This Bacon Cheeseburger Soup is the ultimate comfort food mashup. It combines all the savory, cheesy flavors of a classic bacon cheeseburger in a warm, spoonable bowl. You’ll love this cozy, family-friendly recipe.
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Why You’ll Love This Bacon Cheeseburger Soup
- Comfort food mashup: All the iconic bacon cheeseburger flavors in a warm, spoonable soup.
- Highly customizable: Easily swap cheeses or toppings to make it your own.
- Family-friendly favorite: A crowd-pleasing meal that satisfies kids and adults alike.
- Great leftovers: Flavors deepen overnight for an even better next-day lunch.
Ingredients & Tools
- 450 g ground beef (80/20 blend is ideal for flavor)
- 200 g bacon, chopped
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 60 g tomato paste
- 1 litre beef broth
- 240 ml heavy cream (or half-and-half for a lighter option)
- 200 g sharp cheddar cheese, freshly grated
- 2 large potatoes, peeled and diced into 1 cm cubes
- 2 tbsp Worcestershire sauce
- 1 tbsp yellow mustard
- 1 tsp smoked paprika
- To taste salt and black pepper
- For serving: diced dill pickles, shredded lettuce, diced tomatoes
Notes: Using freshly grated cheese melts more smoothly than pre-shredded. Don’t skip the Worcestershire sauce—it adds essential umami depth.
Tools: A large, heavy-bottomed pot or Dutch oven, a wooden spoon, a sharp knife, and a cutting board.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 32 g |
| Fat: | 42 g |
| Carbs: | 20 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Grate your own cheese. Pre-shredded cheese is coated with anti-caking agents like potato starch, which can make your soup grainy or prevent it from melting smoothly. Taking a minute to grate a block of cheddar is totally worth it for that velvety texture.
- Don’t drain all the bacon fat. After cooking the bacon, you’ll want to leave about a tablespoon of that glorious rendered fat in the pot. It’s going to be the base for cooking your onions and beef, adding a tremendous amount of smoky flavor.
- Dice your potatoes uniformly. Try to cut your potato cubes to roughly the same size—about 1 cm. This ensures they all cook through at the same rate, so you don’t end up with some pieces that are mushy and others that are still hard in the center.
- Have your toppings ready. The classic burger toppings are what make this soup truly special. Get your diced pickles, tomatoes, and shredded lettuce prepped before you even start cooking. That way, you can dive right in as soon as the soup is ready.
How to Make Bacon Cheeseburger Soup
Step 1: Cook the bacon. Place your chopped bacon in a large, cold pot or Dutch oven. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and has rendered its fat. This should take about 8-10 minutes. Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate to drain. Leave about one tablespoon of the bacon fat in the pot—this is liquid gold for flavor!
Step 2: Brown the beef and sauté the aromatics. Add the ground beef and diced onion to the pot with the reserved bacon fat. Cook over medium-high heat, breaking up the meat with your wooden spoon, until the beef is no longer pink and the onions have softened, about 7-8 minutes. You’ll notice the onions becoming translucent and fragrant. Add the minced garlic and cook for just one more minute until it’s incredibly aromatic.
Step 3: Build the flavor base. Stir in the tomato paste, and let it cook for a minute or two. You want it to darken slightly and coat the beef and onions—this cooks out any raw, tinny taste and deepens the overall flavor. Now, add the Worcestershire sauce, yellow mustard, and smoked paprika. Give everything a good stir; the smell at this point will be absolutely intoxicating.
Step 4: Simmer the soup. Pour in the beef broth and add your diced potatoes. Bring the soup to a boil, then immediately reduce the heat to a gentle simmer. Let it cook, uncovered, for about 15-20 minutes, or until the potatoes are completely tender when pierced with a fork.
Step 5: Create the creamy, cheesy finish. Once the potatoes are tender, reduce the heat to low. Stir in the heavy cream. Now, for the cheese: add the freshly grated cheddar a handful at a time, stirring constantly until it’s fully melted before adding the next handful. This slow incorporation is the key to a smooth, non-greasy soup. Be careful not to let the soup boil after adding the dairy, or it could separate.
