Description
This Creamy Loaded Bacon Cheeseburger Soup is a hearty, comforting dish that combines the rich flavors of crispy bacon, ground beef, cheddar cheese, and tender potatoes in a creamy, savory broth. Perfect for chilly days, this soup brings the taste of a classic cheeseburger into a warm, satisfying bowl.
Ingredients
Scale
Meat and Fats
- 1 pound ground beef
- 8 slices bacon, chopped
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 large onion, diced
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 2 green onions, thinly sliced for garnish
- Pickles, chopped for garnish (optional)
Liquids and Dairy
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup sour cream
Cheese
- 2 cups shredded cheddar cheese
Dry Ingredients and Seasonings
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon mustard powder
- 2 tablespoons Worcestershire sauce
Instructions
- Cook Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
- Brown Ground Beef: Add olive oil to the bacon drippings, then add the ground beef. Cook until browned, breaking it apart with a spoon. Remove beef from the pot and set aside.
- Sauté Onions and Garlic: In the same pot, add diced onions and minced garlic. Sauté until onions are translucent, releasing their flavors into the base.
- Add Flour: Stir in the flour, cooking for 1-2 minutes until lightly browned to remove the raw flour taste and help thicken the soup later.
- Add Chicken Broth: Gradually pour in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and allow it to thicken slightly.
- Cook Potatoes and Season: Add diced potatoes, salt, black pepper, paprika, mustard powder, and Worcestershire sauce. Simmer until potatoes are tender, about 15-20 minutes.
- Combine Beef and Dairy: Return the cooked ground beef to the pot. Stir in heavy cream and shredded cheddar cheese until the cheese is melted into the soup, creating a rich and creamy texture.
- Add Bacon Back: Stir the crispy bacon back into the pot, reserving some for garnishing to maintain texture contrast.
- Finish with Sour Cream: Mix in sour cream thoroughly to enhance creaminess and depth of flavor. Adjust seasoning to taste if necessary.
- Serve and Garnish: Serve the soup hot, garnished with thinly sliced green onions, chopped pickles, and the reserved crispy bacon. Enjoy the comforting, layered flavors!
Notes
- For a thicker soup, you can add an extra tablespoon of flour in step 4 or reduce the chicken broth slightly.
- Pickles add a tangy crunch but are optional depending on your taste preferences.
- Use full-fat dairy products for the creamiest texture and best flavor.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to prevent curdling.
- This soup can be made gluten-free by substituting the all-purpose flour with a gluten-free flour blend or cornstarch.
