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
- 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.