Step 6: Final seasoning and serving. Taste the soup and season with salt and black pepper as needed—remember, the bacon and cheese are already quite salty. Stir in about two-thirds of the reserved crispy bacon. Ladle the hot soup into bowls and top with the remaining bacon, a generous sprinkle of diced dill pickles, some shredded lettuce, and diced tomatoes. Serve immediately!
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Freeze the soup base (before adding cream/cheese) for up to 3 months.
- Reviving: Reheat gently on the stove; add a splash of broth if too thick.
Serving Suggestions
Complementary Dishes
- A simple side salad with a tangy vinaigrette — The crisp, acidic greens help cut through the richness of the soup and provide a refreshing contrast.
- Garlic bread or soft pretzel rolls — You’ll want something sturdy and delicious to dunk into that cheesy broth, and buttery garlic bread or a soft, salty pretzel roll is perfect for the job.
- Sweet potato fries or crispy onion rings — For the full burger-and-sides experience, serve a small basket of these on the side for added crunch and fun.
Drinks
- A cold lager or pale ale — The crisp, hoppy bitterness of a good beer is a classic pairing for burger flavors and cleanses the palate beautifully between spoonfuls.
- Iced tea with a lemon wedge — The slight sweetness and citrus tang is a non-alcoholic option that refreshes your palate and complements the savory, cheesy notes.
- A robust Zinfandel or Malbec — If you’re leaning toward wine, a fruit-forward red with low tannins can stand up to the hearty beef and smoky bacon without overpowering it.
Something Sweet
- A classic vanilla milkshake — Embrace the full diner theme! A thick, cold milkshake is the ultimate nostalgic dessert to follow a bowl of this savory soup.
- Warm apple crisp with vanilla ice cream — The warm, spiced fruit and cold ice cream offer a comforting and homey end to the meal that feels just right.
- Simple chocolate chip cookies — You can’t go wrong. A few warm, chewy cookies are the perfect little sweet bite to finish on a happy note.
Top Mistakes to Avoid
- Mistake: Using pre-shredded cheese. As mentioned before, the anti-caking coatings on pre-shredded cheese can make your soup grainy and prevent a smooth, velvety melt. It’s worth the extra minute to grate your own from a block.
- Mistake: Adding the cheese when the soup is boiling. High heat is the enemy of melted cheese and cream in soup. If the liquid is too hot, the fat can separate from the dairy, making your soup look oily and broken. Always take the pot off the heat or reduce it to the lowest setting before stirring in the cheese.
- Mistake: Skipping the fresh toppings. I know it’s tempting to just eat the soup as is, but the diced pickles, tomatoes, and lettuce are what truly sell the “cheeseburger” illusion. They add necessary freshness, crunch, and tang that balance the rich, creamy base.
- Mistake: Overcooking the potatoes. Keep an eye on them during the simmering step. You want them tender, but if they cook for too long, they’ll start to disintegrate and turn your soup into a thick, starchy porridge.
Expert Tips
- Tip: Bloom your tomato paste. When you add the tomato paste in Step 3, let it cook and “bloom” in the fat for a full minute or two. This simple step caramelizes the sugars in the paste and deepens its flavor from tinny and sharp to rich and sweet, giving your soup a much more complex base.
- Tip: Brown the beef well. Don’t just gray the meat—let it get some proper brown, crispy bits on the bottom of the pot. This is called the Maillard reaction, and it’s the secret to a deeply meaty, savory flavor that permeates the entire soup.
- Tip: Add a splash of pickle brine. For an extra punch of that burger-joint tang, stir in a tablespoon of dill pickle brine right at the end, just before serving. It brightens everything up in the most delightful way.
- Tip: Make it ahead. You can fully cook the soup up to the point before adding the cream and cheese. Let it cool, then store it in the fridge. When you’re ready to eat, gently reheat the base, then proceed with adding the dairy. This prevents any potential curdling.
FAQs
Can I make this soup in a slow cooker?
Absolutely! For a slow cooker version, brown the beef and bacon and sauté the onions on the stove first to build flavor. Then, transfer everything except the cream and cheese to the slow cooker. Cook on Low for 6-7 hours or on High for 3-4 hours, until the potatoes are tender. Stir in the cream and grated cheese during the last 30 minutes on Low heat.
