bacon cheeseburger soup

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Serving Size: 6 generous bowls
Intensity Level: Easy to Moderate (requires some multi-tasking but no advanced techniques)

---

A Note from the Chef

Imagine the iconic, crave-worthy flavors of a classic bacon cheeseburger—savory beef, smoky bacon, melted cheese, and a hint of tangy pickle—transformed into a rich, velvety soup that’s perfect for any chilly evening. This Bacon Cheeseburger Soup is the ultimate comfort food hybrid, delivering deep, familiar satisfaction in every spoonful. It’s hearty, family-friendly, and guaranteed to become a regular in your dinner rotation.

---

Ingredients

The Main Players

• 1 lb (450g) lean ground beef (90/10 works well)

• 8 oz (225g) thick-cut bacon, chopped

• 1 medium yellow onion, finely diced

• 2 medium carrots, peeled and finely diced

• 2 stalks celery, finely diced

• 3 cloves garlic, minced

The Flavor Builders

• 3 tablespoons all-purpose flour

• 4 cups (946ml) low-sodium beef broth

• 1 (14.5 oz) can diced tomatoes, drained

• 2 medium russet potatoes, peeled and cubed into ½-inch pieces

• 1 tablespoon Worcestershire sauce

• 2 teaspoons dried parsley

• 1 teaspoon smoked paprika

• ½ teaspoon dried thyme

• Salt and freshly ground black pepper to taste

The Creamy, Cheesy Finish

• 2 cups (8 oz / 225g) sharp cheddar cheese, freshly grated

• 1 ½ cups (355ml) whole milk or half-and-half

• ⅓ cup (80g) sour cream or cream cheese

The Classic “Burger” Toppings

• Shredded iceberg lettuce

• Sliced dill pickles (or 2 tbsp pickle relish stirred in at the end)

• Diced tomato

• Additional crumbled bacon and shredded cheese

---

Equipment You’ll Need

• Large Dutch oven or heavy-bottomed soup pot

• Wooden spoon or spatula

• Measuring cups and spoons

• Cheese grater (freshly grated melts better than pre-shredded!)

---

Step-by-Step Instructions

Step 1: Crisp the Bacon & Brown the Beef

1. In your large Dutch oven over medium heat, cook the chopped bacon until crispy and golden brown, about 6-8 minutes.

2. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the glorious bacon fat in the pot.

3. Increase the heat to medium-high. Add the ground beef to the pot and cook, breaking it up with your spoon, until no pink remains, about 5-7 minutes. Season with a pinch of salt and pepper.

4. Use the slotted spoon to remove the beef, placing it in a bowl with the cooked bacon. Leave about 2 tablespoons of fat in the pot (drain any excess).

Step 2: Build the Flavor Base

1. Reduce heat to medium. Add the diced onion, carrots, and celery to the pot. Sauté in the residual fat until the vegetables are softened and the onion is translucent, about 6-8 minutes.

2. Add the minced garlic and cook for 1 more minute until fragrant.

3. Sprinkle the flour over the vegetable mixture. Stir constantly for 2 minutes to cook out the raw flour taste. This will help thicken the soup beautifully.

Step 3: Simmer to Perfection

1. Slowly pour in the beef broth while stirring continuously to avoid lumps.

2. Add the drained diced tomatoes, cubed potatoes, Worcestershire sauce, smoked paprika, dried parsley, and thyme. Stir to combine.

3. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer, uncovered, for 15-20 minutes, or until the potatoes are fork-tender.

Step 4: The Indulgent Finish

1. Return the cooked beef and bacon to the pot, reserving a small handful of bacon for garnish. Stir and heat through for 3-4 minutes.

2. Crucial Step: Reduce the heat to the lowest possible setting. Gradually stir in the milk or half-and-half, followed by the grated cheddar cheese, one handful at a time, allowing each addition to melt fully before adding the next.

3. Stir in the sour cream or cream cheese until the soup is smooth and creamy. Do not let the soup boil after adding the dairy, as it could cause separation.

4. Taste and adjust seasoning with salt and pepper. For an authentic burger kick, stir in pickle relish now if using.

---

Serving & Presentation

Ladle the hot soup into deep bowls. Top each serving with a small handful of shredded lettuce, a sprinkle of diced tomato, a few slices of pickle, and the reserved crispy bacon. Serve immediately with crusty bread for dipping or a side of toasted pretzel buns for the full burger experience.

Storage & Reheating Notes

• Refrigerator: Store cooled soup in an airtight container for up to 3-4 days. The soup will thicken considerably when chilled.

• Reheating: Reheat gently on the stovetop over low heat, adding a splash of broth or milk to loosen it to your desired consistency. Microwaving is fine, but use a lower power setting and stir frequently.

• Freezing: Freezing is not highly recommended due to the dairy content, which can separate and become grainy upon thawing. If you must freeze, omit the dairy when making. Freeze the base soup, then add fresh dairy when reheating.

---

Nutrition Information (Per Serving)

• Calories: ~620 kcal

• Total Fat: 42g (Saturated Fat: 19g)

• Cholesterol: 125mg

• Sodium: 980mg (varies based on broth and bacon used)

• Total Carbohydrates: 28g (Dietary Fiber: 3g | Sugars: 8g)

• Protein: 35g

Nutritional information is an estimate calculated using a nutrition database and may vary based on ingredient brands and specific portions used.