Bacon Cheeseburger Soup

This bacon cheeseburger soup gives you all the deliciousness of a cheeseburger in a bowl—cheesy, beefy, and packed with flavor.

Bacon Cheeseburger Soup 

This creamy bacon cheeseburger soup turned out exactly as I hoped—full of flavor with crispy bacon, tender ground beef, and plenty of melted cheese. It’s an easy dish that doesn’t take much time to pull together, making it perfect for a weeknight meal.

The ingredients are simple and taste rich and satisfying. The bacon adds the perfect crunch, and the cheese gives it that creamy, comforting finish. Plus, it’s a great way to switch up the usual soup routine without too much effort.

This soup’s also really flexible. You can add in extra toppings like pickles, but my favorite is toasted hamburger buns for an extra cheeseburger vibe. Whether you’re making it for the family or meal prepping for the week you’re going to love it.

Why I Love This Recipe

• It’s a fun way to get all the cheeseburger flavors without needing a grill.
• The crispy bacon and melted cheese give it a great texture combo.
• You can easily customize it—throw in some extra veggies or kick it up with hot sauce.

Ingredients

This creamy bacon cheeseburger soup packs a ton of flavor thanks to these key ingredients:

• Low-sodium beef broth: I’m using this to keep the soup hearty without making it too salty.
• Rotel (fire-roasted version): Fire-roasted Rotel adds a little smoky kick that really makes this soup stand out.
• Better than Bouillon Beef: This brand of bouillon gives the soup extra rich and deep flavor. Don’t skip it.
• Dill pickle juice: Just grab it from your pickle jar. It gives the soup a tangy zing that really complements the richness.
• Dried parsley: A simple way to add a touch of green and a little freshness.
• Dry mustard: Gives the soup a bit of bite and depth.
• Sriracha: For a little heat. You can adjust how much you add depending on your spice level.
• Velveeta cheese: It’s the key to that perfectly creamy, melty texture that makes this soup so delicious.
• Salt and pepper: Season to taste to balance everything out.
• Yukon Gold potatoes: These potatoes are creamy and buttery, making them the perfect base for the soup.
• Bacon: Any kind works here, but the crispy bacon adds flavor and crunch that’s essential.
• Ground beef (93/7): Lean ground beef keeps it rich but not greasy. You could also use ground turkey if you prefer.
• Yellow onion: Adds a mild sweetness and savory base flavor to the soup.
• Fresh garlic: Nothing beats fresh garlic for that aromatic, savory punch.
• Heavy whipping cream: This makes the soup rich and creamy—don’t skip it!

How to Make Bacon Cheeseburger Soup

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One (Prep the Potatoes): Add water, beef broth, and potatoes to a large soup pot. Bring it to a boil and cook the potatoes until they’re tender but not mushy. Don’t drain the liquid from the potatoes.
• Step Two (Cook the Bacon): While the potatoes are cooking, chop the bacon into bite-sized pieces and cook it in a large skillet until crispy. Remove the bacon and drain the grease from the pan, but leave it there—don’t wipe it clean.
• Step Three (Brown the Beef): In the same skillet, brown the ground beef, onions, and garlic. Once the meat is cooked through, drain the grease and set the beef aside.
• Step Four (Make the Cheese Sauce): In the same skillet, whisk together the pickle juice, dry mustard, Sriracha, and Better than Bouillon until it gets bubbly. Slowly pour in the heavy whipping cream, whisking as you go until it thickens. Add the cheese and keep stirring until it melts over low heat.
• Step Five (Combine Everything): Once the potatoes are done, toss the ground beef, bacon, parsley, and Rotel back into the soup pot and bring it to a simmer. Pour in the cheese mixture from the skillet and stir everything together. Let it simmer over low heat for about 10 minutes.
• Step Six (Serve and Enjoy): Serve the soup in bowls, and top it off with more parsley, pickle chips, and toasted hamburger buns.

Recipe Tips

Here are some recipe tips to help make your bacon cheeseburger soup even better:

• Use the right beef: Lean ground beef (93/7) gives you that perfect balance of flavor without too much grease. Ground turkey works too if you’re looking for a lighter option.
• Don’t skip the Better than Bouillon: It seriously makes a difference in the flavor. It’s worth tracking down!
• Adjust the heat: If you want a bit more spice, add extra Sriracha, or toss in some diced jalapeños.
• Make it your own: Feel free to top the soup with extras like pickles or shredded cheese for even more cheeseburger vibes.
• Potatoes should be just right: Cook the potatoes until they’re tender but not mushy. You want them to hold their shape in the soup.

Storage and Freezing

Here are some storage, reheating, and freezing tips for your bacon cheeseburger soup:

• Storage: Keep leftovers in an airtight container in the fridge for up to 3-4 days.
• Reheating: Reheat the soup on the stove over low heat, stirring occasionally. You might need to add a splash of broth or cream to bring it back to the right consistency.
• Freezing: You can freeze this soup, but keep in mind that the cream may separate once it’s thawed. To fix it, just stir it well while reheating, or add a little extra cream to smooth it out. Best to freeze it without the potatoes if you’re planning to reheat it later for the best texture.

