I made Bacon Cheeseburger Soup that will wreck your takeout habit and you’ll want to keep scrolling to see why.

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I’m obsessed with Bacon Cheeseburger Soup because it hits the savage spot when dinner needs to be real. I love that salty bacon gets knuckled into creamy cheese and chunks of elbow macaroni so every spoon has chew, melt, and crunch.

And it’s one of those Easy Soup Recipes I reach for on the nights I’ve done too much and need food that isn’t a lecture. No pretense.

Just beefy, cheesy, loud comfort that fills the kitchen with honest smells. But mostly I just want a bowl and silence.

Big bowl. No sharing.

Really, take me there right this second.

Ingredients

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Ground beef: juicy protein, gives hearty, meaty comfort.
Bacon: crunchy, smoky bits you’ll crave.
Onion: sweet base, makes it feel homey.
Garlic: punchy aroma, wakes the whole pot.
Carrots: subtle sweetness and little texture pop.
Elbow macaroni: cozy, slurpable pasta comfort in every spoon.
Beef broth: savory backbone that keeps it cozy.
Whole milk: creamy mouthfeel without being too rich.
Heavy cream: basically velvet, makes the broth luxurious.
Cream cheese: adds tangy creaminess, melts into silk.
Sharp cheddar: cheesy bite and gooey meltiness.
All purpose flour: thickens things so it clings.
Worcestershire sauce: umami boost, a little tangy depth.
Yellow mustard: sneaky zip that brightens the richness.
Salt: brings out everything, don’t skimp.
Black pepper: warm kick, keeps it interesting.
Butter or olive oil: cooks stuff and adds richness.
Optional garnishes: chives or green onions for freshness.

Ingredient Quantities

1 pound ground beef, 80 20

6 slices bacon, chopped

1 medium yellow onion, diced

2 cloves garlic, minced

2 medium carrots, peeled and diced

2 cups elbow macaroni, uncooked

4 cups beef broth

2 cups whole milk

1 cup heavy cream

4 ounces cream cheese, cubed

2 cups sharp cheddar cheese, shredded

2 tablespoons all purpose flour

1 tablespoon Worcestershire sauce

2 teaspoons yellow mustard

1 teaspoon salt, plus more to taste

1 teaspoon black pepper

2 tablespoons butter or olive oil

Optional garnishes: chopped chives or sliced green onions

How to Make this

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1. In a large pot or Dutch oven cook the chopped bacon over medium heat until crispy, about 8 minutes; use a slotted spoon to remove most of the bacon to a paper towel but leave about 1 to 2 tablespoons of bacon fat in the pot (or use butter or olive oil if you prefer less bacon flavor).

2. Add the diced onion and peeled diced carrots to the bacon fat and sauté until the onion is translucent and carrots start to soften, 5 to 7 minutes; stir in the minced garlic for the last 30 seconds so it doesnt burn.

3. Push the veggies to the side and add the ground beef, breaking it up with a spoon; cook until no longer pink and lightly browned, seasoning with 1 teaspoon salt and 1 teaspoon black pepper as it cooks.

4. Sprinkle 2 tablespoons of all purpose flour over the meat and veggies and stir well to coat; cook 1 to 2 minutes to get rid of the raw flour taste, this will thicken the soup.

5. Pour in 4 cups beef broth while stirring to deglaze the pan, then add 1 tablespoon Worcestershire sauce and 2 teaspoons yellow mustard; bring to a gentle boil.

6. Stir in 2 cups uncooked elbow macaroni, reduce heat to a simmer and cook uncovered until the pasta is al dente, about 8 to 10 minutes; stir occasionally so the pasta doesnt stick.

7. Lower heat to low and slowly stir in 2 cups whole milk and 1 cup heavy cream; cube and add the 4 ounces cream cheese a few pieces at a time, stirring until fully melted and smooth. Tip: temper the cream cheese by stirring a little hot broth into it first if it seems clumpy.

8. Remove the pot from heat and fold in 2 cups shredded sharp cheddar cheese a handful at a time until melted and creamy; taste and add more salt or pepper if needed.

9. Stir most of the crispy bacon back into the soup, reserve a little for garnish. Serve hot topped with the reserved bacon and optional chopped chives or sliced green onions. Leftovers thicken when chilled so add a splash of milk when reheating.

Equipment Needed

1. Large pot or Dutch oven (big enough for soup and pasta to simmer)
2. Slotted spoon (to lift out the bacon)
3. Chef knife and cutting board (for onion, carrots, bacon)
4. Wooden spoon or heatproof spatula (to break up the beef and stir)
5. Measuring cups and spoons (for broth, milk, flour, Worcestershire, mustard)
6. Liquid measuring cup (for pouring the 4 cups beef broth and milks)
7. Cheese grater or box grater (for shredding the cheddar)
8. Paper towels and a small plate or bowl (to drain and hold the crispy bacon)

FAQ

Q: Can I make this soup ahead of time?

A: Yes, you can. Make it, cool to room temp, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat so the dairy doesn't separate, add a splash of milk if it seems too thick.

Q: Can I freeze the soup?

A: I do not recommend freezing once the milk and cream are added because the texture gets grainy when thawed. If you want to freeze, cook everything up to the point before adding milk, cream and cream cheese, freeze that portion for up to 3 months, then thaw and finish with the dairy when reheating.

Q: Can I swap the elbow macaroni for something else?

A: Totally. Any small pasta like shells, small penne, or ditalini works. Keep in mind different pastas have different cook times so adjust accordingly. You can also use cooked pasta added at the end to avoid it getting mushy.

Q: How can I make it less heavy or lower in fat?

A: Use 2% milk instead of whole and skip the heavy cream or cut it in half. Use reduced fat cream cheese or light cheddar, and drain excess grease from the beef. You will lose some richness, but it will still be tasty.

