Bacon Cheeseburger Soup Recipe

This delicious rich cream cheesy soup brings out the best that cheeseburgers have to offer with savory ground beef, smoked bacon, onions, garlic and cheddar cheese. Make a big pot of hearty wholesome goodness for your family today.

Course soup main meal

Cuisine American

Keyword bacon cheeseburger soup, cheeseburger chowder, easy cheeseburger soup

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 366kcal

Author Beth Pierce

Ingredients

4 slices smoked bacon
1 lb lean ground beef
4 tablespoons butter
1 medium onion chopped
2 stalks celery chopped
2 carrots grated
2 Yukon Gold potatoes diced
⅛ teaspoon dried thyme
½ teaspoon onion powder
½ teaspoon dried basil
1 teaspoon dried oregano
1 1/2 teaspoon dried parsley
2 cloves garlic minced
3 tablespoons flour
3 cups chicken broth
2 cups whole milk
2 cups shredded cheddar cheese
salt and pepper to taste

Instructions

Brown bacon in a Dutch oven or heavy stockpot over medium heat. Halfway through the browning process add the ground beef. Cook until browned breaking it up as it browns. Drain any excess grease. Move the browned meat to a plate.
Turn heat to medium low; add butter. Add onions, celery, carrots and potatoes; cook until the onions and celery start to soften. Add dried thyme, onion powder, basil, oregano, parsley and garlic. Continue cooking 1 minute; stirring constantly.
Sprinkle in flour and stir to coat; cook for 2 minutes stirring constantly. Add chicken broth and milk; alternating between the two. Simmer until potatoes are tender. Add cooked beef and bacon back to the pot warming for 3-5 minutes. Remove from the heat and slowly stir in shredded cheddar; stirring until melted. Salt and pepper to taste.

Video

Notes

Hickory smoked nitrate free bacon lends great taste and aroma.
Use lean ground beef and drain any excess fat from the beef and the pot.
Free free to substitute ground turkey, ground pork, or even ground chicken.
Yukon Gold potatoes work best in Cheeseburger Soup as they hold their shape without breaking down and they have nice tender skins so you don't have to peel them. Red potatoes would be a close second. Stay away from russet potatoes when it comes to soup as they will break down.
If you really like a super thick chunky soup then remove a couple cups of broth and vegetables. Simply puree with a immersion blender or in a stand blender (remember to remove the heat cap at the top) and stir the pureed contents in the pot of soup.
Use a good quality cheddar or sharp cheddar cheese as it will add such great flavor and depth.
For an over the top presentation garnish each bowl with sesame bun croutons, chopped dill pickles, our a dollop of sour cream, mustard or ketchup.
Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup is best reheated in the microwave on a reduced power just to make sure that it warms and does not cook the vegetables too much more.

Nutrition