Description
This Easy Cheeseburger Soup combines the rich flavors of crispy bacon, browned ground beef, tender Yukon potatoes, and sharp cheddar cheese in a creamy broth. Perfect for a comforting meal, this hearty soup is ready in about 45 minutes and serves 6 people.
Ingredients
Scale
Meats
- 5 pieces of bacon
- 1 lb ground beef
Vegetables
- 1 lb Yukon potatoes, diced
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
Dairy
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 2 tablespoons butter (for sautéing)
Liquids & Broth
- 4 cups chicken broth
- 1 tablespoon Worcestershire sauce
Other
- 1 tablespoon all-purpose flour
- Salt and pepper to taste
Instructions
- Cook Bacon: In a large soup pot, cook 5 pieces of bacon over medium heat until crispy. Remove the bacon from the pot and set aside on paper towels to drain.
- Brown Ground Beef: Using the same pot with bacon fat, add 1 lb of ground beef. Brown it thoroughly over medium-high heat, breaking it up as it cooks. Once browned, drain excess fat from the pot.
- Sauté Vegetables: Add 2 tablespoons of butter to the pot and melt it. Add diced onion and celery, sautéing until softened and translucent, about 3-5 minutes.
- Add Garlic and Flour: Stir in minced garlic and 1 tablespoon of all-purpose flour. Cook the mixture for about 2 minutes to eliminate the raw flour taste, stirring constantly.
- Whisk in Broth: Gradually add 4 cups of chicken broth while whisking continuously to avoid lumps, creating a smooth base for the soup.
- Add Cream and Flavoring: Pour in 1 cup of heavy cream and 1 tablespoon Worcestershire sauce, stirring to combine.
- Add Potatoes and Beef: Return the cooked ground beef to the pot and add the diced Yukon potatoes. Stir well.
- Simmer: Bring the soup to a boil, then reduce the heat to low. Cover and simmer until the potatoes are tender, about 15 minutes.
- Add Cheese and Season: Stir in 2 cups of shredded sharp cheddar cheese until melted and creamy. Season the soup with salt and pepper to taste.
- Serve: Crumble the reserved crispy bacon and sprinkle it over each bowl before serving for added flavor and texture.
Notes
- For extra creaminess, use full-fat heavy cream and sharp cheddar cheese.
- Adjust the thickness by adding more flour or broth as needed.
- You can substitute Yukon potatoes with Russet or red potatoes if unavailable.
- Leftover soup can be stored in the refrigerator for up to 3 days.
- For a lower-fat version, substitute ground turkey for beef and reduce cream quantity.
