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017A Bacon-Cheeseburger in liquid form.  Seriously, this soup really does taste like the real deal.  It’s a great soup for kids…of all ages!  This is an excellent soup for Super Bowl Sunday (or any other day), and it tastes even better reheated.This soup has everything in it that makes a great cheeseburger, and even the “fries” are right there in your bowl.  It’s simple, thick, has familiar flavors and did I mention, easy to prepare.  Kids, particularly teenagers, seem to really like this soup and the flavors are better the next day, so it can be made ahead.  If serving this to a crowd, a slow cooker, set to WARM, is just the ticket!

Bacon-Cheeseburger Soup

  • Servings: 4-7
  • Difficulty: Easy
  • Print

  • 4 slices bacon, diced
  • 1 onion, diced (frozen dice onions work great)
  • 1 pound ground beef (93% lean)*
  • 2-3 medium potatoes, peeled and diced (you may leave the peel on)
  • 4-6 cloves garlic, minced
  • 1 tablespoon beef soup base
  • 3 cups whole milk (do no use low-fat or it may curdle)
  • 1 can evaporated milk (not sweetened condensed milk)
  • 4 tablespoons all-purpose flour or potato flour
  • 1 15-ounce can diced, fire-roasted tomatoes, undrained
  • 1/3 cup finely chopped dill pickles (I use more, but I like dill pickles)
  • 2-3 teaspoons prepared mustard
  • 3-4 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1/2 pound cheddar cheese (shredded)
  • Salt and pepper
  • Cooked, crumbled bacon
  • Finely chopped red onion
  • Finely diced cherry tomatoes
  • Potato sticks

Heat a large cooking pot over medium heat; add diced bacon and fry until crisp. Remove the bacon from the pot; set aside.  Drain all but 2 tablespoons of the bacon fat from the pot (discard the rest); add the ground meat and cook until no longer pink.  Stir in the diced onion, potatoes and garlic.  Sauté gently until the vegetables are soft and cooked through.

Slowly mix in the beef soup base.  Turn down the heat; combine the milk, evaporated milk and flour (there shouldn’t be any lumps).  Slowly pour in the milk mixture, still stirring until well mixed.  Cook over low heat until the mixture thickens slightly, about 2-4 minutes.  Stir in the tomatoes with their juice and continue to cook for 2 minutes.

Add the dill pickles, mustard, ketchup, Worcestershire sauce; stir until well combined.  Remove from the heat; add the shredded cheddar and let stand until the cheese melts into the soup.  Do not over stir or the cheese may become stringy.  Serve piping hot, topped with a generous sprinkle of the cooked bacon diced tomato and red onion.

COOK’S NOTE:  You may use ground turkey or chicken, or a meatloaf mix (beef, veal and pork), if you prefer.  If you use chicken/turkey, use the lesser amount of ketchup and the greater amount of mustard, but it will not taste as true to a bacon-cheese burger as if you use the ground beef.

—Do not thicken this with arrowroot, as it will be unpleasantly slimy, but you may use cornstarch or rice flour.

—Do not be tempted to substitute other mustard for the yellow ball-park type mustard or you won’t achieve the desired flavor.

Bacon-Cheeseburger Soup Recipe©Marcia Lahens 2015.  All rights reserved.

002You’ll want to use lean ground beef for this.  It just makes it easier to prepare, but if you have higher fat ground beef, just drain the fat off (discard it).  Once you’ve fried the bacon and the hamburger, this soup comes together easily.   (Sorry about the steam; it messes with the clarity of the pic.)

In keeping with the theme (and you know The Goddess is all about keeping with the theme), I usually serve this with toasted, potato hamburger buns, but regular buns are fine.  Really, any bread works, but we enjoy the toasted flavor.

016I usually garnish each bowl with some finely minced red onion or scallions, the fried bacon bits (which I forgot to add) and some of those little French-fried potato sticks.  You can pass them separately, if you prefer.  The “fries” I referred to earlier are the diced potatoes you add to the soup.

We enjoy the flavor of this thick and filling soup.  You really don’t need anything else but this.  Feel free to fry the hamburger and onions the night before or make the whole soup, up to adding the cheese, the night before you plan to serve.  I think, like most soups, it is better the next day.  Our sons like this with crackers or tortilla chips and no spoon.  They dip and I think this could be a hot dip, with just a bit of tweaking…something to think about.

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