Bacon Cheeseburger Soup
User Reviews
4.9
Bacon Cheeseburger Soup
Description
The Bacon Cheeseburger Soup recipe starts with crisping chopped bacon, which provides smoky depth and some rendered fat used to brown ground beef until nicely caramelized. The remaining vegetables, including shredded carrot, diced celery, chopped onion, and peeled cubed potatoes, are cooked in butter to develop their natural sweetness before simmering in chicken broth. Dried herbs such as parsley, basil, and oregano add aromatic layers, while red pepper flakes offer a mild kick. The soup is finished by stirring in sour cream, milk or heavy cream, and a generous amount of shredded cheddar cheese, creating a smooth and creamy texture that coats tender vegetable chunks and beef evenly.
This soup can be enjoyed as a standalone meal due to its balanced protein, vegetables, and creamy base. The combination of bacon and cheese replicates the key flavors of a classic cheeseburger in a warm, spoonable form, making it suitable for lunch or dinner, especially when paired with simple crusty bread or a side salad.
Ingredients
- 12 lices Bacon chopped
- 1 pound ground beef
- 4 tablespoons butter unsalted
- 1 medium sweet onion chopped
- 1 cup carrot shredded
- 1 cup celery diced
- 1 ¾ pounds potato cubed and peeled, about 4 cups
- 3-4 cups chicken broth
- ½ teaspoon red pepper flakes
- 1 teaspoon parsley dried
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 cup milk or heavy cream, whole
- ½ cup sour cream
- 16 ounces cheddar cheese shredded, about 4 cups
- parsley for garnish, chopped, fresh
Instructions
- In a large sauce pan or dutch oven, over medium-high heat, fry the bacon until crisp. Remove bacon and set aside, leaving ¼ of the drippings in the pot.
- Add the beef to the pot, don’t move it or break it for 3-4 minutes, so it gets nice and brown. Start crumbling the beef and cook until browned and no longer pink. Drain and set aside.
- Reduce heat to medium low, add the butter and once melted, add diced onion. Cook until tender, about 5 minutes.
- Add the rest of the veggies: carrots, celery and potatoes. For extra flavor, cook the veggies for 7-10 minutes until tender or proceed to adding the chicken broth.
- Add 3 cups of chicken broth and the dried herbs: red pepper flakes, parsley, basil and oregano. Season with salt and pepper.
- Stir and add back in the beef, stir and if the soup is too thick, add one more cup of broth. Bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, 10-12 minutes.
- Reduce heat to low. Stir in sour cream and heavy cream. Taste and adjust for salt and pepper.
- Turn off the heat and stir in the cheese until it melts.
- Stir in ¾ of the bacon.
- Serve garnished with the remaining bacon and fresh parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 566 kcal
% Daily Value*
| Calories | 566 | 28% |
| Carbohydrates | 8g | 3% |
| Protein | 32g | 64% |
| Fat | 44g | 68% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 142mg | 47% |
| Sodium | 1198mg | 50% |
| Potassium | 591mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 3660IU | 73% |
| Vitamin C | 8.4mg | 9% |
| Calcium | 492mg | 49% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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