YUM! Rich, velvety, and loaded with savory ground beef, tender potatoes, smoky bacon, and melted sharp cheddar, this Hearty Cheeseburger Soup looks and tastes so gourmet your family will be completely convinced it came straight from a high-end restaurant!
Why You’ll Love This Recipe
Restaurant-Quality Flavor: Combines savory beef, smoky bacon, and rich sharp cheddar into an incredible velvety broth.
Hearty & Satisfying: Packed with tender potatoes and protein to keep everyone completely full and cozy.
Easy 30-Minute Stovetop Meal: Simple ingredients come together fast for a comforting weeknight dinner.
Essential Kitchen Equipment
Large Dutch Oven or Heavy Soup Pot: Perfect for browning beef and simmering the soup evenly.
Ladle & Wooden Spoon: For easy stirring and serving hot bowls cleanly.
Ingredients
Beef & Aromatics:
1 lb Ground beef
1 tbsp Olive oil or butter
1 medium Yellow onion, finely diced
3 cloves Garlic, minced
2 stalks Celery, finely chopped
Potatoes & Broth:
3 medium Russet or Yukon Gold potatoes, peeled and cubed
4 cups Low-sodium chicken or beef broth
Creamy Cheddar Finish:
2 cups Sharp cheddar cheese, freshly shredded (plus extra for topping)
1 cup Heavy cream or half-and-half
1 tbsp Worcestershire sauce
1/2 tsp Salt & 1/4 tsp black pepper (to taste)
Toppings:
1/2 cup Crispy bacon, cooked and crumbled
1/4 cup Fresh green onions or chives, chopped
Step-by-Step Instructions
1. Brown the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Add the ground beef and cook for 6 to 8 minutes until fully browned, breaking it apart with a wooden spoon. Drain excess fat and set the beef aside.
2. Sauté Vegetables: In the same pot, add the diced onion, celery, and minced garlic. Sauté over medium heat for 4 to 5 minutes until soft and fragrant.
3. Simmer Potatoes & Broth: Add the cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 12 to 15 minutes until the potatoes are fork-tender.
4. Make it Creamy: Stir in the cooked ground beef, heavy cream, Worcestershire sauce, salt, and black pepper. Simmer gently for 5 minutes to meld the flavors.
5. Melt the Cheese: Reduce the heat to low. Gradually stir in the freshly shredded sharp cheddar cheese, whisking continuously until completely melted and velvety smooth.
6. Garnish & Serve: Ladle the hot soup into warm bowls, topping each serving generously with crispy crumbled bacon and fresh chopped green onions!
Chef’s Tips
Shred Your Own Cheese: Freshly shredded cheddar melts smoothly into the hot broth without clumping or turning grainy compared to pre-bagged cheese.
Potato Choice: Yukon Gold potatoes hold their shape wonderfully while giving the broth a rich, buttery texture.
Nutritional Breakdown (Per Serving / Yields 6 Servings)
Servings: 6 bowls
Calories: ~440 kcal
Protein: 22g
Net Carbs: 18g
Fat: 30g
Frequently Asked Questions (FAQ)
Can I use ground turkey instead of beef?
Yes! Ground turkey or chicken sausage works wonderfully as a lighter alternative while keeping the soup delicious and hearty.