Description
This hearty Bacon Cheeseburger Soup combines savory ground beef, crispy bacon, tender potatoes, and rich cheddar cheese in a creamy broth. Perfect for a comforting meal, it features layers of flavor from sautéed onions and garlic, tangy ketchup, and Worcestershire sauce. Ready in under an hour, this stovetop soup makes a satisfying lunch or dinner.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- 8 slices bacon, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
- 2 cups peeled and diced potatoes
- 1 can (14.5 oz) diced tomatoes, undrained
Dairy and Condiments
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
Seasonings and Thickener
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons all-purpose flour
- 1/4 cup water
Garnish
- 2 tablespoons chopped green onions, for garnish
Instructions
- Cook the bacon: In a large pot over medium heat, cook the diced bacon until crispy. Remove the bacon pieces with a slotted spoon and set aside, leaving the rendered bacon fat in the pot for flavor.
- Sauté aromatics: Add the chopped onion and minced garlic to the bacon fat in the pot. Cook over medium heat until the onions become translucent and fragrant, about 3-5 minutes.
- Brown the ground beef: Add the ground beef to the pot, breaking it apart with a spoon. Cook until the beef is fully browned and no longer pink. Drain any excess fat if needed to prevent greasiness.
- Add broth and vegetables: Stir in the chicken broth, diced potatoes, and the undrained diced tomatoes. Increase the heat to bring the mixture to a boil.
- Simmer the soup: Once boiling, reduce heat to low and cover the pot. Let the soup simmer for 10 to 15 minutes, or until the potatoes are tender when pierced with a fork.
- Prepare the thickener: In a small bowl, mix the all-purpose flour with the water to create a smooth slurry. Slowly stir this slurry into the simmering soup to thicken the broth slightly.
- Incorporate cream and seasonings: Add the heavy cream, ketchup, Worcestershire sauce, salt, black pepper, and optional red pepper flakes. Stir thoroughly to blend all flavors.
- Melt the cheese: Gradually add the shredded cheddar cheese to the pot, stirring constantly until the cheese fully melts and the soup achieves a smooth, creamy consistency.
- Add back the bacon: Stir the cooked bacon pieces into the soup, reserving some for garnishing the final dish.
- Serve and garnish: Ladle the hot soup into bowls and garnish with the reserved crispy bacon and chopped green onions for an added layer of flavor and texture.
Notes
- For extra thickness, add a bit more flour slurry if desired.
- Red pepper flakes can be omitted or adjusted to taste for spiciness.
- Use low-sodium chicken broth if watching salt intake.
- Leftovers keep well refrigerated for 3-4 days and reheat gently on the stovetop.
- This soup pairs well with crusty bread or a simple green salad.
