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Hearty Bacon Cheeseburger Soup Recipe

Name: Hearty Bacon Cheeseburger Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup raw diced thick-cut bacon; 1 pound lean ground beef (90/10); 1/2 cup diced white onion; 1/2 cup sliced baby carrots; 1/2 cup diced celery hearts; 2 cloves garlic minced; 2 tablespoons BBQ sauce; 1/2 teaspoon dried parsley; 1 teaspoon kosher salt; 1/4 teaspoon freshly-ground black pepper; 1/4 teaspoon dried mustard powder; 1/4 teaspoon smoked paprika; 1/4 cup all-purpose flour; 4 cups chicken stock; 2 cups half-and-half; 2 cups diced potato; 2 cups freshly shredded medium cheddar cheese; 2 tablespoons olive oil; 2 tablespoons butter; 2 hamburger buns cut into 1/2 inch cubes; 1/4 teaspoon kosher salt; 1/4 teaspoon garlic powder; 1/4 teaspoon Italian seasoning; Optional garnishes: sliced green onion shredded cheddar cheese sour cream

By Callie

April 24, 2025

Updated

April 24, 2025

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Introduction

If you have ever bitten into a juicy bacon cheeseburger and thought, “I wish I could drink this,” then friend, this bacon cheeseburger soup is about to change your weeknight forever. It is everything you love about a loaded burger, melted into a creamy, cheesy, smoky bowl of pure comfort. There is even a topping of buttery, garlicky bun croutons because honestly, why would I leave the best part out?

Jump to:

The first time I made this, it was one of those rainy April nights where Emily had soccer practice canceled and my husband walked in looking like the day had eaten him alive. I had ground beef thawed, half a pack of bacon in the fridge, and zero patience for anything fancy. Forty-five minutes later, the three of us were sitting at the counter, scraping the bottom of our bowls and asking who got to lick the pot. That is how this recipe was born.

The smell alone is something special. Sizzling bacon, browning beef, then sweet onion and garlic softening in all those drippings. A swirl of smoky paprika, a glug of BBQ sauce for that backyard grill vibe, and finally that velvety blanket of melted cheddar pulling everything together. If you love cozy comfort dinners like this, you absolutely have to check out my Instant Pot Hamburger Helper next. Same nostalgic flavors, totally different vibe.

Why You Will Like This Bacon Cheeseburger Soup

Ready in 45 minutes from start to ladle, which makes it a real weeknight win when everyone is starving and patience is thin.
One pot magic means less cleanup, just a Dutch oven and a skillet for the croutons.
Tastes exactly like a bacon cheeseburger, smoky, beefy, cheesy, with that tangy BBQ punch in every spoonful.
Family approved for picky eaters, my niece called it “the burger that wears a sweater.”
Built in crunch from homemade bun croutons that soak up the broth without going soggy.
Easy to make gluten free with simple flour and bun swaps.
Freezer friendly base if you make it without the dairy, then add cheese at reheat time.
Game day worthy when served in big mugs with a topping bar for guests.

Bacon Cheeseburger Soup Ingredients

Here is everything you need, broken into the soup itself, the bun croutons, and toppings. I will share my notes for why I chose each ingredient, because the small choices really do add up to “wow.”

For The Soup

1 cup diced thick-cut bacon
1 pound lean ground beef (90/10 is my sweet spot)
1/2 cup finely diced white onion
1/2 cup sliced baby carrots
1/2 cup finely diced celery hearts
2 cloves garlic, minced
2 tablespoons BBQ sauce
1/2 teaspoon dried parsley
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon dried mustard powder
1/4 teaspoon smoked paprika
1/4 cup all-purpose flour
4 cups chicken stock
2 cups half-and-half (room temperature)
2 cups diced potato (about 2 medium russets)
2 cups freshly shredded medium cheddar cheese

For The Bun Croutons

2 tablespoons olive oil
2 tablespoons butter
2 hamburger buns, cut into 1/2-inch cubes
1/4 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning

Optional Garnishes

Sliced green onions or chives
Extra shredded cheddar
A dollop of sour cream
Chopped dill pickles for that burger-with-the-works vibe

Ingredient Notes And Shopping Tips

The thick-cut bacon is non-negotiable for me. Regular bacon gets lost in the soup, but thick-cut keeps its meaty bite and gives you those proper bacon moments in every spoonful. Look for an applewood smoked or peppered version for extra layers of flavor.

For the ground beef, 90/10 lean is the sweet spot. Too lean and the soup tastes flat, too fatty and you will be skimming grease for days. If you only have 80/20, just drain off some fat after browning.

