Bacon Cheeseburger Soup puts your favorite all-American sandwich…in a bowl to warm you up on chilly autumn days.
Bacon Cheeseburger Soup
By Sue Lau | Palatable Pastime
This is one of those soups I enjoy just because of the whimsical nature of it. Many cheeseburger soups don’t taste anything like cheeseburgers at all, but just ground beef, potatoes and cheese. I took the extra steps here to make sure this soup was true to its namesake. If you have never had pickles or mustard in a soup before, don’t be alarmed. They are very much at home here, especially since it’s a burger taste you’re going for. The only time I would suggest leaving those out is if you don’t take your burgers with mustard or pickle, but most people do.
I am happy to be getting this one onto the blog because it has been chilling its heels for awhile now waiting to be published, and what with my upcoming busy schedule, I don’t want to push it off into the approaching holiday season. Things move fast on a blog, what with the timing of recipes against holidays and seasons. I do post as often as I can.
This soup is great for the lunchbox. I don’t really suggest serving it with a burger per se, but if you would like a soup/sandwich combo I’d probably suggest a grilled cheese to round out the meal. And as always, I hope you enjoy.
Bacon Cheeseburger Soup
- 6 slices bacon (cooked crisp and crumbled)
- 1/2 pound sweet onions (chopped - I prefer Vidalia)
- 1 pound ground beef chuck (browned, crumbled, and fat drained)
- 2 tablespoons bacon drippings or olive oil
- 1/2 cup flour
- 2 cups whole milk
- 5 cups chicken broth
- salt and black pepper (to your tastes)
- 2 tablespoons chopped garlic
- 2 tablespoons chopped Italian parsley
- 1 teaspoon sweet paprika
- 8 ounces tomato sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons dill pickle brine
- 1/4 cup chopped dill pickles
- 2 pounds small red waxy potatoes (chopped)
- 8 ounces shredded cheddar cheese
- 1 cup croutons (I prefer cheddar croutons)
- Have bacon cooked and crumbled and ground beef browned and drained.
- Caramelize the onions in a nonstick soup pot with oil or drippings.
- Whisk flour into cold chicken broth and set aside.
- Add the salt and pepper, bacon, browned beef, garlic, parsley, paprika, tomato sauce, Dijon mustard, pickle brine, chopped pickles, and potatoes.
- Stir in the milk and broth with flour mixed in. Bring to a boil then reduce heat to low and simmer 20-25 minutes or until potatoes are done. Test them with a fork.
- Remove from heat and stir in cheese, placing only back on the heat if your soup isn't hot enough to melt the cheese but be careful not to boil. Boiling cheese causes it to string in the soup.
- Serve garnished with croutons (I like croutons flavored with cheddar).
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This looks and sounds delicious! Pinned 🙂
Oh my! This sounds wonderful. Still waiting for more fall weather here in California but the very first really cool fall day that appears is going to have this delicious looking soup cooking away. Thank you!