Bacon Cheeseburger Soup ~ creamy, cheesy and packed with bacon, potatoes and all the fixings of a regular cheeseburger. Comfort food at its finest.
When it comes to what to make for dinner, quick weeknight meals are the key to survival. Some of the best easy meals include sheet pan fajitas, dan dan noodles and chicken saltimbocca. And this cheeseburger soup could not me simpler to make tonight.
Bacon Cheeseburger Soup Recipe
Soup is definitely a list topper when it comes to cold-weather comfort foods. And the creamier the soup, the better.
Creamy soups like chicken pot pie, dill pickle and even some luxuriously creamy vegetarian soups are all fair game.
This creamy and delicious cheeseburger soup is a favorite to cozy up to this time of year – loaded with ground beef, bacon and creamy cheese, it’s going to bring you comfort and warmth.
Ingredients for Bacon Cheeseburger Soup
You can find the full recipe at the bottom of this post.
Pantry Ingredients
- beef broth – make sure it’s low-sodium
- Rotel – in the canned goods section, make sure to get the fire-roasted version
- Better than Bouillon – this is a brand and it has so much more flavor than regular bouillon
- dill pickle juice – pour this right out of your pickle jar
- dried parsley
- dry mustard
- Sriracha
- Velveeta cheese – adds the perfect creamy texture
- salt and pepper
Fresh Ingredients
- Yukon Gold potatoes
- bacon – any brand, any thickness will work
- ground beef – make sure it’s lean (93/7), ground turkey also works
- yellow onion
- fresh garlic
- heavy whipping cream
How To Make Cheeseburger Soup
Step one: In a large soup pot, add water, beef broth and potatoes and bring to a boil until potatoes are tender, but not mushy. (Do not drain the liquid from the potatoes.)
Step two: While potatoes are cooking, in a large skillet, chop the bacon into bite-sized pieces and cook until crispy, remove and drain the grease from the pan, but do not wipe clean. In the same skillet, brown ground beef, onions and garlic. Once the meat is cooked through, drain the grease and set the beef aside.
Step three: In the same skillet, whisk together, pickle juice, dry mustard, Sriracha and Better than Bouillon until heated and bubbly. Slowly add the heavy whipping cream, whisking continuously until it thickens. Add the cheese and stir continuously until melted over low heat.
Step four: Once the potatoes are done add ground beef, bacon, parsley and Rotel back to the soup pot and bring to a simmer. Add cheese mixture from the skillet to the soup pot and stir well. Let simmer over low heat for about ten minutes.
Step five: Serve in bowls topped with more parsley, pickle chips and toasted hamburger buns.
What Does It Taste Like?
Bacon cheeseburger soup taste like a cheeseburger, it really does. It’s creamy and very cheesy. With little pieces of meat, bacon, potatoes and
tomatoes, it’s comfort food for any day of the year. Don’t let the pickle juice throw you off, you can’t even taste it, but it really enhances the flavor.
Storage Instructions
To store any leftovers, let the soup cool, and place in an air tight container and keep in the refrigerator for up to 3 days. Freezing leftovers is not recommended.
Reheating Instructions
To reheat this soup, place in a microwaveable bowl, cover and heat for 2-3 minutes. Or reheat on the stove in a pot until it’s hot. Stir continuously so it doesn’t burn.
Topping Ideas
You can toast cut up hamburger sesame seed buns, or use garlic croutons and place on top of soup.
Add extra bacon pieces, sour cream, salty potato chips and/or cut cup dill pickles.
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Bacon Cheeseburger Soup
Ingredients
- 1 cup water
- 32 oz low-sodium beef broth
- 2 medium Yukon Gold potatoes, peeled and diced into bite size pieces
- 6 strips bacon
- 1 lb ground beef (93/7% lean)
- 1 cup yellow onion, diced
- 1 tbsp minced garlic
- 1/2 cup dill pickle juice
- 2 tsps dry mustard
- 1/2 tsp Sriracha
- 1 heaping tbsp. Better than bouillon - Beef flavored
- 1-1/2 cups heavy whipping cream
- 16 oz Velveeta cheese, cubed
- 1 tbsp dried parsley
- 1 can (10 oz) Rotel fire roasted tomatoes with green chilies
- salt and pepper to taste
Garnishes:
- parsley
- dill pickle chips
- toasted, cubed hamburger buns
Instructions
- In a large soup pot, add water, beef broth and potatoes and bring to a boil until potatoes are tender, but not mushy. (Do not drain the liquid from the potatoes.)
- While potatoes are cooking, in a large skillet, chop the bacon into bite-sized pieces and cook until crispy, remove and drain the grease from the pan, but do not wipe clean. In the same skillet, brown ground beef, onions and garlic. Once the meat is cooked through, drain the grease and set the beef aside.
- In the same skillet, whisk together, pickle juice, dry mustard, Sriracha and Better than Bouillon until heated and bubbly. Slowly add the heavy whipping cream, whisking continuously until it thickens. Add the cheese and stir continuously until melted over low heat.
- Once the potatoes are done add ground beef, bacon, parsley and Rotel back to the soup pot and bring to a simmer. Add cheese mixture from the skillet to the soup pot and stir well. Let simmer over low heat for about ten minutes.
- Serve in bowls topped with more parsley, pickle chips and toasted hamburger buns.
Nutrition
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