How to make Bacon Cheeseburger Soup? (Creamy and Hearty)

A rich and creamy version of America’s favorite cheeseburger, bacon cheeseburger soup. The soup is flavorful, simple to prepare, and warm.

Bacon Cheeseburger Soup Recipe

Similar to Cheeseburger Macaroni, another of my all-time favorite recipes, Bacon Cheeseburger Soup is incredibly simple to make in just one pan in under an hour.

The fundamental elements that give the soup its “cheeseburger” taste and flavor are required to make it. Simple vegetables like celery, carrots, and onion are combined with ground beef to make the soup.

Although adding bacon to this soup is optional, it makes sense to do so. Everyone is aware that bacon makes everything better. The bacon is initially fried in the pot, then removed and set aside.

Don’t neglect this step because a good browning will provide extra flavor to the steak. The next step is to brown the beef. The vegetables are added after the beef has been taken from the saucepan after browning. Everything is blended and cooked to perfection at the end.

To make the soup creamier, I prefer to add sour cream and heavy cream. You can use regular whole milk yogurt or even cream cheese if you don’t have any sour cream on hand. Additionally, I added some dry herbs to the soup, including dried basil, parsley, and oregano.

You can add 1 tablespoon of freshly minced garlic or garlic powder to the soup to give it even more flavor. Red pepper flakes are used for a light spice kick, but you can adjust the amount to suit your taste.

I adore using freshly grated cheddar cheese when it comes to cheese. Using Velveeta cheese is an additional creamy and delectable choice.

Can Bacon Cheeseburger Soup Be Freeze?

Recipe for cheeseburger soup that reheats beautifully. If the soup gets too thick while reheating, simply add some chicken broth. The soup keeps well in the fridge for about 5 days.

Since the soup contains potatoes, freezing it may cause a texture change, so it is best to serve it warm. If you do choose to freeze this soup, reheat it slowly over low heat to preserve its smooth and creamy texture.

What Add-Ons Are Acceptable for Cheeseburger Soup?

Extra cheese and bacon are always a good idea, and I like to add them as soup garnishes. A dollop of sour cream, some fresh parsley, chopped green onions, or chives is an additional option.

Can Ground Chicken Be Used To Make Cheeseburger Soup?

The traditional cheeseburger soup uses beef to replicate all the flavors found in a juicy cheeseburger. However, you can use ground chicken or ground turkey in place of the beef and it will still taste great.

This is without a doubt one of my best soups to date. It’s cheesy and incredibly comforting, especially when accompanied by a warm, fresh baguette.

It’s elevated by the crispy bacon, and the abundance of cheddar cheese makes it incredibly filling and delicious.

Soup with Bacon Cheeseburger

A rich and creamy version of America’s favorite cheeseburger, bacon cheeseburger soup. The soup is flavorful, simple to prepare, and warm.

Ingredients

• 12 slices of bacon chopped
• 1 pound of ground beef
• 4 tablespoons unsalted butter
• 1 medium sweet onion chopped
• 1 cup carrots shredded
• 3-4 cups chicken broth
• 1 cup celery diced
• 1 ¾ pounds potatoes cubed and peeled, about 4 cups
• ½ teaspoon red pepper flakes
• 1 teaspoon dried parsley flakes
• 1 teaspoon dried basil
• ¾ teaspoon salt
• 1 teaspoon dried oregano
• ½ teaspoon pepper
• 1 cup whole milk or heavy cream
• ½ cup sour cream
• 16 ounces cheddar cheese shredded
• Fresh parsley for garnish

Instructions

1. Cook the bacon to crispiness in a sizable saucepan or Dutch oven over medium-high heat. With the bacon removed and set aside, only 1/4 of the drippings remain in the pot.
2. For three to four minutes after adding the beef to the pot, leave it alone so it can brown nicely. As soon as the beef is browned and no longer pink, begin crumbling it. Drain then set apart.
3. Once the butter has melted, add the onion dice and lower the heat to medium-low. Cook for about 5 minutes, or until the vegetables are tender.
4. Carrots, celery, and potatoes should also be added. Cook the vegetables for an additional 7–10 minutes or until they are tender before adding the chicken broth for more flavor.
5. Add 3 cups of chicken broth and the dried herbs: red pepper flakes, parsley, basil, and oregano. Season with salt and pepper.
6. 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.
7. Reduce heat and simmer, covered, until potatoes are tender, 10-12 minutes.
8. Reduce heat to low. Stir in sour cream and heavy cream. Taste and adjust for salt and pepper.
9. Turn off the heat and stir in the cheese until it melts.
10. Stir in ¾ of the bacon.
11. Serve garnished with the remaining bacon and fresh parsley.

Nutrition information

Calories: 566 | Carbohydrates: 8g | Protein: 32g | Fat: 44g | Saturated Fat: 23g | Cholesterol: 142mg | Sodium: 1198mg | Potassium: 591mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3660IU | Vitamin C: 8.4mg | Calcium: 492mg | Iron: 2.5mg