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Cheeseburger Soup is a winner!A

Award Winning Bacon Mushroom Cheeseburger Soup

Is soup boring? Not when you make my Award Winning Cheeseburger Soup! Top with all the fixings - Just how YOU like it!
Course Soups and Stews
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 cups
Calories 390kcal
Author Deb Clark


  • 3-4 strips of bacon
  • 1 pound hamburger
  • 1 lb sliced mushrooms
  • 1/2 chopped onion
  • 4 cups peeled cubed potatoes*
  • 3 cloves garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon steak seasoning**
  • 1 cups box beef broth 4
  • 3 cups shredded cheddar cheese


  • Chop bacon into lardons & slowly sauté in a large stock pot to render fat. When crispy remove the bacon from pan & drain on a paper towel.
  • Increase the heat to medium & to rendered fat add one pound of hamburger & sauté until brown. Remove from pan and drain most of the fat.
  • To the soup pot add the onions & mushrooms, season with salt, black & red peppers and steak seasoning. Sauté for about 5 minutes until veggies just soften. Add the garlic & sauté until fragrant, about 30 seconds. Add the potatoes and beef broth & increase the heat to high and bring to a boil, cook until potatoes are just barely fork tender, about 10 minutes.
  • Reduce the heat to low & add the shredded cheese and stir until the cheese is completely melted.
  • Garnish with chopped dill pickle (yes, dill pickle!), crumbled bacon, tomato & lettuce or parsley (optional)


Calories: 390kcal | Carbohydrates: 8g | Protein: 24g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 90mg | Sodium: 786mg | Potassium: 644mg | Fiber: 1g | Sugar: 4g | Vitamin A: 595IU | Vitamin C: 13mg | Calcium: 364mg | Iron: 3.1mg