PrintEasy One-Pot Creamy Cheeseburger Soup with Potatoes and Bacon Bits
This recipe delivers the flavor of a classic cheeseburger in a warm, creamy soup. It is a quick, one-pot meal perfect for a satisfying weeknight dinner the whole family will enjoy.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound ground beef
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 medium potatoes, peeled and diced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dry mustard powder
- 1/4 cup all-purpose flour
- 2 cups milk
- 8 ounces sharp cheddar cheese, shredded
- 1/2 cup processed cheese spread (like Velveeta), cubed
- 4 slices bacon, cooked and crumbled (for topping)
- 1/4 cup sour cream (for topping, optional)
Instructions
- Brown the ground beef in a large pot or Dutch oven over medium heat. Drain off any excess grease. Season the beef with salt and pepper.
- Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
- Pour in the beef broth, add the diced potatoes, Worcestershire sauce, and dry mustard powder. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the potatoes are tender.
- 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.
- Reduce the heat to low. Stir in the shredded cheddar cheese and the processed cheese spread until both are completely melted and the soup is creamy. Do not let the soup boil once the cheese is added.
- Taste the soup and adjust salt and pepper if needed.
- Ladle the hearty beef soup into bowls. Top each serving with crumbled bacon bits and a dollop of sour cream, if using. This is the best cheeseburger soup for a cozy fall soup night.
Notes
- Shred your own cheddar cheese; pre-shredded cheese contains anti-caking agents that can make the soup grainy.
- For a keto cheeseburger soup variation, omit the potatoes and use cauliflower florets instead.
- If you prefer a slow cooker cheeseburger soup, brown the beef and sauté the onions first, then combine all ingredients except the cheese and bacon in the slow cooker. Cook on low for 6-8 hours. Stir in the cheese during the last 30 minutes of cooking.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 750
- Fat: 28
- Saturated Fat: 14
- Unsaturated Fat: 14
- Trans Fat: 1
- Carbohydrates: 20
- Fiber: 2
- Protein: 30
- Cholesterol: 95