Bacon cheeseburger soup? It’s everything you’d expect from a bacon cheeseburger-including the bun-in soup form. And it’s delicious.
I have a notebook that I guess I’d just call my blogging notebook. In it, I make my daily to-do lists, write lists of restaurants that I need to try, and keep a running list of recipe ideas. This summer, apparently I went through an “everything cheeseburger” phase. Seriously. It must have been because I had my burger list on my mind, because I wrote down cheeseburger soup, cheeseburger salad, cheeseburger egg rolls, cheeseburger bowl, cheeseburger tacos…..
Not all together. I promise. But over the span of a couple of weeks, I wrote all of those things in my notebook. But you guys know how much I love burgers. They are pretty much my favorite. Anyway…I just wanted to put ground beef, melted cheese, ketchup, mustard, onions, and pickles in all the things. And I will, yes I will. I decided, though, that I needed to start with the soup.
As I was researching cheeseburger soup, I found a lot of delicious sounding recipes, but none of them were cheesy enough. I wanted my cheeseburger soup to basically drip with cheese…no one could claim that this soup doesn’t have enough cheese. Some of them contained bacon, and most of them contained onions, but none contained ketchup, mustard, or pickles. How can you call something “cheeseburger soup” and leave out most of the best flavor components of a cheeseburger? And most of them neglected the burger bun croutons. Um, guys, this bacon cheeseburger soup needs burger bun croutons…and if the bun has sesame seeds, all the better. This bacon cheeseburger soup really is a cheeseburger in a bowl, and it is amazing (if I do say so myself).
Yield: 4 servings
10 minPrep Time:
25 minCook Time:
- 2 large hamburger buns, cut into 1-inch cubes
- 1 tablespoon olive oil
- 4 strips bacon, diced
- 1 large onion, diced
- 1 pound ground beef
- 3 tablespoons flour
- 2 cups milk
- 2 1/2 cups low-sodium beef broth
- 2 medium russet potatoes, scrubbed and diced
- 4 ounces cheddar cheese, grated (1 cup)
- 1/4 cup ketchup
- 1/4 cup yellow mustard
- diced pickles, for serving
- Preheat the oven to 400 degrees. Toss the bread cubes with the olive oil and spread on a baking sheet. Bake until lightly browned, stirring once or twice (this will take about 10-15 minutes, but be careful not to overbake them!).
- Preheat a large (6-8 quarts) pot over medium heat. Add the bacon and cook until browned and crispy. Use a slotted spoon to move the bacon to a paper towel lined plate. Add the onions to the pot with the bacon drippings and cook until the onions are softened and just beginning to brown.
- Add the ground beef and cook until no longer pink. Sprinkle the flour over the beef and stir to combine. Cook for one minute, then gradually add the milk and beef broth while stirring constantly.
- Add the potatoes to the pot and bring the mixture to a low boil. Cook until the potatoes are cooked through, then add the cheddar cheese a handful at a time, stirring to incorporate.
- In a small bowl, whisk the ketchup and mustard together. Pour into the soup and stir to combine. Serve the soup immediately with diced pickles, bacon, and croutons for topping.
- Calories 3374
- Total Fat: 259 g 398.46%
- Saturated Fat: 100 g 500%
- Cholesterol: 713 mg 237.67%
- Sodium: 7317 mg 304.88%
- Potassium: 2054 mg 58.69%
- Total Carbohydrate: 69 g %
- Sugar: 41 g
- Protein: 187 g
- Vitamin A: 52.32%
- Calcium: 1463 mg 146.3%
- Iron: 10 mg 55.56%
Click here to print the recipe for bacon cheeseburger soup!