How can I make this soup lighter?
You can use ground turkey or very lean ground beef, and swap the heavy cream for half-and-half or even whole milk (just be extra careful not to let it boil). Using a reduced-fat cheese is an option, but be aware it often doesn’t melt as smoothly. Loading up on the fresh vegetable toppings also adds volume and freshness without many calories.
My soup turned out too thick. How can I thin it?
No problem at all! Simply stir in a little extra beef broth or even some milk until it reaches your desired consistency. Reheat it gently over low heat, but don’t let it come to a rolling boil after you’ve added the extra liquid.
Can I freeze Bacon Cheeseburger Soup?
I don’t recommend freezing this soup after the dairy has been added. Cream-based soups can separate and become grainy upon thawing. If you want to freeze it, prepare the soup base (through Step 4, with the potatoes) and freeze that. When ready to eat, thaw, reheat, and then add the cream and cheese fresh.
What other cheese can I use besides cheddar?
Cheddar is classic, but feel free to experiment! A combination of cheddar and Monterey Jack would be wonderfully melty. Swiss cheese would give it a “Swiss burger” vibe, or you could use a smoked Gouda for an even deeper smoky flavor that pairs beautifully with the bacon.
Bacon Cheeseburger Soup
Craving a classic burger in soup form? This easy Bacon Cheeseburger Soup recipe is a family favorite. Get the simple, cheesy recipe now!
Ingredients
For the Ingredients
-
450 g ground beef (80/20 blend is ideal for flavor)
-
200 g bacon (chopped)
-
1 large yellow onion (diced)
-
2 cloves garlic (minced)
-
60 g tomato paste
-
1 litre beef broth
-
240 ml heavy cream (or half-and-half for a lighter option)
-
200 g sharp cheddar cheese (freshly grated)
-
2 large potatoes (peeled and diced into 1 cm cubes)
-
2 tbsp Worcestershire sauce
-
1 tbsp yellow mustard
-
1 tsp smoked paprika
-
salt and black pepper (to taste)
-
diced dill pickles, shredded lettuce, diced tomatoes (for serving)
Instructions
-
Cook the bacon. Place your chopped bacon in a large, cold pot or Dutch oven. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and has rendered its fat. This should take about 8-10 minutes. Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate to drain. Leave about one tablespoon of the bacon fat in the pot—this is liquid gold for flavor!01
-
Brown the beef and sauté the aromatics. Add the ground beef and diced onion to the pot with the reserved bacon fat. Cook over medium-high heat, breaking up the meat with your wooden spoon, until the beef is no longer pink and the onions have softened, about 7-8 minutes. You’ll notice the onions becoming translucent and fragrant. Add the minced garlic and cook for just one more minute until it’s incredibly aromatic.02
-
Build the flavor base. Stir in the tomato paste, and let it cook for a minute or two. You want it to darken slightly and coat the beef and onions—this cooks out any raw, tinny taste and deepens the overall flavor. Now, add the Worcestershire sauce, yellow mustard, and smoked paprika. Give everything a good stir; the smell at this point will be absolutely intoxicating.03
-
Simmer the soup. Pour in the beef broth and add your diced potatoes. Bring the soup to a boil, then immediately reduce the heat to a gentle simmer. Let it cook, uncovered, for about 15-20 minutes, or until the potatoes are completely tender when pierced with a fork.04
-
Create the creamy, cheesy finish. Once the potatoes are tender, reduce the heat to low. Stir in the heavy cream. Now, for the cheese: add the freshly grated cheddar a handful at a time, stirring constantly until it’s fully melted before adding the next handful. This slow incorporation is the key to a smooth, non-greasy soup. Be careful not to let the soup boil after adding the dairy, or it could separate.05
-
Final seasoning and serving. Taste the soup and season with salt and black pepper as needed—remember, the bacon and cheese are already quite salty. Stir in about two-thirds of the reserved crispy bacon. Ladle the hot soup into bowls and top with the remaining bacon, a generous sprinkle of diced dill pickles, some shredded lettuce, and diced tomatoes. Serve immediately!06
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