Cheeseburger Soup

Instructions

1. In a Dutch oven or heavy stockpot over medium heat, brown the bacon. Halfway through, add the ground beef. Cook until the beef is browned, breaking it up as it cooks. Drain excess grease and remove meat and bacon to a plate.
2. Reduce heat to medium-low. Add butter to the pot. Sauté onion, celery, carrots, and potatoes until the onions and celery start to soften, about 5–7 minutes.
3. Stir in dried thyme, onion powder, basil, oregano, parsley, and minced garlic. Cook for 1 minute, stirring constantly.
4. Sprinkle flour over the vegetables and stir to coat. Cook for 2 minutes, stirring constantly to remove the raw flour taste.
5. Gradually add chicken broth and milk, alternating between the two, while stirring constantly. Bring to a simmer and cook until potatoes are tender, about 10–12 minutes.
6. Return the cooked beef and bacon to the pot. Stir and warm for 3–5 minutes.
7. Remove from heat and slowly stir in shredded cheddar cheese until melted and creamy. Season with salt and pepper to taste.
8. Serve hot with crusty bread or a fresh green salad for a complete meal.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6–8
• Difficulty: Medium

Variations & Substitutions

• Add chopped pickles for a cheeseburger-inspired twist.
• Substitute half-and-half for whole milk for an extra creamy soup.
• Use smoked gouda or Monterey Jack instead of cheddar for a different flavor.
• Add cooked bacon bits as a garnish on top for extra crunch.

Serving Suggestions