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Bacon Cheeseburger Soup is a comforting, hearty dish that transforms the classic burger experience into a warm, cheesy soup. Made with ground beef, cheddar, cream cheese, and topped with crispy bacon, it delivers the indulgent flavors of a bacon cheeseburger in spoonable form.
This recipe is ideal for chilly evenings, quick weeknight dinners, or prepping ahead for satisfying lunches. It reheats beautifully, making it perfect for leftovers, and pairs well with low-carb toppings like chopped pickles if you include fruit in your keto plan.
• 1 tablespoon tallow or other heat-tolerant fat of choice
• 1 pound ground beef (80/20)
• 1 cup beef broth
• 4 ounces (½ cup) cream cheese
• ½ cup heavy cream
• 2 cups shredded cheddar cheese (about 8 ounces)
• Kosher salt, to taste
• For garnish:
• 6 slices bacon, cooked and chopped
• ½ to ¾ cup shredded cheddar cheese (2 to 3 ounces)
1. Preheat a medium Dutch oven over medium-high heat. Add the tallow and swirl to coat the pot.
2. Add the ground beef and cook, stirring to break it apart, until browned and cooked through, about 15 minutes. Drain the fat.
3. Add the broth, cream cheese, and heavy cream. Bring to a low simmer, stirring to blend in the cream cheese, about 5 minutes.
4. Once simmering, turn off the heat, add cheddar cheese, and stir until well combined.
5. Salt to taste, keeping in mind that the bacon garnish will add saltiness.
6. Serve immediately, garnished with chopped bacon and extra shredded cheese.
