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Overhead view of a hearty Cheeseburger Soup Recipe garnished with melted sharp cheddar, bacon bits, and green onions.

The Ultimate Cheeseburger Soup Recipe

Warm up with this rich, creamy yellow cheddar cheese soup generously loaded with browned ground beef, tender russet potatoes, and crispy bacon bits.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb 80/20 ground beef Divided into chunks and browned
  • 4 slices thick-cut bacon Cooked and crumbled
  • 2 cups russet potatoes Peeled and diced
  • 1 medium yellow onion Diced
  • 2 cloves garlic Minced
  • 1/4 cup fresh green onions Finely chopped
  • 3 cups sharp cheddar cheese Freshly grated from a block, divided
  • 1/4 cup unsalted butter
  • 2 cups whole milk
  • 3 cups chicken or beef broth
  • 1/4 cup all-purpose flour
  • 1 tsp kosher salt To taste
  • 1/2 tsp black pepper To taste

Equipment

  • 1 Large heavy-bottomed Dutch oven Holds heat evenly for browning beef.
  • 1 Sturdy whisk Essential for a smooth, lump-free roux.

Method
 

Making the Soup
  1. Place your Dutch oven over medium heat and add the bacon. Cook for 7-9 minutes until the fat has completely rendered and the bacon is deeply browned. Remove the bacon with a slotted spoon, let drain, then crumble.
  2. Leave about 1 tablespoon of bacon grease in the pot. Add the ground beef, breaking it up into medium-sized chunks. Sear without stirring for 3-4 minutes, cook until no pink remains, then remove and drain excess fat.
  3. Melt butter in the same pot over medium heat. Add diced yellow onion and sauté for 4-5 minutes. Sprinkle flour over the onions and whisk constantly for 2 minutes until golden.
  4. Slowly whisk in the broth and whole milk. Add the diced russet potatoes. Bring to a gentle simmer, reduce heat to low, cover, and cook for 12-15 minutes until potatoes are fork-tender.
  5. Remove the pot completely from the heat. Gradually whisk in 2.5 cups of sharp cheddar cheese until smooth. Fold the browned ground beef back into the soup and season with salt and pepper.
  6. Ladle the soup into bowls. Top with the remaining shredded sharp cheddar cheese, crispy crumbled bacon bits, and finely chopped fresh green onions. Serve immediately.

Notes

Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents that will make your broth grainy.
Remove From Heat: Never boil the soup after adding the cheese to prevent the dairy from separating.