Cheeseburger Soup

cheeseburger soup

Cheeseburger Soup

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Appetizer
Servings 6 Servings


  • 1 Tbsp 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 with large box grater
  • 1 stalk celery, diced
  • 1 Tsp Italian seasoning
  • 1 Tsp kosher salt
  • 1/2 Tsp 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


1. Cook the bacon:

In a large heavy-bottomed pot set over medium-low heat, add the olive oil and bacon. Cook, stirring often until the bacon is crispy and the fat has rendered out, for 6 to 7 minutes. Transfer about half of the bacon into a small bowl. It will be used as a topping for the soup. 
Cook bacon in pot.

2. Brown the beef: 

Turn the heat up to medium. Add the ground beef into the pot with the cooked bacon and brown it in the bacon grease. Using a wooden spoon, break up the beef into small pieces as it cooks for 5 to 6 minutes. Stir it frequently so it doesn’t burn.  
Cook ground beef in pot.

3. Add the veg and seasonings:

Add the potatoes, onions, celery, Italian seasoning, salt, and black pepper. Cook for 4 to 5 minutes, stirring often until the vegetables soften. It’s okay if the potatoes aren’t cooked all the way through. 
Add the vegetables and seasonings.

4. Thicken the soup: 

Stir in the flour and cook it for 1 minute. Slowly add the beef stock and milk, stirring constantly. The soup should start to thicken slightly, but not as thick as a gravy.
When the soup comes up to a simmer, turn the heat down to low, cover, and simmer for 6 to 8 minutes until potatoes are very tender. Scoop one out with a spoon and try it! 
Add the flour to thicken the soup.

5. Add the cheese:

Over very low heat, add the cream cheese and cheddar cheese. Stir gently until both cheeses melt into the soup. Don’t bring the soup to a boil once the cheeses are added. They will break and you’ll end up with a grainy soup. 
Add the cheeses to the soup.
Do not boil the soup because it will get grainy.

6. Serve the soup: 

Once the cheeses are melted, ladle the soup into bowls and garnish with the extra cheese, the reserved crumbled bacon, and scallions.
Serve the soup.

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