Tasty bacon cheeseburger soup is comfort food to the max. It’s loaded with familiar flavors and is surprisingly easy to make.
I had seen recipes for cheeseburger soup but had never tried it. I couldn’t imagine how you could get soup to taste like a cheeseburger. Honestly, you just can’t, but you can make a darn good soup using the ingredients in a bacon cheeseburger.
I made this bacon cheeseburger soup with ground chicken. I wanted to shave off some calories but when you compare ground chicken to 90% lean ground beef, there’s only 56 more calories in 8 ounces of beef. When you make this, you decide which you’re going to use. To up the flavor of ground chicken, a little worcestershire sauce can be added if desired.
Bacon cheeseburger soup is basically like making potato soup except you add the meat and loads of cheese. I saw one recipe online where they added a whole brick of Velveeta. We are not doing that folks. A few slices of Kraft American cheese singles will do nicely.
In order to speed up the soup making process, I used my handy little 3 1/2 cup KitchenAid food processor. (Affiliate link). Just throw some rough cut veggies in there and in a couple seconds you have shredded carrots and onions ready to throw into the soup pot.
I also decided to make some croutons for garnish. I split a hamburger bun in half and cut each half into cubes and placed them into a small skillet and drizzled a little olive oil on them and tossed them around a bit. Heat the skillet on medium high and keep moving the bread around, tossing to turn them. In a couple minutes the cubes should be nicely browned.
Here’s the handy printable recipe for bacon cheeseburger soup.
Bacon cheeseburger soup
Somewhat decadent but oh so tasty soup.
- 8 oz ground chicken or use 90% lean ground beef
- 1 slice thick cut bacon, chopped into small bits
- 3 tbsp olive oil
- 1/4 cup all purpose flour
- 2 cups 1% milk
- 2 1/2 cups beef broth
- 1 med onion, diced small or chopped in food processor
- 2 carrots, shredded
- 2 stalks celery, diced small or chopped in a food processor
- 1 med. russet potato, peeled and diced small
- 12 slices Kraft singles American cheese, cubed to melt better
- salt and pepper to taste
- 1/2 tsp worcestershire sauce, (optional)
In a dutch oven or large stock pot, place the bacon and ground meat on medium heat and brown, 5 or 6 minutes.
Once browned, add the 3 tbsp of oil and the 1/4 cup of flour and stir and cook the flour about one minute.
Next, add the milk and stir to incorporate the flour and then add the broth and bring to a boil. Use a wooden spoon to scrape any brown bits from the bottom of the pot.
Add the carrots, onion, celery, and potato, reduce to a simmer and cook until the vegetables have softened, 20 minutes.
Stir in the cheese to melt, taste and adjust flavor with salt and pepper as desired.
Remove from the heat and serve, garnish with croutons, additional cheese and parsley if desired.