Bacon Cheeseburger Soup
A delightful blend of all the flavors you love in a cheeseburger but in a cozy soup form!
Servings 8
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
To Make this in a crockpot, brown the bacon and ground beef and veggies as described above. Add them to the crockpot, along with the rest of the ingredients, except for the heavy cream and cheese. Cook on high for 1-2 hours or low for 2-3. When the potatoes are tender, stir in the heavy cream and cheese and bacon.
This soup freezes well. After cooking it, let it cool completely. Transfer it to an airtight container and freeze for up to 2 months. To heat it up, let it thaw then cook it in a pot on the stove or in the microwave.
Keep the leftovers in the refrigerator in a sealed container for up to 4 days. The soup will continue to thicken, so you may need to add chicken broth or milk when reheating it.