Bacon Cheeseburger Soup (Print Version)
Creamy Bacon Cheeseburger Soup with crispy bacon, browned beef, potatoes, cheddar, and pickle topping.
# Ingredients:
For the soup base
01 -
6 slices thick-cut bacon, chopped
02 -
1 lb (450 g) ground beef, 85/15 or 90/10
03 -
1 small yellow onion, diced
04 -
1 medium carrot, diced
05 -
1 celery stalk, diced
06 -
3 cloves garlic, minced
07 -
2 tablespoons all-purpose flour
08 -
3 cups (710 ml) beef broth
09 -
2 cups (300 g) russet potatoes, peeled and diced into 1/2-inch pieces
10 -
1 tablespoon ketchup
11 -
1 teaspoon yellow mustard
12 -
1 teaspoon Worcestershire sauce
13 -
1/2 teaspoon smoked paprika
14 -
1/2 teaspoon kosher salt, plus more to taste
15 -
1/4 teaspoon black pepper
For the creamy finish
16 -
1 cup (240 ml) half-and-half
17 -
4 oz (115 g) cream cheese, softened and cubed
18 -
2 cups (225 g) freshly shredded sharp cheddar cheese
For serving
19 -
Diced dill pickles
20 -
Thinly sliced scallions
21 -
Extra shredded cheddar
22 -
Reserved crispy bacon
# Instructions:
01 -
Set a Dutch oven over medium heat. Cook the chopped bacon for 7-9 minutes, stirring often, until crisp. Transfer the bacon to a paper towel-lined plate and leave about 1 tablespoon of drippings in the pot.
02 -
Add the ground beef to the bacon drippings. Cook for 6-8 minutes, breaking it into crumbles, until browned and cooked through. Drain excess grease if needed.
03 -
Stir in the onion, carrot, celery, garlic, salt, and pepper. Cook for 4-5 minutes, until the onion softens and the garlic smells fragrant.
04 -
Sprinkle in the flour and stir for 1 minute to coat the beef and vegetables. Slowly pour in the beef broth while stirring, scraping the bottom of the pot.
05 -
Add the potatoes, ketchup, mustard, Worcestershire sauce, and smoked paprika. Bring to a simmer, then cook uncovered for 15-18 minutes, until the potatoes are tender.
06 -
Reduce the heat to low. Stir in the half-and-half and cream cheese until the cream cheese melts. Add the cheddar a handful at a time, stirring until smooth before adding more.
07 -
Taste and adjust salt and pepper. Ladle into bowls and top with the crispy bacon, diced pickles, scallions, and extra cheddar.
# Notes:
01 -
Cut the potatoes evenly so they finish cooking at the same time.
02 -
Freshly shredded cheddar melts more smoothly than pre-shredded cheese.
03 -
Reheat gently with extra broth or milk because the soup thickens in the fridge.