Cheeseburger Soup: Owensboro’s Burger Week Mash-Up You Never Knew You Needed!

Owensboro Burger Week 2025 is up and running and there are a record number of restaurants competing this year. Nearly 50 restaurants in Owensboro-Daviess County have created their own $8  burger to compete for the title of Best Burger in Owensboro. The event runs from March 7th through the 15th and we're expecting over 50,000 hamburgers to be sold over during that time frame.

READ MORE: Meet the Burgers: See Photos of the 2025 Owensboro Burger Week $8 Burgers

Merritt Bates-Thomas, from Instagram's Kitchen Transition, is celebrating Owensboro Burger Week with her own splash of creativity. In the true spirit of the event, she has created an amazingly delicious (and hearty) Cheeseburger Soup.

HOW TO MAKE CHEESEBURGER SOUP

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CHEESEBURGER SOUP

1 tablespoon olive oil

1 pound lean ground beef, 90/10 blend

1 large or 2 medium to small russet potatoes, peeled and diced (about 2 cups)

1 small yellow onion, grated with large box grater

1 stalk celery, diced

1 teaspoon Italian seasoning 

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/4 cup all-purpose flour

2 cups beef stock

2 cups whole milk

2 cups shredded cheddar cheese, plus extra for garnish

Six-chile powder, for garnish

Chopped scallions, for garnish

12-15 cherry or grape tomatoes halved or quartered, for garnish

4 slices bacon, chopped into 1-inch pieces 

DIRECTIONS

In a large heavy-bottomed pot, turn the heat to medium. Add the olive oil and ground beef into the pot and brown it in the bacon grease. Using a wooden spoon, break up the beef into small pieces as it cooks for 5 to 6 minutes. Stir it frequently so it doesn’t burn.  

Add the potatoes, onions, celery, Italian seasoning, salt, and black pepper. Cook for 4 to 5 minutes, stirring often until the vegetables soften. It’s okay if the potatoes aren’t cooked all the way through. 

Stir in the flour and cook it for 1 minute. Slowly add the beef stock and milk, stirring constantly. The soup should start to thicken slightly, but not as thick as a gravy.  When the soup comes up to a simmer, turn the heat down to low, cover, and simmer for 6 to 8 minutes until potatoes are very tender. 

Over very low heat, add your cheddar cheese. Stir gently until the cheese melts into the soup. Don’t bring the soup to a boil once the cheese is added. It will break and you’ll end up with a grainy soup. 

Once the cheese is melted, ladle the soup into bowls and garnish with six-chile powder, the extra cheese, scallions, tomatoes, and crumbled bacon, if desired.