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Quick Stovetop Bacon Cheeseburger Soup

Close-up of a bowl of creamy orange cheeseburger soup recipe garnished with crispy bacon bits and a swirl of cream.
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Make this creamy, cheesy soup that tastes like a loaded cheeseburger in a bowl. It uses ground beef, potatoes, and bacon, and cooks quickly on the stovetop.

Ingredients

Scale
  • 1 pound ground beef
  • 4 slices bacon, chopped
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cups beef broth
  • 2 medium potatoes, peeled and diced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 8 ounces Velveeta cheese, cubed
  • 4 ounces sharp cheddar cheese, shredded
  • Optional toppings: pickle relish, diced pickles, extra cheese, chopped onions

Instructions

  1. Cook the chopped bacon in a large pot or Dutch oven over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon grease in the pot.
  2. Add the ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  4. Pour in the beef broth. Add the diced potatoes, Italian seasoning, salt, and pepper. Bring the mixture to a boil, then reduce heat, cover, and simmer until the potatoes are tender, about 10 to 15 minutes.
  5. In a small bowl, whisk together the flour and milk until smooth. Pour this mixture into the simmering soup, stirring constantly until the soup begins to thicken.
  6. Reduce the heat to low. Stir in the Velveeta cheese cubes until fully melted and the soup is smooth.
  7. Stir in the shredded cheddar cheese until it melts completely. Do not let the soup boil after adding the cheese.
  8. Serve the soup hot, topped with the reserved cooked bacon and your choice of burger toppings like pickles or onions.

Notes

  • For a gluten-free version, substitute the flour with 2 tablespoons of cornstarch mixed with 1/4 cup cold water, added at the end of step 5.
  • If you prefer using frozen hash browns instead of fresh potatoes, add them during the last 10 minutes of simmering.
  • This soup tastes great when topped with a drizzle of mustard or a splash of Worcestershire sauce for extra burger flavor.

Nutrition

Find it online: https://daisyrecipe.com/cheeseburger-soup-recipe-quick-stovetop/