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Creamy Stovetop Cheeseburger Soup with Potatoes and Bacon

A close-up of a bowl of rich cheeseburger soup recipe, featuring ground beef, potato chunks, and crumbled bacon topping.
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Make this hearty, creamy cheeseburger soup on the stovetop. It captures the flavor of a classic cheeseburger with ground beef, potatoes, cheese, and bacon in one pot.

Ingredients

Scale
  • 1 pound ground beef
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried mustard powder
  • 1/4 teaspoon paprika
  • 4 cups beef broth
  • 2 medium russet potatoes, peeled and diced (1/2 inch pieces)
  • 1 cup shredded carrots (optional)
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 cup milk (whole or 2%)
  • 8 ounces sharp cheddar cheese, shredded
  • 4 slices bacon, cooked crisp and crumbled
  • Optional toppings: pickle relish, diced raw onion, extra cheese

Instructions

  1. Brown the ground beef in a large pot or Dutch oven over medium heat. Drain off excess grease.
  2. Add the chopped onion to the pot with the beef. Cook until the onion softens, about 5 minutes.
  3. Stir in the minced garlic, salt, pepper, mustard powder, and paprika. Cook for 1 minute until fragrant.
  4. Pour in the beef broth. Add the diced potatoes and carrots, if using. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the potatoes are tender.
  5. In a small bowl, whisk together the cornstarch and cold water to create a slurry.
  6. Pour the slurry into the simmering soup, stirring constantly until the soup begins to thicken slightly.
  7. Reduce the heat to low. Stir in the milk. Do not let the soup boil after adding the milk.
  8. Gradually add the shredded cheddar cheese, stirring until the cheese melts completely and the soup is creamy.
  9. Stir in half of the crumbled bacon. Taste and adjust seasoning if needed.
  10. Serve the soup hot, topped with the remaining bacon and your choice of optional toppings like pickle relish or diced onion.

Notes

  • For a gluten-free version, confirm your beef broth is gluten-free. This recipe does not use flour as a thickener, relying on cornstarch.
  • If you prefer a slow cooker method, brown the beef and sauté the onions/garlic on the stovetop first. Transfer to the slow cooker with the broth and potatoes. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cornstarch slurry, milk, and cheese during the last 30 minutes of cooking.
  • Shred your own cheese for the best melting results; pre-shredded cheese often contains anti-caking agents that can make the soup grainy.

Nutrition

Find it online: https://fooddexterity.com/cheeseburger-soup-recipe/