Bacon Cheddar Cheeseburger Soup
Standard
Upgraded
Elevated
This version builds on the classic with a few refinements for a richer, more complex flavor. It includes a roux for a creamier texture and a touch of Worcestershire sauce for depth.
10 slices
Thick-Cut Bacon
1 medium
Yellow Onion-diced
2
Celery stalks-diced
2
Carrots-diced
3 cloves
Garlic-minced
See all 22 ingredients ↓
🍳 Start Cooking
Standard
Upgraded
Elevated
This version builds on the classic with a few refinements for a richer, more complex flavor. It includes a roux for a creamier texture and a touch of Worcestershire sauce for depth.
🍳 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.
Make Roux: In the same pot, melt Butter over medium heat. Whisk in Flour and cook for 2-3 minutes, stirring constantly, until a smooth paste forms.
Add Vegetables to the pot with the roux and cook until softened, about 5-7 minutes.
Add Garlic and cook for 1 minute more.
Gradually whisk in Beef Broth, ensuring no lumps form. 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, Worcestershire Sauce, Garlic Powder, Onion Powder, Smoked Paprika, and Cayenne Pepper. Season with Salt and Pepper to taste.
Reduce heat to low and stir in 1.5 cups of Cheddar Cheese and Monterey Jack 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 Pickled Jalapeños (optional).
10 slices
N/A
Thick-Cut Bacon
1 medium
170 g
Yellow Onion-diced
2
N/A
Celery stalks-diced
2
N/A
Carrots-diced
3 cloves
N/A
Garlic-minced
6 cups
1.4 L
Beef Broth
1 can
400 g
Diced Tomatoes-undrained
1 cup
240 mL
Heavy Cream
1 tbsp
15 mL
Worcestershire Sauce
1.5 lbs
680 g
Yukon Gold Potatoes-peeled and diced
2 cups
225 g
Sharp Cheddar Cheese-shredded
1/2 cup
60 g
Monterey Jack Cheese-shredded
1 tsp
5 mL
Garlic Powder
1 tsp
5 mL
Onion Powder
1/2 tsp
2.5 mL
Smoked Paprika
1/4 tsp
1.25 mL
Cayenne Pepper
Salt
N/A
To taste
Black Pepper
N/A
To taste
3 tbsp
45 mL
Butter
3 tbsp
45 mL
All-Purpose Flour
Optional
N/A
Green Onions-sliced
Optional
N/A
Pickled Jalapeños-sliced
Equipment
Large pot or Dutch oven
Whisk
Cutting board
Knife
10 slices
N/A
Thick-Cut Bacon
1 medium
170 g
Yellow Onion-diced
2
N/A
Celery stalks-diced
2
N/A
Carrots-diced
3 cloves
N/A
Garlic-minced
6 cups
1.4 L
Beef Broth
1 can
400 g
Diced Tomatoes-undrained
1 cup
240 mL
Heavy Cream
1 tbsp
15 mL
Worcestershire Sauce
1.5 lbs
680 g
Yukon Gold Potatoes-peeled and diced
2 cups
225 g
Sharp Cheddar Cheese-shredded
1/2 cup
60 g
Monterey Jack Cheese-shredded
1 tsp
5 mL
Garlic Powder
1 tsp
5 mL
Onion Powder
1/2 tsp
2.5 mL
Smoked Paprika
1/4 tsp
1.25 mL
Cayenne Pepper
Salt
N/A
To taste
Black Pepper
N/A
To taste
3 tbsp
45 mL
Butter
3 tbsp
45 mL
All-Purpose Flour
Optional
N/A
Green Onions-sliced
Optional
N/A
Pickled Jalapeños-sliced
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.
Make Roux: In the same pot, melt Butter over medium heat. Whisk in Flour and cook for 2-3 minutes, stirring constantly, until a smooth paste forms.
Add Vegetables to the pot with the roux and cook until softened, about 5-7 minutes.
Add Garlic and cook for 1 minute more.
Gradually whisk in Beef Broth, ensuring no lumps form. 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, Worcestershire Sauce, Garlic Powder, Onion Powder, Smoked Paprika, and Cayenne Pepper. Season with Salt and Pepper to taste.
Reduce heat to low and stir in 1.5 cups of Cheddar Cheese and Monterey Jack 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 Pickled Jalapeños (optional).
Nutrition per serving
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