You know those nights when only the coziest, most comforting food will do? That’s when my Bacon Cheeseburger Soup comes to the rescue! This recipe was born one chilly football Sunday when my family begged for burgers but I wanted something warmer. One taste of this creamy, cheesy concoction with crispy bacon bits, and we were hooked. It’s got all the flavors of your favorite diner cheeseburger – the smoky bacon, savory beef, melty cheddar – but in spoonable form. Perfect for dunking crusty bread into while curled up on the couch. Trust me, once you try this soul-warming soup, it’ll become your cold-weather staple too!
Why You’ll Love This Bacon Cheeseburger Soup
Let me count the ways this soup will steal your heart (and probably become your new weeknight hero):
- Bacon makes everything better – Those crispy bits on top? Pure magic. They add that perfect smoky crunch to every creamy spoonful.
- Ready in under 30 minutes – Faster than takeout and way more satisfying when that comfort food craving hits.
- Kids go crazy for it – Mine call it “burger in a bowl” and always ask for seconds (parents win!).
- Creamy without being heavy – The blend of milk and cream gives it that diner-style richness without weighing you down.
- Leftovers taste even better – The flavors deepen overnight, making lunch the next day something to actually look forward to.
Seriously, it’s like getting a burger hug in soup form – what’s not to love? You can find more inspiration for cozy meals like this on my Pinterest board!
Ingredients for Bacon Cheeseburger Soup
Here’s what you’ll need to create this cozy masterpiece – I promise each ingredient plays a special role in making that perfect burger-in-a-bowl flavor:
- The meaty stars: 6 slices thick-cut bacon (chopped – trust me, you want those chunky bits), 1 lb ground beef (80/20 works best for flavor)
- Aromatics: 1 medium yellow onion (diced small), 3 garlic cloves (minced – don’t skimp!)
- Creamy base: 4 cups chicken broth (I use low-sodium to control salt), 2 cups whole milk, 1 cup heavy cream (yes, really – this makes it luxuriously smooth)
- Cheese magic: 2 cups shredded sharp cheddar (please shred it fresh – those bagged shreds don’t melt as nicely)
- Flavor boosters: 2 tbsp all-purpose flour (for thickening), 1 tbsp Worcestershire sauce (that secret umami kick), 1 tsp yellow mustard (just like your burger would have!), salt & pepper to taste
See? Nothing fancy – just good, honest ingredients that come together in the most delicious way. Now let’s get cooking!
How to Make Bacon Cheeseburger Soup
Okay, let’s get this burger-in-a-bowl magic happening! I’ll walk you through each step – it’s easier than you think, and the smells alone will have your family gathered in the kitchen. Just wait till you see how these simple ingredients transform into something truly special.
Cooking the Bacon and Beef
First, grab your favorite big pot (I use my trusty Dutch oven) and toss in those chopped bacon pieces. Cook them over medium heat until they’re crispy and gorgeous – about 5 minutes. Don’t rush this! That crispy texture is everything. Scoop them out with a slotted spoon and let them drain on paper towels (but keep all that glorious bacon fat in the pot – that’s flavor gold!).
Now toss in your ground beef and diced onion. Break up the beef with your spoon as it cooks – you want nice small crumbles, just like a good burger. Keep cooking until there’s no pink left in the meat and the onions turn translucent. Here’s my pro tip: if there’s more than about 2 tablespoons of fat in the pot after cooking, drain a bit off (but leave some for flavor!).
Building the Soup Base
Add your minced garlic and stir for just 30 seconds – you’ll smell that amazing aroma when it’s ready. Now sprinkle the flour over everything and keep stirring for about a minute. This cooks out that raw flour taste and helps thicken our soup later. Don’t worry if it looks a bit pasty – that’s perfect!
Pour in your chicken broth, milk, and cream all at once. Stir like crazy at first to dissolve any flour lumps (I use a whisk here if needed). Bring the whole thing to a gentle simmer – you’ll see little bubbles around the edges – then let it cook for 10 minutes, stirring occasionally. Watch how the broth transforms into this creamy, velvety liquid. That’s your soup base coming to life!
Melting the Cheese and Final Touches
Now the best part – the cheese! Turn the heat down to low before adding your shredded cheddar. Stir slowly as it melts – if the soup’s too hot, the cheese can get grainy, and we don’t want that. Once it’s all smooth and dreamy, stir in the Worcestershire sauce and mustard. Taste it (careful, it’s hot!) and add salt and pepper until it’s just right for you.
Finally, stir in most of your reserved bacon (save some for topping!), and boom – you’ve just made the coziest soup ever. Ladle it into bowls, top with the remaining bacon, and grab some crusty bread for dipping. This is pure comfort in a bowl, my friend!
Tips for Perfect Bacon Cheeseburger Soup
After making this soup more times than I can count, here are my can’t-live-without tips for burger soup perfection:
- Shred your own cheese – Those pre-shredded bags have anti-caking agents that make melting weird. A block of sharp cheddar grated fresh melts like a dream.
- Bacon texture matters – Cook it until truly crispy before removing from the pan – it softens slightly in the soup, so starting crisp keeps that perfect bite.
- Adjust thickness to taste – Too thick? Add a splash more broth. Too thin? Make a quick slurry with 1 tbsp cornstarch + 2 tbsp cold water and stir it in.
- Low and slow for cheese – Never add cheese to boiling soup! Turn the heat way down to prevent graininess – patience makes it velvety smooth.
- Taste before serving – The flavors develop as it sits. I always adjust salt and pepper one last time right before dishing it up.
