Bacon Cheeseburger Soup Bowl

Bacon Cheeseburger Soup is that dreamy bowl you make when you want serious comfort without having to fire up the grill or mess with burger buns. Tender potatoes and savory ground beef soak up all the flavor from smoky bacon and melty cheese, finished off in a broth so creamy you will want to go back for seconds. It is my favorite thing to serve when the weather is chilly or the whole family needs a little extra cheering up.

If you could bottle up cozy family nights around the kitchen table, I think it would taste just like this soup. My kids always swipe extra bacon off the top and there are never leftovers.

Ingredients

• Ground beef: gives that unmistakable beefy depth so select fresh ground chuck for the best flavor and a little fat for richness
• Bacon: brings smoky and salty notes be sure to use thick cut and render until crisp
• Velveeta cheese: melts super smooth and creamy fresh cheddar or American works but Velveeta is classic
• Chicken broth: gives a savory base use low sodium if you want more control over the salt
• Russet potatoes: add a starchy heartiness pick firm potatoes with no sprouts or green spots
• Sour cream: brings a silky finish to the soup choose full fat for the creamiest result
• Yellow onion: builds sweet and savory flavor look for a heavy firm onion with tight skin
• Celery and carrots: sneak in some veggies and add sweetness they should be crisp and bright
• Cornstarch: thickens just enough for a perfect spoonful check that yours is lump free and fresh
• Seasoned salt, chicken bouillon powder, garlic powder, onion powder: this combo is what makes the broth sing use high quality spices for best results

Step-by-Step Instructions

Sauté the Aromatics:

Cook chopped onions carrots celery and ground beef in a large pot over medium high heat until the beef is browned and vegetables are starting to soften. Stir often to build sweetness from the vegetables and let the beef cook evenly. Drain off extra grease carefully. Sprinkle in seasoned salt chicken bouillon powder garlic powder and onion powder and let them bloom in the hot mixture for the best flavor.

Simmer the Potatoes:

Pour in chicken broth and diced potatoes. Increase the heat until the broth comes to a simmer. Cook for roughly ten to fifteen minutes until the potatoes can be pierced easily with a fork. Watch closely so the potatoes become tender but not mushy.

Melt the Cheese:

Add cubed Velveeta cheese to the pot. Keep the soup at a low simmer and stir often so the cheese melts smoothly into the broth. This is what makes your soup creamy and turns it into that classic cheeseburger flavor.

Finish and Thicken:

Turn off the heat and stir in the sour cream for a luscious finish. Mix cornstarch with a little cold water to create a slurry and drizzle it into the soup stirring constantly until it thickens to your liking. Taste and adjust seasoning as needed. Top each bowl with oven crisped bacon crumbles before serving.

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Velveeta gives this soup its signature creamy melt but using sharp cheddar brings a deeper bite. My family once fought over the last scoop so now I always double the bacon and make enough for leftovers. There is nothing like sneaking a bowl straight from the fridge for lunch.

Storage Tips

Store any leftover soup in a tightly sealed container in the refrigerator for up to four days. The soup may thicken as it cools so add a splash of milk or broth when reheating on the stove over low heat. For longer storage ladle cooled soup into freezer safe bags laying them flat to freeze and it will keep for about two months.

Ingredient Substitutions

Ground turkey or chicken can replace beef if you want a lighter version just add a little extra seasoning for a punch of flavor. For cheese swap in shredded cheddar or Colby Jack but avoid pre-shredded cheese if you can because it does not melt as smoothly. Greek yogurt stands in well for sour cream if that is what you have.

Serving Suggestions

Serve this soup in big bowls topped with extra cheese bacon and maybe a handful of chopped green onions. A slice of crusty bread or a toasted English muffin for dunking makes it a true meal. Sometimes we do burger night with pickles and oven fries on the side for the full cheeseburger experience.

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Cultural Context

This soup is pure American diner comfort in a bowl blending the nostalgia of greasy spoon bacon cheeseburgers with the homey ease of a weeknight pot of soup. It borrows the flavors everyone loves from drive-in burger classics and transforms them into something perfect for family dinner on a cold night.

Common Recipe Questions

→ What kind of cheese works best for this soup?

Velveeta melts smoothly for a creamy texture, but freshly shredded cheddar or other cheeses can be substituted for different flavor notes.

→ Can I use a different type of potato?

Yes, Yukon Gold potatoes work well and hold their shape, but russets add fluffiness and are the most common choice.

→ How do I thicken the soup?

Stirring in a cornstarch slurry towards the end lets you control the soup's thickness to your liking without lumps.

→ Is it possible to make this ahead of time?

You can cook the soup in advance and gently reheat; just add fresh toppings before serving for best texture and flavor.

→ What are the best toppings for serving?

Try more crispy bacon, shredded cheese, or sliced green onions to add extra flavor and color when serving.

→ Can ground turkey or chicken be used instead of beef?

Absolutely. Swap in your preferred ground meat for a lighter option; season to boost flavor if needed.