If you’re craving the classic flavors of a cheeseburger but want it in a warm, comforting bowl, this Savory Bacon Cheeseburger Soup is your answer. It’s a delightful twist on a favorite, perfect for chilly days when you want something hearty and satisfying.
Bacon adds a smoky, savory depth to the soup, and its crispy texture is a delightful contrast. Ground beef is the heart of the dish, providing that classic cheeseburger taste. Onion and garlic bring an aromatic base, while potatoes add body and make the soup filling. Chicken broth is the flavorful liquid backbone, and heavy cream enriches the soup with velvety smoothness. Cheddar cheese melts into the soup, providing a sharp, cheesy punch. Worcestershire sauce and Dijon mustard add a tangy, savory kick, and flour helps thicken the broth. The olive oil is for sautéing, and dill pickles add a tangy crunch. Finally, paprika gives a gentle warmth, while salt and pepper round out the flavor.
This soup pairs wonderfully with a simple green salad or a slice of crusty bread to soak up every last drop. For an extra burger-like experience, top your bowl with a few crispy onion rings or a sprinkle of sesame seeds.
Start by heating a large pot over medium heat and tossing in the bacon. Cook it until it’s nice and crispy, then remove it to a plate lined with paper towels to drain. In the same pot, add a bit of olive oil and sauté the onion and garlic until they’re translucent and fragrant. This usually takes about 2–3 minutes.
Next, add the ground beef to the pot. Cook it until it’s browned, breaking it up with a spoon as you go. Once it’s cooked through, drain any excess fat to keep the soup from being greasy. Sprinkle the flour over the beef and stir it in. This will help thicken the soup later on.
Now add the potatoes, chicken broth, Worcestershire sauce, Dijon mustard, and paprika to the pot. Give it all a good stir and bring it to a boil. Once boiling, reduce the heat and let it simmer until the potatoes are tender—about 15 minutes.
Once the potatoes are cooked, stir in the heavy cream and cheddar cheese. Keep stirring until the cheese melts and everything is well combined. Toss in the chopped dill pickles and the crispy bacon you set aside earlier. Season with salt and pepper to taste. Now, your soup is ready to serve!
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