Bacon Cheeseburger Soup

Bacon Cheeseburger Soup is a comforting family meal that tastes just like a cheeseburger but as a creamy, cheesy, hearty soup!

This soup recipe comes together pretty easily, but it still takes about  an hour to prepare/cook.Y’all it’s officially getting cold outside which means bring on all the soup recipes! I love curling up to a bowl of this comforting soup. 

WHY YOU’LL LOVE THIS RECIPE

I love a good cheeseburger every now and then, but it’s also very fun to put a creative twist on it and make this cozy soup. This bacon cheeseburger soup is rich and hearty and everything you’d expect from a soup inspired by cheeseburgers.

In every single bite you get crispy bacon, juicy beef, and creamy melty cheese, so all the makings of a wonderful burger. That means that it’s kid friendly, which is a win on busy weeknights, especially when it’s a little chilly outside.

FAQS

COULD I USE DIFFERENT TYPES OF CHEESE?

Yes, feel free to use whatever type of cheese you’d like! If you’re not really a cheese person then you could skip the cheese all together and just make it a creamy bacon hamburger soup instead.

HOW DO I STORE THIS RECIPE?

This soup can be stored in an airtight container in the fridge for about 3-4 ish days. Keep in mind that the soup could get thicker over time as the potatoes release more starch depending on how many potatoes you add. When you’re ready to eat, reheat it over in the microwave or on low heat in a small pot, stirring occasionally. Add a splash of chicken broth to loosen up the soup if needed.

CAN I FREEZE THIS SOUP?

Ehh, you can just like any other soup. But I don’t recommend it because soups that have any sort of cream tend to separate when frozen. So, when you go to reheat the soup the flavor and texture will probably change. However, if you are going to freeze your Bacon Cheeseburger Soup then you can follow these simple steps below. 

• Wait until the soup completely cools.
• Once cooled, you can pour the soup into airtight containers or my favorite, large freezer bags (this is my favorite way to freeze soups to save space in my freezer).
• When filling the freezer bags or airtight containers make sure to leave about an inch or two of space. This will give the soup enough room to expand as it freezes. Seal and mark with the storage date and you’re all set!

HOW DO I DEFROST THIS SOUP?

The key to defrosting this soup is to do it slowly to minimize the separation of ingredients. I would start by placing the soup in the fridge first to thaw overnight. Then you can reheat in the microwave or stovetop.

MORE SOUP RECIPES!

• Chicken Tortilla Soup
• One Pot Italian Sausage Tortellini Soup 
• Zuppa Toscana Soup

Questions about this Bacon Cheeseburger Soup? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!

Bacon Cheeseburger Soup

Bacon Cheeseburger Soup is a comforting family meal that tastes just like a cheeseburger but as a creamy, cheesy, hearty soup!

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Prep Time 20 mins

Cook Time 35 mins

Servings 6

Ingredients

  

• 2 lbs Ground Beef
• 6-8 Slices Cooked Bacon, Chopped
• 2 Tablespoons Pickle Juice, Optional
• 4 Cups Russet Potatoes Peeled, Diced
• 1 Cup Celery, Chopped
• 1 Cup Yellow Onion, Chopped
• 15 oz Can Diced Tomatoes( Do not drain)
• 1 Tablespoon Worcestershire Sauce
• Kosher Salt and Black Pepper, as needed
• 1½ Teaspoon Onion Powder
• 1½ Teaspoon Chili Powder
• 1½ Teaspoon Garlic Powder
• 1½ Teaspoon Dry Basil
• 1½ Teaspoon Dry Parsley
• ¼ Cup Sour Cream
• 1 Cup Heavy Cream
• 4 Cups Low Sodium Chicken Broth
• 3 Tablespoons All Purpose Flour
• 1 Cup Freshly Shredded Pepper Jack Cheese
• 1 Cup Freshly Shredded Cheddar Cheese

Instructions

 

• In a large heavy bottom pot like a Dutch Oven. Add the ground beef, garlic powder, dry basil, dry parsley, onion powder, salt, pepper and chili powder and cook until the beef starts to turn light brown. 
• Add in the onions, and celery and cook until the veggies begin to soften and the onions become translucent. Add in the pickle juice and Worcestershire sauce. Then stir in the diced tomatoes.
• Add in the flour and stir until combined. Pour in chicken broth and heavy cream. Then add in the potatoes and mix everything together. Cover and let soup cook on low until it begins to thicken. 
• Once the soup has thickened a bit, add in the sour cream, shredded cheddar and pepper jack cheese. Mix well. (If the soup has not thickened to your liking please see note below). 
• Taste and adjust seasonings as needed and top with bacon, green onion and additional cheddar cheese. Enjoy!

Notes

If the soup is too loose for whatever reason, you may create an additional cornstarch slurry with equal parts cold water and cornstarch and add to the soup to thicken ta bit more. 

 

If the Soup is too thick, add in a little chicken broth or heavy cream to thin it out some.