Bacon Cheeseburger Soup

For the last year or so, Dude has had a job working as a cashier at a local grocery store.  He is great at his job, chatting with customers and occasionally asking what they’re making.

One day he came home after a shift and asked me if I’d ever heard of cheeseburger soup, because a customer had told him about it.

I had, in fact, heard of cheeseburger soup, but I’d never made it since I wasn’t sure it would go over well in my house.  While he didn’t actually request that I make Cheeseburger soup, I thought the mention of such as an invitation to make it.

I started looking for recipes and I was just not feeling any of them, and ended up making my own thing, which was actually super delicious.

As I was recipe developing, I started with the broth from my cheddar broccoli soup, since I definitely wanted that cheesiness without relying on processed cheese.  From there, I started layering in the cheeseburger ingredients (with potato taking the place of the bun, sorry not sorry).

This was a recipe enjoyed by all that can be made again the next time we’re craving unconventional burgers!

Sunday Funday

Soup

• Bacon Cheeseburger Soup from Amy's Cooking Adventures
• Cabbage Roll Soup from A Day in the Life on the Farm
• Chicken and Dumplings Soup from Palatable Pastime
• Chicken Enchilada Soup from Karen's Kitchen Stories
• Homemade Golden Mushroom Soup from Food Lust People Love
• Keto Broccoli & Tomato Soup from Sneha's Recipe

Bacon Cheeseburger Soup

1 pound lean ground beef

1 small onion, diced

3 stalk celery, diced

2 large carrots, shredded

2 teaspoons dried parsley

1 tablespoon dijon mustard

¼ teaspoon salt

¼ teaspoon pepper

2 tablespoons butter

2 tablespoons flour

1 pound potatoes, diced

4 cups chicken broth

⅔ cup heavy cream

1 (8 ounce) block sharp cheddar cheese, shredded

1 tomato, diced

1 (2.5 ounce) package real bacon pieces

Sliced pickles, to garnish

French fried onions, to garnish

Place the beef, onion, carrots, and celery in a large soup pot over medium heat.  Cook, breaking up the meat, until the beef is browned and vegetables are softened.

Add the parsley, mustard, salt, pepper, butter and flour and cook for 1 minute.

Whisk in the chicken broth and stir in the potatoes.  Cook for 15 minutes or until broth is thickened and potatoes are soft.

Just before serving, stir in the cream, tomato, bacon pieces, and cheese.  Cook until the cheese is melted through and the soup is hot.

Serve topped with French Fried Onions and pickle slices.

Serves 4-6