Bacon Cheeseburger Soup

Today I’m putting together a bacon cheeseburger soup, perfect for a chilly fall day when you need something hearty and delicious. Whether you’re a soup lover, a burger enthusiast, or just looking for a new comfort food obsession, this one is for you!

The great thing about this soup, as with most soups I like, is that you can adjust the ingredients to work for you. This Bacon Cheeseburger soup never turns out exactly the same way twice for me, as I’m always adjusting the amounts of ingredients according to what we have. But it’s always delicious!

Take out the tomatoes if you want. Add more pickles. Add more cheese. Take out the onions. This is your bacon cheeseburger soup.

Some would even say this is bacon cheeseburger soup with fries—because there are potatoes in this soup, after all!

If you’d like to see a how-to video for making this soup, complete with the dogs who helped (BEGGED) while I was cooking, check out Bacon Cheeseburger Soup: Your New FAVORITE Meal.

Find the rest of my Crocktober Soup Series recipes here at my website or at my YouTube channel.

I would love to know how you make this bacon cheeseburger soup, especially if you add something to it! Let me know in the comments what your favorite way is to bowlify this burger!

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Bacon Cheeseburger Soup

Today I’m putting together a bacon cheeseburger soup, perfect for a chilly fall day when you need something hearty and delicious. Some might even say the fries are in this soup!

Ingredients

• 1 lb ground beef
• ½ lb bacon
• 3 med potatoes
• 3 carrots
• 1 large onion
• 2 cups beef broth
• 1 28 oz can diced tomatoes (not drained)
• ½ gallon milk
• Salt, pepper, onion powder, garlic powder (to taste)
• ½ lb Velveeta type block of cheese
• Diced pickles

Instructions

1. Prepare for this recipe by chopping/dicing potatoes, carrots, and onion. Also chop the (raw) bacon (separately).

2. In large soup pot, brown ground beef and chopped bacon together until done. Drain fat, add meat back to large soup pot.

3. To large soup pot also add prepared carrots, potatoes, and onion. Add beef broth. Boil/simmer until vegetables are tender.

4. When vegetables are tender, add can of tomatoes and milk. Heat slowly until warm.

5. Taste the soup. At this point I generally add salt, pepper, onion powder, and garlic powder (to taste). The amounts depend on what kind of beef broth I use! Remember: don't add too much salt if you're planning to add pickles at the end!

6. Cut Velveeta cheese into chunks, add to soup. Stir to melt.

7. Stir pickles into soup. Serve.

Recipe Notes

** This soup can absolutely be modified to your liking. Take out the tomatoes if you don’t like them. Add more cheese or onions if that’s your thing. This soup is all up to you, and the ingredients/amounts are approximate!