A Pound of Ground Beef Goes a Long Way
One pound of ground beef can become a whole pot of dinner, and this bacon cheeseburger soup is a delicious way to stretch it. With potatoes, vegetables, bacon, and a creamy cheddar broth, it easily feeds six to eight people. Every bowl feels hearty and satisfying, even though you’re using a modest amount of beef.
It’s a practical meal for feeding the family or having a few extra people around the table. The potatoes and vegetables help fill the pot, while the beef, bacon, and sharp cheddar bring plenty of flavor.
Homemade Soup in Under an Hour
This is an easy soup that comes together in under an hour, including the prep. There’s no long simmer, and everything cooks in one Dutch oven.
While the diced bacon cooks, you can chop the vegetables and get the remaining ingredients ready. Small, evenly cut potatoes cook quickly, and by the time they’re tender, you’re ready to stir in the cream and cheese. It’s a homemade dinner that fits into an ordinary evening.
Rich, Cheesy, and Full of Flavor
The first spoonful gives you creamy cheddar broth, savory beef, and tender potatoes, with smoky bacon running through it all. Carrots add a little sweetness, and onion and celery give the soup a savory foundation.
Mustard powder works especially well with sharp cheddar. Worcestershire sauce adds depth, and a little hot sauce balances the richness without making the soup especially spicy. Those small additions make a difference in a pot with plenty of cream and cheese.
I use homemade beef stock as the base. It’s one more layer of flavor built from ingredients I keep in my kitchen.
Make It a Meal
This soup is substantial enough to serve on its own. For a bigger gathering, add a simple green salad, warm rolls, or whatever bread you have on hand.
Finish each bowl with the reserved crisp bacon and sliced green onions. The bacon adds crunch, and the green onions bring a little freshness to that rich, cheesy broth. Set the pot on the table and let everyone help themselves.
Bacon Cheeseburger Soup
Ingredients
- 12 slices bacon diced
- 1 pound ground beef
- 1 small onion finely diced
- 2 medium carrots finely diced
- 2 celery stalks finely diced
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 teaspoon mustard powder
- 1 teaspoon paprika
- 2 teaspoons Diamond Crystal kosher salt
- ½ teaspoon white pepper
- 3 cups beef stock
- 1 pound Yukon Gold potatoes cut into ½-inch cubes
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 2 cups heavy cream
- 8 ounces sharp cheddar cheese freshly shredded
- Sliced green onions for topping
Instructions
- Place the diced bacon in a cold Dutch oven or large soup pot. Set over medium heat and cook, stirring occasionally, until crisp. Transfer the bacon to a paper towel–lined plate using a slotted spoon. Leave about 1 tablespoon of bacon fat in the pot.
- Add the ground beef, onion, carrots, and celery. Cook over medium-high heat for 8–10 minutes, breaking up the beef and stirring occasionally, until the beef is browned and the vegetables begin to soften. Spoon off excess fat, leaving about 1 tablespoon in the pot.
- Add the garlic and cook for 30 seconds. Stir in the flour, mustard powder, paprika, salt, and white pepper. Cook, stirring, for 1 minute.
- Gradually stir in the beef stock, scraping up the browned bits from the bottom. Add the potatoes, Worcestershire sauce, and hot sauce. Bring to a boil, then reduce to a steady simmer. Cover and cook for 10–15 minutes, stirring occasionally, until the potatoes and carrots are tender.
- Stir in the heavy cream and half the cooked bacon. Heat gently until warmed through, then remove the pot from the heat.
- Add the cheddar a handful at a time, stirring until each addition melts before adding more. If the soup is thicker than you like, stir in a splash of beef stock.
- Ladle into bowls and top with the remaining bacon and sliced green onions.