Bacon Cheeseburger Soup Comfort

This bacon cheeseburger soup brings together all the savory elements that make comfort food so irresistible The smoky bacon rich beef creamy cheese and tender potatoes create a hearty bowl that satisfies serious cravings While it is inspired by an American diner classic this soup is made for slow evenings at home or hungry gatherings when you want something special but unfussy

The first time I made this was on a cold night with friends visiting I have tweaked it over the years to balance creaminess and depth and now it is a regular request during fall and winter

Ingredients

• Bacon: adds smokiness and depth look for thick cut if possible
• Ground beef: brings hearty flavor choose 80 percent lean for the best balance
• Onion: gives foundational sweetness go for fresh and firm
• Garlic: adds aroma and a bit of bite smash and mince fresh cloves
• Carrots: offer a subtle sweetness and some color select ones that are vibrant
• Celery: brings a herbal crunch and background flavor crisp is best
• Potatoes: make this filling and creamy russet potatoes break down well
• Whole milk: provides richness opt for full fat to keep it indulgent
• Shredded sharp cheddar cheese: is the key to deep cheesy flavor buy a block and shred it if you can
• Heavy cream: finishes the soup with silkiness just a splash makes a big difference
• Low sodium beef broth: creates the savory base and lets you control seasoning
• All purpose flour: thickens the soup for gluten free use a reliable blend
• Unsalted butter: brings flavor and helps build a roux
• Dijon mustard: adds a little zing use high quality for best results
• Worcestershire sauce: adds umami check labels for gluten or soy sensitivities
• Smoked paprika: brings gentle heat and earthiness Spanish varieties are my go to
• Salt and freshly ground black pepper: finish the flavor adjust to taste
• Green onions for garnish: brighten the bowl choose fresh vibrant ones
• Extra shredded cheddar cheese for garnish: never too much cheese
• Crumbled cooked bacon as garnish: pulls it all together and adds texture

Instructions

Cook the Bacon:

Place chopped bacon in a large pot over medium heat Let it cook slowly so it becomes deep golden brown and crispy Stir occasionally to keep the pieces from burning Once done use a slotted spoon to transfer the bacon to a paper towel lined plate but leave a couple spoonfuls of bacon fat in the pot This step lays down the foundation of flavor for the soup

Brown the Beef:

Add ground beef to the hot bacon fat in the pot Break it up with a spoon as it browns Let it sit undisturbed for a minute or two before turning so you get some caramelization Cook for five to six minutes until there is no pink left If there is a lot of grease drain off the excess but leave enough for flavor

Sauté the Vegetables:

To the beef add chopped onions minced garlic diced carrots diced celery and diced potatoes Stir so everything is coated in flavor Let the mixture cook for about five minutes stirring occasionally You want the vegetables to start softening but not get mushy This layering of vegetables infuses every spoonful with aromatic flavor

Make the Roux:

Drop in unsalted butter and sprinkle flour over the mixture Stir it in so the vegetables and meat get coated Let it cook for about a minute This cooks out any raw flour taste and sets up the soup for thickening later

Add Liquids and Seasonings:

Slowly pour in the beef broth while stirring to loosen anything stuck to the bottom of the pot Add the milk Dijon mustard Worcestershire sauce smoked paprika salt and black pepper Stir well to combine The soup will look a bit thin at this point but will thicken during simmering

Simmer:

Raise the heat to bring the soup to a gentle simmer Cover and cook for fifteen to twenty minutes Stir every so often so nothing sticks to the bottom The potatoes should be fork tender when finished

Make it Cheesy and Creamy:

Turn the heat down low Stir in the shredded cheddar cheese and the heavy cream Keep stirring gently as the cheese melts making the soup smooth and rich Avoid boiling or the cheese can separate Taste and season again if needed

Add Bacon and Finish:

Stir about half of the cooked bacon into the soup right before serving This lets those flavors meld Save the rest for topping

Serve and Garnish:

Ladle hot soup into bowls Top with reserved bacon green onions and extra cheddar cheese for a complete cheeseburger effect Each bowl should look inviting and loaded

Pin it

My favorite part is shredding the cheddar right into the steaming pot The way it melts brings the soup together Sometimes my youngest sneaks in just to swipe a bit of that cheese My best memory is serving this soup to a crowd on new years eve when everyone went back for seconds

Storage Tips

Once cooled store soup in an airtight container in the refrigerator It keeps well for three to four days Reheat slowly on the stove stirring often to keep it creamy Add a splash of milk if it thickens up too much in the fridge

Ingredient Substitutions

You can use ground turkey or ground chicken instead of beef for a lighter soup For a gluten free version substitute flour with a one to one gluten free blend and double check your broth Omit the bacon for a vegetarian base and use plant based ground but boost seasonings for extra depth

Serving Suggestions

Serve alongside crusty bread or toast hamburger buns for dipping If you love tangy flavors try a spoonful of pickled jalapeños or diced pickles as garnish A crisp green salad balances the richness and keeps it feeling fresh

Cultural Inspiration

This soup is rooted in American comfort food pulling classic cheeseburger elements into one bowl It is a playful twist on a family favorite That blend of beef cheese and potato feels nostalgic and satisfying no matter your region

Seasonal Adaptations

In summer swap potatoes for zucchini for a lighter soup When autumn comes use sweet potatoes for a seasonal touch Stir in a handful of corn when it is in season for sweetness

Success Stories

I have friends who make double batches of this and freeze for busy weeks It is always a hit at soup swaps or potlucks People often share new topping ideas everything from dill pickles to chipotle hot sauce Even my pickiest eater requests this soup by name

Freezer Meal Conversion

Cool the soup completely before transferring to freezer safe containers Leave a bit of room for expansion Thaw overnight in the fridge then reheat gently on the stove Stir frequently and add a splash of broth if it thickens Reheat to steaming but avoid boiling for best texture

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Even on its own this soup feels like a special treat on chilly nights If you try it with toasted hamburger buns you might never want a burger and fries again

Frequently Asked Questions

→ Can I use turkey instead of beef?

Yes, ground turkey or chicken works well for a lighter flavor and leaner bowl.

→ How can I make it gluten-free?

Substitute gluten-free flour and ensure the broth and Worcestershire sauce are gluten-free.

→ What’s the best cheese for this dish?

Sharp cheddar provides a robust flavor, but mild cheddar is also suitable.

→ How do I thicken the soup?

Mash some potatoes before adding the cheese or use less broth for a thicker texture.

→ Can leftovers be reheated?

Absolutely. Gently warm over low heat and stir, adding a splash of milk if needed for creaminess.

→ What pairs well with this soup?

Serve with toasted hamburger buns, croutons, or a crisp lager for a complete comfort meal.