A Hearty, Creamy Bowl of Comfort
There are few foods as universally loved as a classic cheeseburger. Now, imagine capturing all of that savory, cheesy, and satisfying flavor and transforming it into a warm, soul-soothing bowl of soup. This is the magic of cheeseburger soup—a delightful reinvention of an American favorite that delivers pure comfort with every spoonful.
This recipe is more than just a novelty; it's a guaranteed crowd-pleaser that is surprisingly simple to create in your own kitchen. It’s the perfect, hearty meal that satisfies cravings year-round, and this guide will walk you through every step to ensure a flawless, delicious result every single time.
Why Make This Delicious Recipe & When to Serve It
The true beauty of this cheeseburger soup lies in its incredible flavor, which is built from simple, everyday ingredients. It’s a complete meal in a single bowl, loaded with savory ground beef, tender vegetables, and a rich, creamy cheese broth. This makes it an instant family-friendly favorite that wins over both picky kids and discerning adults.
This soup is incredibly versatile and perfect for almost any cozy occasion. It's the ideal centerpiece for a chilly weekend, a game-day gathering, or a festive holiday dinner. Because it holds its temperature so well, it’s also a fantastic choice for potlucks or parties, where it can be kept warm in a slow cooker for guests to enjoy at their leisure.
Ingredients
This recipe serves 6-8 people.
- 1 lb lean ground beef (90/10): The star of the show, providing the signature "burger" flavor. Using a leaner blend minimizes excess grease, making the final soup rich but not oily.
- 8 slices bacon, chopped: Cooked until crispy, the rendered fat creates an incredibly flavorful base for sautéing the vegetables, and the bacon itself becomes a crucial garnish.
- 1 tbsp unsalted butter: Used to supplement the bacon fat if needed and to create the roux. Using unsalted butter gives you complete control over the final seasoning of the soup.
- 4 cups beef broth: Provides a deep, savory, and rich liquid base that complements the ground beef perfectly, enhancing the overall "burger" essence of the soup.
- 1 medium yellow onion, chopped: A foundational aromatic that builds a sweet and savory flavor base when sautéed, forming the first layer of complexity in the soup.
- 2 medium carrots, chopped: Adds a subtle sweetness and earthy flavor that balances the richness of the meat and cheese, while also providing essential nutrients and color.
- 2 celery stalks, chopped: Contributes a fresh, slightly peppery note that brightens the soup's flavor profile and prevents it from becoming too heavy or one-dimensional.
- 2 cloves garlic, minced: Added near the end of sautéing, this powerful aromatic provides a pungent, savory kick that elevates the entire flavor profile of the soup base.
- 2 lbs Russet potatoes (about 4 medium), peeled and diced: These high-starch potatoes are essential for the soup's texture. They break down slightly during cooking, releasing starches that naturally thicken the broth for a hearty body.
- ¼ cup all-purpose flour: This is the key to creating a roux. Cooking the flour with fat eliminates any raw taste and creates a stable, powerful thickener for a luxuriously smooth and creamy soup.
- 1 ½ cups whole milk: Forms the primary creamy liquid of the soup. Whole milk provides the right balance of richness without being overly heavy, creating a luscious texture.
- ½ cup heavy cream: Added at the end for an extra touch of luxurious, silky richness and a velvety mouthfeel that takes the soup from good to truly decadent.
- ¼ cup sour cream: Provides a subtle, pleasant tang that cuts through the richness of the cheese and cream, mimicking the acidic notes of condiments on a real cheeseburger.
- 2 ½ cups sharp cheddar cheese, freshly shredded: The heart of the "cheeseburger" flavor. Using sharp cheddar provides a robust, tangy cheese flavor, and shredding it yourself ensures it melts smoothly without clumping.
- 1 tsp kosher salt: The fundamental seasoning that enhances all other flavors in the soup. The amount can be adjusted to taste at the end of the cooking process.
- ½ tsp black pepper: Adds a gentle, woody spice that provides a counterpoint to the rich, savory flavors, adding another layer of complexity to the final dish.
- ½ tsp mustard powder: A secret weapon that adds a subtle, tangy depth and an authentic "burger" flavor note, brightening the entire soup without being overpowering.
A Step-by-Step Guide
1. Crisp the Bacon & Render the Fat: In a large Dutch oven or heavy-bottomed pot over medium heat, cook the 8 chopped bacon slices until crispy, about 6-8 minutes. Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate and set it aside for garnish, leaving the flavorful rendered bacon fat in the pot.
2. Brown the Beef & Sauté the Aromatics: Increase the heat to medium-high. Add the 1 lb ground beef to the bacon fat and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Add the 1 chopped onion, 2 chopped carrots, and 2 chopped celery stalks, and sauté for another 5-7 minutes until the vegetables soften. Finally, add the 2 minced garlic cloves and cook for one minute more until fragrant.
3. Create the Roux for a Creamy Foundation: Sprinkle the ¼ cup all-purpose flour, ½ tsp mustard powder, 1 tsp kosher salt, and ½ tsp black pepper over the beef and vegetable mixture. Stir constantly for 1-2 minutes to cook out the raw flour taste and coat everything evenly. This step is crucial for thickening the soup and preventing lumps later on.
4. Build the Broth & Cook the Potatoes: Gradually whisk in the 4 cups of beef broth, scraping up any browned bits from the bottom of the pot. Add the 2 lbs of diced Russet potatoes. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 10-15 minutes, or until the potatoes are tender and easily pierced with a fork.
