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Ultimate Creamy Stovetop Cheeseburger Soup with Bacon

A close-up of a creamy bowl of cheeseburger soup recipe, featuring potatoes, ground meat, cheese, and crispy bacon crumbles.
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Make this rich and creamy soup that tastes like your favorite loaded cheeseburger in a bowl. It uses simple stovetop steps and is ready fast for a weeknight dinner.

Ingredients

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  • 1 pound ground beef
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 2 large potatoes, peeled and diced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 8 ounces sharp cheddar cheese, shredded
  • 4 slices bacon, cooked and crumbled
  • Optional toppings: Diced pickles, mustard, extra cheese

Instructions

  1. Brown the ground beef in a large pot or Dutch oven over medium heat. Drain off excess grease.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. 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 for 15 minutes, or until the potatoes are tender.
  4. In a small bowl, whisk together the flour and milk until smooth to create a slurry.
  5. Slowly whisk the milk slurry into the simmering soup. Continue to stir until the soup thickens, about 3 to 5 minutes. Do not let it boil rapidly once thickened.
  6. Reduce the heat to low. Gradually stir in the shredded cheddar cheese until it is completely melted and the soup is smooth and creamy. Do not boil the soup after adding the cheese.
  7. Stir in half of the crumbled bacon. Taste and adjust seasoning if needed.
  8. Ladle the soup into bowls. Top each serving with the remaining crumbled bacon and your preferred burger toppings like pickles or mustard.

Notes

  • For a gluten-free version, substitute the all-purpose flour with 2 tablespoons of cornstarch mixed with 1/4 cup of cold water to thicken the soup.
  • If you prefer a slow cooker method, brown the beef and sauté the onion/garlic separately. Transfer all ingredients except the cheese and milk/flour slurry to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Whisk the slurry and milk together, stir into the soup during the last 30 minutes of cooking, then stir in the cheese off the heat.
  • Shred your own cheese from a block; pre-shredded cheese contains anti-caking agents that prevent smooth melting.

Nutrition

Find it online: https://kitchenslang.com/cheeseburger-soup-recipe/