Bacon Cheeseburger Soup + Video

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Bacon Cheeseburger Soup is loaded with thick cut bacon, seasoned ground beef, and a beer cheese broth that is outrageously delicious! Make this simple hamburger cheese soup in just 30 minutes – perfect for a game day meal!!

Title text (shown in a red bowl): Ultimate Beefy Beer Cheese Soup


 

This easy cheeseburger soup is the perfect dinner option for cold winter nights because the rich flavors are so comforting.

Add a bit of beer to the broth, and you’ll have a whole new flavor to appreciate!!

Ingredients in bowls

Bacon Cheeseburger Soup

The combination of ground beef, crispy bacon, and gooey cheese makes this bacon cheeseburger soup recipe a favorite!

When you are craving soup, consider my Crockpot Chicken Taco Soup, it’s so simple!

Or, when you are in the mood for takeout but don’t want to leave the house, try this Zuppa Toscana Soup.

Pot full of ground beef and seasoning

Easy Cheeseburger Soup Ingredient Notes and Substitutions

  • Ground beef – You could easily substitute your favorite sausage, or I have another version of bacon beer cheese soup with chicken that’s just as delicious!
  • Montreal steak seasoning – This blend is fantastic on just about anything. It includes garlic, coriander, dill seed, red pepper flakes, salt, and pepper.

    Any major store should carry it, or you can find recipes online for a homemade substitute.
  • Beer – I like Blue Moon in this recipe, but any Hefeweizen or pale ale would work nicely.
  • Half and half – A popular US product made from equal parts heavy cream and milk. Make your own as needed, or substitute one or the other.

    All cream will make the soup richer, while all milk will tone it down a bit.
  • Toppings – Try croutons, pickles, more bacon, or even sliced red onion. If you like heat, try a dash of hot sauce or jalapenos!

To see this bacon cheeseburger soup recipe step by step, watch the video! Look for it in the recipe card, at the bottom of this post.

Beer cheese soup in a pot

How To Make Beer Cheese Soup

First, crisp the bacon and brown the ground beef in your pot. Then, season and deglaze with the beer.

Simmer with the half and half and stir in the cheese until melted. It’s that simple!

Enjoy as is, or with some other game day foods, like Buffalo wings or cornbread.

Bowl of beer cheese soup

Bacon Cheeseburger Soup FAQ

What’s the best way to reheat beer cheese soup?

Heat the leftover hamburger cheese soup in bursts in the microwave, or on the stove over low heat until warmed through.

Stir frequently so it heats evenly and doesn’t separate, and add a splash of broth to thin it out if needed.

Can I freeze bacon cheeseburger soup?

Because so much of the beer cheese soup is half and half and cheese, I wouldn’t recommend it.

Dairy is notorious for separating when once thawed and reheated, so the texture of this soup would probably become unpleasant.

Is there a beer free alternative?

The beer lends a flavor that you will not get with other liquids, and the alcohol cooks off either way.

However, feel free to replace it with beef or chicken stock for an alcohol free version of this easy cheeseburger soup.

Can I make bacon beer cheese soup in the crockpot?

I don’t see why not! I would recommend making the bacon and ground beef on the stove as directed and still deglaze the pan with the beer.

Then, combine the ingredients in the slow cooker and cook on low for 4 to 5 hours or until the cheese is fully melted.

bacon cheeseburger soup

Enjoy!
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Bacon Cheeseburger Soup in a Bowl

bowl of bacon double cheeseburger soup

Bacon Cheeseburger Beer Cheese Soup Recipe + Video

Donna Elick
Bacon Cheeseburger Soup is a scrumptious, creamy hamburger soup with beer, bacon and ground beef. This recipe makes a 30 minute meal!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Method Stovetop
Servings 8

Ingredients
 

  • 12 ounces thick cut bacon, uncooked
  • 1 pound lean ground beef
  • 1/4 cup all-purpose flour
  • 1 tablespoon Montreal steak seasoning
  • 2 teaspoons smoked paprika
  • 12 ounce beer, (I used Blue Moon)
  • 2 cups chicken broth
  • 2 cups half and half
  • 16 ounces mild cheddar cheese, shredded

