Description
Bacon Cheeseburger Soup is a creamy, hearty one-pot meal that combines all the delicious flavors of a classic bacon cheeseburger. Made with ground beef, crispy bacon, tender potatoes, carrots, celery, savory seasonings, and melted Velveeta cheese, this comforting soup is perfect for busy weeknight dinners and cozy family meals.
Ingredients
Scale
- 4 strips bacon, cut into pieces
- 1 medium onion, chopped
- 3 carrots, chopped
- 2 stalks celery, chopped
- 1 pound lean ground beef
- 2 teaspoons minced garlic
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon paprika or smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dry mustard
- 4 tablespoons all-purpose flour
- 4 cups chicken or beef broth
- 1 pound potatoes, diced
- 1 cup whole milk
- 16 ounces Velveeta cheese, cut into cubes
- Salt and black pepper, to taste
- Shredded cheddar cheese, optional topping
Instructions
- Cook the chopped bacon in a large pot or Dutch oven over medium heat for approximately 5 minutes, until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
- Add the chopped onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables soften.
- Add the ground beef, minced garlic, Worcestershire sauce, paprika, onion powder, garlic powder, and dry mustard. Break the beef into small pieces and cook for approximately 10 minutes, until browned and no longer pink.
- Sprinkle the flour over the beef and vegetables. Stir continuously for about 2 minutes to cook the flour.
- Gradually pour in the broth while stirring to prevent lumps. Add the diced potatoes and bring the soup to a gentle simmer.
- Simmer for approximately 15 minutes, stirring occasionally, until the potatoes are fork-tender.
- Reduce the heat to low. Stir in the milk and cubed Velveeta cheese until completely melted and creamy.
- Season with salt and black pepper to taste. Optionally, add a small splash of pickle brine or a little ketchup after the cheese melts for extra cheeseburger flavor.
- Ladle the soup into bowls and garnish with the reserved crispy bacon and optional shredded cheddar cheese. Serve warm.
Notes
- Keep some bacon fat in the pot to add smoky flavor to the vegetables and broth.
- If using turkey bacon, add a little butter or cooking oil if needed.
- Cut the potatoes into evenly sized cubes so they cook consistently.
- Cook the flour for approximately 2 minutes before adding the broth to prevent a raw flour taste.
- Add the broth gradually while stirring to help prevent lumps.
- Velveeta provides a smooth, creamy texture. Freshly grated cheddar or Colby Jack can be substituted, although the texture may differ.
- Add the milk and cheese over low heat and avoid boiling the soup afterward.
- The soup thickens as it cools. Stir in a little warm broth or milk when reheating if necessary.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat gently on the stovetop over medium-low heat or in the microwave in short intervals, stirring occasionally.
- Freeze for up to 3 months, although the dairy-based broth may change texture after thawing. For best results, freeze the soup before adding the milk and cheese.
- Nutrition values are estimates and may vary depending on the ingredients and brands used.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximately 1/6 of the recipe)
- Calories: 469 kcal (estimated)
- Sugar: 12 g (estimated)
- Sodium: 2008 mg (estimated)
- Fat: 20 g (estimated)
- Saturated Fat: 10 g (estimated)
- Unsaturated Fat: 6 g (estimated)
- Trans Fat: 0.3 g (estimated)
- Carbohydrates: 35 g (estimated)
- Fiber: 3 g (estimated)
- Protein: 38 g (estimated)
- Cholesterol: 96 mg (estimated)