Bacon Cheeseburger Soup
This is probably one of my most popular soup options to this day! To some, it may sound risky or nasty but you have to trust me when I say,… It’s AMAZING! I have everyone who has tried this coming back for seconds and asking for the recipe. So I figured it was time to post it here so you can enjoy it, too!
Here’s what you’ll need to make this delectable meal:
- 1 lb ground beef
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 Whole onion chopped
- Chopped celery and carrots equal to onion
- 3 Tbsps butter
- 1/4 cup flour
- 1 Tbsp basil
- 4 cups peeled/cubed potatoes
- 4 cups chicken broth
- 1 1/2 cups milk
- 16oz Block of Velveta cubed
- 1/4 cup sour cream (or 1/2 block cream cheese)
- 1- 1.5lbs chopped cooked bacon
- Salt and pepper to taste
- *Optional* parsley, croutons, crackers to garnish
Whew! That’s quite a list! But well worth it. Stay with me now!
Ok, now let’s get cooking! I’m hungry!
Starting out, brown the ground beef in a large stock pot. Once cooked, use a paper towel to remove any excess grease and remove from pot and set aside.
Add olive oil (I used Bacon Up) and butter to your pot on medium heat. Once melted, put in the onion, carrots and celery seasoning with basil, salt and pepper to taste. Stir until tender.
Once the carrots are softened, add the remaining butter and flour, stirring to coat evenly. Let all that cook for a few minutes to brown and to remove the flour taste.
Next, add the potatoes and stir until incorporated. Pour in chicken broth and let it come to a light boil, stirring occasionally.
Once potatoes are fork tender, add milk, sour cream and Velveta until the cheese is completely melted into the soup.
Finally, turn off the heat and add chopped bacon, saving some to garnish if desired. Taste for seasoning and add if needed. I usually top mine with a little parsley or serve with crackers and croutons.
Enjoy!!
Bacon Cheeseburger Soup
Ingredients
- 1 lb ground beef
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 Whole onion chopped
- Chopped celery and carrots equal to onion
- 3 Tbsps butter
- ¼ cup flour
- 1 Tbsp basil
- 4 cups peeled/cubed potatoes
- 4 cups chicken broth
- 1 ½ cups milk
- 16 oz Block of Velveta cubed
- ¼ cup sour cream or ½ block cream cheese
- 1- 1½ lbs chopped cooked bacon
- Salt and pepper to taste
- *Optional* parsley croutons, crackers to garnish
Instructions
- Starting out, brown the ground beef in a large stock pot. Once cooked, use a paper towel to remove any excess grease and remove from pot and set aside.
- Add olive oil and butter to your pot on medium heat. Once melted, put in the onion, carrots and celery seasoning with basil, salt and pepper to taste. Stir until tender.
- Once the carrots are softened, add the remaining butter and flour, stirring to coat evenly. Let all that cook for a few minutes to brown and to remove the flour taste.
- Next, add the potatoes and stir until incorporated. Pour in chicken broth and let it come to a light boil, stirring occasionally.
- Once potatoes are fork tender, add milk, sour cream and Velveta until the cheese is completely melted into the soup.
- Finally, turn off the heat and add chopped bacon, saving some to garnish if desired. Taste for seasoning and add if needed. I usually top mine with a little parsley or serve with crackers and croutons.
Video
Did you make this? Did you love it as much as my family does? Let me know how you edited it to fit your taste buds.
