Bacon Cheeseburger Soup (Print version)
A rich, creamy soup loaded with ground beef, crispy bacon, potatoes, and melted cheddar that tastes exactly like a bacon cheeseburger in bowl form.
# Ingredients:
For the soup
01 -
6 strips thick-cut bacon, chopped
02 -
1 lb (450 g) ground beef, 80/20
03 -
1 medium yellow onion, diced
04 -
3 cloves garlic, minced
05 -
2 medium carrots, diced
06 -
2 stalks celery, diced
07 -
4 cups (950 ml) chicken broth
08 -
1 lb (450 g) russet potatoes, peeled and diced (about 2 medium)
09 -
1 tablespoon Worcestershire sauce
10 -
1 teaspoon yellow mustard
11 -
1 tablespoon ketchup
12 -
1 teaspoon paprika
13 -
Salt and black pepper to taste
For the cheese base
14 -
4 oz (115 g) cream cheese, cubed and softened to room temperature
15 -
2 cups (200 g) sharp cheddar, freshly grated
For serving
16 -
Extra crumbled bacon
17 -
Extra shredded cheddar
18 -
Dill pickle chips
19 -
Sour cream
20 -
Sliced green onions
# Instructions:
01 -
Cook the chopped bacon in a large Dutch oven over medium heat until crispy, 7 to 8 minutes. Transfer to a paper-towel-lined plate and leave about 2 tablespoons of drippings in the pot.
02 -
Add the ground beef to the bacon drippings over medium-high heat. Break it apart and cook until no pink remains, 6 to 7 minutes. Drain any excess fat, leaving a thin layer in the pot.
03 -
Add the onion, carrot, and celery to the pot and cook over medium heat until softened, about 4 minutes. Stir in the garlic and cook 1 minute more until fragrant.
04 -
Pour in the chicken broth and add the diced potatoes, Worcestershire sauce, mustard, ketchup, and paprika. Season with salt and black pepper. Bring to a simmer and cook until the potatoes are fork-tender, 15 to 18 minutes.
05 -
Pull the pot off the heat or reduce to very low. Add the cream cheese cubes and stir steadily until the broth is completely smooth. Stir in the shredded cheddar a handful at a time until the soup is silky and creamy.
06 -
Taste and adjust salt and pepper. Ladle into bowls and top with crumbled bacon, extra cheddar, pickle chips, sour cream, and green onions.
# Good to know:
01 -
Best served immediately. Reheat leftovers gently on the stovetop with a splash of broth; do not boil after the cheese has been added.
02 -
Grating cheddar from a block gives a much smoother melt than pre-shredded varieties.