Optional Toppings

  • croutons
  • bacon bits
  • shredded cheddar cheese
  • dill pickle chips

Instructions
 

  • Warm an 8 quart pot over medium-high heat. Using clean scissors, cut bacon into pot. Cook bacon until lightly crisp, stirring occasionally.
  • Add ground beef to the pot and use a wooden spoon to break up any large pieces. Cook until browned, about 8 minutes, stirring and draining excess grease as necessary. After meat is cooked, you only need about 2 tablespoons of drippings in the pan.
    Tip for removing drippings: Scrape all meat to one side, then tilt the pan. Drippings will pool on the side. Use a large spoon to remove drippings as necessary.
  • Add in flour, seasoning and paprika and stir until meat is coated with flour. Add beer and scrape the bottom of the pot with a spoon to deglaze the pan. Add chicken broth allow soup to cook for 3 minutes.
    Stir in half & half to combine. Increase burner heat slightly to bring contents to a bubble, then reduce heat to low. Add cheese and stir continuously until cheese is melted. Allow to cook on low until ready to serve, stirring occasionally.
  • Garnish with croutons, bacon, shredded cheese, pickles, or other favorite burger toppings of your choice.
  • Enjoy!

Video

Donna’s Notes

Half and half is a US dairy product made up of half cream and half milk. Feel free to substitute accordingly. You may also use heavy cream, which would make the soup much more rich.
10/14/15 This recipe was edited to reduce the Montreal Steak Seasoning to 1 tablespoon. It was originally published with 2 tablespoons of seasoning.

Nutrition

Serving: 1cup | Calories: 605cal | Carbohydrates: 10g | Protein: 34g | Fat: 46g | Saturated Fat: 22g | Cholesterol: 142mg | Sodium: 947mg | Sugar: 3g | Fiber: 0.3g | Calcium: 484mg | Iron: 2mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
Title text (shown in a red bowl): Ultimate Beefy Beer Cheese Soup

Originally published October 2013, updated and republished March 2023

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70 Comments

    1. great idea! I think I’ll try that next time. I was just thinking there was too much broth and I was going to reduce it next time but if I add potato and onion I won’t have to!

  1. Got the stuff to make this for supper this week. Super excited! May go back to the store to get stuff for bread bowls. I will be cooking this salt free as I do have to be very careful. Will follow up with results

    1. Not sure you need the Montreal steak spice as mainly salt, just make your own, I have seen low salt bacon.. I cook with low salt so find some recipes are too salty..

  2. We have a family member who is a recovering alcoholic and will. not eat any foods prepared with alcohol. Is there a substitute for the beer? (Please don't just say that the alcohol cooks away. I know that, but that isn't my question.) Thank you.

    1. I don't think anyone really cooked with alcohol years ago, I grew up with no alcohol added to food. Recipes like Beef Bourguignon have wine, but I figure it was one way to use up wine if you had a winery! LOl For this recipe for the beer, I would just use water and maybe some lemon juice, just taste it and adjust..

  3. I make this quite a bit. My family loves it. Even my 85 year old mother likes it (and she hates beer!). I always use Michelobe Amber Boch. Last time I made it with Velveeta Sharp Cheddar. It made it really creamy, but needed more beer. I also use more Montreal seasoning and paprika than it calls for. I think that it is because I use a dark beer instead.

  4. This recipe is the best cheese soup recipe I've ever had. I made it for a group of culinary students and they thought it was liquid gold. We could just drink it!

    1. Perhaps if you let it defrost and come to room temperature and slowly reheat it with some cream you may be able to reheat it successfully. I don't prefer the texture of reheated cheese based soups. But, give it a try and let us know how it goes! Enjoy.

  5. Do you taste the beer? I'm not concerned with the alcohol, I just really don't like beer, but don't want to substitute if it adds something to the soup.

  6. Delicious!
    The only thing I done different was cut back on the salt content and I added 1 can of well-drained Ro-Tel. Yummy good for sure

  7. This is my question as well… I hate the taste and smell of beer, I hope they come back and say it has NO beer taste lol

  8. Just made it….cut up half an onion and threw it in about half way thru the bacon cooking, garnished with French fries. Amazing!

  9. Donna,I'll have to give this soup a try! It sounds delicious! And talking about delicious your baked potato soup is a 10 !!!
    The best I ever tasted!! I did add some celery and carrots and half the sour cream. It was a home run…….

  10. This was super delicious! I did add a sauted onion and red bell pepper, garlic, and a bit of Worcestershire. I don't like montreal steak seasoning so i used my own burger/steak blend. The texture and flavor were amazing. I will have to make a salad to go with it for next time though! Lol.

  11. 5 stars
    This was so good!! The creaminess and savory flavors complimented each other so well. This is a family favorite now.

    1. I think so but maybe add a cup of milk. but it still may be good. there’s a lot of extra broth so it might thicken it up more. I was thinking about reducing mine by a cup of broth and cream next time but someone said they added roasted potatoes and onion so I may do that next time.

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