The BBQ sauce is the secret weapon here. Just two tablespoons completely transforms the soup from “good potato soup with beef” to “wait, is this really a cheeseburger?” Use any bottle you love, sweet, smoky, or tangy all work. I love a Kansas City style for that classic backyard grill flavor.

Always grate your cheddar from a block. The pre-shredded stuff is coated in anti-caking starch that fights against smooth melting and leaves you with a grainy soup. Trust me on this one.

Smart Substitutions

Gluten free: Swap the all-purpose flour for a 1 to 1 gluten free blend, and use gluten free buns for the croutons.
Lighter version: Use turkey bacon and ground turkey, plus whole milk instead of half-and-half.
Richer version: Sub heavy cream for half-and-half and add an extra 1/2 cup of cheddar.
Vegetarian: Use plant-based ground crumbles and veggie bacon, plus vegetable stock instead of chicken stock.
Potato swap: Yukon golds work beautifully and hold their shape, or sub in cauliflower florets for low carb.

Callie’s Kitchen Note

The bacon drippings are flavor gold. After you cook the bacon and beef, you might be tempted to drain everything off and start fresh. Don’t. Leave about 2 tablespoons of those drippings in the pot to sauté the veggies in. That smoky, beefy base is what makes the soup taste like a burger instead of just creamy potato soup. I learned this the hard way after rinsing the pot one time and wondering why my soup tasted so plain.

How To Make Bacon Cheeseburger Soup

This is a Quick Fix weeknight recipe, but with a few project-style techniques (proper roux, building the base, careful cheese melting) that make it taste restaurant level. Read through once before starting, then go.

1: Crisp The Bacon

Set a large Dutch oven over medium heat. Add the diced thick-cut bacon and cook for 5 to 7 minutes, stirring occasionally, until crisp and golden.
Transfer the bacon to a paper towel-lined plate with a slotted spoon. Leave about 2 tablespoons of the drippings in the pot.

2: Brown The Ground Beef

Add the ground beef to the pot with the bacon drippings. Break it up with a wooden spoon as it cooks, about 5 to 6 minutes, until no pink remains and you have nice browned edges.
Season lightly with a pinch of salt. Transfer the beef to a bowl and set aside, leaving the drippings behind.

3: Sauté The Aromatics And Build The Roux

Add the diced onion, sliced carrots, and diced celery to the same pot. Cook over medium heat for 5 minutes, stirring occasionally, until the onion turns translucent and the celery softens.
Add the minced garlic and cook for 1 more minute, just until fragrant. Do not let the garlic brown.
Sprinkle the flour evenly over the vegetables. Stir constantly for 1 minute so the flour coats everything and loses its raw smell. This is your roux, and it is the backbone of a thick, glossy soup.

4: Add The Liquids And Seasonings

Slowly pour in the chicken stock, stirring constantly to dissolve the roux. Scrape up any browned bits from the bottom, that is pure flavor.
Stir in the half-and-half, BBQ sauce, dried parsley, kosher salt, black pepper, mustard powder, and smoked paprika.

5: Simmer With The Potatoes And Beef

Return the browned beef to the pot along with the diced potatoes. Bring to a gentle boil, then reduce the heat to medium-low.
Simmer for 10 to 15 minutes, stirring every few minutes, until the potatoes are fork tender. For food safety guidance on ground beef, the USDA recommends an internal temperature of 160 degrees F, which the simmering soup easily exceeds.

6: Finish With Cheese

Turn the heat completely OFF. I know I keep saying this, but it matters. Hot soup will break your cheese.
Add the freshly shredded cheddar by the handful, stirring between each addition until silky and smooth.
Stir in most of the cooked bacon, saving some for garnish. Taste and adjust salt and pepper.

7: Make The Bun Croutons

While the soup simmers, heat the olive oil and butter in a skillet over medium heat.
Toss in the cubed buns and stir to coat. Cook for about 5 minutes, stirring often, until golden brown and crisp on all sides.
Sprinkle with salt, garlic powder, and Italian seasoning. Toss once more and transfer to a plate.
Ladle the soup into wide bowls and top generously with bun croutons, extra bacon, a sprinkle of green onions, and any other garnishes you love.

Callie’s Kitchen Note

I have to be honest about the croutons. The first time I made these, I left them in the pan too long and walked back to a smoke alarm and a pile of burnt cubes. Buns toast FAST because of the sugar in the bread. Stay nearby, stir often, and pull them the second they hit golden. They will keep crisping as they cool on the plate.

Common Mistakes To Avoid

I have hit every one of these bumps myself, so let me save you the trouble.

