Best Bacon Cheeseburger Soup Recipes

BACON CHEESEBURGER SOUP

Steps:

• In a large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in flour and pepper; transfer to a 5-qt. slow cooker., Stir in broth and milk. Cook, covered, on low 4-5 hours or until flavors are blended. Stir in cheeses until melted. Top servings with remaining ingredients.

KETO BACON CHEESEBURGER SOUP

Steps:

• Heat a large soup pot over medium-high heat and add bacon. Cook until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Set aside to cool.
• Add beef to the soup pot and flatten with a spatula. Cook until bottom is browned, about 5 minutes. Flip and cook other side, about 5 minutes more. Add broth, Cheddar cheese, cream cheese, pickles, tomato paste, steak sauce, mustard, onion powder, chili powder, and black pepper. Mix well to combine, breaking meat into smaller pieces.
• Reduce heat to low; cook and stir until cream cheese is melted, about 3 minutes. Cover and cook soup for 25 minutes more.
• Ladle soup into individual bowls. Divide lettuce between bowls and fold into soup. Crumble 1 slice of cooked bacon into each bowl and garnish with tomatoes and red onion.

LOADED BACON-CHEESEBURGER-POTATO SOUP

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain, discard grease, and set aside.
• Meanwhile, place bacon in a 3-quart saucepan, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove crisped bacon with a slotted spoon and set on paper towels to drain. Leave bacon grease in the saucepan.
• Sauté carrots, celery, and onion in the bacon grease until vegetables are tender, about 10 minutes. Add broth, potatoes, and browned ground beef; bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, 10 to 12 minutes.
• Meanwhile, wipe out the skillet you previously cooked the beef in. Melt butter in the skillet and whisk in flour; cook, stirring frequently, until bubbly, 3 to 5 minutes. Carefully whisk milk into flour-butter mixture until well combined and very smooth.
• Pour milk mixture into the soup, whisking to combine; bring to a boil and simmer for about 2 minutes. Add Cheddar cheese and stir until melted. Season with basil, parsley, salt, and pepper.
• Remove from heat. Ladle soup into bowls and sprinkle with bacon and additional shredded Cheddar cheese.

DUTCH OVEN BACON CHEESEBURGER SOUP

Steps:

• Combine chicken broth, potatoes, onion, carrots, basil, parsley, and garlic powder in a Dutch oven or large pot. Stir, cover, and cook over medium heat until potatoes are soft, 1 to 2 hours.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain grease from the skillet. Chop bacon and set aside.
• Add ground beef to the same skillet and cook over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add bacon and ground beef to the soft potatoes; mix well.
• Melt butter in another skillet over medium-low heat. Add flour and whisk until brown, about 1 minute. Whisk in milk and season with salt and pepper. Add milk mixture to the soup, stirring well to combine everything. Add 1 3/4 cups Cheddar cheese and stir until melted. Reduce heat to low and simmer for 30 minutes to 1 hour.
• Ladle soup into bowls, top with remaining Cheddar and sprinkle with green onions.

BACON CHEESEBURGER SOUP ( PAULA DEEN )

Steps:

• In a large Dutch oven, cook bacon until crisp; remove from pan, and drain on paper towels.
• Add ground chuck, onion, and garlic; cook for 6 to 8 minutes, or until beef is browned and crumbly. Drain well.
• Add chicken broth, tomatoes, soup, relish, bacon and Worcestershire sauce.
• Cook for 10 to 15 minutes, or until soup is heated through. Garnish with french-fried onions if desired.

BACON MUSHROOM SWISS CHEESEBURGER SOUP

Steps:

• Heat oven to 400°F.
• In 5-quart Dutch oven, cook beef, onion and garlic over medium-high heat 7 to 9 minutes, stirring occasionally, until beef is no longer pink. Add mushrooms; cook, stirring occasionally, 4 to 6 minutes longer or until mushrooms are tender and brown. Stir in broth, tomatoes, grill seasoning, salt and pepper. Heat to boiling; reduce heat. Cook uncovered 10 minutes, stirring occasionally.
• Meanwhile, split burger buns in half, and place cut sides up on ungreased cookie sheet. In small bowl, mix mayonnaise and garlic powder. Spread 1/2 teaspoon mayonnaise mixture on each bun. Toast buns in oven 5 to 7 minutes or until light golden brown and crisp.
• Serve soup topped with toasted bun, bacon and Swiss cheese.

"BACON CHEESEBURGER AND FRIES" SOUP

Steps:

• In a large skillet, cook bacon. Drain. Crumble. Set aside in a medium bowl. Do not discard grease from skillet.
• In same skillet with bacon grease brown beef, onion, celery, garlic powder and pepper. Remove with slotted spoon to bowl with bacon. Be sure to remove all solids from skillet, leaving fat. Add tomatoes to the beef mixture.
• Peel potatoes and cut into 1/2" dice. When fat in skillet is very hot again, fry potato cubes on all sides until well browned. Drain. Remove to bowl with bacon and beef. (You are done with the skillet, now!).
• In soup pot, melt butter and add flour. Whisk for 1 minute to cook flour.
• Add chicken broth and half-and-half. Cook, whisking constantly, until you see the first signs of thickening.
• Begin adding grated cheeses, a little at a time, whisking constantly, until soup is bubbling, creamy and thick. Remove from heat. Add parsley, mustard and relish. Stir well.
• Add bowl of bacon and beef mixture and potatoes. Stir. Cover and let stand 5 minutes.