5. The Critical Cheese & Dairy Addition: Reduce the heat to the lowest possible setting or remove the pot from the heat entirely. Slowly stir in the 1 ½ cups whole milk and ½ cup heavy cream. Once incorporated, add the 2 ½ cups of freshly shredded sharp cheddar cheese in small handfuls, stirring gently until each addition is melted. Finally, stir in the ¼ cup of sour cream. Do not let the soup boil after adding dairy, as this will cause it to curdle and become grainy.
Tips for the Perfect Recipe
- For the Creamiest Texture:
- Shred Your Own Cheese: Pre-shredded cheeses contain anti-caking agents that prevent smooth melting and can lead to a grainy texture. Buying a block of sharp cheddar and shredding it yourself is the single best way to ensure a silky-smooth soup.
- Use Full-Fat Dairy: For the richest flavor and creamiest mouthfeel, use whole milk, heavy cream, and full-fat sour cream. Lower-fat dairy is more prone to curdling and results in a thinner soup.
- Mash Some Potatoes: For an even thicker, chowder-like consistency, use a potato masher to gently break up about a quarter of the potatoes in the pot after they are tender but before you add the dairy.
- For the Deepest Flavor:
- Don't Skip the Bacon: The rendered bacon fat is liquid gold. Using it to sauté the vegetables adds a smoky, savory depth that you simply cannot get from butter or oil alone.
- Deglaze the Pot: When you add the beef broth, use a wooden spoon to scrape all the browned bits (the "fond") from the bottom of the pot. This is where a massive amount of concentrated flavor is hiding.
- Embrace the Tang: The mustard powder and sour cream are essential for balancing the richness. For an extra kick, a dash of Worcestershire sauce or hot sauce can also be added with the broth.
- Smart Customizations:
- Veggie Boost: Feel free to add other finely diced vegetables like bell peppers or mushrooms along with the carrots and celery for extra nutrients and flavor.
- Meat Variations: This recipe works wonderfully with ground turkey or chicken for a lighter version. If using leaner meat, you may need to add a bit more butter or oil at the beginning.
Serving Ideas
- Essential "Cheeseburger" Toppings:
- Reserved Crispy Bacon: The smoky, salty crunch is a non-negotiable element for that authentic bacon cheeseburger experience.
- Extra Shredded Cheddar: A little more cheese on top melts into the hot soup for extra gooeyness.
- Diced Dill Pickles: The sharp, briny tang of pickles cuts through the richness and is crucial for an authentic cheeseburger flavor profile.
- Diced Tomatoes & Green Onions: These add a fresh, bright contrast in both flavor and texture, mimicking classic burger toppings.
- The "Bun" Component:
- Homemade Garlic Croutons: Toast cubes of sourdough or old hamburger buns with butter and garlic salt until golden for the perfect crunchy element.
- Crusty Bread or Rolls: Serve with warm, crusty bread or soft buttered rolls on the side, perfect for dipping into the rich, cheesy broth.
- Perfect Side Pairings:
- A Simple Green Salad: Because the soup is so rich and hearty, a light side salad with a tangy vinaigrette provides a refreshing and welcome balance.
- Coleslaw: A classic cookout side that adds a creamy, crunchy, and slightly sweet element to the meal, rounding out the cheeseburger theme.
Tips for Storing and Reheating
- Storing Leftovers
- Cool Completely: Always allow the soup to cool to room temperature before transferring it to the refrigerator to prevent condensation and ensure food safety.
- Airtight Container: Store the soup in an airtight container. It will keep well in the refrigerator for up to 3-4 days.
- Thickening: Be aware that the soup will naturally thicken in the fridge as the starches from the potatoes continue to set. This is normal.
- Reheating Tips
- Gentle Heat is Key: Reheat the soup gently in a saucepan over low to medium-low heat. Stir frequently to ensure it heats evenly and to prevent the bottom from scorching.
- Avoid the Boil: Just as with the initial preparation, do not allow the soup to boil during reheating. This can cause the dairy to separate and the texture to become grainy.
- Thin as Needed: If the soup has become too thick after refrigeration, simply stir in a splash of milk or broth until it reaches your desired consistency.
Conclusion
This cheeseburger soup is the ultimate fusion of two beloved comfort foods, delivering a hearty, cheesy, and deeply satisfying meal in every bowl. It’s a recipe that brings warmth and joy to the table with minimal fuss. Give it a try, and it is sure to become a new and much-requested staple in your home.
Frequently Asked Questions
Q: Can I make this soup in a slow cooker?
A: Absolutely. Brown the beef and bacon on the stovetop first, then transfer everything except the dairy and cheese to the slow cooker. Cook on low for 6-8 hours, then stir in the dairy and cheese about 30 minutes before serving until melted and creamy.
Q: My soup looks grainy/curdled! What went wrong?
A: This almost always happens when the soup gets too hot after the dairy has been added. To prevent this, always add the milk, cream, and cheese over very low heat (or off the heat entirely) and never let the soup boil once they are incorporated. Using a flour-based roux also helps stabilize the soup.
Q: Can I freeze this soup?
A: For the best quality, freezing the finished soup is not recommended, as the dairy can separate and potatoes can become mushy. For a freezer-friendly option, prepare the soup base without the dairy and cheese, freeze it, and then add the dairy and cheese fresh when you reheat it.
Q: What are the best substitutions to make it healthier or vegetarian?
A: For a healthier version, use lean ground turkey and reduced-fat cheese, but the texture may be less rich. For a vegetarian option, substitute the beef with veggie crumbles or finely diced mushrooms and use a hearty vegetable broth instead of beef broth.
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