Q: My soup is too thin or too thick, how do I fix it?

A: If too thin, simmer a bit longer uncovered to reduce, or whisk 1 tablespoon flour with a little cold milk and stir it in, cook a few minutes. If too thick, stir in more beef broth or milk a little at a time until desired consistency.

Q: Any tips to boost flavor or make it even better?

A: Brown the beef well so you get those browned bits, cook the onions until soft and slightly caramelized, and don't skimp on the Worcestershire and mustard they add depth. Crisp the bacon extra and reserve some for topping. Taste and add salt at the end since cheeses and bacon add saltiness.

Easy Bacon Cheeseburger Soup Recipe Substitutions and Variations

1 pound ground beef: swap for 1 pound ground turkey or chicken, or use 1 pound plant based crumbles for a lighter or vegetarian option (cooks the same but watch for slightly less fat).
6 slices bacon: use 6 slices turkey bacon, 4 ounces pancetta, or 4 ounces diced ham if you want less porky smoke or a milder flavor.
2 cups elbow macaroni: sub with 2 cups small shells, ditalini, or 2 cups gluten free pasta; if you want no pasta, use 2 cups small diced potatoes instead (cook until tender).
Whole milk + 1 cup heavy cream + 4 ounces cream cheese: replace with 3 cups half and half and keep the 4 ounces cream cheese, or use 3 cups evaporated milk plus 4 ounces softened cream cheese for a slightly lighter but still creamy result.

Pro Tips

1. Cook the bacon crispier than you think you’ll need, because it softens in the soup. Save a few extra bits for topping, and crumble the rest fine so every spoonful gets bacon flavor. Don’t throw away the fat unless you really hate bacon taste.

2. When you add the milk, cream and cream cheese, take the pot off the heat first and add the dairy slowly while stirring. If you rush it the cheese can get grainy. If it does, whisk in a splash of hot broth or milk and it usually smooths out.

3. Undercook the pasta by a minute or two in the broth, since it will keep soaking up liquid while you finish the cheese step and when it sits. If the soup ends up too thick, thin with a little hot broth or milk while reheating.

4. Taste as you go and adjust salt and mustard at the end. Worcestershire and mustard can hide under the cheese, so add a little more if it tastes flat. Chopped chives or green onions at the end makes it feel fresher, so don’t skip them.

Easy Bacon Cheeseburger Soup Recipe

Recipe by Sarah level

0.0 from 0 votes

I made Bacon Cheeseburger Soup that will wreck your takeout habit and you’ll want to keep scrolling to see why.

Servings

servings

Calories

800

kcal

Equipment: 1. Large pot or Dutch oven (big enough for soup and pasta to simmer)
2. Slotted spoon (to lift out the bacon)
3. Chef knife and cutting board (for onion, carrots, bacon)
4. Wooden spoon or heatproof spatula (to break up the beef and stir)
5. Measuring cups and spoons (for broth, milk, flour, Worcestershire, mustard)
6. Liquid measuring cup (for pouring the 4 cups beef broth and milks)
7. Cheese grater or box grater (for shredding the cheddar)
8. Paper towels and a small plate or bowl (to drain and hold the crispy bacon)

Ingredients

1 pound ground beef, 80 20
6 slices bacon, chopped
1 medium yellow onion, diced
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 cups elbow macaroni, uncooked
4 cups beef broth
2 cups whole milk
1 cup heavy cream
4 ounces cream cheese, cubed
2 cups sharp cheddar cheese, shredded
2 tablespoons all purpose flour
1 tablespoon Worcestershire sauce
2 teaspoons yellow mustard
1 teaspoon salt, plus more to taste
1 teaspoon black pepper
2 tablespoons butter or olive oil
Optional garnishes: chopped chives or sliced green onions

Directions

In a large pot or Dutch oven cook the chopped bacon over medium heat until crispy, about 8 minutes; use a slotted spoon to remove most of the bacon to a paper towel but leave about 1 to 2 tablespoons of bacon fat in the pot (or use butter or olive oil if you prefer less bacon flavor).
Add the diced onion and peeled diced carrots to the bacon fat and sauté until the onion is translucent and carrots start to soften, 5 to 7 minutes; stir in the minced garlic for the last 30 seconds so it doesnt burn.
Push the veggies to the side and add the ground beef, breaking it up with a spoon; cook until no longer pink and lightly browned, seasoning with 1 teaspoon salt and 1 teaspoon black pepper as it cooks.
Sprinkle 2 tablespoons of all purpose flour over the meat and veggies and stir well to coat; cook 1 to 2 minutes to get rid of the raw flour taste, this will thicken the soup.
Pour in 4 cups beef broth while stirring to deglaze the pan, then add 1 tablespoon Worcestershire sauce and 2 teaspoons yellow mustard; bring to a gentle boil.
Stir in 2 cups uncooked elbow macaroni, reduce heat to a simmer and cook uncovered until the pasta is al dente, about 8 to 10 minutes; stir occasionally so the pasta doesnt stick.
Lower heat to low and slowly stir in 2 cups whole milk and 1 cup heavy cream; cube and add the 4 ounces cream cheese a few pieces at a time, stirring until fully melted and smooth. Tip: temper the cream cheese by stirring a little hot broth into it first if it seems clumpy.
Remove the pot from heat and fold in 2 cups shredded sharp cheddar cheese a handful at a time until melted and creamy; taste and add more salt or pepper if needed.
Stir most of the crispy bacon back into the soup, reserve a little for garnish. Serve hot topped with the reserved bacon and optional chopped chives or sliced green onions. Leftovers thicken when chilled so add a splash of milk when reheating.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.