BACON CHEESEBURGER SOUP

Steps:

• Cook bacon and crumble, (save grease).
• brown hamburger in bacon grease, drain.
• melt 2 tbls butter.
• saute' onion, carrots, celery.
• ADD: diced potatoes, chicken broth, basil and parsley, boil 10 minutes covered.
• In small skillet melt remaining butter and flour making a rue.
• add to soup, (this will thicken the soup) bring to boil stir 2 minutes. Reduce heat.
• ADD: Velveeta cheese, milk, salt, pepper. try not to boil while adding velveeta, just heat enough to melt cheese.
• Remove from heat and blend in sour cream.
• This is when I add the Lawry season salt to taste.
• Fill bowls and sprinkle with grated fine cheddar cheese.

MMMM BACON CHEESEBURGER SOUP FROM THE INSTANT POT!

Steps:

• 1. Select the SAUTE button on your Instant Pot.
• 2. Add ground beef, carrot, celery, onion and dried parsley. Brown meat and soften vegetables.
• 3. Press CANCEL on Instant Pot.
• 4. Drain grease off meat mixture and return to Instant pot.
• 5. Add potatoes and chicken broth to pot.
• 6. Cover and lock the lid. Make sure the steam releasing handle is pointing to sealing.
• 7. HIGH pressure for 4 minutes.
• 8. When cook time is finished, use quick release. When pressure is released, remove lid.
• 9. Select the SAUTE button and bring broth back to a simmer.
• 10. Stir in milk mixed with flour, velveeta cubes, sour cream, real bacon bits and remaining tablespoon of butter. Continue to stir until smooth and thickened.
• 11. Press CANCEL on Instant Pot.
• 12. Ladle soup into bowls and serve!

LOW CARB BACON CHEESEBURGER SOUP

Steps:

• Brown the beef in a large pot then drain any excess grease.
• Stir in the rest of the ingredients then simmer over medium-low heat for 20 minutes. (Stir occasionally while cooking).

BACON CHEESEBURGER SOUP

Steps:

• Place ground beef, tomatoes, potatoes, carrot, bell pepper, onion, celery and garlic in your slow cooker and pour chicken stock over the top.
• Season with chili powder, salt and pepper, then stir everything together. Cover slow cooker, turn on HIGH and cook for 3-4 hours, or until vegetables are softened.
• Stir flour into heavy cream until smooth, then pour mixture, along with cheddar cheese, into slow cooker.
• Stir to combine, then cover and cook for another 20-30 minutes, till soup thickens slightly. Ladle into soup bowls, top with cheese and crumbled bacon, if using, and serve hot!

CROCKPOT DILL PICKLE BACON CHEESEBURGER SOUP

Steps:

• Place the potatoes, carrots, onions, pickles, seasonings, pickle juice and chicken broth into the crockpot. Set on LOW and cook for 5-6 hours or HIGH for 3-4 hours or until the potatoes are tender.
• About 1 hour before the potatoes are done cook up the ground beef and bacon, draining the grease from both. Add both to the crock pot and continue to let cook that remaining hour.
• When the crockpot mixture is ready, add the butter to a skillet and melt over low heat. When melted, slowly whisk in the flour and cook for 1 minute. Whisk in the milk, additional salt and pepper to taste and allow it to thicken (a few minutes).
• Taking a potato masher, smash the cooked potatoes and carrots just a bit to help thicken the soup, leaving it as chunky or smooth as you like.
• Pour the thickened milk into the crockpot and stir. Add in the shredded cheese and stir to combine.
• Cover the crockpot with the lid and allow to cook another 30 minutes on the WARM setting.
• Serve with additional cooked bacon and chopped pickles! Or a side of bread for dunking.

CROCKPOT BACON CHEESEBURGER SOUP

Steps:

• - Start by sauteing onions and browning your beef together, until meat is no longer pink. - Next combine all ingredients EXCEPT for the shredded cheddar cheese, milk and flour. - Stir to combine ingredients. Cover and cook on LOW for 7 hours. - When 10 minutes are left, you are going to add a thickener and your cheese. To make the thickener, combine milk and flour. Whisk until all clumps are gone. - Uncover crockpot and stir in shredded cheese and milk/flour mixture. Cover and cook for the remaining 10 minutes, until cheese is melted. I served our soup with chopped up dill pickles to add that cheeseburger feel :)

BACON CHEESEBURGER SOUP **10**

Steps:

• Brown beef, add to crockpot with bacon, cheese, hash browns, & broth. Cook on low til all cheese is melted & smooth. And potatoes are cooked.
• Probably 3-4 hrs. You can add anything you like, shredded or chopped yellow onion. Green onions, Even rotel.