Adding cheese to boiling soup. This is the number one reason soups go grainy. Always turn the heat off first, then stir in cheese off heat.
Using pre-shredded cheese. The anti-caking powders prevent that silky melt. Grate from a block, every time.
Skipping the roux step. If you do not cook the flour for that full minute, you end up with thin, floury tasting soup. One minute of stirring saves the whole pot.
Cutting potatoes too big. Big chunks take forever to soften and end up unevenly cooked. Aim for 1/2-inch cubes for the perfect tender bite.
Forgetting to taste before adding more salt. Bacon, cheese, BBQ sauce, and stock all carry sodium. Taste at the end before you reach for the salt shaker.

Storage And Reheating

One of the best things about this soup is that it tastes even better the next day. The beef gets cozier, the flavors marry, and lunch is officially handled.

Fridge Storage

Store the cooled soup in an airtight glass container in the fridge for up to 4 days. Glass is my pick for cream soups because it does not stain or pick up odors. Store the bun croutons separately in a zip-top bag at room temperature so they stay crunchy.

Freezing Tips

Cream and cheese based soups can separate when frozen, so I recommend one of two strategies. Option one, freeze the soup base before adding cheese and dairy, then thaw and stir those in fresh when reheating. Option two, freeze the finished soup in heavy freezer bags laid flat for up to 2 months and accept that the texture may need a quick stir or whisk to come back together. For more on safe storage times, the USDA FoodKeeper guide is a great resource.

Best Reheating Methods

Stovetop: Warm over low heat, stirring often. Add a splash of milk or broth if it has thickened too much overnight.
Microwave: Reheat in 60-second bursts, stirring between each, to keep the cheese from breaking.
Slow cooker: Set to warm or low and let it heat through gently while you set the table.

Creative Leftover Ideas

Pour leftover soup over baked potatoes for a wild loaded baked potato situation. Spoon it onto cooked pasta for an instant cheeseburger mac. Or thin it with a little broth and use it as a dunking sauce for grilled cheese or soft pretzels. Game changing.

Callie’s Kitchen Note

When I reheat this for school lunches, I leave the croutons in a tiny baggie on the side and toss them in right before Emily eats. Soggy croutons are the worst kind of betrayal. Hot soup goes in the thermos, croutons go on top at lunchtime, and she gets that fresh-from-the-stove crunch even three hours later.

Bacon Cheeseburger Soup Variations

Once you nail the base recipe, the variations are honestly endless. Here are the spins my family has loved most.

Burger with the works: Stir in 1/4 cup chopped dill pickles and a tablespoon of yellow mustard right before serving.
Spicy jalapeno popper: Add a finely diced jalapeno with the onions and use pepper jack mixed with the cheddar.
Keto and low carb: Skip the potatoes and flour, use heavy cream, and toss in 2 cups of cauliflower florets instead.
Mushroom Swiss style: Sauté 1 cup of sliced cremini mushrooms with the onion and swap half the cheddar for grated Swiss or gruyere.
Loaded baked potato: Add an extra cup of diced potato and top with sour cream, chives, and extra bacon.
Fall sweet potato: Swap regular potato for sweet potato for a slightly sweet, cozy autumn twist.
Tex-Mex twist: Stir in 1/2 cup of corn kernels and a teaspoon of taco seasoning, top with crushed tortilla chips instead of bun croutons.

Serving Suggestions

This soup is hearty enough to be the whole meal, but a couple of sides make it feel like a real spread.

Perfect Pairings

A simple green salad with ranch or blue cheese to play off the burger theme.
Roasted Brussels sprouts or broccoli for a veggie boost.
Garlic bread or crusty rolls if you skipped the croutons.
Crispy pickle chips on the side for that diner vibe.

Best Occasions

I make this for cold weeknight dinners, lazy Sunday lunches, and game day spreads. It is also my go to when guys come over to watch football because it is hearty, easy to make ahead, and feels rich and special without being fussy. For Super Bowl, I serve it in hollowed out bread bowls with a topping bar of pickles, bacon, cheese, and sour cream and watch it disappear in 10 minutes.

Presentation Tips

Serve in wide shallow bowls so all the toppings can shine. A swirl of soup, then a generous pile of bun croutons in the middle, a sprinkle of extra bacon and shredded cheese, and a scatter of green onion. A dollop of sour cream on top makes it look like it came out of a magazine.

Beverage Pairings

A crisp lager or amber ale to match the burger vibe.
A bold red blend or Zinfandel if you prefer wine.
Old fashioned root beer in a frosty mug for full diner throwback energy.
A chocolate or vanilla milkshake on the side if you are going all in.

Callie’s Kitchen Note

If you are serving this for guests, set up a build-your-own-bowl bar. I put out small dishes of bun croutons, extra cheese, bacon, chopped pickles, green onions, sour cream, and even a little bottle of hot sauce. Everyone gets to dress their bowl exactly how they would dress their burger, and it makes the whole meal feel like a little event. My in laws ask for this every time they visit now.

