Bacon Cheeseburger Soup is the ultimate comfort food mashup, offering all the satisfying flavors of a hearty cheeseburger in a cozy, velvety soup form. Imagine rich, creamy broth blending with savory bacon, melted cheese, and tender chunks of beef, creating a symphony of taste in every spoonful. The smoky bacon adds depth, while the creamy texture brings the essence of a cheeseburger to life in a surprising yet satisfying way. Perfect for chilly evenings or when you’re craving something hearty and indulgent, this soup is a playful twist on a classic favorite, guaranteed to warm you up from the inside out.
Bacon Cheeseburger Soup
Bacon Cheeseburger Soup is a deliciously indulgent dish that combines the comforting elements of a classic cheeseburger with the warmth and richness of a soup.
Ingredients
- 1 pound ground beef
- 4 slices thick-cut bacon, chopped
- 2 medium carrots, peeled and diced
- 2 medium celery, diced
- 1 small onion, diced
- 4 cups chicken broth
- 2 large russet potatoes, peeled and diced
- 3 tablespoons butter
- ¼ cup all-purpose flour
- 1½ cups milk
- 2 cups shredded Cheddar cheese, plus more for garnish
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- salt and freshly ground black pepper to taste
Instructions
- In a large skillet, cook the ground beef over medium-high heat, breaking it up as it browns for about 5 to 7 minutes. Once fully cooked, drain off any excess grease and set the beef aside.
- In a 3-quart saucepan, cook the bacon over medium-high heat, turning occasionally, until it becomes crispy and browned, about 10 minutes. Use a slotted spoon to transfer the bacon to paper towels to drain, while leaving the bacon grease in the pan.
- In the bacon grease, sauté the carrots, celery, and onion until softened, about 10 minutes. Then, stir in the broth, potatoes, and cooked ground beef. Bring the mixture to a boil, then lower the heat, cover, and let it simmer for 10 to 12 minutes, or until the potatoes are tender.
- Next, wipe out the skillet used for the beef and melt butter in it. Whisk in the flour, cooking and stirring for 3 to 5 minutes until it becomes bubbly. Gradually whisk in the milk, ensuring the mixture is smooth and fully blended.
- Slowly pour the milk mixture into the soup, whisking to blend. Bring it to a boil, then reduce to a simmer for about 2 minutes. Stir in the Cheddar cheese until fully melted, then season with basil, parsley, salt, and pepper to taste.
- Take the soup off the heat and ladle it into bowls. Top each serving with crispy bacon and a sprinkle of extra shredded Cheddar cheese.
