Bacon Cheeseburger Soup
Bacon Cheeseburger Soup
Ingredients
For the Meats
- 1 pound bacon, cooked until crispy, finely chopped
- 1 pound ground beef, browned, drained
For the Soup Base
- 1 yellow onion, chopped
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1 tablespoon bacon grease
- 4 tablespoons unsalted butter, divided
- 1 tablespoon dried basil
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup all-purpose flour
- 4 cups potatoes, chopped, skins on
- 4 cups chicken broth, low sodium
For the Creamy Finish
- 16 ounces Velveeta cheese, cut into chunks
- 4 ounces cream cheese, softened
- 1/4 cup sour cream
- 1 1/2 cups milk
Instructions
- 1
Cook the bacon: In a large skillet, cook the 1 pound of bacon until crispy. Remove bacon from the skillet, reserving 1 tablespoon of bacon grease in the pan. Set the cooked bacon aside to cool, then finely chop it.
⏱️ 7 min
- 2
Brown the ground beef: In a separate pan, brown the 1 pound of ground beef over medium-high heat. Drain any excess fat and set the browned beef aside.
⏱️ 5 min
- 3
Sauté vegetables: In a large soup pot or Dutch oven, add the reserved 1 tablespoon of bacon grease and 1 tablespoon of unsalted butter over medium heat. Add the chopped yellow onion, celery, and carrots. Stir in the 1 tablespoon of dried basil, along with 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
⏱️ 5 min
- 4
Create the roux: Add the remaining 3 tablespoons of unsalted butter to the pot with the softened vegetables. Once melted, sprinkle in the 1/4 cup of all-purpose flour. Stir continuously for 2 minutes to create a roux, which will help thicken the soup.
⏱️ 2 min
- 5
Add liquids and potatoes: Stir in the 4 cups of chopped potatoes (skins on) and the 4 cups of low sodium chicken broth. Add the previously browned ground beef to the pot.
⏱️ 2 min
- 6
Simmer the soup: Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover, and simmer until the potatoes are tender, about 10 minutes.
⏱️ 10 min
- 7
Incorporate dairy and bacon: Once the potatoes are tender, turn the heat to its lowest setting. Add the 4 ounces of softened cream cheese and 1/4 cup of sour cream. Add the 16 ounces of Velveeta cheese, cut into chunks, spreading the pieces around for even melting. Finally, stir in the finely chopped crispy bacon.
⏱️ 3 min
- 8
Finish with milk: Pour in the 1 1/2 cups of milk. Stir the soup continuously until all the cream cheese and Velveeta cheese have completely melted and are thoroughly mixed, creating a smooth, creamy consistency. Taste and adjust salt and pepper if needed.
⏱️ 3 min
- 9
Serve hot: Ladle the Bacon Cheeseburger Soup into bowls and serve immediately. Garnish with extra cheese, green onions, or a dollop of sour cream if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Bacon Cheeseburger Soup
Ingredients
For the Meats
- 1 pound bacon, cooked until crispy, finely chopped
- 1 pound ground beef, browned, drained
For the Soup Base
- 1 yellow onion, chopped
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1 tablespoon bacon grease
- 4 tablespoons unsalted butter, divided
- 1 tablespoon dried basil
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup all-purpose flour
- 4 cups potatoes, chopped, skins on
- 4 cups chicken broth, low sodium
For the Creamy Finish
- 16 ounces Velveeta cheese, cut into chunks
- 4 ounces cream cheese, softened
- 1/4 cup sour cream
- 1 1/2 cups milk
Instructions
- 1
Cook the bacon: In a large skillet, cook the 1 pound of bacon until crispy. Remove bacon from the skillet, reserving 1 tablespoon of bacon grease in the pan. Set the cooked bacon aside to cool, then finely chop it.
⏱️ 7 min - 2
Brown the ground beef: In a separate pan, brown the 1 pound of ground beef over medium-high heat. Drain any excess fat and set the browned beef aside.
⏱️ 5 min - 3
Sauté vegetables: In a large soup pot or Dutch oven, add the reserved 1 tablespoon of bacon grease and 1 tablespoon of unsalted butter over medium heat. Add the chopped yellow onion, celery, and carrots. Stir in the 1 tablespoon of dried basil, along with 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
⏱️ 5 min - 4
Create the roux: Add the remaining 3 tablespoons of unsalted butter to the pot with the softened vegetables. Once melted, sprinkle in the 1/4 cup of all-purpose flour. Stir continuously for 2 minutes to create a roux, which will help thicken the soup.
⏱️ 2 min - 5
Add liquids and potatoes: Stir in the 4 cups of chopped potatoes (skins on) and the 4 cups of low sodium chicken broth. Add the previously browned ground beef to the pot.
⏱️ 2 min - 6
Simmer the soup: Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover, and simmer until the potatoes are tender, about 10 minutes.
⏱️ 10 min - 7
Incorporate dairy and bacon: Once the potatoes are tender, turn the heat to its lowest setting. Add the 4 ounces of softened cream cheese and 1/4 cup of sour cream. Add the 16 ounces of Velveeta cheese, cut into chunks, spreading the pieces around for even melting. Finally, stir in the finely chopped crispy bacon.
⏱️ 3 min - 8
Finish with milk: Pour in the 1 1/2 cups of milk. Stir the soup continuously until all the cream cheese and Velveeta cheese have completely melted and are thoroughly mixed, creating a smooth, creamy consistency. Taste and adjust salt and pepper if needed.
⏱️ 3 min - 9
Serve hot: Ladle the Bacon Cheeseburger Soup into bowls and serve immediately. Garnish with extra cheese, green onions, or a dollop of sour cream if desired.
⏱️ 1 min