Cheeseburger Soup: Cozy, Cheesy, and Loaded

Grilling season might be coming to an end, although in our opinion grilling in the cooler fall days is the best!! However, if you want to enjoy the flavors of cheeseburger in a different form, you will love this recipe.

Cheeseburger Soup RecipePhoto byPioneer Woman - Ree Drummond

This cheeseburger soup is a cheesy and cozy meal that mixes in fries and all your favorite toppings. It’s kind of like potato soup but with crispy bacon, soft potatoes, loads of cheese, and a rich creaminess. Plus, the ground beef makes it even heartier! Serve it up with some warm dinner rolls sprinkled with sesame seeds, and you’ll be all set to crush those burger cravings.

Ingredients you will need:

• 8 slices bacon, cut into 1-in. pieces
• 1 pound lean ground beef
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 2 teaspoons kosher salt
• 1/2 teaspoons black pepper, plus more for serving
• 2 garlic cloves, finely chopped
• 1/4 cup all-purpose flour
• 1/2 teaspoon mustard powder
• 1/2 teaspoon paprika
• 4 cups chicken broth
• 1 1/2 cups water
• 2 pounds russet potatoes, peeled and diced (about 4 medium)
• 2 1/2 cups shredded cheddar cheese (about 10 oz.)
• 1 cup heavy cream
• 1/4 cup sour cream, plus more for serving
• 4 green onions, thinly slcied
• Hot rolls and butter, for serving

How to make cheeseburger soup

In a big Dutch oven, cook the bacon over medium heat, stirring now and then, until it’s crispy and the fat has rendered, which should take about 4 to 6 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels, leaving the bacon fat in the pot.

Next, add the beef, carrots, celery, onion, salt, and pepper to the bacon fat. Cook while stirring often until the meat is browned and crumbly, around 5 to 7 minutes. Toss in the garlic and cook for about 1 minute.

Sprinkle in the flour, mustard powder, and paprika. Keep cooking and stirring for about 1 to 2 minutes. Gradually mix in the chicken broth and 1 ½ cups of water, making sure there are no lumps. Then, stir in the potatoes.

Bring everything to a simmer and cook until the potatoes start to soften, about 10 to 12 minutes. Use a potato masher or a wooden spoon to mash the potatoes a bit; you want the soup to be a little chunky, not completely smooth.

Take it off the heat and slowly mix in 2 cups of cheese. Then, add the heavy cream and sour cream, stirring until everything is well blended.

Scoop the soup into bowls and top with some sour cream, green onions, bacon, the remaining ½ cup of cheddar, and a dash of black pepper. Enjoy it with some hot rolls on the side.

This recipe was created by Ree Drummond from the Pioneer Woman.