Bacon Cheeseburger Soup FAQ

Can I Make Bacon Cheeseburger Soup Gluten Free?

Yes, and the swap is easy. Use a 1 to 1 gluten free flour blend, like Bob’s Red Mill or King Arthur, in place of the all-purpose flour for the roux. The thickening behaves almost the same way, so the texture stays creamy and rich. For the croutons, just use your go to gluten free hamburger buns.
Also, double check your BBQ sauce label since some brands sneak in wheat-based ingredients. Most major brands have gluten free options clearly marked, and homemade BBQ sauce is always a safe bet.

Why Did My Cheese Go Grainy Or Stringy?

Nine times out of ten, this happens because the soup was too hot when the cheese went in. Cheese proteins seize up when boiled, which is what causes that gritty, broken texture. The fix is simple, turn the heat off completely before adding cheese, and stir it in by the handful.
The other big culprit is pre-shredded cheese, which is coated in anti-caking starch that fights against smooth melting. If your soup has already broken, try whisking in 2 tablespoons of cold cream off the heat to bring it back together. It works more often than you would expect.

Can I Make This In A Slow Cooker Or Instant Pot?

Both work great with a couple of small tweaks. For the slow cooker, brown the bacon and beef on the stovetop first, then transfer everything except the dairy and cheese to the slow cooker. Cook on low for 4 hours or high for 2 hours, then stir in the half-and-half and cheese with the cooker on warm or off.
For the Instant Pot, use the sauté function to cook the bacon and beef, then add the broth, potatoes, and seasonings. Pressure cook on high for 8 minutes with a quick release, then stir in the dairy and cheese with the cooker on keep warm. The same heat rules apply, no boiling once cheese is in.

What Cut Of Beef Works Best Here?

Ground chuck (80/20) and lean ground beef (90/10) are both excellent choices. Ground chuck gives you a richer, beefier flavor with more fat, but you will need to drain off some grease after browning. The 90/10 lean ground beef is a little leaner and saves the drain step.
I have also made this with ground sirloin (super lean and clean tasting), ground turkey (lighter but a little less burger-like), and even leftover crumbled meatballs from the night before. They all work, but classic ground beef gives you that true cheeseburger flavor.

How Do I Make The Soup Thicker Or Thinner?

If your soup is thinner than you want, let it simmer uncovered for an extra 5 minutes to reduce, or whisk 1 tablespoon of cornstarch into 2 tablespoons of cold water and stir it into the pot. Cook for 2 more minutes to thicken.
If your soup is too thick, stir in a splash of warm broth or milk until you reach the consistency you love. This often happens overnight as the flour and potatoes continue to absorb liquid, so do not worry, it is normal.

Can I Make This Bacon Cheeseburger Soup Ahead Of Time?

Absolutely, and the flavors actually deepen overnight. Make the soup up to the point of adding cheese, then cool and refrigerate for up to 2 days. When you are ready to serve, gently rewarm the soup over low heat, then stir in the cheese off heat. Make the croutons the day you serve so they stay crispy.
This is honestly my best move for prepping for a dinner party. By the time guests arrive, all I have to do is reheat, finish with cheese, fry up fresh croutons, and ladle. It looks effortless even though it took me 20 minutes the day before.

Recipes You May Like

If this cheesy, hearty soup is your kind of dinner, you are going to love these next.

Instant Pot Hamburger Helper is a 30 minute comfort food classic with the same nostalgic burger and cheese flavors in a one pot pasta form. Perfect for the night you want fast and easy.
Creamy Sausage and Potato Soup with Kale is another one pot wonder with hearty potatoes, smoky sausage, and a velvety broth. Cozy comfort in a different direction.
One Pot Bacon Corn Chowder brings the same smoky bacon vibe with sweet corn and a creamy base. If you loved the bacon in this recipe, you will adore that chowder.

Conclusion

This bacon cheeseburger soup is the kind of recipe that turns a regular weeknight into something my family talks about for days. Smoky, beefy, cheesy, with crunchy buttery croutons on top, it is honestly the best parts of a backyard burger night, but cozied up in a bowl for those chilly evenings when you want to eat something warm.

If you make this, I would absolutely love to hear how it turned out for you. Leave a comment, snap a photo, and tag me. Reading your kitchen stories is honestly the best part of running this little blog.

If you are a Pinterest person, save this one to your cozy dinners board so you can find it again on the next chilly night. Follow along at Pinterest.com/recipescookingwithcallie for more recipe ideas, kitchen hacks, and comfort food that just makes life better.

Happy cooking, friends.

Callie