Take everything you crave about a diner-style bacon cheddar smashburger with crispy fries—savory seared ground beef, smoky thick-cut bacon, tender diced potatoes, tangy mustard-and-pickle zip, and oceans of melted sharp cheddar—and ladle it into one warm, spoon-coating bowl. This 35-minute bacon cheeseburger soup recipe has converted even the pickiest eaters at our family table into lifelong soup fans!
Just like our reader-favorite ultimate loaded baked potato soup and Better-Than-Panera broccoli cheddar soup, this recipe relies on freshly hand-grated sharp block cheddar and sour cream stirred in off the burner—zero canned cheese soup and zero processed Velveeta bricks required.
Why Real Sharp Cheddar & Secret Burger Condiments Make This Bacon Cheeseburger Soup Recipe Shine
Many older Midwest recipes melt a loaf of processed cheese food into plain white milk, which tastes flat and one-note after three spoonfuls. What elevates this homemade bacon cheeseburger soup recipe into genuine comfort-food perfection is layering real steakhouse burger seasonings right into the pot: a tablespoon of Worcestershire sauce, a teaspoon of Dijon or yellow mustard, a tablespoon of ketchup or tomato paste, and (trust me!) a tiny splash of dill pickle brine right at the end.
Ingredients for Loaded Bacon Cheeseburger Soup Recipe
- Thick-Cut Smoked Bacon (6 slices, diced) & Lean Ground Beef (1 lb, 85/15): Crisp the bacon first so you can brown the beef and aromatics right in a spoonful of smoky bacon drippings!
- Yellow Onion (1 small, finely diced), Carrots (2 medium, shredded or finely diced), Celery (2 ribs, finely diced) & Garlic (3 cloves): Shredding or finely dicing the carrots lets them cook tender in the exact same 12-minute window as the cubed potatoes.
- Yukon Gold or Russet Potatoes (1.5 lbs / ~4 cups peeled 1/2-inch cubes): Builds hearty “burger-and-fries” satisfaction in every spoonful.
- Butter (3 tbsp), All-Purpose Flour (1/3 cup), Chicken or Beef Broth (3.5 cups) & Whole Milk or Half-and-Half (1.5 cups): Creates a thick, velvety chowder base.
- Burger Flavor Boosters: 1 tablespoon Worcestershire sauce, 1 tablespoon tomato paste (or ketchup), 1.5 teaspoons Dijon or yellow mustard, and 1/2 teaspoon smoked paprika.
- Hand-Grated Sharp Cheddar Cheese (2.5 cups / 10 oz block) & Sour Cream (1/2 cup): Melts into pure liquid gold off the heat!
3 Kitchen Rules for Thick, Velvety Cheeseburger Chowder
- Cut Potatoes into Small 1/2-Inch Dice: Bite-sized 1/2-inch potato cubes simmer fork-tender in just 12 minutes and fit neatly onto a soup spoon alongside the ground beef and bacon.
- Remove Pot from Heat Before Melting the Cheddar: Never boil cheddar cheese! Turning off the burner before folding in freshly grated block cheddar and sour cream keeps the broth glossy and completely grain-free.
- Set Out a Fun Burger Topping Bar: Just like we do with our 30-minute easy taco soup, let everyone crown their bowl with crispy bacon, extra cheddar, sliced green onions, diced Roma tomatoes, dill pickle confetti, or buttery toasted brioche bun croutons!
Step-by-Step: How to Make Loaded Bacon Cheeseburger Soup
- Crisp Bacon & Brown the Seasoned Ground Beef: In a large Dutch oven over medium heat, cook 6 slices of diced bacon for 7 minutes until crisp; transfer bacon with a slotted spoon to a paper-towel-lined plate, leaving 1 tablespoon drippings in the pot. Increase heat to medium-high, add 1 pound ground beef seasoned with salt, pepper, and 1/2 teaspoon Worcestershire, and cook 5 to 6 minutes until browned. Transfer beef to a bowl (drain excess grease).
- Sauté Veggies & Whisk the Roux: Melt 3 tablespoons butter in the same pot over medium heat. Add diced onion, finely diced celery, and shredded carrots; sauté 5 minutes until softened. Stir in 3 cloves minced garlic and 1 tablespoon tomato paste for 1 minute, then sprinkle in 1/3 cup flour and stir constantly for 90 seconds.
- Simmer Potatoes Until Fork-Tender (12–14 Minutes): Slowly whisk in 3.5 cups chicken or beef broth until smooth. Add the 4 cups of 1/2-inch cubed potatoes, browned ground beef, remaining Worcestershire sauce, mustard, and smoked paprika. Bring to a boil, reduce heat to medium-low, and simmer partially covered for 12 to 14 minutes until potatoes are fork-tender.
- Stir in Milk, Sharp Cheddar & Sour Cream Off the Heat: Pour in 1.5 cups warm milk (or half-and-half) and warm gently for 2 minutes without boiling. Turn off the burner completely! Stir in 2 cups freshly grated sharp cheddar, 1/2 cup sour cream, and half the crispy bacon until melted and velvety. Ladle into bowls and pile high with remaining crispy bacon, cheddar, green onions, and optional toasted bun croutons!
Storage & Gentle Reheating
- Fridge Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat over medium-low heat with a splash of milk or broth, stirring often without letting the soup boil.
Loaded Bacon Cheeseburger Soup
A thick, ultra-cheesy one-pot family soup loaded with savory browned ground beef, crispy thick-cut bacon, tender diced potatoes, secret burger seasonings, and freshly grated sharp cheddar!
Equipment
- 5.5-quart Dutch oven or heavy-bottomed soup pot
- Box grater (for grating block sharp cheddar)
- Slotted spoon and wire whisk
Ingredients
Instructions
- 1Cook diced bacon in a large Dutch oven over medium heat until crispy; transfer to a plate, reserving 1 tablespoon drippings. Brown the ground beef over medium-high heat for 5–6 minutes, seasoning with salt and pepper, then transfer beef to a bowl.
- 2Melt 3 tablespoons butter in the pot over medium heat. Cook onion, celery, and carrots for 5 minutes until tender. Stir in garlic and tomato paste for 1 minute, then whisk in 1/3 cup flour for 90 seconds.
- 3Slowly whisk in broth until smooth. Stir in cubed potatoes, browned beef, Worcestershire sauce, mustard, and smoked paprika. Simmer partially covered over medium-low heat for 12–14 minutes until potatoes are tender.
- 4Stir in warm milk for 2 minutes (do not boil), then remove pot from heat. Fold in 2 cups grated sharp cheddar, sour cream, and half the bacon until silky smooth. Serve topped with remaining bacon, cheddar, green onions, and optional diced pickles or brioche croutons!
Notes
- Burger crouton upgrade: Cube 2 leftover hamburger or brioche buns, toss with melted butter and sesame seeds, and toast at 375°F for 7 minutes to float on top!
- Pickle fan secret: Stirring 2 teaspoons of dill pickle juice into the pot right at the end brightens the rich cheese broth unbelievably well.
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Dinner, Soup
Cuisine: American
Servings: 6
Keyword: bacon cheeseburger soup recipe, loaded cheeseburger soup, easy ground beef potato cheese soup
