Bacon Cheeseburger Soup
As the days grow shorter and the air turns crisp, there’s nothing quite like a warm, hearty bowl of soup to chase away the chill. With the arrival of colder weather, it’s the perfect time to indulge in comforting meals that not only warm you from the inside out but are also easy to make and budget-friendly. Such as this Creamy Chicken and Wild Rice Soup or this hearty Creamy Chicken and Noodles. One of my favorite go-to recipes for this time of year is a delicious stove top Bacon Cheeseburger Soup, brimming with flavor and packed with ingredients that won’t break the bank. With minimal ingredients and straightforward steps, it allows you to whip up a satisfying meal without spending hours in the kitchen. You can easily make a big batch and enjoy leftovers for lunch or dinner throughout the week. Plus, it freezes well, making it a perfect make-ahead meal for those particularly busy days.
This Bacon Cheeseburger Soup takes a delightful twist by starting with a pound of crispy bacon, adding a smoky depth that perfectly complements the savory ground beef. The addition of Kinder’s Caramelized Onion Burger seasoning elevates the flavor profile, making every spoonful a delight. It’s rich and creamy, featuring all the elements you love in a cheeseburger, but in a cozy soup form.
It can also be made in a crockpot. The directions for that are below!
Ingredients:
You likely have many of these ingredients on hand already. Here’s what you’ll need
- Bacon – A pound of chopped bacon adds a delicious smokiness to the soup
- Ground Beef – Affordable and a great source of protein, it’s a staple in many households.
- Potatoes – They add heartiness to the soup and are usually inexpensive (I prefer Yukons because they hold up better, but any type of potato will work
- Velveeta Cheese – This processed cheese melts beautifully, giving the soup its creamy texture. If you are not a fan of Velveeta, any type of cheese will work just fine!
- Vegetables – Onions, carrots, and celery not only add flavor but also nutrition. You can use whatever veggies you have on hand.
- Chicken Broth and Heavy Cream – These create the luscious base of the soup
- Seasonings – Kinder’s Caramelized Burger Seasoning (or any kind of burger seasoning), Worcestershire sauce, mustard, salt, and pepper are all you need to elevate the flavors.
- Green Onions and grated cheddar for toppings – optional but adds a special touch to the final product
How To Make It
This is just a summary, the full recipe is below. Start by cooking the chopped bacon in a large pot until crispy. Remove the bacon with a slotted spoon and let it drain on paper towels. Discard the grease. But be sure to save it to cook other dishes with!
In the same pot, add the ground beef, along with the onions, garlic, carrots, and celery. Cook until the beef is fully cooked and the vegetables start to soften. Season with the Kinders Caramelized Onion Burger Seasoning (or your favorite burger seasoning), 1 tbsp of yellow or Dijon mustard and 1 tbsp of Worcestershire Sauce.
Instead of using chicken broth, I like to use this Better Than Bouillon Chicken flavored seasoning. It has a much richer flavor. However, chicken broth will work just fine. I get asked why I sometimes use chicken broth in beef dishes. For this soup, the beef broth is too rich and it also turns it an undesirable color. But that is just a personal preference. Anyway, stir in a heaping spoonful of this bouillon with 3 cups of water, or use 3 cups of broth!
Add in your chopped potatoes. I prefer the Yukon gold variety because they hold up better. Russets will fall apart easily after being cooked. However, again, you can use any variety you like or have on hand!
Bring this to a boil. Put the lid on and reduce the heat to a simmer. Cook for 15-20 minutes or until the potatoes are fork tender.
Lastly
Stir in 1 cup of heavy cream and 8 oz of Velveeta Cheese. (I am aware that some people have a strong aversion to Velveeta. If that is you, substitute it with any type of cheese that you like. Just be sure to use freshly grated as it will melt better!)
Once the cheese is completely melted, stir in half of the reserved bacon. For a pop of color, stir in some dried parsley as well. Season with salt and pepper if needed.
I like to serve this with the extra bacon and some sliced green onions on top. Then to take it to the next level, serve it with some garlic bread or croutons! I am sure this will be one of your new favorite soup recipes after you try it!
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Bacon Cheeseburger Soup
Equipment
- 1 Large Pot or Dutch Oven
Ingredients
- 1 lb Bacon, chopped up
- 1 lb Ground Beef
- 1 Celery Rib, diced
- 2 Carrots, diced
- 1 Yellow Onion, Diced
- 3-4 Garlic Cloves, minced
- 1 tbsp Kinders Caramelized Onion Burger Seasoning or any burger seasoning you like
- 1 tbsp Yellow Mustard
- 1 tbsp Worcestershire Sauce
- 1 tbsp Chicken Flavored Better Than Bouillon + 3 cups of water OR 3 cups chicken broth
- 1.5 lbs Yellow, Potatoes, chopped into bite-sized pieces
- 1 Cup Heavy Cream
- 8 oz Cubed Velveeta or any flavor of cheese you prefer
- Dried Parsley for a pop of color
- Salt and Pepper to taste
- Sliced Green Onions Optional for topping
- Shredded Cheddar Cheese Optional for topping
- Croutons or toasted garlic bread Optional for topping
Instructions
- Start by cooking the bacon in a large pot over medium heat. Once it is crispy, remove it and set it aside. Discard the grease.
- In the same pot, brown the ground beef with the onions, carrots, celery and garlic. Cook until the meat is fully cooked and the vegetables are starting to soften.
- Season with the burger seasoning, the mustard and the Worcestershire sauce and mix well. Add in the chicken bouillon and water or the chicken broth and the potatoes.
- Let that come to a boil. Put the lid on. Reduce the heat to a simmer and cook for 15-20 minutes until the potatoes are fork tender.
- Stir in the heavy cream and the Velveeta.
- Once the cheese is completely melted, stir in half the reserved bacon and some dried parsley. Season with salt and pepper if needed.
- Serve with the other half of the reserved bacon and sliced green onions and shredded cheese.
Notes
Check out these other great recipes while you are here!
It’s been unusually cold early this year and I’ve been craving soup. My family all loved this one. Although, my hubby did complain that carrots and celery do not belong on a cheeseburger. Whatever, it tasted great and it got him to eat some extra veggies. I followed the recipe with the exception of cooking it in my instant pot. Total personal preference, but soup is my favorite thing I use it for. I also added diced dill pickles as a topping. Sounds weird, but it was delicious. This one will definitely be repeated this winter.
LOL, I get that comment a lot about the carrots and celery, but they are there to enhance flavor. I am so glad everyone loved it! And the pickles are a great idea. I will definitely have to try that. Thanks for the great review!