Bacon Cheeseburger Soup Recipe

Here’s a full article draft for your Bacon Cheeseburger Soup recipe:

Bacon Cheeseburger Soup Recipe

There’s nothing quite as comforting as a warm, hearty bowl of soup on a chilly day. But what if you could enjoy all the flavors of a juicy bacon cheeseburger in spoonable form? That’s exactly what this Bacon Cheeseburger Soup delivers — a rich, cheesy, savory soup that tastes like your favorite diner classic.

This soup is a crowd-pleaser for family dinners, potlucks, or game-day gatherings. It’s creamy, cheesy, and loaded with ground beef, smoky bacon, and tender potatoes, making it both filling and flavorful. Pair it with a side of crusty bread, and you’ve got a complete meal.

Whether you’re looking for a fun twist on burger night or simply want a comforting recipe to warm you up, this soup is an easy and delicious option. Even picky eaters will be coming back for seconds!

Cooking Time & Serving

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6

Ingredients

• 1 lb ground beef
• 6 slices bacon, cooked and crumbled
• 3 cups potatoes, peeled and diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1 ½ cups milk
• 2 cups shredded cheddar cheese
• 3 tbsp butter
• 3 tbsp all-purpose flour
• ½ cup sour cream
• 1 medium carrot, diced (optional)
• 1 stalk celery, diced (optional)
• ½ tsp paprika
• Salt and black pepper, to taste
• Green onions or parsley (for garnish, optional)

How to Make Bacon Cheeseburger Soup

1. Cook the bacon: In a large pot, cook the bacon until crispy. Remove, crumble, and set aside. Leave about 1 tablespoon of bacon fat in the pot.
2. Brown the beef: Add ground beef and cook until no longer pink. Drain excess fat if needed.
3. Sauté vegetables: Add onion, garlic, carrot, and celery to the pot. Cook for 3–4 minutes until softened.
4. Add potatoes & broth: Stir in diced potatoes, chicken broth, salt, pepper, and paprika. Bring to a boil, then reduce heat and simmer until potatoes are tender (about 12–15 minutes).
5. Make the cheese base: In a separate pan, melt butter. Whisk in flour and cook for 1–2 minutes to form a roux. Slowly whisk in milk until smooth and thickened.
6. Combine: Stir the milk mixture into the soup pot. Add shredded cheddar cheese, stirring until melted and creamy.
7. Finish: Mix in sour cream and crumbled bacon. Adjust seasoning to taste.
8. Serve: Garnish with extra cheese, bacon, or green onions if desired.

Notes

• You can substitute ground turkey or chicken for a lighter option.
• For extra creaminess, use half-and-half instead of milk.
• If you want a spicy kick, add diced jalapeños or a dash of cayenne pepper.
• Leftovers keep well in the fridge for up to 3 days. Reheat slowly over low heat to prevent curdling.

FAQs

Q: Can I freeze bacon cheeseburger soup?

A: Because of the dairy, this soup doesn’t freeze well. It’s best enjoyed fresh or refrigerated for a few days.

Q: Can I make this gluten-free?

A: Yes! Use cornstarch instead of flour for the roux and ensure your broth and seasonings are gluten-free.

Q: What cheese works best?

A: Sharp cheddar gives the best flavor, but you can mix in mozzarella, Colby Jack, or even Velveeta for extra creaminess.

Q: Can I make it in a slow cooker?

A: Yes. Brown the beef and bacon first, then add all ingredients except cheese and sour cream to the slow cooker. Cook on low for 6 hours or high for 3. Stir in cheese and sour cream before serving.

Nutrition (per serving, based on 6 servings)