Bacon cheese Burger Soup

YIELD: 6 Servings
PREP TIME: 20 minutes
COOK TIME: 35 minutes
TOTAL TIME: 55 minutes

RECIPE INTENSITY: Medium. This recipe involves several steps (browning meat, making a roux, simmering) but is absolutely manageable for a confident home cook. It requires your attention but is not overly complex.

Ingredients

The Meaty Foundation

• 1 lb lean ground beef (85/15 or 90/10 is ideal)

• 6 slices thick-cut bacon, chopped

• 1 medium yellow onion, finely diced

• 2 cloves garlic, minced

The Aromatic Vegetables

• 3 stalks celery, finely diced

• 2 medium carrots, peeled and finely diced

• 3 tablespoons all-purpose flour

The Liquid & Flavor Base

• 4 cups (32 oz) low-sodium chicken broth

• 1 (14.5 oz) can diced tomatoes, undrained

• 2 cups half-and-half

• 1 cup whole milk

• ¼ cup ketchup

• 2 tablespoons yellow mustard

• 1 tablespoon Worcestershire sauce

• 1 teaspoon smoked paprika

• Salt and freshly ground black pepper, to taste

The Cheesy Finish & Toppings

• 2 cups shredded sharp cheddar cheese, plus more for garnish

• 1 cup shredded Colby Jack cheese

• For Serving: Dill pickle slices, shredded lettuce, chopped tomato, additional cooked bacon crumbles, and a dollop of sour cream.

Instructions

Step 1: Render the Bacon & Brown the Beef

In a large Dutch oven or heavy-bottomed soup pot over medium-high heat, cook the chopped bacon until crispy. Using a slotted spoon, remove the bacon and set it on a paper towel-lined plate. Leave the rendered bacon fat in the pot—this is liquid gold for flavor!

Add the ground beef and diced onion to the hot bacon fat. Cook, breaking up the beef with a wooden spoon, until the beef is no longer pink and the onion is softened, about 8-10 minutes. In the last minute of cooking, add the minced garlic and stir until fragrant. Drain off any excess grease, if desired, but a little bit will add great flavor.

Step 2: Build the Soup Base

Reduce the heat to medium. Add the diced celery and carrots to the pot and cook for 5-7 minutes, until they begin to soften. Sprinkle the flour over the beef and vegetable mixture and stir constantly for 1-2 minutes. This cooks the raw flour taste out and will help thicken the soup beautifully.

Step 3: Create the Creamy Broth

Gradually pour in the chicken broth, stirring constantly to prevent any flour lumps from forming. Add the undrained diced tomatoes, ketchup, yellow mustard, Worcestershire sauce, and smoked paprika. Stir everything together until well combined.

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

Step 4: The Grand Finale – Add Dairy & Cheese

Stir in the half-and-half and whole milk. Warm the soup through, but do not let it boil, as this could cause the dairy to curdle. Once hot, gradually add the shredded cheddar and Colby Jack cheeses, one handful at a time, stirring until each addition is fully melted and incorporated before adding the next. This patience ensures a smooth, velvety soup rather than a grainy one.

Step 5: Final Seasoning and Serve

Stir in most of the reserved cooked bacon (saving some for garnish). Taste the soup and season with salt and pepper as needed. Remember, the bacon, cheese, and broth already contain salt, so taste first!

Ladle the hot soup into bowls and get creative with the toppings. This is where the “cheeseburger” magic truly comes to life!

Topping Bar & Serving Suggestions

The toppings are not just a garnish; they are an integral part of the experience. Set up a small “burger bar” and let everyone customize their bowl:

• A handful of shredded iceberg lettuce for a fresh, cool crunch.

• A few dill pickle slices for that essential tangy bite.

• Diced fresh tomato to echo the tomatoes in the soup.

• A generous sprinkle of the reserved bacon crumbles.

• An extra pinch of shredded cheese.

• A dollop of sour cream to add a lovely creamy tang.

Serve this soup with a side of crusty bread for dipping, soft pretzel rolls, or a simple side salad to balance the richness.

Nutrition Information (Per Serving)

Please note: This is an estimate based on the ingredients used and may vary depending on specific brands and portion sizes.

• Calories: ~680

• Total Fat: 48g

• Saturated Fat: 24g

• Cholesterol: 145mg

• Sodium: 980mg

• Total Carbohydrates: 22g

• Dietary Fiber: 2g

• Sugars: 12g

• Protein: 38g

This soup is a hearty, protein-packed meal. To make it lighter, you can use ground turkey, reduce the amount of bacon, use low-fat cheese, and substitute the half-and-half with whole milk or evaporated milk. However, for the truly indulgent, classic bacon cheeseburger-in-a-bowl experience, this recipe is perfection.

LAST OF THE RECIPE:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently. Avoid boiling, as this can cause the dairy to separate. The soup may thicken upon standing; you can thin it with a splash of broth or milk when reheating. This soup does not freeze well due to the dairy content, as it can become grainy upon thawing.