This Cheeseburger Soup is rich, creamy and loaded with ground beef, bacon, potatoes and cheddar. The ultimate cosy dinner for cheeseburger lovers!
I know, cheeseburger in soup form is an interesting concept. But honestly? It truly works. The beef ends up so juicy and flavoursome, while the soup has a gorgeous silky consistency and loads of depth. I’ve also got a few game-changing tips that really make this one worth trying. Follow me…
Ingredients Notes
The awesome thing about this recipe is the simplicity of the ingredients used; many of which you’ll hopefully already have on hand! The full quantities are down in the recipe card, but I just want to quickly highlight a few:
- A little fat in the beef goes a long way – I like using beef around 10–12% fat. That way you get some added flavour, without the whole soup turning greasy.
- Streaky bacon gives you flavour from the very start – as it crisps up, it renders the fat, which you can use to cook the veg/beef. Streaky bacon is just regular bacon in the US.
- Keep the potatoes nice and small – many recipes suggest big chunks of potato. I much prefer tiny cubes so you get a little potato with every bite. The smaller chunks will also cook quicker and more evenly.
- A strong cheddar works best here – mature/sharp cheddar gives you much more flavour without needing loads of cheese. Don’t use pre-grated – it won’t melt as efficiently.
- Stock + Oxo/Bouillon + Worcestershire = the perfect savoury base – chicken stock keeps the soup lighter, while the beef adds a deeper meaty flavour. A little Worcestershire rounds everything out with extra savoury richness.
- Ground mustard gives it that cheeseburger edge – alongside the Oxo/Bouillon, this is a game changer. A little mustard powder adds a subtle tang that works really nicely with the beef and cheddar.
Tips for making Cheeseburger Soup
This is an incredibly straightforward recipe that all takes place in one pot, potatoes and all! Just a few tips to really make sure this soup turns into the best it possibly can:
- Get some proper colour on the beef – work through the steaming phase to sweat out the moisture so it can properly brown in the pan. Those caramelized bits add loads of flavour to the soup.
- Hold back some of the stock – I always like to keep 1/2 cup to one side. You can then use it if the potatoes need a little more liquid to cook through or if you prefer a thinner consistency.
- Use whole milk and keep the heat gentle – whole milk gives the soup a much creamier consistency without needing heavy cream. Once it’s added, keep everything at a gentle simmer rather than aggressively boiling it.
- Add the cheese with the heat off – once the potatoes are tender, turn off the heat before gradually stirring in the cheddar. This helps it melt smoothly into the soup instead of becoming greasy or grainy.
Process shots: fry bacon then remove (photo 1), fry onion, celery, garlic (photo 2), fry beef (photo 3), season then stir in flour (photo 4), add stock, milk, Worcestershire and potatoes (photo 5), simmer then stir in pickle juice and cheese (photo 6).
Cheeseburger Soup Toppings
The soup is awesome by itself, but the toppings really finish it off. The cheddar and bacon are pretty self-explanatory, but the pickles are especially important. Their sweet, tangy flavour helps cut through the richness of the soup, while the sesame seeds are a simple finishing touch that really rounds off the whole cheeseburger vibe.
Serving Suggestions
One thing I love is to take some hamburger buns and turn them into soup dunkers. I roll them flat, then toast and halve them. I love brioche rolls because the sweetness works perfectly with the rich, savoury soup, but you can use any buns you fancy!
- Make ahead – this soup is definitely best enjoyed fresh, but you could make it a few days ahead. It will thicken as it rests, so reheat gently on the stove and add a splash of stock or milk to loosen it if needed. Keep the toppings separate until serving.
For another delicious soup recipe, check out my Loaded Baked Potato Soup!
For more similar recipes, check out my Ground Beef Dinners!
Alrighty, let’s tuck into the full recipe for this cheeseburger soup shall we?!
How to make the best Cheeseburger Soup (Full Recipe & Video)
Cheeseburger Soup
Equipment
- Sharp Knife & Chopping Board
- Potato Peeler
- Large Pot & Wooden Spoon
- Jug (for stock/milk)
- Cheese Grater
- Serving Spoon
Ingredients
- 6 slices of Streaky Bacon (~4oz/120g)
- 1 medium/large rib of Celery, finely diced
- 1 medium White Onion, finely diced
- 1 large clove of Garlic, finely diced
- 1lb / 500g Ground/Minced Beef (see notes)
- 1x Beef Oxo/Bouillon Cube, crushed (sub 1 heaped tsp powder)
- 1/2 tsp Mustard Powder
- 1/4 tsp EACH: Salt, Black Pepper, plus more to taste
- 1/4 cup / 40g Plain/All Purpose Flour
- 4 cups / 1 litre Chicken Stock
- 1 cup / 240ml Whole Milk, leave at room temp
- 1 1/2 tsp Worcestershire Sauce
- 14oz / 400g Potatoes, peeled & diced into 1/4"/1cm cubes (see notes)
- 1 tsp Pickle/Gherkin Juice
- 2 cups / 200g grated Sharp/Mature Cheddar, plus more to serve
- finely diced Pickles/Gherkins, to serve
- Sesame Seeds, to serve
- Burger Buns, to serve (see notes)
- Olive Oil, as needed
Instructions
- Add the bacon to a large pot, then turn the heat to medium. Fry until crisp with the fat rendered, then remove and place to one side, leaving the excess fat in the pot. Dice just before serving.
- Add the onion and celery to the leftover fat (top up with olive oil if you need to) and fry until they start to soften and turn golden. Add the garlic and fry for 30 seconds or so, then add the beef (again, add a dash of oil if you need to). Raise the heat slightly and break it up with your wooden spoon. Try to properly brown the beef to develop flavour (without burning the veg).
- Add the salt, pepper and mustard powder, then crush the Oxo/Bouillon cube and stir to coat the beef. Fry for another minute or so, then reduce the heat back down to medium.
- Stir in the flour, then gradually add all but 1/2 cup/120ml of the stock, stirring as you go so it blends with the flour without creating lumps. Stir in the milk, then stir in the Worcestershire sauce. Stir in the diced potato, then bring to a simmer. Gently simmer with the lid off until the potato is cooked through and the soup thickens (around 15 mins or so). Make sure the potato is properly cooked through so it soaks in the flavour.
- Stir in 1 tsp pickle juice, then turn off the heat and stir through the cheese until it blends into the soup. If at any point you need to thin out the soup, just use the leftover stock to do so to reach your desired consistency.
- Check for seasoning and adjust with salt and pepper. Make sure the soup is properly seasoned to bring out the flavour. Serve individual portions with extra cheese, bacon, pickles and sesame seeds, then tuck in and enjoy!
Video
Notes
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
