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Bacon Cheeseburger Soup
5 from 9 votes

Bacon Cheeseburger Soup

Warm, creamy, and cheesy, this Bacon Cheeseburger Soup is comfort food in a bowl! Loaded with flavorful ground beef, bacon crumbles, potatoes, carrots, and celery, it’s thick, hearty, and will be a new family favorite!

Prep Time
10 mins
Cook Time
35 mins
Servings: 6 servings
Calories: 648 kcal
Course: Lunch, Dinner
Cuisine: American

Ingredients

  • 1 cup Bacon raw and diced
  • 1 pound ground beef lean
  • ½ cup onion diced
  • ½ cup carrot diced
  • ½ cup celery diced
  • 2 cloves garlic minced
  • ¼ cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups half-and-half
  • 2 tablespoons BBQ sauce
  • ½ teaspoon parsley dried
  • ½ teaspoon salt
  • ¼ teaspoon paprika
  • ¼ teaspoon mustard powder dried
  • ¼ teaspoon black pepper
  • 2 cups potato diced
  • 2 cups cheddar cheese freshly grated

Instructions

    Cup of Yum
  1. Heat a large stock pot or Dutch oven over medium-high heat.
  2. Add the diced bacon and cook for 5-7 minutes until crispy and browned.
  3. Remove the bacon from the pot and place it on a plate lined with paper towels to drain the excess grease and set aside.
  4. Add the ground beef to the pan and brown it for about 5 minutes, stirring often and breaking it into small pieces until cooked through. Drain the meat after cooking. (you can leave the bacon grease in the pot or use a paper towel to remove it)
  5. Add the diced onion, celery, and carrots to the pot and cook for 5 minutes or until the vegetables are tender.
  6. Then, add the garlic and cook for an additional minute, stirring often, until fragrant.
  7. Sprinkle the flour over top of the veggies and stir to coat completely.
  8. Next, add the chicken broth, half-and-half, BBQ sauce, dried parsley, salt, mustard powder, paprika and pepper. Stir to blend well, scraping the bottom of the pan with a wooden spoon to remove browned pieces.
  9. Add the cooked ground hamburger meal, cooked bacon crumbles and diced potatoes and bring to a boil over medium-high heat.
  10. Reduce the heat to low and simmer for 15 minutes until the potatoes are fork tender.
  11. Then, add the freshly grated cheddar cheese and stir until the cheese has melted completely.
  12. Serve topped with croutons if desired.

Notes

  • Store leftover soup in an airtight container in the refrigerator for up to 3 days.
  • Leave the bacon out for just a cheeseburger soup if desired.
  • I used 90/10 ground beef for less grease. Use any ground beef you prefer.
  • Use ground chicken or ground turkey for lower fat version.
  • Use ½ teaspoon of garlic powder instead of fresh minced garlic if desired.
  • Use beef broth if desired.
  • Use regular whole milk or a lower fat milk instead of half and half.
  • Use any kind of cheese you'd like. Velveeta cheese, Monterey jack, American cheese, Colby, etc. but freshly shredded is definitely best for melted and creaminess.
  • Use hashbrowns instead of cubed potatoes for quicker prep.
  • Use cauliflower rice for a low carb version.

Nutrition Information

Serving 1serving Calories 648kcal (32%) Carbohydrates 28g (9%) Protein 38g (76%) Fat 43g (66%) Saturated Fat 20g (100%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 14g (70%) Trans Fat 0.3g (15%) Cholesterol 139mg (46%) Sodium 927mg (39%) Potassium 1007mg (21%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 2554IU (51%) Vitamin C 17mg (19%) Calcium 391mg (39%) Iron 3mg (17%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 648

% Daily Value*

Serving 1serving
Calories 648kcal 32%
Carbohydrates 28g 9%
Protein 38g 76%
Fat 43g 66%
Saturated Fat 20g 100%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 14g 70%
Trans Fat 0.3g 15%
Cholesterol 139mg 46%
Sodium 927mg 39%
Potassium 1007mg 21%
Fiber 2g 8%
Sugar 7g 14%
Vitamin A 2554IU 51%
Vitamin C 17mg 19%
Calcium 391mg 39%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.