Why I love this soup, and hope you will, too

I didn’t create this cheeseburger soup as a substitute for its namesake’s beloved sandwich. Instead, this soup is an homage to the wonderful flavors of the cheeseburger, all nestled in the warm and cozy comfort food that only soup can provide.

Reasons this soup is on repeat at Casa SoupAddict:

• Unique and Flavorful: It’s not your average soup! This recipe offers a fun and delicious twist on the classic comfort food.
• Perfect for game day: A crowd-pleaser that’s easy to make and fun to customize with toppings.
• Packed with flavor: Beer, bacon, and melty cheese add a rich depth that keeps you coming back for more.
• Family-friendly: Both kids and adults will love it! (Beer is optional.)
• Easy to customize: Add your favorite burger toppings for a unique twist on every bowl.
• Hearty and filling: With seared beef, savory bacon, and creamy cheese, it’s a satisfying meal in itself.
• Makes great leftovers: Enjoy it for lunch the next day!

Main Ingredients, Notes, and Substitutions

Beef: I recommend lean ground beef here, the best your budget can accommodate. You really don’t need the extra fat of an 80-20 mixture, because the bacon is cooked at the same time as the beef and will provide the needed fat.

Bacon: Bacon is used in two ways in this soup: its rendered fat flavors the beef as it sears, and then the resulting crispy bacon pieces make excellent soup toppings. Why not keep the bacon in the soup the whole time? Because testing showed that adding them separately at the end makes the bacon flavor stand out significantly more.

Aromatic vegetables: The mirepoix — onions, celery, and carrots — is the perfect flavor combination for a soup.

Beer: I usually use Guinness for deglazing, but a pilsner is also fine. If you prefer to skip the beer, just use an extra 1/2 cup of broth to deglaze the pan.

Potatoes: I included shredded potatoes in this recipe to thicken the soup; they bring starchy goodness that enhances the texture.

Cheese: I use a blend of sharp cheddar and Monterey Jack for creaminess and flavor. It’s best to grate the cheese fresh.

Cook’s Notes

• To achieve depth of flavor, sear the ground beef like a burger. Form thin patties and sear to caramelize the edges.
• The beer color will affect the soup’s final color. For example, using Guinness will yield a darker soup.
• A toppings bar is a fun idea! My favorites include dill pickles, red onions, croutons, and jalapenos.
• Make-ahead prep: Chop ingredients like bacon, onions, and carrots in advance and store them in the fridge until ready to cook.

How to Make Cheeseburger Beer Soup

Ready to make the recipe? Skip to the recipe card now to get the full ingredient list, quantities, and detailed instructions. Or, keep scrolling for a visual walk-through of making the soup.

Pre-cook prep notes

• Chop the bacon into 1″ pieces.
• Divide the ground beef into patties and season with your favorite spices.
• Dice the onions, celery, and carrots.
• Shred the cheese just before cooking.
• Shred the potato right before using to avoid oxidation.

Step 1: Cook the bacon and sear the beef

Start the bacon over medium heat. When crispy, remove and cook the beef patties until seared on both sides, then set aside.

Step 2: Saute the aromatics and deglaze

Add onions, celery, and carrots to the pot, sweating until softened, then pour in the beer and scrape up browned bits.

Step 3: Thicken and season

Mix in flour and seasonings until combined to form a thick base.

Step 4: Cook the soup

Add broth to the pot, bring to a bubble, and stir in chopped beef and shredded potatoes. Cook until the potatoes break down.

Step 5: Finish the soup

Stir in the dairy and cheese until creamy. Serve hot with toppings.

Storing

Cheeseburger Beer Soup is both refrigerator and freezer-friendly. It can be stored in the fridge for up to 5 days, and in the freezer for up to 3 months. Thaw in the refrigerator and reheat slowly.