman pots) because a wire whisk can scratch them. A stainless steel or enameled cast iron pot works best.
- Make it thicker – If you want an even thicker soup, mash some of the potatoes with a fork before adding the cheese. This creates a natural, creamy base without needing extra flour.
- Avoid boiling after adding dairy – Once you stir in the cheese and sour cream, keep the heat low. Boiling can cause the dairy to separate, making the soup grainy instead of creamy.
- Use real bacon bits for easy prep – When I don’t feel like frying bacon, real bacon bits (not the crunchy kind) work great for adding that smoky, savory bite without the extra mess.
- Customize the flavor – Want it smokier? Add a dash of Worcestershire sauce. Want a little kick? Stir in hot sauce or cayenne pepper. Like it cheesier? Mix in a little cream cheese for an extra-rich broth!
- Make extra—it disappears fast! – Even when I quadruple this recipe, my boys still fight over the last bowl. If you want leftovers, plan ahead and double or triple the batch from the start!
Once you get the hang of it, this soup becomes one of those comfort food recipes you’ll find yourself making all winter long. It’s simple, hearty, and always a hit—just don’t be surprised when your family starts asking for it weekly!
FAQs About Cheeseburger Soup
Can I make this soup ahead of time?
Yes! This soup tastes even better the next day because the flavors have more time to meld together. Store it in an airtight container in the fridge for up to 4 days, and reheat on the stovetop over low heat, stirring occasionally.
Can you freeze cheeseburger soup?
Absolutely! Let the soup cool completely, then store it in a freezer-safe container or double-bagged in zip-top freezer bags. It will keep for 3-4 months. Thaw in the fridge overnight and reheat gently on the stove, adding a splash of milk if needed.
What’s the best way to reheat it?
For best results, reheat on the stovetop over medium-low heat, stirring frequently. If the soup thickens too much in the fridge, add a little extra milk or broth to thin it out. You can also microwave it in 30-second intervals, stirring in between, until heated through.
Can I make this in the slow cooker?
Yes! Brown the ground beef first, then add it along with the carrots, celery, onions, potatoes, broth, and seasonings to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then stir in the flour-butter mixture, milk, cheese, and sour cream during the last 30 minutes.
Can I make it gluten-free?
Yes! Instead of flour, thicken the soup with a cornstarch slurry (mix 1-2 tablespoons of cornstarch with a little water and stir it in before adding the cheese). Also, double-check that your chicken bouillon and bacon bits are gluten-free.
How can I make it healthier?
For a lighter version, use ground turkey or venison instead of beef, swap whole milk for low-fat milk, and reduce the cheese slightly. If you’re cutting carbs, replace potatoes with cauliflower for a low-carb/keto version.
What should I serve with cheeseburger soup?
This soup is filling on its own, but it pairs perfectly with crusty bread, homemade biscuits, garlic toast, or a fresh side salad. If you want a fun twist, try a cheeseburger soup bar with toppings like pickles, fried onions, crumbled bacon, or shredded cheese!
Do I have to use bacon?
No, but why wouldn’t you?! 😂 If you want to skip the bacon, you can add a splash of Worcestershire sauce for a smoky flavor instead.
Can I use pre-shredded cheese?
Yes, we use pre-shredded cheese, and it works just fine! However, for the best melt and smoothest texture, freshly shredded cheese is always better since pre-shredded varieties contain anti-caking agents that can sometimes make the soup a little grainy. If you have the time, grating your own sharp cheddar will give you the creamiest results!
Healthy Cheeseburger Soup With Bacon
Ingredients
- 1/2 pound lean ground beef
- 3/4 cup chopped onion
- 3/4 cup shredded carrots
- 3/4 cup chopped celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 4 tablespoons butter
- 3 cups chicken broth (chicken bouillon + water)
- 4 cups cubed potatoes, peeled
- 1/4 cup all-purpose flour
- 2 cups shredded sharp cheddar cheese
- 1 1/2 cups milk
- 1/4 cup sour cream
- Fried, crumbled bacon {optional}
Instructions
- Wash, peel, and chop your carrots and potatoes. Or throw them in the food processor, so that your kids don’t realize their favorite soup actually has veggies in it.
- Likewise, chop your onions and celery, or use the food processor.
- In a large pot, melt 1 tablespoon of butter over medium heat.
- Add the chopped carrots, onion, celery, and ground beef.
- Brown the beef in the butter and vegetables.
- Do not drain the grease from the hamburger. The grease will flavor your soup.
- Stir in one teaspoon of dried basil and one teaspoon of dried parsley.
- Add 3 cups of chicken broth.
- Add the potatoes and bring the soup to a boil, until the potatoes are tender, about 10-12 minutes.
- If you are adding bacon, add it at this point.
- In a separate pan, melt the remaining 3 tablespoons of butter and stir in 1/4 cup of flour.
- Slowly add in the 1 1/2 cups of milk, stirring until smooth.
- Gradually add the milk mixture to the soup, stirring constantly.
- Bring the soup to a boil and then reduce the heat, to simmer.
- Stir in 2 cups of shredded cheese.
- When the cheese is melted, add 1/4 cup of sour cream and heat through. Do not boil.
Slow Down and Savor It
This bacon cheeseburger soup is more than just a meal—it’s a bowl full of comfort, warmth, and family memories. Whether you make it for a cozy weeknight dinner, a big family gathering, or just because your kids won’t stop begging for it, it’s sure to become a favorite in your home, just like it is in ours.
So slow down and savor it—the rich, creamy broth, the hearty chunks of potatoes, and the simple joy of a homemade meal shared with loved ones. And if you give this recipe a try, I’d love to hear about it! Leave a comment below and let me know what you think, or snap a photo and tag me on Pinterest so I can see your delicious creation.
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