If you love a good cheeseburger, imagine all that savory goodness transformed into a warm, creamy bowl of comfort. That’s exactly what you get with this Bacon Mushroom Swiss Cheeseburger Soup. It’s rich and hearty with smoky bacon, juicy beef, tender potatoes, and melty Swiss cheese all coming together in one dreamy spoonful. Whether you’re chasing away the chill or just craving something indulgent and satisfying, this soup is your new go-to.
You know a recipe is golden when it stops everyone mid-bite—and this one did just that. The first time I made it, my husband looked at me like I’d reinvented dinner. Since then, it’s become our family’s ultimate “comfort in a bowl.” My kids even call it “burger soup,” and it’s the only time mushrooms disappear off their plates without a single complaint. We now have a dedicated “soup night,” and spoiler alert: this one makes the rotation a lot.
Why This Bacon Mushroom Swiss Cheeseburger Soup Belongs in Your Recipe Box
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All the Burger Vibes—In a Bowl: Savory ground beef, melty cheese, crispy bacon, and hearty potatoes give it all the flavor of your favorite cheeseburger.
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Swiss Cheese Magic: Mild, nutty Swiss melts beautifully into the creamy base, giving it a rich, velvety finish.
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Layers of Flavor: Caramelized onions, garlic, sautéed mushrooms, and a touch of cream make every bite deeply flavorful.
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Hearty & Satisfying: Perfect for cold weather or whenever you need a filling, soul-warming meal.
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One Pot Wonder: Everything comes together in a single pot—less cleanup, more cozy time.
Ingredients (Serves 6)
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6 slices of bacon, chopped (approx. 170g / 0.37 lb)
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450g (1 lb) ground beef
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1 small yellow onion, finely chopped (about 100g / 0.22 lb)
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2 garlic cloves, minced
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225g (8 oz / 0.5 lb) mushrooms, sliced
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2 tbsp (16g / 0.035 lb) all-purpose flour
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960ml (4 cups / ~2.03 lb) beef broth
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240ml (1 cup / ~0.52 lb) heavy cream
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200g (2 cups / ~0.44 lb) shredded Swiss cheese
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300g (2 cups / ~0.66 lb) diced potatoes
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Salt and freshly ground black pepper, to taste
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Chopped green onions and extra cheese for garnish (optional)
Directions
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Crisp the Bacon: In a large soup pot or Dutch oven, cook the bacon over medium heat until golden and crispy. Remove with a slotted spoon and set aside, keeping the bacon fat in the pot for extra flavor.
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Brown the Beef: Add ground beef to the pot. Cook until fully browned, breaking it apart with a spatula. Drain off any excess fat if needed.
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Sauté the Veggies: Toss in the chopped onion and garlic. Sauté for about 2 minutes until fragrant. Add the mushrooms and cook for another 5 minutes until softened and lightly golden.
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Thicken the Base: Sprinkle the flour over the mixture and stir well, cooking for about 1 minute to eliminate the raw flour taste.
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Add Liquids & Potatoes: Slowly whisk in the beef broth, making sure there are no lumps. Stir in the diced potatoes and bring the soup to a simmer.
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Simmer Until Tender: Let it cook for about 15 minutes, or until the potatoes are soft and fork-tender.
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Creamy Goodness: Reduce the heat and stir in the heavy cream and shredded Swiss cheese. Continue stirring until the cheese is fully melted and the soup is rich and creamy.
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Finish & Serve: Taste and season with salt and pepper. Ladle into bowls and top with crispy bacon, a sprinkle of green onions, and extra cheese if desired.
Notes
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Cheese Options: Swiss cheese gives it that classic burger feel, but you could also try a blend with mozzarella or white cheddar for extra meltiness.
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Make it Lighter: Use half-and-half instead of heavy cream, or swap in evaporated milk for a lower-fat version.
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Vegetable Add-Ins: Toss in shredded carrots, celery, or even chopped spinach if you want to sneak in a few extra veggies.
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Leftovers: This soup keeps beautifully in the fridge for up to 3 days and reheats well on the stove or in the microwave. Just add a splash of broth or cream to loosen it back up.
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Low-Carb Swap: Skip the potatoes and stir in riced cauliflower for a keto-friendly twist!
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