Best Cheeseburger Soup
If you're craving the delicious flavors of a cheeseburger but want something cozy and comforting, this Best Cheeseburger Soup is exactly what you need. This creamy, savory soup is packed with all the classic cheeseburger ingredients—ground beef, cheese, onions, and pickles—blended into a rich, velvety broth. Topped with crispy bacon and served with a side of crusty bread, this soup brings the best of both worlds: a hearty, filling meal with the comforting vibes of a cheeseburger, but in soup form. Whether you're looking for a comforting meal on a cold day or want to try something new, this cheeseburger soup will definitely hit the spot.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
- Ladle for serving
Ingredients
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
- Ladle for serving
- Ingredients
- For the Soup:
- 1 pound ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 4 cups beef broth
- 2 cups russet potatoes peeled and diced
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1/2 cup pickles chopped (optional for garnish)
- Salt and pepper to taste
- For the Toppings:
- 4 strips bacon cooked and crumbled
- Additional shredded cheddar cheese
- Fresh parsley optional, for garnish
Instructions
- For the Soup:
- Cook the Ground Beef: In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it up into small pieces as it cooks. Once browned, drain any excess grease.
- Sauté the Vegetables: Add the diced onion and garlic to the pot with the beef. Cook for 3-4 minutes until the onion becomes soft and translucent.
- Add the Broth and Potatoes: Pour in the beef broth and add the diced potatoes. Bring to a simmer and cook for about 10-12 minutes, or until the potatoes are tender.
- Stir in the Cheese and Cream: Once the potatoes are cooked through, reduce the heat to low. Stir in the shredded cheddar and mozzarella cheese, allowing them to melt into the soup. Then, pour in the heavy cream and Dijon mustard, stirring to combine. Let the soup simmer for another 5 minutes, ensuring it’s heated through and creamy.
- Season the Soup: Taste the soup and add salt and pepper to taste. If you want a tangy kick, you can also add a little more mustard or some chopped pickles.
- For the Toppings:
- Prepare the Bacon: While the soup is simmering, cook the bacon in a skillet until crispy. Drain on paper towels and crumble into small pieces.
- Assemble the Soup: Ladle the soup into bowls. Top each bowl with a generous amount of crumbled bacon, extra shredded cheddar cheese, and chopped pickles for garnish. Optionally, sprinkle with fresh parsley for a pop of color.
- Serve: Serve the soup hot with a side of crusty bread or crackers for dipping. Enjoy the rich, cheesy goodness of this comforting dish!