Recipe for Cheeseburger Soup
This is your favorite hearty bacon cheeseburger served up in a rich and hearty soup form. While most cheeseburger soups are packed with processed Velveeta cheese, this one is not.
Servings: 12 servings
Ingredients
- 1 lb bacon chopped
- 1 pound ground beef
- 1 tablespoon burger seasoning
- 1 tablespoon onion powder
- 2 whole carrots peeled and finely diced
- 4 stalks celery finely diced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 4 cloves garlic minced
- 4 cups beef stock
- 4 cups water
- 2 lbs yukon gold potatoes peeled and diced
- 4 tablespoons butter
- 1/4 cup all purpose flour
- 6 ounces sharp cheddar grated
- 6 ounces pepper jack grated
- 1 1/2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup sour cream
- Topped with: shredded cheddar chopped pickles, chopped bacon, finely chopped parsley
Instructions
- Heat a large stock pot or dutch oven over medium-high heat.
- Add the bacon and cook until crispy and cooked through. Remove from the pot and add to a paper towel lined plate to drain the excess grease.
- Add the ground beef to the stock pot. Season it with burger seasoning, break it up, cooking through, until it is completely browned.
- Add the carrots, celery, onion powder, dried basil, and dried parsley to the pot. Saute until the vegetables are softened.
- Add the garlic and saute just until fragrant, about 1-2 minutes.
- Add the broth and potatoes to the pot and bring it to a boil. Reduce the heat and simmer it for about 10-15 minutes, just until the potatoes are tender.
- In a separate small skillet, melt the butter. Whisk in the flour until it's smooth and bubbly.
- Add the flour mixture to the soup and mix to combine.
- Add the bacon back to the soup, reserving some for topping.
- Add in the cheese, milk, salt, and pepper and mix together until it's smooth and the cheese has melted.
- Add in the sour cream and stir.
- Serve topped with extra chopped bacon, shredded cheese, and chopped pickles.
Video
Notes
- Most bacon has a high salt content, as does cheese. You'll want to be careful with how salty of a broth you use and how much additional salt you add to the soup.
- The roux helps make this soup creamy. Make sure the roux is smooth and bubbly before adding it to the soup to avoid clumping.
Nutrition
Serving: 1cup | Calories: 506kcal | Carbohydrates: 21g | Protein: 23g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 844mg | Potassium: 785mg | Fiber: 3g | Sugar: 3g | Vitamin A: 539IU | Vitamin C: 16mg | Calcium: 308mg | Iron: 3mg