Yield: 6 servings
Bacon Cheeseburger Soup
This one-pot Bacon Cheeseburger Soup recipe combines all the flavors of a burger into a hearty and creamy soup with lots of hidden veggies! Ready in under an hour, it will quickly become a new family favorite.
Ingredients
- 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
- ½ teaspoon paprika, or smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon dry mustard
- 4 tablespoons all-purpose flour
- 4 cups chicken or beef broth
- 1 pound potatoes, diced
- 1 cup whole milk
- 16 oz Velveeta cheese, cut into cubes for easy melting
- salt and pepper, to taste
- shredded cheddar cheese, optional topping
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Instructions
- In a large heavy bottom pot (like a dutch oven) add the bacon and cook over medium heat until crispy, about 5 minutes. Using a slotted spoon scoop out the bacon pieces and set aside.
- Add the onion, carrots, and celery to the hot bacon grease. Sauté for about 5 minutes, until softened and onion is translucent.
- Add the ground beef, garlic, Worcestershire sauce, paprika, onion powder, garlic powder and dry mustard. Break up the ground beef as it browns, cooking until the ground beef is no longer pink, about 10 minutes.
- Whisk in the flour, stirring constantly and cooking for about two minutes, until the flour starts to brown and become fragrant. Slowly add in the chicken broth, while still constantly stirring. Add the potatoes and let the soup simmer for 15 minutes, stirring occasionally, until the potatoes are fork tender.
- Once the potatoes are tender, add the milk and cubed Velveeta cheese, stirring until all the cheese is melted and soup is well combined. Season with salt and pepper, to taste. Serve warm topped with the crispy bacon and optional shredded cheese.
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Notes
Store: Refrigerate leftovers in an airtight container for up to 4 days.
Reheat: The soup may thicken as it sits, so add a splash of broth or milk when reheating if needed. Reheat on the stovetop over medium heat, stirring occasionally. If reheating in the microwave, use short intervals and stir in between to prevent uneven heating.
Freeze: Let the soup cool completely before transferring it to a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before reheating. Warning: Velveeta freezes well, but if you used freshly shredded cheese, the texture may change when thawed.
Nutrition
Serving: 1 serving, Calories: 469kcal, Carbohydrates: 35g, Protein: 38g, Fat: 20g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 96mg, Sodium: 2008mg, Potassium: 1128mg, Fiber: 3g, Sugar: 12g, Vitamin A: 6005IU, Vitamin C: 19mg, Calcium: 529mg, Iron: 3mg