Bacon Cheeseburger Soup
Bacon Cheeseburger Soup is a delicious blend of flavors from the classic cheeseburger but in warm, comforting soup. Made with ground beef, crispy bacon, creamy Velveeta cheese, and hearty potatoes, this Dutch oven recipe will become a family favorite. Stir in a dollop of sour cream for an extra creamy touch.
My husband loves soup! Year round, no matter the temperatures, he’ll go for a big bowl of warm, cheesy soup.
This bacon cheeseburger soup is one of his favorite recipes. It has all the flavors of the American diner classic in a cozy bowl of soup.
Our recipe is chock full of crispy bacon, seasoned ground beef, tender vegetables, diced potatoes, a chicken broth, a creamy base, and plenty of melted Velveeta cheese.
The best part? It only takes about 45 minutes to go from prep to table and it’s picky eater approved!
Tips
- Try adding a dash of Worcestershire sauce or a bit of mustard for extra flavor.
- For a little heat, add a pinch of cayenne pepper, red pepper flakes, or some chopped jalapeños.
- To keep the bacon nice and crispy, add it just prior to serving.
- If you’d prefer not to cook in bacon drippings, use a neutral cooking oil instead.
Storage Instructions
Refrigerator: Store leftovers in an airtight container in the fridge for 3-4 days.
Freezer: Its best to freeze the soup in individual portions for easy thawing and reheating. Let the soup cool completely, then store it in individual freezer bags or containers. It stays good for about 1-2 months.
Thawing and Reheating: Thaw overnight in the refrigerator before reheating, either on the stove over low heat or in the microwave in 30-second intervals, stirring in between until hot.
Does cheeseburger soup freeze well?
Cheeseburger can be frozen, but it doesn’t freeze and reheat well. The potatoes and dairy in the soup tend to break down, leading to a less desirable texture.
The potatoes can get a mushy and mealy texture, and the dairy in the soup may separate during the reheating process. If you do choose to freeze it, just keep in mind that it may not be as creamy and smooth upon reheating.
What can you use in place of Velveeta?
If you’d rather not use Velveeta, there are several other options to try. One option is to use processed cheese slices or American cheese, which have a similar creaminess.
If you’re looking for a less processed alternative, a combination of cheddar and Monterey Jack have a good flavor balance and melty texture. You could also use a sharp cheddar for a more pronounced cheese flavor.
What is burger seasoning?
Burger seasoning is a blend of spices that is used to enhance the flavor of hamburgers. The exact ingredients can vary, but it typically includes ingredients like salt, black pepper, onion powder, and garlic powder.
Some blends might also feature paprika for a touch of smokiness, or a hint of cayenne pepper for a bit of heat.
Can you make this soup without bacon?
Absolutely, you can leave the bacon out of this soup if you prefer. The bacon adds a smoky flavor and crunchy texture that complements the beef and cheese, but the soup will still be delicious without it.
What other meat can you use in bacon cheeseburger soup?
Bacon cheeseburger soup is usually made with ground beef, but you can definitely use ground turkey or chicken instead. Italian sausage or chorizo are some unique options that give this soup extra layers of flavor.
What are the best potatoes to use?
The best potatoes to use in this soup are starchy potatoes, such as Russet or Idaho potatoes. These varieties have a high starch content which helps to thicken the soup and lend it a creamy texture.
They also hold up well during cooking and don’t become too soft. However, if you prefer a firmer texture in your soup, waxy potatoes such as red or Yukon Gold potatoes can also be used.
We happened to have gold potatoes, so that’s what we used.
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Ingredients
- ½ pound bacon
- 1 pound ground beef
- 2 tablespoons burger seasoning, or to taste
- 1 medium onion, diced
- ¾ cup carrots, small diced or shredded
- 2 ribs of celery, diced
- 4 cups gold potatoes, peeled and ½-inch diced
- 3 cups low-sodium chicken broth, or water
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 1 ½ cups whole milk, or half and half
- 16 ounces Velveeta, cubed
- ¼ cup sour cream, optional
Instructions
- In a large soup pan or Dutch oven, cook the bacon until it reaches the desired crispness. Remove the bacon from the pan, and drain all but 2-3 tablespoons of drippings from the pan.½ pound bacon
- Add the ground beef and 1 tablespoon of burger seasoning. Cook until the ground beef is no longer pink. Use a slotted spoon to remove the beef from the pan. Drain all but 2 tablespoons of excess grease.1 pound ground beef
- Place the onion, carrots, celery, and remaining 1 tablespoon of burger seasoning in the pan. Cook for 3-5 minutes or until the vegetables soften slightly.1 medium onion¾ cup carrots2 ribs of celery
- Add the diced potatoes and pour in the broth. Bring the broth to a boil, then reduce the heat slightly to a low boil. Cook, uncovered, for about 15-20 minutes or until the potatoes are tender but not mushy.4 cups gold potatoes3 cups low-sodium chicken broth
- While the potatoes cook, make a roux. In a small pan, melt the butter then whisk in the flour. Cook the flour and butter for 2-3 minutes until smooth. While whisking, slowly add the milk. Cook over low-medium heat while continuing to whisk until the mixture thickens. Remove from heat, and set aside.3 tablespoons unsalted butter¼ cup all-purpose flour1 ½ cups whole milk
- After the potatoes finish cooking, pour in the roux and stir to combine. Continue stirring until the broth thickens slightly. Drop in a few cubes of Velveeta at a time, stirring between each addition. Make sure it melts completely before adding more.16 ounces Velveeta
- Add the ground beef and crumbled bacon back to the pan, and stir to combine. Mix in the sour cream.¼ cup sour cream
- Top with your favorite toppings like extra cheese, more crumbled bacon, chopped green onion, chives, or parsley. Serve warm.
Suggested Equipment
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 ¼ cups of soup. Actual calories will vary.
- Burger seasoning is located in the baking aisle of the supermarket. Common brands are McCormick, Weber, and Kinder.
You had me until the velveeta. Has anyone ever tried this with cheddar cheese or any other variety of cheese?
Hey Lindsey!
We totally understand! Not everyone is a fan of Velveeta. About 2 to 2 ½ cups of shredded sharp cheddar cheese works great as a substitute. If you’re able to find a speciality cheddar made with beer or ale, that’s also really good in this soup. Hope that helps! 😊