Frequently Asked Questions

• Can I use a different type of cheese? While Velveeta gives it that perfect creamy texture, you can substitute it with other cheeses like cheddar or Monterey Jack, but you’ll need to make a roux with flour and butter first. The texture will also be less creamy.
• Can I make this soup ahead of time? I think this soup actually tastes even better the next day once all the flavors have had time to blend. Just store it in the fridge and reheat when you’re ready to serve.
• Can I use ground turkey instead of beef? Yep, ground turkey (93/7) works great as a lighter alternative to ground beef. Just make sure it’s lean to keep the soup from getting greasy.
• How do I make the soup spicier? If you like more heat, feel free to add extra Sriracha or some chopped jalapeños. You can also experiment with a pinch of cayenne pepper.

More Creamy Soup Recipes

If you’re a fan of creamy soups, here are a few more recipes that are just as comforting and full of flavor.

• Creamy Tomato Chipotle Soup
• Creamy Red Pepper Coconut Soup
• Slow Cooker Thai Chicken Noodle Soup
• Butternut-Boursin Bacon Soup
• Chicken Pot Pie Soup
• Mexican Street Corn Soup
• Creamy Chicken Noodle Soup
• Dill Pickle Soup
• Creamy Shrimp Creole Soup

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Print Recipe

5 from 5 votes

Bacon Cheeseburger Soup

Bacon Cheeseburger Soup is a rich and creamy soup filled with crispy bacon, tender ground beef, and melted cheese. This hearty, flavorful dish is easy to make and perfect for a comforting meal any day of the week.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Main Course

Cuisine: American

Keyword: Bacon Cheeseburger Soup

Servings: 6 people

Calories: 537kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons For accurate measuring.
• skillet Used for cooking the bacon, browning the beef, and making the cheese sauce.
• large pot Needed to cook the potatoes and combine all the ingredients for the soup.
• whisk Essential for stirring the cheese sauce and ensuring everything blends smoothly.

Ingredients

• 1 cup water
• 32 oz low-sodium beef broth
• 2 medium Yukon Gold potatoes, peeled and diced into bite size pieces
• 6 strips bacon
• 1 lb ground beef (93/7% lean)
• 1 cup yellow onion, diced
• 1 tbsp minced garlic
• 1/2 cup dill pickle juice
• 2 tsps dry mustard
• 1/2 tsp Sriracha
• 1 heaping tbsp. Better than Bouillon - Roasted Beef flavored
• 1-1/2 cups heavy whipping cream
• 16 oz Velveeta cheese cubed
• 1 tbsp dried parsley
• 1 can (10 oz) Rotel fire roasted tomatoes with green chilies
• salt and pepper to taste

Garnishes:

• parsley
• dill pickle chips
• toasted, cubed hamburger buns

Instructions

• In a large soup pot, combine water, beef broth, and potatoes. Bring to a boil and cook until the potatoes are tender but not mushy. (Do not drain the liquid from the potatoes.)
  1 cup water, 32 oz low-sodium beef broth, 2 medium Yukon Gold potatoes, peeled and diced into bite size pieces
• While the potatoes are cooking, chop the bacon into bite-sized pieces and cook in a large skillet until crispy. Remove the bacon and drain the grease from the pan, but do not wipe it clean. In the same skillet, brown the ground beef, onions, and garlic. Once the meat is cooked through, drain the grease and set the beef aside.
  6 strips bacon, 1 lb ground beef (93/7% lean), 1 cup yellow onion, diced, 1 tbsp minced garlic
• In the same skillet, whisk together the pickle juice, dry mustard, Sriracha, and Better than Bouillon until heated and bubbly. Slowly add the heavy whipping cream, whisking continuously until the mixture thickens. Add the cheese and stir constantly over low heat until melted.
  1/2 cup dill pickle juice, 2 tsps dry mustard, 1/2 tsp Sriracha, 1 heaping tbsp. Better than Bouillon - Roasted Beef flavored, 1-1/2 cups heavy whipping cream, 16 oz Velveeta cheese
• Once the potatoes are done, add the ground beef, bacon, parsley, and Rotel back to the soup pot and bring to a simmer. Pour the cheese mixture from the skillet into the soup pot and stir well. Let it simmer over low heat for about ten minutes. Taste and season with salt and pepper to taste.
  1 tbsp dried parsley, 1 can (10 oz) Rotel fire roasted tomatoes with green chilies , salt and pepper to taste
• Serve in bowls, topped with extra parsley, pickle chips, and toasted hamburger buns.
  parsley, dill pickle chips, toasted, cubed hamburger buns

Notes

For optimal outcomes when making these bacon cheeseburger soup, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Nutrition Facts

Bacon Cheeseburger Soup

Amount Per Serving (345 g)

Calories 537 Calories from Fat 344

% Daily Value*

Fat 38.2g59%

Saturated Fat 20.6g129%

Polyunsaturated Fat 0.5g

Monounsaturated Fat 1.5g

Cholesterol 167.5mg56%

Sodium 797mg35%

Potassium 248mg7%

Carbohydrates 15.7g5%

Fiber 1g4%

Sugar 9g10%

Protein 33g66%

Vitamin A 25IU1%

Vitamin C 8mg10%

Calcium 74mg7%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

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