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Cheeseburger Soup
0 Likes
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Indulge in a cozy, creamy bacon cheeseburger soup for ultimate comfort and satisfaction.
Ingredients:
  • 8 slices bacon, chopped into 1-inch pieces
  • 1 pound lean ground beef, 90/10 blend
  • 2 cups russet potatoes, peeled and diced
  • 1 small yellow or white onion, grated with large box grater
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup all-purpose flour
  • 2 cups beef stock
  • 2 cups whole milk
  • 8 ounces cream cheese
  • 2 cups shredded cheddar cheese, plus extra for garnish
  • Chopped scallions, for garnish
Instructions:
  • In a large heavy-bottomed pot over medium-low heat, cook bacon in olive oil until crispy and fat is rendered, stirring often, for 6 to 7 minutes. Transfer half of the bacon to a small bowl for soup topping.
  • Brown the beef in the bacon grease on medium heat for 5 to 6 minutes, breaking it up into small pieces with a wooden spoon. Stir frequently to prevent burning.
  • Combine the vegetables with Italian seasoning, salt, and black pepper. Stir occasionally as you cook for 4 to 5 minutes until the vegetables soften, leaving the potatoes slightly firm.
  • For a thicker texture, mix in the flour and cook for 1 minute. Gradually pour in the beef stock and milk while stirring. The soup will begin to thicken slightly, aiming for a consistency lighter than gravy. Once the soup simmers, reduce heat, cover, and simmer for 6 to 8 minutes until potatoes are soft. Test by scooping out a piece with a spoon.
  • Gently melt cream cheese and cheddar over low heat in the soup. Avoid boiling to keep the cheese smooth.
  • To serve the soup, once the cheeses have melted, portion it into bowls and top with extra cheese, reserved crumbled bacon, and scallions. Enjoy and don't forget to rate this recipe below!

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