Biting into a warm, flavorful cheeseburger fresh off the grill is an iconic part of summer. If you’ve said goodbye to gluten (or grains) though, then cheeseburgers may not be on the menu anymore. The kids and I love this real-food bacon cheeseburger soup. It has all the flavors you love in a cheeseburger but in a filling soup version!
This comfort food has quickly become a family favorite. It’s easy to make, cheesy, yummy, and something our whole family will eat (even my pickier kids!). And since it’s a one-pot meal cleanup is easy. All the seasoning is in the soup so I don’t have to deal with random condiment bottles all over the counter!
Cheeseburger Soup
If you’ve never heard of cheeseburger soup, it’s exactly how it sounds… pickles and all! When I first heard of this combination I wasn’t so sure I’d like it. I was wrong though! Ketchup and pickles go surprisingly well with this and the kids get a kick out of having a “cheeseburger” in a bowl.
This has beef and cheese (of course), but it’s also full of healthy veggies and nourishing broth. Most recipes call for making a roux with all-purpose flour, but I have an even better, grain-free way to get a creamy soup.
Most beef soup recipes call for vegetable or beef broth, but this uses chicken broth. The combination really gives it a unique flavor that tastes more like a cheeseburger, instead of a beef vegetable soup. Trust me on this one!
How to Top Your Soup
I like to keep things simple with this one-pot meal, but you can also customize the flavor with different toppings. You can have a bowl of different toppings on the counter for everyone to choose from at dinner. Kind of like a taco bar, but with cheeseburger soup!
Here are a few garnish ideas:
- Chopped dill pickles (we like homemade fermented ones)
- Crispy cooked bacon pieces
- Chopped green onions
- Homemade sourdough croutons
- Sharp cheddar cheese (tastes way better than American cheese or Velveeta!)
- Fried onion topping
- Chopped tomatoes
- Stir in a little cream cheese
Cheeseburger Soup Substitutions
If you don’t have sour cream or yogurt, then a little heavy cream can also give it a creamy taste. The sour cream and yogurt give it more tang though.
And you could substitute ground turkey or chicken for the beef if you’d like. Although it wouldn’t taste cheeseburgery, it would still be healthy and delicious. This recipe calls for regular grass-fed beef, which is full of healthy fats!
And I use classic, russet potatoes in this soup. They have more starch and give it a nice texture. You could use any kind of potato you prefer though.
My Secret Soup Thickener
Okay, maybe it’s not such a secret, but I like to thicken this with mashed potatoes. Instead of using all-purpose flour, I mash some of the cooked potatoes in with the broth. For a really smooth version, you could throw some of the cooked potatoes and broth in the blender. Then just add it back into the soup.
Cheeseburger Soup Recipe
Servings
Equipment
Ingredients
- 2 lbs ground beef
- 1 TBSP onion powder
- 1 tsp garlic salt
- ½ tsp black pepper
- 2 yellow onions (diced)
- 2 large carrots (shredded)
- 2 stalks celery (finely chopped)
- 1 TBSP Italian seasoning
- 2 TBSP ketchup
- 1 tsp Worcestershire sauce
- ¼ cup olive oil
- 5 medium-sized russet potatoes (chopped into ½-inch cubes)
- 4 cups chicken broth
- 2 cups milk (raw cow milk, or coconut)
- ½ cup sour cream (or Greek yogurt for extra protein)
- 2 cups cheddar cheese (shredded)
Instructions
- In a large soup pot or Dutch oven, sprinkle the ground beef with onion powder, garlic salt, and pepper and brown. Drain any excess fat. Remove the cooked ground beef from the pan and set aside.
- Add olive oil, onions, carrots, and celery to the pot. Cook over medium-high heat until the vegetables are tender, stirring occasionally.
- Stir in the Italian seasoning and ketchup, ensuring the ingredients are well combined.
- Add the chopped potatoes to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to simmer. Cover the pot and let it cook until the potatoes are tender.
- Once the potatoes are tender, return the beef to the pan stirring well to combine.
- Stir in the milk and sour cream (or Greek yogurt). Continue to heat the soup over low heat until warm, but don't bring it to a boil.
- Season the soup with extra salt and pepper to taste.
- Serve hot with your favorite toppings.
Nutrition
Notes
What toppings would you add to your cheeseburger soup? Leave a comment and let us know!
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