Cheeseburger Soup Recipe

This cheeseburger soup? It’s basically a deconstructed cheeseburger in a bowl. You’ve got your bacon, beef, cheese – all the good stuff, but in soup form. It’s perfect for a chilly evening when you want something comforting but don’t want to spend all night in the kitchen. It’s pretty straightforward, even if you’re not a regular soup maker.

Cheeseburger Soup Recipe

It’s also a great way to use up leftover ingredients. Got some extra potatoes or celery hanging around? Toss ’em in. Seriously. Don’t be afraid to experiment a little. This isn’t fancy restaurant cooking; it’s home-style, so it’s pretty forgiving. You won’t ruin it if you add a little extra of something.

Cheeseburger Soup Recipe

And honestly, the best part is the crispy bacon topping. Because, bacon. Enough said. You could even add a dollop of sour cream or some chives if you’re feeling fancy. Or not. It’s your soup.

Cheeseburger Soup Recipe

What You’ll Need

  • 1 tablespoon olive oil
  • 8 slices bacon, chopped into 1-inch pieces
  • 1 pound lean ground beef (90/10 blend)
  • 2 cups russet potatoes, peeled and diced
  • 1 small yellow or white onion, grated
  • 1 stalk celery, diced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup all-purpose flour
  • 2 cups beef stock
  • 2 cups whole milk
  • 8 ounces cream cheese
  • 2 cups shredded cheddar cheese, plus extra for garnish
  • Chopped scallions, for garnish
Cheeseburger Soup Recipe

Steps

Cheeseburger Soup Recipe

Cook the bacon: In a large heavy-bottomed pot over medium-low heat, add the olive oil and bacon. Cook, stirring often, until crispy (6-7 minutes). Transfer half the bacon to a bowl for topping.

Brown the beef: Turn the heat up to medium. Add the ground beef and brown it in the bacon grease (5-6 minutes), breaking it up with a spoon.

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Add the veg and seasonings: Add potatoes, onion, celery, Italian seasoning, salt, and pepper. Cook for 4-5 minutes, stirring until softened.

Thicken the soup: Stir in the flour and cook for 1 minute. Slowly add the beef stock and milk, stirring constantly. Simmer covered, on low for 6-8 minutes, or until potatoes are tender.

Add the cheese: Over very low heat, stir in cream cheese and cheddar until melted. Don’t boil.

Serve the soup: Ladle into bowls and garnish with extra cheese, reserved bacon, and scallions.

Cheeseburger Soup Recipe

Substitutions That Actually Work

You could swap out the beef stock for chicken stock if that’s what you have on hand. Ground turkey or chicken would work in place of the beef, too. If you don’t have russet potatoes, you could use Yukon Gold or red potatoes.

Making It Diabetes-Friendly

To make this soup more diabetes-friendly, you can reduce the amount of potatoes and use a lower-carb milk option like unsweetened almond milk. You could also use a sugar-free sweetener if needed.

Tips & Storage

Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, be careful not to boil it, as the cheese can get grainy. You might want to add a splash of milk when reheating to thin it out a bit.