Ultimate Bacon Cheeseburger Soup
Servings 6 People
Calories 683kcal
Ingredients
- 10 Slices Bacon
- 1 Pound Lean Ground Beef
- 1 Yellow Onion Diced
- 1 Cup Shredded Carrots
- ¼ Cup Flour
- 3 Cloves Garlic Minced
- 4 Cups Low Sodium Chicken Broth
- 2 Cups Whole Milk Warmed
- 1 Tablespoon Worcestershire Sauce
- 4 Russet Potatoes Peeled and Diced
- ½ Teaspoon Salt Or to Taste
- ½ Teaspoon Freshly Ground Black Pepper Or To Taste
- 2 Teaspoon Dried Basil
- 1 Teaspoon Parsley
- 4 Ounces Cream Cheese Softened
- 2 Cups Cheddar Cheese Freshly Shredded
- Additional Cheese and Green Onions If Desired, For Garnish
Instructions
- In a large Dutch oven cook bacon until crispy. Reserve ~2-3 tablespoons of grease. If you don't have enough you can also use butter. Set bacon aside.
- Set heat to medium and add onion and carrots. Cook for 4-5 minutes or until softened. Add garlic and flour and cook for 1-2 more minutes. Set aside.
- To the same pan add beef and cook until no longer pink. Stir veggie mixture back in.
- Then, stir in broth, Worcestershire Sauce, half of bacon, milk, potatoes, and seasoning scraping up any brown bits from the bottom of the pan.
- Bring to a boil, then reduce to simmer. Cook for 12-14 minutes or until potatoes are fork tender.
- Remove from heat. Stir in cream cheese and shredded cheese. Garnish with remaining bacon, extra cheese, and green onions. Enjoy!
Notes
If using 80% lean ground beef, drain before adding to the soup to avoid a greasy dish.
You can also use Yukon golds just note that they'll break down less and will result in a slightly thinner soup.
Warm the milk before adding to the soup to prevent curdling. I use a glass Pyrex measuring cup and microwave for 30-60 seconds.
Nutrition
Calories: 683kcal | Carbohydrates: 41g | Protein: 39g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 141mg | Sodium: 1429mg | Potassium: 1228mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3727IU | Vitamin C: 10mg | Calcium: 440mg | Iron: 4mg