Pioneer Woman Cheeseburger Soup

Pioneer Woman cheeseburger soup turns crispy bacon, lean ground beef and russet potatoes into a creamy, cheesy soup in 50 minutes. Save this easy comfort food dinner for Super Bowl Sunday, cozy fall nights or winter potlucks, because it's a one-pot meal that feeds a crowd.

Cook the potatoes until they just start to turn tender, then mash a few right in the pot. Skip that and the soup stays thin instead of thick and spoonable.

Building a roux from the bacon fat and beef drippings gives this soup a savory base that plain butter can't match. Stirring the cheese in off the heat keeps the cheddar silky instead of grainy, so every bowl stays smooth.

Pioneer Woman Cheeseburger Soup

0.0 from 0 votes

Course: SoupCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

35

minutes

Cooking time

30

minutes

Calories

966

kcal

Rendered bacon fat, browned beef and starchy potatoes simmer into a thick, lumpy soup that finishes with cream and cheddar. The result is rich and spoonable, with crisp bacon and cool sour cream on top.

Ingredients

• 8 slices bacon, cut into 1-in. pieces
  

• 1 lb. lean ground beef
  

• 2 medium carrots, peeled and chopped
  

• 2 celery stalks, chopped
  

• 1 medium onion, chopped
  

• 2 tsp. kosher salt
  

• 1/2 tsp. black pepper, plus more for serving
  

• 2 garlic cloves, finely chopped
  

• 1/4 c. all-purpose flour
  

• 1/2 tsp. mustard powder
  

• 1/2 tsp. paprika
  

• 4 c. chicken broth
  

• 2 lb. russet potatoes, peeled and diced (about 4 medium)
  

• 2 1/2 c. shredded cheddar cheese (about 10 oz.)
  

• 1 c. heavy cream
  

• 1/4 c. sour cream, plus more for serving
  

• 4 green onions, thinly slcied
  

• Hot rolls and butter, for serving
  

Directions

• Cook the bacon: Cook 8 slices of bacon, cut into 1-inch pieces, in a large Dutch oven over medium heat for 4 to 6 minutes. Then lift the crisp bacon out with a slotted spoon onto a paper towel-lined plate and leave the fat in the pot.
• Brown the beef: Add 1 lb. lean ground beef, 2 chopped carrots, 2 chopped celery stalks, 1 chopped onion, 2 teaspoons kosher salt and 1/2 teaspoon black pepper to the bacon fat. Cook, stirring often, for 5 to 7 minutes until the meat is brown and crumbly, then add the garlic for 1 minute.
• Make the roux: Sprinkle in 1/4 cup flour, 1/2 teaspoon mustard powder and 1/2 teaspoon paprika. Stir for 1 to 2 minutes until the raw flour smell disappears.
• Add broth and potatoes: Gradually stir in 4 cups chicken broth and 1 1/2 cups water, so no lumps of flour are left. Then add the 2 lb. diced russet potatoes.
• Simmer and mash: Bring the pot to a simmer and cook for 10 to 12 minutes until the potatoes start to turn tender. Then break them up a bit with a potato masher, since the soup should stay lumpy, not smooth.
• Stir in the dairy: Take the pot off the heat and slowly stir in 2 cups of the cheddar. Once it melts, stir in 1 cup heavy cream and 1/4 cup sour cream until well combined.
• Top and serve: Ladle the soup into bowls and top with extra sour cream, 4 sliced green onions, the crisp bacon and the remaining 1/2 cup cheddar. Finish with a sprinkle of black pepper and serve with hot rolls and butter.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO Good Grips nylon potato masher, OXO stainless slotted spoon, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use ground turkey instead of ground beef?

Yes, lean ground turkey works fine, though the soup will taste a little less beefy. Add a splash of oil when browning it, since turkey gives off less fat than beef.

Can I make cheeseburger soup ahead of time?

You can cook the soup through the potatoes a day ahead and keep it in the fridge. Reheat it gently, then stir in the cheese and creams just before serving so they stay smooth.

Can I make this in a slow cooker?

Brown the bacon, beef and vegetables on the stovetop first, because that builds the flavor and the roux. Then move everything to a slow cooker with the broth and potatoes, and stir in the dairy at the end.

What can I use instead of heavy cream?

Half-and-half works if you want a lighter soup, but it will be a little thinner. Avoid boiling it after the cream goes in, since lower-fat dairy can separate.

Why did my soup turn out grainy?

The most common cause is adding the cheese while the pot is still boiling hot. Take the soup off the heat first and stir in freshly shredded cheddar, since pre-shredded cheese melts less smoothly.