Bacon Cheddar Cheeseburger Soup
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A hearty and comforting soup that tastes just like a bacon cheeseburger in a bowl! This version uses readily available ingredients and is perfect for a weeknight meal.
8 slices
Bacon
1 medium
Yellow Onion-diced
2
Celery stalks-diced
2
Carrots-diced
2 cloves
Garlic-minced
See all 17 ingredients ↓
🍳 Start Cooking
Standard
Upgraded
Elevated
A hearty and comforting soup that tastes just like a bacon cheeseburger in a bowl! This version uses readily available ingredients and is perfect for a weeknight meal.
🍳 Start Cooking
Instructions
Ingredients
Notes
Instructions
Cook Bacon in a large pot or Dutch oven over medium heat until crispy. Remove bacon and set aside, reserving 2 tablespoons of bacon grease in the pot.
Add Vegetables to the pot with the bacon grease and cook until softened, about 5-7 minutes.
Add Garlic and cook for 1 minute more.
Pour in Chicken Broth and Diced Tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.
Add Potatoes and continue to simmer until potatoes are tender, about 10-15 minutes.
Stir in Heavy Cream, Garlic Powder, Onion Powder, and Smoked Paprika. Season with Salt and Pepper to taste.
Reduce heat to low and stir in 1 cup of Cheddar Cheese until melted and smooth. Do not boil.
Crumble the cooked Bacon and stir half into the soup. Reserve the other half for garnish.
Serve hot, garnished with remaining Bacon, Green Onions, and Croutons (optional).
8 slices
N/A
Bacon
1 medium
170 g
Yellow Onion-diced
2
N/A
Celery stalks-diced
2
N/A
Carrots-diced
2 cloves
N/A
Garlic-minced
6 cups
1.4 L
Chicken Broth
1 can
400 g
Diced Tomatoes-undrained
1/2 cup
120 mL
Heavy Cream
1.5 lbs
680 g
Russet Potatoes-peeled and diced
1.5 cups
170 g
Sharp Cheddar Cheese-shredded
1 tsp
5 mL
Garlic Powder
1 tsp
5 mL
Onion Powder
1/2 tsp
2.5 mL
Smoked Paprika
Salt
N/A
To taste
Black Pepper
N/A
To taste
Optional
N/A
Green Onions-sliced
Optional
N/A
Croutons
Equipment
Large pot or Dutch oven
Cutting board
Knife
8 slices
N/A
Bacon
1 medium
170 g
Yellow Onion-diced
2
N/A
Celery stalks-diced
2
N/A
Carrots-diced
2 cloves
N/A
Garlic-minced
6 cups
1.4 L
Chicken Broth
1 can
400 g
Diced Tomatoes-undrained
1/2 cup
120 mL
Heavy Cream
1.5 lbs
680 g
Russet Potatoes-peeled and diced
1.5 cups
170 g
Sharp Cheddar Cheese-shredded
1 tsp
5 mL
Garlic Powder
1 tsp
5 mL
Onion Powder
1/2 tsp
2.5 mL
Smoked Paprika
Salt
N/A
To taste
Black Pepper
N/A
To taste
Optional
N/A
Green Onions-sliced
Optional
N/A
Croutons
Instructions
Cook Bacon in a large pot or Dutch oven over medium heat until crispy. Remove bacon and set aside, reserving 2 tablespoons of bacon grease in the pot.
Add Vegetables to the pot with the bacon grease and cook until softened, about 5-7 minutes.
Add Garlic and cook for 1 minute more.
Pour in Chicken Broth and Diced Tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.
Add Potatoes and continue to simmer until potatoes are tender, about 10-15 minutes.
Stir in Heavy Cream, Garlic Powder, Onion Powder, and Smoked Paprika. Season with Salt and Pepper to taste.
Reduce heat to low and stir in 1 cup of Cheddar Cheese until melted and smooth. Do not boil.
Crumble the cooked Bacon and stir half into the soup. Reserve the other half for garnish.
Serve hot, garnished with remaining Bacon, Green Onions, and Croutons (optional).
Nutrition per serving
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