Follow these, and you’ll have soup that tastes like it came from a diner – in the best way possible! If you need something great for dipping, try my recipe for easy cornbread muffins.
Ingredient Substitutions
Out of something? No worries – here’s how to tweak this soup with what you’ve got (I’ve tried all these swaps myself!):
- Bacon alternatives: Turkey bacon works (cook it extra crispy), or skip it and boost beef to 1.5 lbs – you’ll lose smoke but keep richness.
- Cheese choices: Pepper jack adds spice, Swiss makes it fancy, or use Velveeta for ultra-creaminess (reduce salt if you do).
- Broth swaps: Beef broth deepens the meaty flavor, while vegetable broth keeps it lighter (just add extra Worcestershire for umami).
- Cream shortcuts: Half-and-half works instead of heavy cream – it’s slightly thinner but still delicious. Even evaporated milk in a pinch!
The beauty? It still tastes like a cheeseburger – just your unique spin on one! For a side that balances the richness, consider classic coleslaw.
Serving Suggestions for Bacon Cheeseburger Soup
Oh, let’s talk presentation – because this soup deserves to be served with flair! My family goes wild when I bring it to the table in big, cozy bread bowls (just hollow out round loaves – the edible dishes make cleanup a breeze). For everyday, I use our favorite oversized mugs that keep it piping hot.
Top each bowl with extra crispy bacon bits, a sprinkle of green onions, and sometimes a dollop of sour cream – it melts into the most luxurious swirl. On the side? Must-haves are thick slices of buttered sourdough for dunking and a simple crisp romaine salad with ranch to balance the richness. For game nights, I’ll even set out bowls of pickle chips and diced tomatoes so everyone can “build” their perfect burger soup experience! If you prefer homemade pickles, check out my recipe for bread and butter pickles.
Storing and Reheating Bacon Cheeseburger Soup
Here’s the good news – this soup gets even better as leftovers! Store it in an airtight container in the fridge for up to 3 days. When reheating, go low and slow – microwave in 30-second bursts, stirring between each, or warm gently on the stovetop over medium-low heat. If it looks a bit separated, just whisk in a splash of milk while reheating to bring back that creamy texture. For freezing, skip the dairy – make the base without milk/cream/cheese, freeze that, then add fresh dairy when reheating. Trust me, your future self will thank you when craving hits!
Bacon Cheeseburger Soup Nutritional Information
Now, let’s be real – this is comfort food, not health food! But here’s the nutritional breakdown per serving (about 1½ cups) based on my exact ingredients. Remember, estimates vary depending on your specific brands and any tweaks you make:
- Calories: 520 (worth every one!)
- Fat: 35g (18g saturated – thank you, cheese and bacon)
- Protein: 30g (that beef and cheese really pack a punch)
- Carbs: 15g (mostly from the milk and flour)
- Sodium: 850mg (use low-sodium broth if watching this)
It’s hearty enough to be a meal on its own – pair with a salad if you’re feeling virtuous!
Frequently Asked Questions
Can I use pre-shredded cheese?
I know it’s tempting, but fresh-shredded really makes a difference! The anti-caking agents in bagged cheese can make your soup grainy. If you must use pre-shredded, add it extra slowly over very low heat and stir constantly.
How can I make this soup spicier?
Ooh, I love this question! Try adding a diced jalapeño when cooking the onions, or stir in 1/2 tsp cayenne pepper with the flour. For serving, hot sauce on the side lets everyone customize their heat level.
Can I make this in a slow cooker?
Absolutely! Brown the bacon and beef first (this step is crucial for flavor), then dump everything except cheese into the crockpot. Cook on low 4-6 hours, stir in cheese at the end. Easy game-day feeding!
Why does my cheese sometimes get stringy?
Too much heat is usually the culprit. Always melt cheese on low heat, and never let the soup boil after adding it. If it does get stringy, a quick blast with an immersion blender can save it!
What’s the best way to reheat leftovers?
Low and slow is key – microwave at 50% power with a splash of milk, stirring every 30 seconds. The stovetop works too – just keep the heat gentle and stir often to prevent separation.
Alright, soup lovers – it’s time to turn your kitchen into the coziest burger joint in town! Whip up this Bacon Cheeseburger Soup tonight (seriously, you’ve got everything you need already) and prepare for the compliments to roll in. I want to hear all about your masterpiece – did you go extra crispy with the bacon? Try a fun cheese twist? Maybe your kids declared it better than actual burgers? Snap a pic and tag me – nothing makes me happier than seeing my recipes become part of your family’s story. Now get that pot heating and let the comfort food magic begin!
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Bacon Cheeseburger Soup Recipe in Just 30 Minutes
- Total Time: 35 mins
- Yield: 6 servings
- Diet: Low Lactose
Description
A hearty soup that combines the flavors of a classic bacon cheeseburger in a creamy, comforting bowl.
Ingredients
- 6 slices bacon, chopped
- 1 lb ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 2 tbsp all-purpose flour
- 1 tbsp Worcestershire sauce
- 1 tsp mustard
- Salt and pepper to taste
Instructions
- Cook bacon in a large pot until crispy. Remove and set aside.
- Add ground beef and onion to the pot. Cook until beef is browned.
- Stir in garlic and cook for 1 minute.
- Sprinkle flour over the mixture and cook for another minute.
- Pour in chicken broth, milk, and heavy cream. Stir well.
- Bring to a simmer and cook for 10 minutes.
- Reduce heat and stir in cheese until melted.
- Add Worcestershire sauce, mustard, salt, and pepper.
- Top with reserved bacon before serving.
Notes
- Use sharp cheddar for a stronger cheese flavor.
- For a thicker soup, add more flour.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American