Description
A hearty and creamy Cheeseburger Soup packed with ground beef, crispy bacon, tender potatoes, and melted cheddar cheese, flavored with fresh vegetables and a hint of tangy mustard and lemon juice. Perfect for a comforting meal on chilly days.
Ingredients
Scale
Meat & Dairy
- 5 strips bacon (chopped)
- 1 pound lean ground beef
- 4 tablespoons butter
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
Vegetables
- 1/2 medium onion (chopped)
- 2 ribs celery (chopped)
- 2 medium carrots (chopped)
- 1 tablespoon minced garlic (about 3 cloves)
- 1 pound Russet potatoes (about 2 large; peeled and diced)
Pantry
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 1 tablespoon yellow mustard
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
Instructions
- Cook the Bacon: In a large pot over medium-high heat, cook the chopped bacon until crispy, about 10 minutes. If the pan gets too hot, reduce the heat to medium to prevent burning. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain excess grease.
- Brown the Ground Beef: Add the ground beef to the pot and cook for 4-5 minutes, breaking it up with a spatula until no longer pink. Transfer the beef to a bowl and drain the fat from the pot.
- Sauté Vegetables: Melt the butter in the same pot. Add the chopped onion, celery, and carrots, cooking them for 4-5 minutes until softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its aroma without burning.
- Make the Roux: Sprinkle the flour over the vegetables and stir continuously until it is fully mixed in, forming a roux that will thicken the soup.
- Add Liquids and Potatoes: Gradually whisk in the chicken broth to prevent lumps. Then stir in the heavy cream, yellow mustard, diced potatoes, and the cooked ground beef. Bring the mixture to a boil.
- Simmer: Once boiling, reduce the heat to medium-low. Partially cover the pot with a lid and let the soup simmer gently for 15 minutes or until the potatoes are tender when pierced with a fork.
- Finish the Soup: Remove the pot from heat. Stir in the shredded cheddar cheese and fresh lemon juice until the cheese is melted and the soup is creamy. If the soup is too thick, add a little more chicken broth or cream to reach desired consistency.
- Season and Serve: Taste the soup and season with salt and pepper as needed. Ladle into bowls and generously top each serving with crispy bacon pieces. Serve hot and enjoy!
Notes
- Use Russet potatoes for their creamy texture and ability to break down slightly, thickening the soup naturally.
- Adjust the soup thickness by adding more chicken broth or cream depending on your preference.
- For a lighter option, substitute heavy cream with half-and-half or whole milk, though this will reduce creaminess.
- To enhance flavor, sprinkle additional shredded cheddar cheese on top when serving.
- Make sure to partially cover the pot while simmering to allow some evaporation but avoid too much liquid loss.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Cheeseburger Soup, bacon soup, ground beef soup, creamy potato soup, comfort food soup, easy soup recipe
